Vegan Takoyaki Balls Recipe
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Vegan Takoyaki Balls
Vegan Takoyaki Balls – Recipe

In busy Japanese cities such as Osaka, Tokyo and Kyoto, street food meets the demand for shareable and snackable bites on the go. Takoyaki is a cultural icon of Japan and famous as a communal food that is popular atmatsuri(festivals) and inizakayas(pubs). Demonstrating its adaptability, we’ve created a vegan version with rich umami and savoury notes boosted by a hint of heat.

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Ingredients per serve

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What you need

In busy Japanese cities such as Osaka, Tokyo and Kyoto, street food meets the demand for shareable and snackable bites on the go. Takoyaki is a cultural icon of Japan and famous as a communal food that is popular atmatsuri(festivals) and inizakayas(pubs). Demonstrating its adaptability, we’ve created a vegan version with rich umami and savoury notes boosted by a hint of heat.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Potato Balls

    • In a medium bowl, combine KNORR Potato Flakes with boiling water (400ml per 10 serves).
    • Slice shiitake mushrooms finely and add to the potato.
    • Add ⅙ of flour, baking powder, rice wine vinegar, soy sauce and 40ml of reserved shiitake liquid. Stir to combine.
    • Roll the mixture into tablespoon-sized balls and place onto a lined baking tray.
    • Set up 3 bowls for crumbing station: one with remaining ⅚ of plain flour, the second with HELLMANN’s Vegan Mayonnaise whisked with water (20ml per 10 serves) and the third with panko combined with furikake and togarashi.
    • Dust each ball with flour, roll in the HELLMANN’s Vegan Mayonnaise mixture and roll gently in the panko mixture.
    • Place back onto lined tray and chill in fridge for 20 minutes to firm.
    • Shallow fry in batches at 190°C for 2 minutes or until golden, drain on paper towel.
    • In a small bowl, mix KNORR Japanese Teriyaki Sauce and gochujang paste.

  3. To Serve

    • Drizzle with HELLMANN'S Vegan Aioli, then with teriyaki sauce mix.
    • Garnish with sliced spring onions, furikake and finely shredded nori, and serve with lime wedges and pickled ginger.
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