Takoyaki

Takoyaki is a popular Japanese street food made of savory batter filled with tender octopus pieces, green onions, and pickled ginger. This gluten-free version retains the authentic flavors while accommodating those with gluten sensitivities.

Ingredients

• Gluten-free all-purpose flour - 100 grams
• Dashi stock - 300 ml
• Egg - 1 large
• Cooked octopus, diced - 100 grams
• Green onions, finely chopped - 30 grams
• Pickled ginger, chopped - 20 grams
• Tempura scraps (tenkasu) - 20 grams
• Oil (for cooking) - 2 tablespoons
• Takoyaki sauce - to taste
• Japanese mayonnaise - to taste
• Aonori (seaweed flakes) - for garnish
• Bonito flakes - for garnish

Steps

1. In a mixing bowl, combine the gluten-free all-purpose flour and dashi stock. Whisk until smooth.
2. Add the egg to the batter and mix well until fully incorporated.
3. Stir in the diced octopus, chopped green onions, pickled ginger, and tempura scraps into the batter.
4. Heat a takoyaki pan over medium heat and brush the molds with oil.
5. Pour the batter into each mold, filling them about three-quarters full.
6. Cook for about 2-3 minutes until the edges start to set, then use a skewer to turn the balls a quarter turn.
7. Continue cooking, turning every 2-3 minutes, until all sides are golden brown and crispy.
8. Remove the takoyaki from the pan and place them on a serving plate.
9. Drizzle with takoyaki sauce and Japanese mayonnaise. Sprinkle with aonori and bonito flakes before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in protein from octopus, supporting muscle health.
• Contains healthy fats from oils and mayonnaise, which are essential for brain function.

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