Dairy-Free Takoyaki

Discover the ultimate street food delight with this **Dairy-Free Takoyaki** recipe! Perfectly crisp and golden on the outside with a tender, savory center, these Japanese-style octopus balls are crafted with a smooth batter enriched by dashi stock and tapioca starch for a light, airy texture. Packed with bites of succulent octopus (or a plant-based seafood alternative for a vegan twist), vibrant green onions, and tangy pickled ginger, each bite bursts with umami-rich flavors. Topped with a drizzle of takoyaki sauce, creamy dairy-free mayonnaise, and a sprinkle of aonori, this recipe is a must-try for anyone seeking a delicious dairy-free or customizable vegan version of this beloved Japanese snack. Ideal for gatherings and sure to impress, these fluffy bites are quick to prepare and a joy to serve!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Tapioca starch
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1.5 cups Dashi stock (substitute with kombu-based vegan dashi for a plant-based option)
• 2 large Eggs
• 0.5 cup Cooked octopus (or dairy-free/plant-based seafood alternative)
• 2 tablespoons Green onions, finely sliced
• 1 tablespoon Pickled ginger, minced
• 0.25 cup Takoyaki sauce
• 0.25 cup Dairy-free mayonnaise
• 2 tablespoons Katsuobushi (skip for vegan version)
• 1 teaspoon Aonori (seaweed flakes)
• 3 tablespoons Vegetable oil

Directions

Step 1

In a large mixing bowl, whisk together the flour, tapioca starch, baking powder, and salt.

Step 2

In a separate medium bowl, whisk the dashi stock and eggs until completely combined.

Step 3

Slowly pour the wet ingredients into the dry ingredients, whisking until you have a smooth, thin batter. Set aside.

Step 4

Prepare your takoyaki pan by heating it over medium heat and brushing each indentation generously with vegetable oil.

Step 5

Pour the batter into each well of the takoyaki pan until they are about 3/4 full.

Step 6

Add one small piece of cooked octopus (or plant-based seafood alternative) into the center of each well, followed by a small pinch of green onions and minced pickled ginger.

Step 7

Allow the takoyaki to cook undisturbed for 1-2 minutes until the edges begin to set. Use skewers or chopsticks to gently flip each ball, rotating them to cook evenly on all sides. Add more batter as needed to maintain their round shape.

Step 8

Continue rotating and cooking the takoyaki for about 5-7 minutes, or until golden brown and crispy on the outside.

Step 9

Transfer the cooked takoyaki balls to a serving plate and drizzle with takoyaki sauce and dairy-free mayonnaise.

Step 10

Sprinkle with aonori and katsuobushi (if not vegan) as garnish before serving.

Nutrition Facts

Serving size	(909.2g)

Amount per serving	% Daily Value*
Calories	1698.4

Total Fat 95.8g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 25.2g
Cholesterol 505.3mg	0%
Sodium 4188.4mg	0%
Total Carbohydrate 140.2g	0%
Dietary Fiber 4.7g	0%
Total Sugars 17.2g
Protein 64.8g	0%

Vitamin D 82IU	0%
Calcium 179.9mg	0%
Iron 16.0mg	0%
Potassium 944.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 15.4%

Carbs: 33.3%