Soy-Free Takoyaki (Octopus Balls)

Dive into the world of Japanese street food with this irresistible Soy-Free Takoyaki (Octopus Balls) recipe! Perfectly golden and crispy on the outside, these savory bites are filled with tender, cooked octopus, finely chopped scallions, and tangy pickled ginger. The light, airy batter—made with a blend of all-purpose flour, cornstarch, and eggs—ensures every bite is deliciously fluffy. Designed for those seeking a soy-free option, this recipe features soy-free tonkatsu sauce and Japanese mayonnaise, making it an allergen-friendly twist on the traditional favorite. Topped with classic garnishes like smoky bonito flakes and fragrant aonori, these takoyaki are as visually stunning as they are flavorful. Ideal for sharing, this quick and easy recipe is a must-try for any takoyaki enthusiast craving a soy-free alternative!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 large Eggs
• 400 milliliters Water
• 100 grams Cooked octopus (cut into small, bite-sized pieces)
• 3 stalks Scallions (chopped)
• 30 grams Pickled ginger (beni shoga)
• 3 tablespoons Vegetable oil
• 4 tablespoons Tonkatsu sauce (soy-free)
• 4 tablespoons Japanese mayonnaise (soy-free)
• 10 grams Dried bonito flakes (katsuobushi)
• 2 teaspoons Aonori (seaweed powder)

Directions

Step 1

In a mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.

Step 2

In a separate bowl, whisk together the eggs and water until fully combined.

Step 3

Gradually add the wet ingredients to the dry ingredients, whisking until you achieve a smooth and lump-free batter. Let the batter rest for 10 minutes.

Step 4

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

Step 5

Fill each takoyaki mold about 3/4 of the way with batter.

Step 6

Add a piece of octopus, a small pinch of scallions, and a bit of pickled ginger to each mold. Then top with a little more batter to just slightly overflow the molds.

Step 7

Let the takoyaki cook for 1–2 minutes, or until the bottom starts to set. Using a skewer or takoyaki pick, gently turn each ball 90 degrees. Add a bit more batter to the empty space in the mold and continue turning the balls every 1–2 minutes until they are golden brown and completely round.

Step 8

Once fully cooked, remove the takoyaki from the pan and place them on a serving plate.

Step 9

Drizzle the top with soy-free tonkatsu sauce and soy-free Japanese mayonnaise.

Step 10

Sprinkle with dried bonito flakes and aonori for garnish.

Step 11

Serve immediately while hot and crispy. Enjoy your soy-free takoyaki!

Nutrition Facts

Serving size	(1071.4g)

Amount per serving	% Daily Value*
Calories	1954.4

Total Fat 97.5g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 25.2g
Cholesterol 530.9mg	0%
Sodium 3644.6mg	0%
Total Carbohydrate 197.8g	0%
Dietary Fiber 7.5g	0%
Total Sugars 23.0g
Protein 74.1g	0%

Vitamin D 82IU	0%
Calcium 218.1mg	0%
Iron 19.0mg	0%
Potassium 1085.7mg	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: 44.7%

Protein: 15.1%

Carbs: 40.3%