Soy-Free Takoyaki
Discover the irresistible flavors of Japan with this Soy-Free Takoyaki recipe, a delightful twist on the beloved street food classic. Perfect for those with soy allergies or dietary restrictions, this recipe substitutes traditional soy-based elements with umami-packed, soy-free alternatives like homemade dashi and takoyaki sauce. Each golden, crispy ball is filled with tender pieces of octopus, aromatic green onions, and tangy pickled ginger for a burst of flavor in every bite. Topped with creamy Japanese mayonnaise, fluttering bonito flakes, and a sprinkle of savory aonori seaweed powder, this dish is as visually stunning as it is delicious. A quick 20-minute prep time paired with an easy cooking process makes Soy-Free Takoyaki perfect for turning your kitchen into an authentic izakaya experience. Serve these bite-sized gems hot and watch them disappear in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams All-purpose flour
- 2 tablespoons Potato starch
- 1 teaspoon Baking powder
- 1 large Egg
- 300 ml Dashi stock (soy-free, made with kombu and bonito flakes)
- 100 grams Cooked octopus (small diced pieces)
- 2 tablespoons Green onions (chopped)
- 2 tablespoons Pickled ginger (soy-free, finely chopped)
- 4 tablespoons Takoyaki sauce (soy-free, homemade or purchased)
- 2 tablespoons Japanese mayonnaise
- 2 tablespoons Bonito flakes
- 1 teaspoon Aonori seaweed powder
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, potato starch, and baking powder. Mix well to evenly distribute the dry ingredients.
In a separate bowl or cup, whisk together the dashi stock and egg until fully combined.
Slowly pour the dashi and egg mixture into the dry ingredients while whisking continuously to create a smooth batter. Be careful not to overmix.
Preheat a takoyaki pan over medium heat and lightly grease each well with vegetable oil using a brush or paper towel.
Pour the batter into each well, filling them about three-quarters full.
Add a small piece of cooked octopus to the center of each well, followed by a sprinkle of green onions and pickled ginger.
As the batter begins to set, use a skewer or chopstick to gently flip each ball halfway, allowing the uncooked batter to flow into the well. Repeat this process as needed until each ball is evenly cooked and golden brown.
Once the takoyaki balls are evenly browned and crispy on the outside (about 4-5 minutes), remove them from the pan and transfer them to a serving plate.
Drizzle the takoyaki with soy-free takoyaki sauce and Japanese mayonnaise, then sprinkle with bonito flakes and aonori seaweed powder for garnish.
Serve the takoyaki hot and enjoy immediately!
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 21.2 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 174 mg | 13% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 810 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.
