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Vegan takoyaki with shiitake mushrooms
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Vegan takoyaki with shiitake mushrooms

With shiitake instead of octopus, this takoyaki recipe is still delicious while being vegan.
Course Snack
Cuisine Japanese
Keyword shiitake, Takoyaki, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Joost Nusselder
Cost $4


  • cup vegan dashi stock
  • 1 cup flour
  • 1 tsp apple cider vinegar
  • ¼ cup shiitake mushrooms fresh
  • 1 green onion
  • pickled ginger
  • vegan sauces read more below
  • nori seaweed or vegan furikake


  • Combine 1 1/4 cup of dashi stock and the apple cider vinegar with 1 cup of flour and mix until frothy.
  • After whisking until thoroughly combined, heat your pan and oil each hole.
  • Fill each hole until about 80% full, and top with cubed shiitake mushrooms, onion, and pickled ginger. Cover with remaining batter.
  • Cook for 1 to 2 minutes, trimming off excess batter and flipping them with a 90-degree flick of the wrist.
  • Continue to flip until golden brown, remove from heat, and serve coated with your favorite vegan sauce and/ or seaweeds.