Gluten-Free Teritama Takoyaki
Elevate your snacking game with this Gluten-Free Teritama Takoyaki, a delicious twist on the Japanese street food favorite. Crafted with gluten-free all-purpose flour and dashi stock, these savory, golden-brown octopus-filled balls are perfect for those avoiding gluten without sacrificing flavor. The recipe features a tender interior, thanks to the well-balanced batter of potato starch and eggs, and is complemented by toppings of tangy gluten-free teriyaki sauce, creamy mayonnaise, and aromatic aonori seaweed powder or bonito flakes for the ultimate umami kick. Whether served as a fun appetizer or a unique party treat, this takoyaki recipe is versatile, easy to prepare with a takoyaki pan, and customizable with substitutes like shrimp or mushrooms. Packed with traditional flavors and gluten-free goodness, these irresistible snacks are a must-try for anyone looking for a taste of Japan in their kitchen.
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Recipe Information
Ingredients
- 120 grams Gluten-free all-purpose flour
- 2 tablespoons Potato starch
- 1 teaspoon Baking powder
- 350 milliliters Dashi stock (gluten-free)
- 2 large Eggs
- 100 grams Cooked octopus (or substitute with cooked shrimp or mushrooms)
- 2 stalks Green onions (thinly sliced)
- 2 tablespoons Pickled ginger (optional, finely chopped)
- 2 tablespoons Vegetable oil
- 4 tablespoons Gluten-free mayonnaise
- 4 tablespoons Gluten-free teriyaki sauce
- 10 grams Bonito flakes (optional, gluten-free certified)
- 1 teaspoon Aonori seaweed powder (or finely chopped nori sheets)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, potato starch, and baking powder. Mix well to evenly distribute the dry ingredients.
Gradually add the dashi stock into the dry mixture while whisking continuously, ensuring a smooth, lump-free batter.
Beat the eggs in a separate bowl and then add them to the batter. Mix thoroughly until well combined.
Prepare your takoyaki pan by heating it over medium heat. Brush each mold generously with vegetable oil to prevent sticking.
Once the pan is hot, pour the batter into each mold, filling them about three-quarters full.
Add a small piece of cooked octopus (or chosen substitute) into the center of each mold, followed by a few slices of green onions and a pinch of pickled ginger, if using.
Pour a bit more batter on top to slightly overflow the molds. This will make it easier to shape the takoyaki balls.
Allow the batter to cook undisturbed for 1-2 minutes, then use skewers or takoyaki picks to rotate each partially cooked ball 90 degrees. Continue rotating periodically until the outside is golden brown and the balls are evenly shaped.
Transfer the fully cooked takoyaki to a plate and drizzle them with gluten-free teriyaki sauce and mayonnaise.
Sprinkle the takoyaki with bonito flakes and aonori seaweed powder (or the finely chopped nori). Serve hot!
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 14.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 665 mg | 14% | |
*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.
