Name: Vegan Japanese Takoyaki (Plant‑Based “Octopus” Balls)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3 pieces kombu (2-inch); 4 dried shiitake mushrooms; 2 tsp mushroom seasoning; 2 cups water; 1 cup all-purpose flour; 1 ¼ cups vegan dashi (from above); ½ tsp rice vinegar or white vinegar; 1 tsp baking powder; 1 tsp soy sauce; ¼ cup rehydrated shiitake mushrooms (from the dashi); 2–3 tbsp finely chopped green onion; 1–2 tbsp beni shōga (red pickled ginger); Vegan mayonnaise (for topping); Vegetarian Bull-Dog sauce or vegan takoyaki sauce (for topping); Aonori or seaweed flakes (optional, for topping)

Vegan Japanese Takoyaki (Plant‑Based “Octopus” Balls) a plant-based take on one of Japan’s most beloved street foods, this vegan takoyaki recipe replaces octopus with tender shiitake mushrooms while keeping the crispy texture and rich umami flavor that makes takoyaki so addictive. Made with homemade vegan dashi, a light batter, and savory toppings, these little golden balls bring the vibrant taste of Japanese night markets to my kitchen—without any animal products.

Why You’ll Love This Recipe

I love this recipe because it captures everything great about traditional takoyaki but in a completely plant-based form. The homemade vegan dashi adds deep umami, while the rehydrated shiitake provides a chewy texture that mimics octopus beautifully. It’s quick to prepare, fun to cook (especially with a takoyaki pan), and perfect for parties or a cozy snack night. Plus, the toppings like vegan mayo and tangy sauce make every bite burst with flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vegan Dashi:

3 pieces kombu (2‑inch)

4 dried shiitake mushrooms

2 tsp mushroom seasoning

2 cups water

For the Takoyaki Batter & Filling:

1 cup all‑purpose flour

1 ¼ cups vegan dashi (from above)

½ tsp rice vinegar or white vinegar

1 tsp baking powder

1 tsp soy sauce

¼ cup rehydrated shiitake mushrooms (from the dashi)

2–3 tbsp finely chopped green onion

1–2 tbsp beni shōga (red pickled ginger)

For Toppings:

Vegan mayonnaise

Vegetarian Bull‑Dog sauce or vegan takoyaki sauce

Aonori or seaweed flakes (optional)

Directions

To start, I make the vegan dashi by combining kombu, dried shiitake, mushroom seasoning, and water in a saucepan. I heat it until it just starts to boil, then simmer it for another 10 minutes. After that, I strain the broth and save the softened mushrooms for the filling.

Next, I chop the rehydrated shiitake into small bite-sized pieces and finely slice the green onion and pickled ginger.

In a bowl, I whisk together flour, baking powder, vegan dashi, vinegar, and soy sauce until I get a smooth, thin batter.

I heat my takoyaki pan over medium heat and brush the cavities well with oil. Then I pour the batter into each cavity, letting it slightly overflow. I add a few pieces of shiitake into each and sprinkle in the green onion and pickled ginger.

After cooking for 3–4 minutes, I use a wooden skewer to loosen the edges and start rotating the balls, folding in any extra batter to help form the spherical shape. I keep turning until they’re golden brown and crisp, about 1–2 more minutes.

Once done, I plate them up and top with vegan mayonnaise, takoyaki sauce, and a sprinkle of aonori if I’m feeling extra.

Servings and timing

This recipe makes about 16 takoyaki balls.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: ~170 kcal per serving

Variations

Instead of shiitake, I sometimes use chopped king oyster mushrooms for a slightly different texture.

For a gluten-free version, I swap the all-purpose flour with a gluten-free blend.

I like to add corn or small bits of vegan cheese into the batter for extra surprise bites.

Not into pickled ginger? I skip it or swap it with kimchi for a spicier twist.

Storage/Reheating

I store leftover takoyaki in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a toaster oven or air fryer at 350°F (175°C) for 5–7 minutes until they’re warm and crisp again. Microwaving works too, but they’ll be softer rather than crispy.

Related Recipes:

Vegan Hot and Sour Soup

FAQs

How do I make takoyaki without a takoyaki pan?

While a takoyaki pan gives the best results, I’ve used a mini muffin tin in the oven as an alternative. They won’t be perfectly round, but they still taste great.

Can I make the batter ahead of time?

Yes, I often prep the batter a few hours in advance and keep it in the fridge. I just give it a quick stir before using.

What’s a good substitute for kombu in the dashi?

If I don’t have kombu, I use a bit more mushroom seasoning or add a small amount of miso paste to mimic the deep flavor.

Is there a ready-made vegan takoyaki sauce I can buy?

Yes, some versions of Bull-Dog sauce are vegan, or I make my own with soy sauce, ketchup, and a touch of sugar and Worcestershire-style vegan sauce.

Can I freeze takoyaki?

Definitely. I freeze them on a tray first, then transfer to a freezer-safe container. To reheat, I bake or air fry them straight from frozen at 375°F (190°C) for about 10 minutes.

Conclusion

This vegan Japanese takoyaki is everything I love in a savory snack—crispy on the outside, soft and flavorful inside, and topped with all the good stuff. Whether I’m throwing a party or just craving something comforting and fun, these little plant-based balls always hit the spot. With easy ingredients and plenty of room to customize, they’ve become one of my favorite Japanese-inspired recipes to make at home.

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