Low Sodium Takoyaki
Indulge in the delightful flavors of Japan with this Low Sodium Takoyaki recipe, a healthier twist on the classic street food snack. Perfectly golden and crispy on the outside with tender diced octopus at the center, these savory octopus balls are crafted with a light and fluffy batter made from all-purpose flour, almond milk, and low-sodium baking powder. Infused with the zing of unsalted pickled ginger and fresh green onions, these takoyaki bites are topped with low-sodium takoyaki sauce, creamy mayo, and optional bonito flakes for a burst of umami without the excess salt. Easy to prepare in under 40 minutes, this recipe is ideal for an appetizer, snack, or party crowd-pleaser. Savor the authentic taste of takoyaki in a way that’s kinder to your heart and just as delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder (low sodium if available)
- 1 large Egg
- 1 cup Unsweetened almond milk (or low-sodium dairy milk)
- 0.5 cup Water
- 0.5 cup Boiled octopus (unsalted, diced into 1/2 inch pieces)
- 1 tablespoon Low-sodium bonito flakes (optional, for garnish)
- 2 tablespoons Chopped green onions
- 1 tablespoon Unsalted pickled ginger (minced)
- 3 tablespoons Low-sodium takoyaki sauce (store-bought or homemade)
- 2 tablespoons Low-sodium mayonnaise
- 1 tablespoon Oil for greasing takoyaki pan
Instructions
In a medium bowl, whisk together the all-purpose flour and baking powder.
In a separate bowl, beat the egg and mix in the almond milk and water.
Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Be careful not to overmix.
Preheat your takoyaki pan over medium heat and lightly grease the wells with oil using a brush or paper towel.
Pour the batter into each well, filling them about 3/4 full.
Add a small piece of diced octopus, a sprinkle of green onions, and a pinch of minced pickled ginger to the center of each well.
Add more batter if necessary to fill each well completely.
Cook for about 1-2 minutes, or until the edges start to set, then use a wooden skewer or chopstick to carefully turn each takoyaki ball 90 degrees.
Continue turning the takoyaki every minute or so, allowing all sides to cook evenly and the balls to become golden and crispy on the outside. This process should take 7-10 minutes in total.
Remove the takoyaki from the pan and serve on a plate.
Top with low-sodium takoyaki sauce, a drizzle of low-sodium mayonnaise, a sprinkle of bonito flakes (if using), and additional chopped green onions for garnish.
Serve immediately and enjoy while hot!
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 13.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 628 mg | 48% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 793 mg | 17% | |
*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.
