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