Takoyaki (Gluten-Free)

Takoyaki is a delightful Japanese street food featuring crispy balls filled with tender octopus, green onions, and a hint of ginger, all drizzled with savory sauces. This gluten-free version maintains the authentic flavors while accommodating dietary needs.

Ingredients

• Gluten-Free Takoyaki Flour - 100g
• Dashi Broth (prepared) - 250ml
• Egg - 1 large
• Cooked Octopus (finely chopped) - 100g
• Green Onions (finely chopped) - 30g
• Pickled Ginger (finely chopped) - 10g
• Tempura Scraps - 20g
• Oil (for cooking) - 2 tablespoons
• Takoyaki Sauce - 2 tablespoons
• Japanese Mayonnaise - 1 tablespoon
• Aonori (seaweed flakes) - 1 teaspoon
• Bonito Flakes - 1 teaspoon

Steps

1. In a mixing bowl, combine the gluten-free takoyaki flour with the dashi broth and egg, whisk until smooth.
2. Add the chopped octopus, green onions, pickled ginger, and tempura scraps to the batter and mix gently.
3. Preheat a takoyaki pan over medium heat and brush each mold with oil.
4. Pour the batter into each mold, filling them about 3/4 full.
5. Cook for about 2-3 minutes until the edges start to set, then use a skewer or chopsticks to turn the balls 90 degrees.
6. Continue cooking and turning until the takoyaki are golden brown and crispy on all sides, about 8-10 minutes total.
7. Remove the takoyaki from the pan and place them on a serving plate.
8. Drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and bonito flakes before serving.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in protein from octopus, supporting muscle health.
• Contains omega-3 fatty acids, which are beneficial for heart health.

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