Japanese Vegan Takoyaki Recipe With A Twist On Street Food

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Craving the taste of Japan but need help finding plant-based options? I remember the days when the aroma of Takoyaki would tempt me, yet my vegan lifestyle left me on the sidelines.

Enter the game-changing Vegan Takoyaki Recipe, a solution that turned my culinary world upside down. Initially skeptical, I was amazed at how these vegan balls mirrored the classic’s savory delight.

This recipe satisfies those street food cravings without compromising ethics or taste. If you’ve been searching for a compassionate alternative to this Osaka favorite, your journey might end here. Join me as we dive into vegan gastronomy with this revolutionary recipe.

What Is Vegan Takoyaki? 

Vegan Takoyaki is a plant-based version of the traditional Japanese street food, Takoyaki, commonly made with octopus. Instead of seafood, this vegan variant incorporates ingredients like tofu, diced vegetables, or mushrooms to mimic the original’s texture and flavor.

Bound together with a wheat flour-based batter, these balls are cooked in a specially molded pan to achieve the classic round shape.

Vegan Takoyaki is typically garnished with vegan-friendly sauces, mayonnaise, and a sprinkle of nori or green onions, offering a cruelty-free, savory snack that aligns with a vegan lifestyle.

Fact: Takoyaki, a popular Japanese street snack, originated in Osaka in the 1930s. Traditionally filled with octopus, these wheat flour balls are known for their unique, round shape.

Recipe Directions

Instructions To Prepare The Dashi

• In a saucepan, combine dried kombu and shiitake mushrooms. Add water and set over medium heat.
• Once it nearly reaches a boil, lower the heat and simmer for 10 more minutes.
• Strain the dashi through a mesh sieve, collecting it in a bowl. Remove the kombu and mushrooms and set them aside.

Instructions For Preparing The Takoyaki

• Chop the rehydrated shiitake mushrooms into small pieces.
• Mix the flour, baking powder, vegan dashi, rice vinegar, and soy sauce in a bowl until well incorporated into a thin batter.
• Preheat the takoyaki pan over medium heat and brush with oil.
• Pour the batter into each cavity of the pan, allowing for overflow.
• Add two to three pieces of shiitake mushroom to each, then sprinkle over with green onions and Beni shōga.
• Cook for three to four minutes, then use a wooden skewer to cut connections between the takoyaki and flip them, stuffing in the edges to create a round shape.
• Continue cooking for one to two minutes until all sides are golden and crispy.
• Transfer the takoyaki to a serving plate and garnish with Bull-Dog sauce, vegan mayonnaise, and a sprinkle of aonori.

To Serve

• Serve hot, but be careful as the inside can be very hot. Enjoy your homemade vegan takoyaki!

Variations, Add-Ons, And Toppings 

Variations

• Vegetable Variations: Try different fillings such as diced bell peppers, corn, or cooked edamame for various textures and flavors.
• Protein Variations: Add vegan protein options like diced tofu, tempeh, or seitan for a heartier takoyaki.

Add-Ons

• Cheese: Sprinkle vegan cheese shreds into the batter before cooking for a gooey, cheesy center.
• Spicy Kick: Incorporate finely chopped jalapeños or a dash of chili flakes into the batter for a spicy version.

Toppings

• Sauces: Besides the traditional Bull-Dog sauce, try teriyaki sauce, sriracha, or a homemade vegan takoyaki sauce for different flavors.
• Mayonnaise: Vegan mayonnaise is a classic topping; you can also explore flavored mayo like wasabi or spicy mayo.
• Seaweed: Sprinkle with aonori (seaweed flakes) or finely shredded nori for an authentic Japanese flavor.
• Green Onions: Fresh, finely chopped green onions add a crisp, refreshing contrast to the warm, savory takoyaki.
• Ginger: Add pickled ginger (ensure it’s vegan) for a zesty, tangy flavor that complements the savory aspects of takoyaki.
• Bonito Flakes Substitute: For a smoky, umami topping, use vegan bonito flakes made from dried and smoked vegetables.
• Sesame Seeds: Toasted black or white seeds can add a nutty flavor and decorative touch.

Vegetable Substitutions

• Mushrooms: Use in place of meat for a savory, umami flavor. Great in stews and stir-fries.
• Lentils: Substitute for ground beef in tacos, bolognese, or meatloaves.
• Chickpeas: Ideal for replacing chicken or tuna in salads and sandwiches.
• Cauliflower: Can mimic chicken or beef in curries or as buffalo wings.
• Jackfruit: Shreddable texture makes it perfect for vegan pulled pork or chicken recipes.
• Eggplant: Thick and meaty, great as a steak substitute or in layers for lasagna.
• Zucchini: Spiralized for noodles or sliced for lasagna layers.
• Sweet Potatoes: Filling and versatile, used in burgers, soups, or as a side.
• Beans: Black, pinto, or kidney beans work well with ground meats.
• Tofu: Absorbs flavors and is excellent in scrambles or as a meat replacement in Asian dishes.

Quick Tip: Chill the batter for 30 minutes before cooking for a crisp vegan takoyaki. This helps maintain shape and ensures a golden, crispy exterior.

Best Side Dishes 

1. Miso Soup A traditional Japanese soup that complements the savory flavors of takoyaki.
2. Edamame Salted soybeans make a simple, nutritious side.
3. Seaweed Salad Offers a refreshing contrast with its cool, tangy flavor.
4. Pickled Ginger Cleanses the palate between bites.
5. Cucumber Salad Light and refreshing, a great balance to the rich takoyaki.
6. Soba Noodles Serve cold with a dipping sauce for a hearty side.
7. Rice A staple that pairs well with almost any Japanese dish.
8. Daikon Salad Grated or sliced thinly, it adds a crisp texture and mild flavor.
9. Tempura Vegetables Adds a crispy element to the meal.
10. Kimchi This spicy fermented cabbage adds heat and probiotics for a Korean twist.

How To Serve? 

• Plate Warm: To maintain their heat, serve the vegan takoyaki on a warm plate.
• Sauce Drizzle: Generously drizzle with vegan takoyaki sauce and vegan mayonnaise.
• Garnish: Sprinkle with finely chopped green onions, aonori (seaweed flakes), and optional vegan bonito flakes substitute.
• Pickled Ginger: Offer pickled ginger on the side for a refreshing palate cleanser.
• Toothpicks: Provide toothpicks or small skewers for easy eating.
• Pairings: Serve alongside a light salad, miso soup, or steamed rice for a fuller meal.
• Presentation: Arrange neatly in a circular pattern and garnish for visual appeal.
• Immediate Consumption: Best enjoyed hot and fresh from the pan for optimal texture.

Quick Tip: Always preheat your takoyaki pan before adding the batter to ensure a crispy exterior and a fully cooked, fluffy interior for your vegan takoyaki.

Storage & Make Ahead 

• Refrigeration: Store leftover vegan takoyaki in an airtight container; they’ll last up to 3 days in the refrigerator.
• Freezing: Freeze the cooked takoyaki on a baking sheet, then transfer to a freezer bag. They can be frozen for up to a month.
• Reheating: Reheat in an oven or toaster oven at 350°F until warm and crispy.
• Make Ahead: Prepare the batter and fillings in advance, storing them separately in the fridge. Assemble and cook just before serving to maintain the best texture and flavor.

Fact: Takoyaki was originally inspired by akashiyaki, a small round Akashi dumpling made with octopus and egg-rich batter, highlighting its historical culinary evolution.

Frequently Asked Questions 

Can I Make Vegan Takoyaki Without A Takoyaki Pan?

Yes, you can still make vegan takoyaki without a traditional takoyaki pan. While the unique round shape might be compromised, you can use a regular non-stick skillet or a mini muffin tin.

For the skillet, drop small amounts of batter and fillings into the pan and try to shape them as best as possible. If using a mini muffin tin, bake them in the oven, flipping halfway to ensure even cooking. The taste will be similar, though the appearance will differ.

What Can I Use Instead Of Vegan Dashi?

If you lack the ingredients for vegan dashi, you can substitute vegetable broth for a similar umami flavor. Another option is to dissolve a small amount of miso paste in water, providing a rich, savory base for your takoyaki batter.

How Do I Prevent My Takoyaki From Sticking To The Pan?

To prevent sticking, ensure your takoyaki pan is properly seasoned if it’s cast iron. Regardless of the type, ensure the pan is heated well before adding oil.

Use a generous amount of oil and brush it evenly across all pan cavities. After pouring the batter and fillings, avoid moving them until they’re properly set and lightly browned at the bottom.

Can I Prepare The Batter Ahead Of Time?

Yes, you can prepare the takoyaki batter ahead of time. Mix all the ingredients and store the batter in the refrigerator, covered, for up to 24 hours. This can enhance the flavor as the ingredients meld together. However, stir the batter well before using it, as the components may have settled or separated.

How Do I Serve Vegan Takoyaki?

Vegan takoyaki is best served hot and fresh from the pan. Drizzle with vegan takoyaki sauce and vegan mayonnaise, then sprinkle with aonori (seaweed flakes) and finely chopped green onions.

Add toppings such as pickled ginger or vegan bonito flakes for extra flavor. Serve immediately with toothpicks or small forks for easy eating.