THE PLANTBASED TAKOYAKI RECIPE TO HAVE YOU ROLLING IN DELIGHT

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LEARN HOW TO MAKE AN ICONIC PLANT-BASED TAKOYAKI I CALL SHIITOYAKI!

LAY HO LAY HO! This recipe is probably the plant-based ramen’s best friend. If you’re up for completing your ramen experience, then this popular Japanese inspired street food snack will be your next destination. Join me in this episode and learn how to make my version of the popular takoyaki called shiitoyaki. Let’s begin

Ingredients:
3 lbs russet potatoes
20g kombu
5 dried shiitakes
1/4 cup chickpea mayo (https://youtu.be/C-5g4qfKSoY)
2-3 sticks green onion
5 tbsp white sesame seeds
2 tbsp soy sauce
1 tbsp avocado oil
1/4 sheet nori

Directions:
1. Peel the russet potatoes and roughly chop into small cubes
2. Add the potatoes, kombu, and dried shiitakes to a large stock pot. Fill the stock pot with enough water to submerge the potatoes. Cover and boil the potatoes until fork tender (be sure to keep an eye on the pot as it can boil over)
3. In the meantime, add some chickpea mayo into a squeeze bottle
4. Strain out the potatoes and remove the kombu. Transfer the shiitakes into a small bowl and run under some cold water
5. Very carefully remove and discard the stalks from the shiitakes. Chop the caps into small 1/4 tsp pieces and set aside
6. Rice the potatoes into a large mixing bowl (a masher will also work). Finely shop the green onions and add to the bowl. Add the white sesame seeds and soy sauce. Mix well
7. Flatten about 1 1/2 tbsp of potato mixture onto the palm of your hand. Then, place a piece of shiitake in the center. Fold the potato inwards and shape into a ball. Repeat with the remaining mixture
8. Drizzle some avocado oil onto the takoyaki pan. Use a brush or paper towel to spread the oil. Turn the heat onto medium and carefully place in the potato balls. Drizzle a little bit more oil on top of each ball
9. Allow the potato to cook for about 5-7min. Then, carefully turn them over by touching only the cooked side. Let the other side cook for another 5-7min
10. Plate and garnish with the chickpea mayo, shredded nori, and some more white sesame seeds

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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