Vegetarian Teritama Takoyaki
Take your taste buds on a delightful journey with Vegetarian Teritama Takoyaki—an irresistible twist on the classic Japanese street food. These golden, crispy balls are crafted with a savory batter of all-purpose flour, vegetable broth, and egg, infused with crunchy cabbage, fresh green onion, and tangy pickled ginger. Cooked to perfection in a traditional takoyaki pan, each bite offers a toothsome texture and a burst of flavor. Topped with a luscious duo of teriyaki sauce and creamy teritama (egg-based mayo), and finished with aonori seaweed flakes (plus optional katsuobushi for those who include it in their diet), this recipe makes an excellent vegetarian appetizer or snack. With only 35 minutes needed to prepare and cook, this dish is perfect for impressing guests or satisfying cravings for authentic Japanese cuisine at home.
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Recipe Information
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)
Instructions
In a mixing bowl, whisk together the flour, vegetable broth, and egg until smooth to create the takoyaki batter.
Preheat a takoyaki pan over medium heat and lightly grease the molds with vegetable oil.
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.
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.
While the takoyaki cooks, prepare the teritama sauce by whisking together mayonnaise, egg yolk, and water in a small bowl. Set aside.
Once the takoyaki is cooked, remove them from the pan and place on a serving plate.
Drizzle the teriyaki sauce and teritama sauce (egg-based mayo) generously over the takoyaki.
Sprinkle aonori (and katsuobushi, if not omitted) on top as garnish.
Serve hot and enjoy!
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2183 mg | 95% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 153 mg | 12% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1025 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.
