Low Sodium Teritama Takoyaki
Experience the ultimate Japanese street food makeover with this Low Sodium Teritama Takoyaki recipe—perfectly crafted to bring bold flavor without the extra salt. This recipe features tender takoyaki balls stuffed with your choice of chopped octopus, shrimp, or diced mushrooms, paired with freshly chopped chives and optional pickled ginger. The use of low-sodium dashi broth and a homemade teriyaki sauce ensure these savory treats remain heart-healthy without compromising on taste. A finishing drizzle of creamy low-sodium mayonnaise, a sprinkle of nori, and optional bonito flakes create a vibrant, gourmet touch. With detailed instructions and clever substitutions to suit various dietary needs, this easy-to-follow recipe delivers Japanese comfort food that's sure to impress at any gathering.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Low-sodium dashi broth or unsalted vegetable broth
- 1 large Egg
- 0.5 cup Octopus, cooked and chopped (or low-sodium alternative like boiled shrimp or diced mushrooms)
- 2 tablespoons Chives or green onions, finely chopped
- 1 tablespoon Pickled ginger (optional, low-sodium or rinse to reduce salt)
- 2 tablespoons Cooking oil (for greasing takoyaki pan)
- 0.25 cup Low-sodium teriyaki sauce (homemade recipe included in directions)
- 0.25 cup Low-sodium mayonnaise (optional, homemade recipe included in directions)
- 2 tablespoons Bonito flakes (optional, use sparingly for low-sodium modifications)
- 1 teaspoon Nori, shredded or crumbled
Instructions
In a large mixing bowl, combine the all-purpose flour, low-sodium dashi broth, and egg. Whisk until smooth and slightly runny.
Prepare the takoyaki pan by heating it over medium heat and greasing each mold with a small amount of cooking oil.
Pour the batter into each well of the pan, filling it almost to the top.
Add a piece of chopped octopus (or alternative ingredient) into the center of each takoyaki ball. Sprinkle with chives and, if using, a small amount of pickled ginger.
Allow the batter to cook for 1-2 minutes, then use skewers or chopsticks to carefully turn the takoyaki balls 90 degrees. Continue to rotate them a little at a time as they cook, forming round, golden balls.
Once all the takoyaki balls are evenly cooked and golden brown (about 5-8 minutes total), carefully remove them from the pan and place them on a serving plate.
To make the low-sodium teriyaki sauce: In a small saucepan, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon honey or maple syrup, 1/2 teaspoon rice vinegar, and 1/4 cup water. Simmer for 3-5 minutes until slightly thickened.
To make the low-sodium mayonnaise: In a small bowl, whisk together 1/4 cup unsalted Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder. Adjust flavor to preference.
Drizzle the takoyaki balls with the low-sodium teriyaki sauce and mayonnaise. Sprinkle with bonito flakes (if using) and nori.
Serve warm and enjoy this flavorful, low-sodium version of a Japanese classic!
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 326 mg | 108% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 111 mg | 9% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 610 mg | 13% | |
*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.
