Takoyaki is a Japanese dish that translates to “fried octopus balls.” And that’s “balls” as in the shape of dish! It is a piece of octopus covered in batter and cooked in special takoyaki-iron that produces the ball shape. Osaka is very famous for its takoyaki.
I decided to translate & alter an authentic Japanese tofu takoyaki recipe so that the rubbery filling is a mushroom! I’m a genius, I know.
1 tub of 14 oz extra firm tofu, drained & pressed
14 small-medium sized white button mushrooms, extruding stem bottoms cut off
1/4 heaping cup of flour
Ingredients PART 2:
1/4 tsp salt
1 1/2 tsp soy sauce
1 green onion, finely chopped
1 Tbsp pickled ginger, chopped (or 1/2 tsp ground ginger)
1 Tbsp golden sesame seeds
Toppings (opt)- Use all of these for an authentic eating experience (I did leave out the fish flakes though!):
-Okonomiyaki sauce (available at any Asian grocer- check ingredients) BBQ sauce is an acceptable substitute
-nori (seaweed) flakes
I say 14 mushrooms, but in reality, you may use more or less depending on the size of your mushrooms
1. Heat oil on medium in a deep dish pan to start to heat up.
2. In a large mixing bowl, mix all of PART 2 from the ingredients.
3. Crumble tofu into same mixing bowl. Mix well with hands, fork, potato masher, etc. Make sure the tofu is finely mashed. No chunks.
4. Mix in flour well. It should thicken into a “dough” immediately.
5. Take a palm full of dough and place a mushroom on top of it.
6. Start to work the dough around the mushroom until “just covered.” Squeeze around between your cupped palms to distribute the dough around more evenly. This also squishes out any excess air.
7. Place in hot oil. Fry a minute each side until golden. Turn using a pair of tongs. (If you didn’t have a lot of oil/deep pan like me, you may have to turn the mushroom on its side to cook as well).
8. Place on paper towel to drain excess oil.
Enjoy with your toppings!