Soy-Free Teritama Takoyaki
Discover a delightful twist on classic Japanese street food with this Soy-Free Teritama Takoyaki recipe! Perfect for those looking to enjoy bold flavors without the soy, this dish combines tender takoyaki balls filled with juicy octopus, aromatic green onions, and optional tangy pickled ginger, all cooked to golden perfection in a traditional takoyaki pan. The star of the show is the homemade soy-free teriyaki glaze, crafted with honey, rice vinegar, and mirin, adding a glossy sweetness that pairs beautifully with creamy non-dairy, soy-free mayo. Topped off with smoky bonito flakes and shredded nori, these irresistible savory bites are a crowd-pleasing treat that’s both allergen-friendly and authentically delicious. Quick to prepare in just 35 minutes, this recipe is the ultimate soy-free Japanese appetizer that's sure to transport your taste buds!
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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the flour, dashi, egg, and salt until the batter is smooth and runny.
Heat the takoyaki pan over medium heat and generously grease each mold with avocado oil.
Pour the batter into each mold, filling them almost to the top.
Add a small piece of diced octopus, a sprinkle of green onion, and a small amount of pickled ginger (if using) into each mold.
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.
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.
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.
Drizzle the finished takoyaki with soy-free teriyaki glaze and non-dairy, soy-free mayonnaise.
Garnish with bonito flakes and shredded nori before serving warm.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 45.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 165 mg | 13% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 924 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.
