Omelette Takoyaki Balls
These delightful Omelette Balls are a plant-based take on the Japanese street snack, takoyaki. Enjoy piping hot, crispy-on-the-outside, gooey-on-the-inside balls filled with vibrant spring onions, tangy pickled ginger, and soft silken tofu. They are perfectly complemented by a luscious drizzle of teriyaki sauce and sriracha mayo for a harmonious blend of flavours and textures.
Instructions
- 1
In a large mixing bowl, whisk together the vegan egg liquid (180 g), gram flour (400 g), water (920 ml), tamari (2 tsp) and salt (1 pinch) until smooth to create the batter.
- 2
Finely slice onions (4 spring) (reserving 2 for topping) and the pickled ginger (2 tbsp) (reserving 1 tbsp for topping). Cut the silken tofu (1 block) into small pieces.
- 3
Heat the takoyaki pan and brush each compartment with some olive oil (1 tbsp).
- 4
Once the takoyaki pan is hot, pour equal amounts of the batter into each compartment. Cook for approximately 5-6 minutes until the bottom of the balls are cooked, then sprinkle over some of the sliced spring onions, pickled ginger, and tofu pieces. Turn the omelette balls at a 90° angle and cook again for a few minutes until the base feels cooked. Repeat this process until all sides are cooked, which should take around 10-15 minutes for each batch.
- 5
Once cooked, remove the omelette balls and serve on a large plate. Drizzle over [null plant-based sriracha mayo], [null teriyaki sauce], the reserved pickled ginger (1 tbsp) and onions (2 spring) (sliced) to serve.
Nutrition Facts
Per portion
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