Dairy-Free Takoyaki (Octopus Balls)

Savor the irresistible flavors of Japan with this Dairy-Free Takoyaki recipe—perfectly crisp and golden octopus balls made without any dairy-based ingredients! This easy-to-follow, 20-minute recipe blends a light and airy batter with authentic Japanese flavors, using dashi stock, tender chunks of cooked octopus, and a touch of pickled ginger. Cooked to perfection in a takoyaki pan, these bite-sized delights are topped with a flavorful drizzle of takoyaki sauce and creamy vegan mayonnaise, then finished with aonori seaweed flakes and optional bonito flakes for a burst of umami. Whether you’re accommodating dietary preferences or simply looking for a unique snack or appetizer, this dairy-free version of the beloved street food classic is sure to impress!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Potato starch
• 1 teaspoon Baking powder
• 0.5 teaspoons Salt
• 1.5 cups Dashi stock (make with dairy-free ingredients or use instant powder)
• 2 large Eggs
• 4 ounces Cooked octopus (cut into small chunks)
• 2 tablespoons Green onions (finely chopped)
• 1 tablespoon Pickled ginger (optional, finely chopped)
• 0.25 cup Takoyaki sauce
• 0.25 cup Vegan mayonnaise (for dairy-free topping)
• 1 teaspoon Aonori (seaweed flakes)
• 2 tablespoons Bonito flakes (optional)
• 2 tablespoons Vegetable oil (for greasing takoyaki pan)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, potato starch, baking powder, and salt.

Step 2

Gradually whisk in the dashi stock until the mixture is smooth and free of lumps.

Step 3

Lightly beat the eggs in a separate bowl and mix them into the batter.

Step 4

Preheat a takoyaki pan over medium heat and add a small amount of vegetable oil to each mold.

Step 5

Once the pan is hot, pour the batter into each mold, filling them about 80% full.

Step 6

Add a chunk of cooked octopus, a sprinkling of green onions, and some pickled ginger (if using) into the center of each mold.

Step 7

Pour a little more batter on top to cover the filling and allow the edges to crisp up.

Step 8

Using takoyaki picks or skewers, carefully flip each ball halfway once the bottom is golden brown. Continue turning them to form a round shape as they cook fully.

Step 9

Cook for 5-7 minutes, turning occasionally, until all sides are golden and crispy.

Step 10

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

Step 11

Drizzle the takoyaki sauce and vegan mayonnaise over the top in a crisscross pattern.

Step 12

Sprinkle the aonori on top, followed by bonito flakes (optional). Serve immediately and enjoy!

Nutrition Facts

Serving size	(888.5g)

Amount per serving	% Daily Value*
Calories	1396.3

Total Fat 61.4g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat g
Cholesterol 436.0mg	0%
Sodium 4660.8mg	0%
Total Carbohydrate 141.4g	0%
Dietary Fiber 3.7g	0%
Total Sugars 16.3g
Protein 62.4g	0%

Vitamin D 82IU	0%
Calcium 174.5mg	0%
Iron 15.4mg	0%
Potassium 866.1mg	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: 40.4%

Protein: 18.2%

Carbs: 41.4%