Dairy-Free Takoyaki
Delight in a Japanese street food classic with a modern twist in this Dairy-Free Takoyaki recipe! These golden-brown, crispy on the outside and tender on the inside savory bites are completely dairy-free, making them perfect for those with dietary restrictions or seeking a lighter option. A simple batter made with all-purpose flour, tapioca starch, and kombu-based vegan dashi (or traditional dashi) creates the perfect base for the signature takoyaki texture. Each piece is filled with tender, cooked octopus (or a plant-based alternative), green onions, and pickled ginger for bursts of flavor in every bite. Topped with tangy takoyaki sauce, creamy dairy-free mayonnaise, and sprinkled with aonori and optional katsuobushi, this street food favorite is packed with umami. Quick to prepare and irresistibly delicious, these takoyaki balls are a hit at parties, weeknight dinners, or as a fun snack!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Tapioca starch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Dashi stock (substitute with kombu-based vegan dashi for a plant-based option)
- 2 large Eggs
- 0.5 cup Cooked octopus (or dairy-free/plant-based seafood alternative)
- 2 tablespoons Green onions, finely sliced
- 1 tablespoon Pickled ginger, minced
- 0.25 cup Takoyaki sauce
- 0.25 cup Dairy-free mayonnaise
- 2 tablespoons Katsuobushi (skip for vegan version)
- 1 teaspoon Aonori (seaweed flakes)
- 3 tablespoons Vegetable oil
Instructions
In a large mixing bowl, whisk together the flour, tapioca starch, baking powder, and salt.
In a separate medium bowl, whisk the dashi stock and eggs until completely combined.
Slowly pour the wet ingredients into the dry ingredients, whisking until you have a smooth, thin batter. Set aside.
Prepare your takoyaki pan by heating it over medium heat and brushing each indentation generously with vegetable oil.
Pour the batter into each well of the takoyaki pan until they are about 3/4 full.
Add one small piece of cooked octopus (or plant-based seafood alternative) into the center of each well, followed by a small pinch of green onions and minced pickled ginger.
Allow the takoyaki to cook undisturbed for 1-2 minutes until the edges begin to set. Use skewers or chopsticks to gently flip each ball, rotating them to cook evenly on all sides. Add more batter as needed to maintain their round shape.
Continue rotating and cooking the takoyaki for about 5-7 minutes, or until golden brown and crispy on the outside.
Transfer the cooked takoyaki balls to a serving plate and drizzle with takoyaki sauce and dairy-free mayonnaise.
Sprinkle with aonori and katsuobushi (if not vegan) as garnish before serving.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 4188 mg | 182% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 17.2 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 180 mg | 14% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 945 mg | 20% | |
*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.
