Author: Cobi Kim
- For the batter:
- 1.5 cups kombu dashi (ice cold)
- 100g cake flour -sifted
- 1T soy sauce
- 2T furikake + extra for garnish
- 2T the Vegg
- ½ cup konyaku- cubed
- ¼ cup green onions- sliced
- 4pcs fried nori- crumbled
- 2T beni shoga
- Cake pop maker
- Takoyaki pan or aebelskiver pan
- Oil to grease the pan
- Preheat the cake pop maker.
- To a large bowl, add 1.5 cup ice cold kombu dashi.
- You can make your own dashi by boiling a small strip of kombu in water for 5 minutes. Let cool completely, then chill before using.
- Mix in the Vegg, furikake, soy sauce .
- Sift ⅓ of the cake flour into the bowl, whisk until smooth.
- Sift another ⅓ of the cake flour, whisk.
- Lather, rinse, repeat until all of the flour is incorporated and there are no lumps.
- Pour the batter into a spouted container.
- Grease the pan, don’t skip this step. You want your balls to get a nice crispy outside and this prevents sticking to the pan.
- Pour a tiny bit of the batter into the pan. It should sizzle if the pan is hot enough.
- Fill all of the holes and close the lid.
- Cook for about 2 minutes.
- Run a wooden pick around the edge and if it releases easily,
- Remove the half domes and set aside.
- Oil the pan again (top & bottom!),whisk batter again and fill pan.
- Cook for about 1 minute or until the edges start to set.
- Fill with konyaku(yam cake), fried nori, beni shoga(pickled ginger) and green onions.
- Place the halves together and close lid.
- Cook for 30-60 seconds, flip balls a quarter turn.
- Don’t worry if they look a little wonky, they will come together.
- Close lid, cook for another 30-60 seconds. Flip balls a quarter turn.
- These bad boys should be looking mighty fine by now.
- Remove when the balls are crisp on the outside and golden brown.
- Top with awesome sauce. I just mixed vegan oyster sauce + ketchup.
- Garnish with more green onions + furikake.
- Serve immediately! These taste best piping hot when the outside is crisp and the inside is slightly gooey.
Mahalo to my gurrrrl Hannah K. of Bittersweet Blog for suggesting konyaku as the chewy element for the balls!
Recipe adapted from Cooking with Dog (the dog is the host, not an ingredient).
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