Dairy-Free Teritama Takoyaki

Indulge in the bold flavors of Japan with this Dairy-Free Teritama Takoyaki recipe, a modern twist on the classic street food favorite. These crispy, golden takoyaki balls are filled with tender pieces of octopus, fresh scallions, and zesty pickled ginger, all tucked into a batter made with dashi stock, soy sauce, and a touch of baking powder for extra fluffiness. What sets this version apart is its completely dairy-free toppings—a luscious drizzle of vegan mayonnaise and rich teriyaki sauce that will tantalize your taste buds. Finished with a sprinkle of aonori seaweed flakes and (optional) bonito flakes, these addictive treats make the perfect appetizer or snack. Crafted to be both flavorful and inclusive, this recipe is easy to prepare using a traditional takoyaki pan and is sure to impress guests or satisfy your cravings for restaurant-style Japanese cuisine at home!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.25 cups Dashi stock (or dairy-free vegetable broth)
• 2 large Eggs
• 1 tablespoon Soy sauce
• 0.5 teaspoon Baking powder
• 0.5 cup Cooked octopus (chopped into small pieces)
• 2 tablespoons Scallions (chopped)
• 2 tablespoons Pickled ginger (chopped)
• 0.25 cup Teriyaki sauce (dairy-free)
• 0.25 cup Vegan mayonnaise
• 1 teaspoon Aonori (seaweed flakes, optional)
• 2 tablespoons Bonito flakes (optional, omit for vegan diets)
• 2 tablespoons Cooking oil (like vegetable oil)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, dashi stock, eggs, soy sauce, and baking powder. Mix until smooth and lump-free to form your takoyaki batter.

Step 2

Prepare the takoyaki pan by heating it over medium heat and lightly greasing each mold with vegetable oil.

Step 3

Pour the batter into each mold, filling them almost to the top, leaving a little room for expansion.

Step 4

Add a small piece of cooked octopus, a sprinkle of scallions, and a little chopped pickled ginger to each mold on top of the batter.

Step 5

As the batter starts to cook (about 1-2 minutes), use a skewer or chopstick to turn each takoyaki halfway, allowing the uncooked batter to flow out and form a ball shape as you rotate. Keep turning until the balls are evenly golden brown and fully cooked, about 4-5 minutes.

Step 6

Remove the takoyaki from the pan and transfer to a serving plate.

Step 7

Drizzle the dairy-free teriyaki sauce and vegan mayonnaise over the takoyaki balls in a zig-zag pattern.

Step 8

Sprinkle aonori and/or bonito flakes on top for added flavor, if desired.

Step 9

Serve warm and enjoy your dairy-free Teritama Takoyaki!

Nutrition Facts

Serving size	(835.5g)

Amount per serving	% Daily Value*
Calories	1263.9

Total Fat 52.7g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 6.0g
Cholesterol 518.8mg	0%
Sodium 4792.9mg	0%
Total Carbohydrate 125.5g	0%
Dietary Fiber 3.9g	0%
Total Sugars 15.5g
Protein 67.5g	0%

Vitamin D 82IU	0%
Calcium 203.1mg	0%
Iron 15.9mg	0%
Potassium 1036.2mg	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: 38.1%

Protein: 21.7%

Carbs: 40.3%