ID: 199a13e4...
A classic Japanese street food, these vegan takoyaki are crispy on the outside and creamy on the inside. Made with a rice flour batter and filled with savory king trumpet mushrooms and pickled ginger, they are a delicious plant-based treat topped with savory sauce and creamy mayonnaise.
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Prepare red pickled ginger by salting, resting, and soaking young ginger in red plum vinegar. → Make vegan mayonnaise by blending soy milk, vinegar, and seasonings, then emulsifying with avocado oil. → Prepare the takoyaki batter with flours and a homemade shiitake-kombu powder. Sauté king trumpet mushrooms for the filling. → Cook the takoyaki on a greased pan: pour batter, add fillings (mushroom, pickled ginger, green onion), and turn continuously until golden and round. → Serve hot, topped with Worcester sauce, vegan mayonnaise, and sea lettuce.
Prepare red pickled ginger by salting, resting, and soaking young ginger in red plum vinegar. → Make vegan mayonnaise by blending soy milk, vinegar, and seasonings, then emulsifying with avocado oil. → Prepare the takoyaki batter with flours and a homemade shiitake-kombu powder. Sauté king trumpet mushrooms for the filling. → Cook the takoyaki on a greased pan: pour batter, add fillings (mushroom, pickled ginger, green onion), and turn continuously until golden and round. → Serve hot, topped with Worcester sauce, vegan mayonnaise, and sea lettuce.
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This recipe is completely vegan, using king trumpet mushrooms as a substitute for octopus.
Making your own red pickled ginger and mayonnaise ensures all ingredients are plant-based and fresh.
Continuously turning the takoyaki is key to achieving a perfectly round shape and crispy exterior.
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