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Stuffed Crispy Rice Taiyaki (Pokémon-Style)
45 minServes 2Nutri-Score C€€
C
45 min
45 minStuffed Crispy Rice Taiyaki (Pokémon-Style)
what you need
Ingredients
cooked white rice (cooked earlier, cooled)Grains300 g
turmeric (ground)Spices2 g- cayenne pepper (ground)Spices1 g
mozzarella cheese (shredded)Dairy80 g
firm tofu (drained and crumbled)Fresh200 g
srirachaPantry30 ml- chili onion crunchPantry20 g
soy saucePantry15 ml- sesame oilPantry10 ml
- Kewpie mayonnaisePantry40 g
- agave syrupPantry10 ml
- coconut aminosPantry10 ml
garlic powderSpices2 g
sea saltSpices2 g- pickled ginger (sliced)Pantry20 g
- takuan (sliced)Pantry30 g
- nori (cut into small pieces)Pantry2 g
microgreensProduce15 g
avocado (sliced)Produce1 piece
per serving
Nutrition
520kcal
- Carbs
- 53 g
- Proteins
- 19 g
- Fat
- 26 g
what you’ll use
Tools
taiyaki pan
Frying pan
Mixing bowl
Spatula
step by step
Method
- Step 1
Make the spicy mayo sauce
- In a bowl, combine the Kewpie mayonnaise, sriracha, chili onion crunch, soy sauce, sesame oil, agave, coconut aminos, garlic powder and sea salt.
- Mix everything together until smooth and set aside.
- Step 2
Pan-fry the crumbled tofu
- Crumble the tofu into a hot pan and fry until lightly golden.
- Toss the tofu into the sauce and mix to coat, for a spicy tuna-mayo effect.
- Step 3
Prepare the rice
- Season part of the cooked rice with turmeric and cayenne to make yellow rice.
- Keep the remaining white rice plain for the details.
- Step 4
Fill and cook the taiyaki
- Sprinkle mozzarella into the taiyaki pan to help the rice bind.
- Add a layer of rice, then the tofu filling, then more rice and mozzarella.
- Close the pan and keep flipping until the outside is crispy to the touch.
- Step 5
Add the details
- Use yellow and white rice to shape the fish details.
- Decorate with pickled ginger, takuan and nori.
- Step 6
Plate and serve
- Plate the taiyaki with microgreens and sliced avocado.