Vegan Omelette Balls - Takoyaki Bosh TV

Omelette Balls - Takoyaki

  • Simple
  • 0:30 m
  • 10 ingredients

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?

Serves: 4

Ingredients

For the omelette balls

  • 2 tsp soy sauce or tamari
  • 180g Crackd The No-Egg Egg
  • 400g gram flour
  • 920ml water
  • salt to taste

For the filling

  • 2 tbsp pickled ginger
  • 4 spring onions
  • 1 x 300g block of silken tofu
  • plant-based Sriracha mayo

Before you start

Takoyaki Pan | Mixing bowl | Pastry brush

Step 1

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

Ingredients

  • 2 tsp soy sauce or tamari
  • 180g Crackd The No-Egg Egg
  • 400g gram flour
  • 920ml water
  • salt to taste

Step 2

Prepare the fillings

  • Finely slice the spring onions and ginger
  • Cut the tofu block into small pieces

Ingredients

  • 2 tbsp pickled ginger
  • 4 spring onions
  • 1 x 300g block of silken tofu

Step 3

Heat the pan

  • Heat up the takoyaki pan and brush each compartment with some olive oil

Ingredients

  • olive oil

Step 4

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)

Step 5

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

Ingredients

  • 1 tbsp pickled ginger
  • teriyaki sauce
  • 2 spring onions sliced
  • plant-based Sriracha mayo