Vegetarian Takoyaki with Shiitake Mushrooms

1.In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.

2.Gradually whisk in the dashi broth until the batter is smooth and free of lumps.

3.Fold in the chopped shiitake mushrooms, green onions, pickled ginger, and tempura scraps into the batter.

4.Heat a takoyaki pan over medium heat and lightly grease each mold with vegetable oil.

5.Once the pan is hot, pour the batter into each mold, filling them to the brim.

6.Cook for about 2-3 minutes until the edges start to set, then use a skewer or chopstick to turn the balls 90 degrees.

7.Continue cooking for another 2-3 minutes, turning occasionally until the takoyaki are golden brown and crispy on the outside.

8.Remove the takoyaki from the pan and place them on a serving plate.

9.Drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and katsuobushi if using.

10.Serve hot and enjoy your vegetarian takoyaki!