Low Sodium Taiyaki
Delight in the nostalgic charm of Japanese street food with this Low Sodium Taiyaki recipe, a healthier twist on the beloved fish-shaped snack. Crafted with wholesome ingredients and featuring unsalted, low-sodium fillings like red bean paste, this recipe offers a guilt-free treat without compromising on flavor. The fluffy, golden-brown batter encases a mouthwatering sweet center, while you can customize the filling to suit your taste. Made using simple pantry staples and cooked in a taiyaki pan, this easy-to-follow recipe is perfect for creating a warm, comforting dessert or snack in under 30 minutes. Whether you’re watching your sodium intake or simply looking for a fun baking project, this recipe guarantees a satisfying bite that combines tradition and wellness with every nibble.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 5 grams Baking powder
- 50 grams Granulated sugar
- 1 large Egg
- 200 milliliters Low-fat milk (or plant-based milk for a dairy-free option)
- 15 milliliters Neutral-flavored oil (e.g., vegetable oil)
- 200 grams Unsalted, low-sodium red bean paste or low-sodium filling of choice
- 1 as needed Non-stick spray (optional)
Instructions
In a medium-sized mixing bowl, sift together the all-purpose flour and baking powder. Add the granulated sugar, and whisk to combine.
In a separate bowl, whisk together the egg, milk, and oil until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a whisk until the batter is smooth, being careful not to overmix.
Preheat a taiyaki pan over medium heat. If necessary, lightly spray or brush the pan with non-stick spray to prevent sticking.
Once the pan is hot, pour a thin layer of batter into one side of the fish mold, filling it about 1/3 full.
Add a spoonful (about 1-2 tablespoons) of low-sodium red bean paste or your chosen filling to the center of the batter. Be careful not to add too much filling to ensure the taiyaki closes properly.
Pour another thin layer of batter over the filling to cover it completely. Close the taiyaki pan and cook for 2-3 minutes on one side.
Flip the pan and cook for another 2-3 minutes on the other side, or until the taiyaki is golden brown and cooked through.
Carefully remove the taiyaki from the pan and set it aside to cool slightly. Repeat with the remaining batter and filling.
Serve warm and enjoy your low-sodium taiyaki as a delightful snack or dessert!
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 70.7 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 367 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1394 mg | 30% | |
*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.
