Vegan Japanese Takoyaki ("Octopus" Balls) (2024)

Did you know that you can easily enjoy vegan Japanese takoyaki in the comfort of your own home? This Japanese street food is fun to make and can be enjoyed along with your friends and family. If you want to know how I made this iconic Osaka street food vegan, continue on reading. You'll see how easy it is, and how accessible the ingredients are.

What is takoyaki?

Takoyaki, a popular Japanese street food, that originated in Osaka. Tako means octopus and yaki means grill or fry. They're little round balls that are slightly crispy on the outside and soft and gooey on the inside. Filled with batter, chunks of octopus, ginger, and green onions. Then cooked over a very special pan that gives them that rounded shape. Thankfully, you don't need to travel to Osaka to try takoyaki. They're found everywhere in Japan, and even around North America. The only thing is that most of them won't be vegan friendly, and that's what I'll be showing you today.

What is vegan Japanese takoyaki made of?

Takoyaki requires a few ingredients, and a specialized pan. It's worth it if you enjoy takoyaki as much as I do.

Here's what you need:

• Vegan Dashi - Japanese soup stock. This is what gives the batter it's umami flavor. It's quite easy to make, the only thing you need to make vegan dashi is dried kombu (edible kelp) and dried shiitake mushrooms. Boil it in some water to extract the flavor.
• All Purpose Flour - To make the batter
• Baking powder - To bind everything together
• Soy sauce - Just to add some extra flavor
• Rice vinegar - To activate the baking powder
• Green onions - Adds freshness and flavor
• Beni shōga (Japanese red pickled ginger) - Adds nice that tangy flavor
• Dried shiitake mushrooms - This is what I like to use to replace the octopus. It's chewy and gives it more of an umami flavor. I usually take the shiitake mushrooms that I made the vegan dashi with.

Vegan Japanese takoyaki tips and tricks:

• If you're intimidated to make takoyaki, work on a lower heat. That way the takoyaki won't burn quickly, and you can focus on cooking them properly.
• Use lots of oil. This is what's going to make the outside crispy.
• Use two skewers to help you flip them over. I use long wooden skewers as the go underneath and through the takoyaki easily. I wouldn't use chopsticks because they're bigger, and it'll be harder to use.
• Don't be afraid of overfilling the pan. Professional takoyaki vendors always overfill the wells of the pan. You'll eventually tuck in the excess batter underneath and it'll sitll cook up a perfectly round dumpling.
• Be careful when eating them because their insides will be very hot!

What sauces do we use?

Normally, takoyaki is doused in takoyaki sauce and Japanese mayonnaise. However, I just used regular vegan mayonnaise and Japanese Bull Dog Tonkatsu sauce, which is accidentally vegan. Call me extra, but I like pouring some of my mayonnaise in a squeezy bottle. Just so that I can get that nice drizzle over the top of the takoyaki. Then to finish it off, I sprinkle a bit of furikake and serve!

I'm definitely not a takoyaki master, but I do find it kind of calming to make a perfectly round takoyaki. I find it fun to use when I have some company over. You can channel your inner Japanese street vendor, and amaze your friends with your new takoyaki skills. Making takoyaki definitely makes me miss traveling to Japan. Hopefully one day we can all travel again!

If you loved this vegan Japanese takoyaki, check these recipes out:

• Okonomiyaki
• Mitarashi Dango
• Yakisoba

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Itadakimasu!

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📖 Recipe

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