Kabuyaki (kabute or mushrooms + takoyaki)
A veggie-loaded twist on takoyaki made with mushrooms,carrots, and savory seasonings—crispy outside, tender inside, and drizzled withrich sauces!
Ingredients
Veggie Balls
- 1 small can 198g mushrooms
- 1 small carrot
- 1 medium onions
- 2 pcs green onions
- 1 stalk celery
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 tbsp oyster sauce
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ground pepper
- 1 tbsp sugar
- 1 egg
- Extra cornstarch for coating
- Cooking oil for frying
Takoyaki-style Sauce
- 1 cup water
- 1 tbsp cornstarch
- 2 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 3 tbsp sugar
Instructions
Veggie Balls
- In a food processor, blend mushrooms, carrots, green onions, and celery until finely chopped.
- Transfer mixture to a large bowl.
- Add flour, cornstarch, oyster sauce, garlic powder, paprika, salt, sugar, and egg. Mix until well combined.
- Scoop and shape into balls. Coat each with cornstarch.
- Heat oil in a deep pan and fry balls until golden brown and crispy. Drain on paper towels.
For the Sauce
- In a saucepan, combine water, cornstarch, ketchup, Worcestershire sauce, oyster sauce, and sugar.
- Stir continuously over medium heat until thick and glossy.
To Serve
- Drizzle the veggie balls with takoyaki sauce and plain mayonnaise. Optional: garnish with chopped green onions or nori strips.