Quick Vegan Meal for Midweek Dinners: Vegan Takoyaki with Mushrooms Recipe

Servings size: 1-2 servings (16 pieces)

Cuisines Tags: Vegan, soup stock, konjac

Ingredients:

<A>

Instructions

Cut the king trumpet mushroom into 1.5cm squares. Fry it in a pan and add a pinch of salt and sake.
To remove the lye from konjac. Rinse konjac. Cut konjac into bite-sized pieces with a spoon and rub konjac with salt. Boil the salted konjac in a saucepan for 2-3 minutes. Rinse and drain konjac in a fine-mesh sieve.
Put konjac in a hot pan, add soy sauce and then stir-fry.
Finely chop green onions and red pickled gingers.
Put rice flour, potato starch, baking powder and salt in a large bowl and mix.
Put corn powder, yamaimo flour, Japanese-style soup stock, water, soy milk in another bowl and stir until dissolved. Once dissolved, transfer it into the large bowl in step 5. Then, mix until frothy.
Heat the takoyaki pan and oil each hole.
Spoon in the batter to overfill the cups. Place mushrooms and konjac in the centre of each cup.
As it starts to cook, sprinkle the green onions and gingers on top.
After a minute, using your skewer or toothpick, grab the edge of the takoyaki ball and flip it over so the other side can start to cook. Keep continuously rotating them until they are completely round and golden brown.
For the dipping sauce, put the Japanese-style soup stock and water in a small sauce pan and boil it. Then, add an appropriate amount of mitsuba or Japanese wild parsley.