Vegan Teriyaki Meatballs

Vegan Teriyaki Meatballs

Teriyaki sauce made with soy sauce pairs perfectly with vegan recipes. Even without meat, this Japanese dish will satisfy you!

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2; 8 vegan meatballs)

Ingredients(Servings: 2)

grated potato

1 (150 g / 5.3 oz.)

oatmeal (instant oats)*

110 ml (38 g / 1.3 oz.)

minced onion

1/4 (45 g / 1.6 oz.)


1/4 tsp

deep-frying oil 

as needed


beet sugar

1 tsp


baby tomatoes


green bell pepper cut vertically into 4 long pieces


cooking oil

as needed


a dash

sesame oil

a dash

  1. Oatmeal absorbs the moisture from the potato and acts to hold the meatballs together. Fine-grained quick oats are most suitable, but standard-grain oatmeal can also be used. When using standard-size grain oats, make the oatmeal finer with a mortar and pestle or a food processor.


  1. 1

    In a bowl, combine well the lightly drained potato, oatmeal, onion, and salt. Then, roll the mixture into 8 balls.

  2. 2

    Heat the deep-frying oil till medium-heat (170ºC) in a pot, then fry the meatballs from Step 1 till golden brown.

  3. 3

    Make the teriyaki sauce. In another pot, heat all the sauce ingredients over medium heat to simmer. Add the ingredients from Step 2 and coat well.

  4. 4

    Prepare the toppings. In a frying pan, heat the frying oil over medium, then add in the baby tomatoes and green bell pepper and stir-fry, sprinkling some salt in. In a bowl, add the negi/Japanese long onion, soy sauce and sesame oil, then mix thoroughly.

  5. 5

    On a plate, serve the ingredients from Step 3, and garnish with the ingredients from Step 4.

Cooking Basics

Japanese long onion - julienned ultra-fine

In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.

  • Recipe Izumi Shoji
  • Styling Yuki Murakami
  • Photo Akira Maeda
  • Production Fumiko Ohashi

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