Tako Yaki

Tako Yaki is a delightful Japanese street food featuring crispy outside and soft inside, made with almond flour for a keto-friendly twist. This version uses tender octopus and a flavorful batter, making it a unique low-carb dinner option.

Ingredients

• Almond flour - 100 grams
• Eggs - 2 large
• Dashi stock - 150 ml
• Baking powder - 1 teaspoon
• Soy sauce - 1 tablespoon
• Chopped cooked octopus - 100 grams
• Green onions - 2 tablespoons, chopped
• Pickled ginger - 1 tablespoon, chopped
• Keto-friendly mayonnaise - for serving
• Keto-friendly takoyaki sauce - for serving
• Bonito flakes - for garnish
• Nori seaweed - for garnish

Steps

1. In a mixing bowl, combine the almond flour, eggs, dashi stock, baking powder, and soy sauce to create a smooth batter.
2. Preheat a takoyaki pan over medium heat and lightly grease it with oil.
3. Pour the batter into the pan, filling each hole about halfway.
4. Add a small piece of chopped octopus, some green onions, and pickled ginger into each hole.
5. Once the edges firm up (about 2-3 minutes), use a skewer or chopsticks to turn the balls 90 degrees, allowing the uncooked batter to flow into the holes.
6. Continue cooking for another 3-4 minutes, turning occasionally until golden brown and cooked through.
7. Remove the Tako Yaki from the pan and place on a serving plate.
8. Drizzle with keto-friendly mayonnaise and takoyaki sauce, then garnish with bonito flakes and shredded nori.

Nutrition

• Calories: 380
• Protein: 22 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 300 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle repair and growth.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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