Omelette Balls - Takoyaki
These little beauties are Omelette Balls, inspired by the Japanese street snack takoyaki. Piping hot balls of "eggy" batter filled with spring onions and pickled ginger, and topped with a tangy mix of teriyaki sauce and sriracha mayo, these are the perfect mix of crisp and gooey. The secret to achieving this amazingly "eggy" filling is Crackd The No-Egg Egg, now available in the chilled meat substitute aisle in Tesco stores across the UK! With the equivalent of 6 eggs per bottle, you won't miss any of the golden colour or silky richness of regular eggs with this plant-based substitute. It's also a wonderfully versatile ingredient, being pan, oven, microwave and even freezer-friendly! Why not use the leftover Crackd from this recipe to whip up some delicious flavoured Scrambled Eggs, Eggs Benedict Florentine, Chocolate Orange Brownies or Savoury Bread and Butter Pudding?
Servings
Ingredients
For the omelette balls
<item-todo-done>2 tsp soy sauce or tamari<item-todo-done><item-todo-done>180g Crackd The No-Egg Egg<item-todo-done><item-todo-done>400g gram flour<item-todo-done><item-todo-done>920ml water<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the filling
<item-todo-done>2 tbsp pickled ginger<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>1 x 300g block of silken tofu<item-todo-done><item-todo-done> plant-based Sriracha mayo<item-todo-done>
To serve
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Ingredients
For the omelette balls
<item-todo-done>4 tsp soy sauce or tamari<item-todo-done><item-todo-done>360g Crackd The No-Egg Egg<item-todo-done><item-todo-done>800g gram flour<item-todo-done><item-todo-done>1840ml water<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the filling
<item-todo-done>4 tbsp pickled ginger<item-todo-done><item-todo-done>8 spring onions<item-todo-done><item-todo-done>2 x 300g block of silken tofu<item-todo-done><item-todo-done> plant-based Sriracha mayo<item-todo-done>
To serve
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Before you start
Takoyaki Pan | Mixing bowl | Pastry brush
Make the batter
- In a large mixing bowl, whisk together the Crackd The No-Egg Egg liquid, gram flour, water, tamari and a pinch of salt until smooth
Prepare the fillings
- Finely slice the spring onions and ginger
- Cut the tofu block into small pieces
Heat the pan
- Heat up the takoyaki pan and brush each compartment with some olive oil
Cook the omelette balls
- Once the takoyaki pan is hot, pour equal amounts of the batter into each individual compartment
- Cook for a few minutes (approx 5-6 minutes), until the bottom of the balls feel cooked before sprinkling over some of the fillings
- Turn the omelette balls at a 90° angle and cook again for a few minutes until the base feels cooked
- Repeat this process until all sides of the balls are cooked (it should take around 10-15 minutes for each batch)
Time to serve** **
- Once the balls are cooked through, remove the omelette balls from the pan and serve on a large plate
- Drizzle over some sriracha mayo, teriyaki sauce, sliced ginger and spring onions to serve