Omelette Balls - Takoyaki
Vegan omelette balls inspired by takoyaki, with spring onion and pickled ginger, topped with teriyaki and Sriracha mayo. Ready in 30 minutes.
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Cooking tools:
- Takoyaki pan
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Pastry brush
- Skewer
- Plate
Ingredients
- 2 tsp soy sauce or tamari
- 180g Crackd The No-Egg Egg
- 400g gram flour
- 920ml water
- salt to taste
- 2 tbsp pickled ginger
- 4 spring onions
- 1 x 300g block of silken tofu
- plant-based Sriracha mayo
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