Mushrooms

I didn’t have a plan to make Okonomiyaki, but…

I found this beautiful “Nagaimo” at the Asian grocery store, and that reminded me of the Okonomiyaki, or Japanese savory pancake, my mother used to make.

My mother (well, actually it was my dad’s job for some reason!) would grate Nagaimo and add it to the Okonomiyaki batter generously.

So I did the same.

It makes the texture softer, less floury.

Since I don’t use meat or seafood, my go-to ingredient for my Okonomiyaki is mushroom.

I used these from the same Asian grocery store.

These Asian mushrooms have the perfect texture for it.

Also added to the batter were cabbage, garlic chives, scallion, and also julienned Nagaimo.

Tasty!!

I like to serve my Okonomiyaki with red ginger.

It’s a popular topping, and you can buy it at many Asian stores.

But I don’t like that most of them are colored with artificial red color, so I quickly made mine by soaking ginger in the liquid from the jar of pickled beets.

Well, yesterday I made Taiyaki, and today I made Takoyaki.

Sound similar, but they are very different.

Takoyaki is Japanese savory octopus ball.

I use King mushrooms in place of octopus, and this gives a similar look and texture, and I LOVE its taste.

Seriously, I don’t miss octopus at all, as these mushrooms are so tasty.

You pour batter first until it comes up half way and add all the things you want to add to the balls.

I used sauerkraut, scallion, ginger, along with the sauteed king mushrooms.

Pour more batter over to fill (you want to overfill) the holes.

Turn them and cook more.

This is the fun part!

Served with my homemade sweet sauce, vegan mayo, crashed fried onions, dried Aosa seaweed, and scallion.

YUM!

Vegan Takoyaki Batter (makes 25 balls): 250ml boiling water + a piece of Dashi Kombu (let it soak for about 15 minutes), 100g soft tofu, 25g garbanzo flour, 70g AP flour, a pinch of baking powder – Puree with hand blender until smooth. 1/2 tablespoon soy sauce, 1/4-1/2 teaspoon sugar