Gluten-Free Takoyaki (Octopus Balls)

Delight in the irresistible flavors of Japan with this Gluten-Free Takoyaki (Octopus Balls) recipe, a fresh take on the beloved street food classic. Perfectly golden and crispy on the outside, these bite-sized treats are filled with tender pieces of octopus, savory dashi-infused batter, and a vibrant medley of green onions and pickled ginger. Made with gluten-free all-purpose flour and tapioca starch, this recipe ensures everyone can enjoy the authentic takoyaki experience. Topped with gluten-free takoyaki sauce, creamy Japanese mayonnaise, and optional bonito flakes and aonori for a burst of umami, these octopus balls make a show-stopping snack or appetizer. Ready in just 40 minutes, this dish is a fun and flavorful way to bring a taste of Osaka to your kitchen.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 100 grams Gluten-free all-purpose flour
• 20 grams Tapioca starch
• 300 milliliters Dashi (Japanese soup stock)
• 2 large Eggs
• 150 grams Octopus (boiled and diced into bite-sized pieces)
• 2 stalks Green onions (finely chopped)
• 2 tablespoons Pickled ginger (beni shoga, finely chopped)
• 4 tablespoons Gluten-free takoyaki sauce
• 4 tablespoons Gluten-free Japanese mayonnaise
• 10 grams Bonito flakes (katsuobushi, optional garnish)
• 1 teaspoon Aonori (seaweed flakes, optional garnish)
• 2 tablespoons Vegetable oil

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and a pinch of salt.

Step 2

Gradually add the dashi while whisking to avoid lumps. Once smooth, whisk in the eggs until the batter is well-mixed.

Step 3

Heat the takoyaki pan over medium heat. Once hot, lightly grease each mold with vegetable oil using a brush or paper towel.

Step 4

Pour the batter into the molds, filling them about 3/4 full. Add a piece of diced octopus, a sprinkle of green onions, and a small amount of pickled ginger to each mold.

Step 5

Fill the molds to the brim with more batter. Allow the takoyaki to cook for 1-2 minutes until the edges start to set.

Step 6

Using a takoyaki pick or small skewer, carefully rotate each ball 90 degrees to let the uncooked batter flow into the mold. This will help form the round shape.

Step 7

Continue rotating the balls every 1-2 minutes to ensure even browning on all sides. Cook for about 8-10 minutes in total, or until golden and crispy on the outside.

Step 8

Remove the takoyaki from the pan and set them on a plate.

Step 9

Drizzle with gluten-free takoyaki sauce and gluten-free Japanese mayonnaise. Sprinkle with bonito flakes and aonori if desired.

Step 10

Serve immediately while hot and enjoy!

Nutrition Facts

Serving size	(881.4g)

Amount per serving	% Daily Value*
Calories	1515.6

Total Fat 82.7g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 501.7mg	0%
Sodium 3038.5mg	0%
Total Carbohydrate 146.8g	0%
Dietary Fiber 3.5g	0%
Total Sugars 23.0g
Protein 50.0g	0%

Vitamin D 82IU	0%
Calcium 191.0mg	0%
Iron 9.4mg	0%
Potassium 794.6mg	0%

*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.

Source of Calories

Fat: 48.6%

Protein: 13.1%

Carbs: 38.3%