Gluten-Free Takoyaki
Savor the irresistible flavors of Japan with Gluten-Free Takoyaki, a delectable street food classic reimagined for gluten-sensitive diets. Perfectly crisp on the outside and filled with tender chunks of octopus, these bite-sized delights are crafted from a gluten-free batter made with all-purpose flour alternative, tapioca starch, and dashi stock. Infused with bold tamari and studded with green onions, pickled ginger, and crunchy tenkasu, this recipe delivers iconic takoyaki indulgence without compromising on tradition. Drizzle with gluten-free takoyaki sauce and creamy Kewpie mayo, then finish with a sprinkle of bonito flakes and aonori for an authentic touch. Ready in just 30 minutes, this easy, flavorful dish is ideal for entertaining or recreating the magic of Japanese street food at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 2 tablespoons Tapioca starch
- 1 teaspoon Baking powder
- 1.25 cups Dashi stock (gluten-free)
- 2 large Eggs
- 1 tablespoon Tamari (gluten-free soy sauce)
- 1 cup Cooked octopus, chopped into small pieces
- 0.25 cup Green onions, finely chopped
- 2 tablespoons Pickled ginger, finely chopped
- 0.25 cup Tenkasu (tempura bits, ensure gluten-free)
- 2 tablespoons Vegetable oil (for greasing the takoyaki pan)
- 0.25 cup Takoyaki sauce (ensure gluten-free)
- 0.25 cup Kewpie mayonnaise (gluten-free)
- 0.25 cup Bonito flakes (optional but traditional, ensure gluten-free)
- 1 teaspoon Aonori (seaweed powder, optional)
Instructions
In a mixing bowl, sift together the gluten-free all-purpose flour, tapioca starch, and baking powder.
Slowly stir in the dashi stock, whisking to prevent lumps from forming.
Add the eggs and tamari to the batter, and whisk until the mixture is smooth and slightly runny.
Preheat a takoyaki pan over medium heat and grease each well with vegetable oil using a brush or paper towel.
Pour the batter into each well until they are nearly full.
Place a small piece of cooked octopus into the center of each well, followed by a sprinkle of green onions, pickled ginger, and tenkasu.
Allow the batter to cook for 1-2 minutes, then use a takoyaki pick or skewer to carefully turn each takoyaki halfway. The uncooked batter will flow down to form a ball shape.
Continue to cook, turning the takoyaki occasionally, until they are golden brown and crispy on the outside, about 3-4 minutes.
Once cooked, remove the takoyaki balls from the pan and place them on a plate.
Drizzle the takoyaki with gluten-free takoyaki sauce and gluten-free mayonnaise.
Sprinkle with bonito flakes and aonori (if using) for a traditional garnish.
Serve immediately and enjoy your gluten-free takoyaki!
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 4568 mg | 199% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 25.5 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 324 mg | 25% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
