Step 1

In a small saucepan, combine the dried kombu, dried shiitake mushrooms, and water.

Step 2

Place over medium-low heat, allow it to come to a slight boil (not a complete boil, and not a simmer), and cook for 10 minutes.

Step 3

Using a fine-mesh sieve, drain the dashi into a bowl. Remove the kombu, and save it for another recipe. Use the rehydrated shiitake mushrooms, to fill your takoyaki!

Step 4

Cut up the rehydrated shiitake into small chunks, finely chop up the green onions and red pickled ginger. Set aside until ready to use.

Step 5

In a mixing bowl, add the all-purpose flour, baking powder, 1 1/4 cup of vegan dashi, rice vinegar, , and soy sauce. Mix until well combined. You are looking for a thin batter.

Step 6

Pre-heat the takoyaki pan over medium-low heat. Generously brush the entire pan, the cavities and the flat areas with oil.

Step 7

When the pan is hot, pour the batter to fill up all the cavities. It’s totally fine if it overflows!

Step 8

Start by adding in about 2-3 pieces of shiitake mushrooms into each cavity of batter, then sprinkle in the green onions, and then the red pickled ginger. It’s totally fine if they’re sprinkled all over the pan, it’ll all get cooked and combined together.

Step 9

Cook the bottoms for about 3-4 minutes. Use a wooden skewer to break the connected batter between each well.

Step 10

Use the wooden skewers to flip it over and stuff the edges into itself as you’re turning. Let it cook for about another 1-2 minutes. Continue to do this until you have a nice round shape and the outside is nice and crispy and golden.

Step 11

Transfer the takoyaki balls on to a plate, pour the Bull-Dog sauce, mayonnaise, and top it off with some aonori or furikake. Serve immediately, but be careful they will be hot inside!