Soy-Free Teritama Takoyaki

Indulge in the savory, comforting flavors of Soy-Free Teritama Takoyaki, a delightful twist on the Japanese street food favorite. This recipe recreates the classic takoyaki experience with a soy-free dashi base made from kombu and bonito flakes, ensuring a rich umami flavor without soy. Each golden, crispy-on-the-outside, tender-on-the-inside takoyaki ball is filled with succulent diced octopus, green onion, and optional pickled ginger for a subtle zing. The dish is elevated with a homemade honey-based teriyaki glaze and creamy soy-free mayonnaise, perfectly balanced with traditional garnishes like katsuobushi and shredded nori. Prepared in just 35 minutes, this allergy-friendly recipe is perfect for sharing as a snack, appetizer, or party food, bringing an authentic taste of Japan to your table.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.25 cups Dashi (soy-free, made with kombu and bonito flakes)
• 1 large Egg
• 0.5 teaspoon Salt
• 0.5 cup Cooked octopus (diced into small cubes)
• 0.25 cup Green onion (thinly sliced)
• 2 tablespoons Pickled ginger (optional, finely chopped)
• 2 tablespoons Avocado oil (or other neutral oil, for greasing)
• 2 tablespoons Honey
• 1 tablespoon Rice vinegar
• 1 tablespoon Mirin
• 1 teaspoon Cornstarch
• 2 teaspoons Water (for teriyaki glaze)
• 0.25 cup Non-dairy, soy-free mayonnaise
• 1 tablespoon Katsuobushi (bonito flakes, for garnish)
• 1 tablespoon Nori (seaweed, finely shredded or cut into strips)

Directions

Step 1

In a large mixing bowl, whisk together the flour, dashi, egg, and salt until the batter is smooth and runny.

Step 2

Heat the takoyaki pan over medium heat and generously grease each mold with avocado oil.

Step 3

Pour the batter into each mold, filling them almost to the top.

Step 4

Add a small piece of diced octopus, a sprinkle of green onion, and a small amount of pickled ginger (if using) into each mold.

Step 5

Cook for 1-2 minutes until the edges start to set. Use a takoyaki pick or skewer to gently turn each piece 90 degrees to allow uncooked batter to flow into the mold base.

Step 6

Continue rotating the takoyaki balls every minute or so, allowing them to cook evenly into round shapes. This process should take about 5-7 minutes.

Step 7

In a small saucepan, combine honey, rice vinegar, mirin, and cornstarch dissolved in water. Heat over medium heat, stirring, until the mixture thickens into a glossy teriyaki glaze. Set aside.

Step 8

Drizzle the finished takoyaki with soy-free teriyaki glaze and non-dairy, soy-free mayonnaise.

Step 9

Garnish with bonito flakes and shredded nori before serving warm.

Nutrition Facts

Serving size	(825.8g)

Amount per serving	% Daily Value*
Calories	1551.1

Total Fat 78.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 352.9mg	0%
Sodium 2582.7mg	0%
Total Carbohydrate 149.4g	0%
Dietary Fiber 4.4g	0%
Total Sugars 45.0g
Protein 56.6g	0%

Vitamin D 53.8IU	0%
Calcium 165.4mg	0%
Iron 14.9mg	0%
Potassium 923.9mg	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: 46.3%

Protein: 14.8%

Carbs: 39.0%