Dairy-Free Teritama Takoyaki
Discover the deliciously innovative twist on a Japanese street food classic with this Dairy-Free Teritama Takoyaki recipe! Perfect for those seeking a rich, creamy, yet dairy-free snack, these golden, bite-sized balls are crafted with a savory batter infused with dashi stock and soy sauce, complemented by tender pieces of octopus, scallions, and tangy pickled ginger. Cooked to perfection in a traditional takoyaki pan, each piece is delightfully crisp on the outside while remaining tender and flavorful inside. Finished with dairy-free teriyaki sauce and vegan mayonnaise drizzled in elegant zig-zag lines, plus optional aonori and bonito flakes for an umami-packed flair, this dish is a crowd-pleasing appetizer or snack. Easy to prepare in just 40 minutes, this recipe is a must-try for takoyaki lovers seeking a dairy-free alternative infused with bold, traditional Japanese flavors.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
Prepare the takoyaki pan by heating it over medium heat and lightly greasing each mold with vegetable oil.
Pour the batter into each mold, filling them almost to the top, leaving a little room for expansion.
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.
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.
Remove the takoyaki from the pan and transfer to a serving plate.
Drizzle the dairy-free teriyaki sauce and vegan mayonnaise over the takoyaki balls in a zig-zag pattern.
Sprinkle aonori and/or bonito flakes on top for added flavor, if desired.
Serve warm and enjoy your dairy-free Teritama Takoyaki!
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4793 mg | 208% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 15.5 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 203 mg | 16% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1036 mg | 22% | |
*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.
