Vegetarian Teritama Takoyaki

Delight your taste buds with this irresistible Vegetarian Teritama Takoyaki, a plant-friendly twist on the beloved Japanese street food! Filled with a flavorful blend of finely chopped cabbage, green onion, and pickled ginger, these golden-brown takoyaki balls are cooked to perfection in a traditional takoyaki pan. The recipe features a rich teritama sauce—creamy egg-based mayonnaise with a velvety finish—and a sweet umami-packed drizzle of teriyaki sauce. For a quintessential Japanese touch, garnish with aonori seaweed flakes and optional katsuobushi for extra flair. Perfect for parties, appetizers, or a savory snack, this vegetarian rendition is a crowd-pleaser ready in just 35 minutes. Discover the ultimate fusion of crispy, creamy, and savory flavors in every bite!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.25 cups Vegetable broth
• 1 Egg
• 0.5 cup Cabbage, finely chopped
• 2 tablespoons Green onion, finely sliced
• 1 tablespoon Pickled ginger, minced
• 2 tablespoons Vegetable oil
• 0.25 cup Teriyaki sauce
• 0.25 cup Mayonnaise
• 1 Egg yolk
• 1 teaspoon Water
• 1 teaspoon Aonori (seaweed flakes)
• 1 teaspoon Katsuobushi (skip for strict vegetarian)

Directions

Step 1

In a mixing bowl, whisk together the flour, vegetable broth, and egg until smooth to create the takoyaki batter.

Step 2

Preheat a takoyaki pan over medium heat and lightly grease the molds with vegetable oil.

Step 3

Pour the batter into each mold, filling it about 3/4 full. Add a small amount of chopped cabbage, green onion, and pickled ginger to each mold.

Step 4

Allow the batter to cook for 1-2 minutes until the edges start to set. Use a skewer to rotate each takoyaki halfway to form a round shape. Continue turning the takoyaki every few minutes until they are evenly golden brown and fully cooked, about 7-10 minutes.

Step 5

While the takoyaki cooks, prepare the teritama sauce by whisking together mayonnaise, egg yolk, and water in a small bowl. Set aside.

Step 6

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

Step 7

Drizzle the teriyaki sauce and teritama sauce (egg-based mayo) generously over the takoyaki.

Step 8

Sprinkle aonori (and katsuobushi, if not omitted) on top as garnish.

Step 9

Serve hot and enjoy!

Nutrition Facts

Serving size	(703.5g)

Amount per serving	% Daily Value*
Calories	1427.6

Total Fat 84.6g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 19.4g
Cholesterol 440.1mg	0%
Sodium 2183.0mg	0%
Total Carbohydrate 137.4g	0%
Dietary Fiber 8.4g	0%
Total Sugars 16.9g
Protein 31.6g	0%

Vitamin D 66.2IU	0%
Calcium 153.0mg	0%
Iron 9.8mg	0%
Potassium 1024.8mg	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: 53.0%

Protein: 8.8%

Carbs: 38.2%