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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.
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.
Thinly slice the young ginger, place it in a bowl, add 2 tsp of salt, and massage well with your hands.
Place a weight on top of the salted ginger and let it rest for one hour.
After an hour, firmly squeeze the excess water from the ginger slices.
Transfer the squeezed ginger into a clean jar and pour 200ml of red plum vinegar over it to pickle. This will become the red pickled ginger.
To make the vegan mayonnaise, add 1 tsp mustard, 1/2 tsp salt, 1 tbsp apple cider vinegar, 1 tsp maple syrup, and 50ml soy milk to a blender cup.
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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