Vegetarian Takoyaki

Want to experience takoyaki without hurting any octopuses? Here is a Japan Fans recipe for vegetarian takoyaki (including a vegetarian dashi).

Takoyaki (たこ焼き) is a popular street food in Japan. It looks like a ball-shaped snack and is often filled with octopus and various vegetables. But, if you’re looking for a vegetarian version of this delicious dish, this recipe is perfect for you. It’s made with a batter of all-purpose flour, veggie dashi or vegetable broth, eggs or egg substitute and a variety of vegetables such as finely chopped cabbage, green onion, and tempura bits or crumbled tofu. The takoyaki balls are then cooked in a takoyaki pan or a non-stick skillet, and served with takoyaki sauce, mayonnaise, and green laver. This recipe is a great way to enjoy the flavors of takoyaki without the use of meat.

Ingredients:

• 1 cup all-purpose flour
• 1 cup veggie dashi or vegetable broth
• 2 eggs (or egg substitute)
• 1/2 cup finely chopped cabbage
• 1/4 cup finely chopped green onion
• 1/4 cup finely chopped tempura bits or crumbled tofu
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 tsp salt
• Oil for frying
• Takoyaki sauce, mayonnaise, and green laver for serving

Instructions:

1. In a large mixing bowl, combine the flour, dashi or vegetable broth, eggs, cabbage, green onion, tempura bits or crumbled tofu, soy sauce, sugar, and salt. Mix well until smooth.
2. Heat a takoyaki pan or a non-stick skillet over medium-high heat and add enough oil to coat the bottom of the pan.
3. Pour the batter into the takoyaki pan, filling each mould about 3/4 full.
4. Use a chopstick or skewer to press a small hole in the center of each takoyaki ball, and fill it with a small amount of the tempura bits or crumbled tofu.
5. Cook the takoyaki for 2-3 minutes, or until the bottom is golden brown. Use the skewers or chopsticks to flip the takoyaki and cook the other side for another 2-3 minutes.
6. Once the takoyaki are golden brown and cooked through, remove them from the pan and place them on a plate.
7. Serve the takoyaki with takoyaki sauce, mayonnaise and sprinkle with green laver.

We hope you enjoy this recipe for Japanese-style Vegetarian Takoyaki! If you tried it, don’t forget to share your results in our Japan Fans Facebook group.

Vegetarian Dashi

If you like to make your own veggie dashi, here is a simple & quick recipe for this traditional Japanese soup stock that is commonly used in many dishes:

Ingredients:

• 4 cups of water
• 1/4 cup dried kombu (kelp)
• 1/4 cup dried mushrooms

Instructions:

1. Soak the kombu in 4 cups of cold water for at least 30 minutes, or up to 4 hours.
2. Heat the kombu and water in a pot over medium heat, making sure not to bring it to a boil.
3. Once the liquid is hot, remove the kombu with tongs or a slotted spoon, and discard it.
4. Turn the heat to medium-high and add the dried mushrooms to the pot.
5. Bring the liquid to a simmer and cook for about 5 minutes.
6. Remove the pot from heat and let it sit for about 10 minutes.
7. Strain the liquid through a fine-mesh strainer or cheesecloth, making sure to press on the mushrooms to extract as much flavor as possible.

The vegetarian dashi is now ready to use – for example in the Vegetarian Takoyaki! You can store your dashi in the refrigerator for up to 3 days or in the freezer for up to a month.

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When we realise our dream of opening a Japanese Art & Culture Centre in Utrecht, we will host many cooking & baking workshops and courses there as well!