Low Sodium Taiyaki
Delight in the charm of Japanese street food with this Low Sodium Taiyaki recipe—a healthier twist on the beloved fish-shaped treat. Crafted with a light, golden batter and filled with a creamy unsalted red bean paste or your favorite low-sodium filling, this recipe is perfect for those mindful of their sodium intake. It's a quick and satisfying snack, made with simple pantry staples like all-purpose flour, low-fat milk, and baking powder. Customizable and easy to prepare using a taiyaki pan, these delightful pastries are ready in just 25 minutes, making them an ideal dessert or afternoon snack. Whether you're looking for a heart-healthy option or a dairy-free alternative, this recipe adapts to your needs without compromising on flavor.
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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)
Directions
Step 1
In a medium-sized mixing bowl, sift together the all-purpose flour and baking powder. Add the granulated sugar, and whisk to combine.
Step 2
In a separate bowl, whisk together the egg, milk, and oil until smooth.
Step 3
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a whisk until the batter is smooth, being careful not to overmix.
Step 4
Preheat a taiyaki pan over medium heat. If necessary, lightly spray or brush the pan with non-stick spray to prevent sticking.
Step 5
Once the pan is hot, pour a thin layer of batter into one side of the fish mold, filling it about 1/3 full.
Step 6
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.
Step 7
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.
Step 8
Flip the pan and cook for another 2-3 minutes on the other side, or until the taiyaki is golden brown and cooked through.
Step 9
Carefully remove the taiyaki from the pan and set it aside to cool slightly. Repeat with the remaining batter and filling.
Step 10
Serve warm and enjoy your low-sodium taiyaki as a delightful snack or dessert!
Nutrition Facts
| Serving size | (729.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1477.2 |
| Total Fat 28.1g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 228.0mg | 0% |
| Sodium 709.2mg | 0% |
| Total Carbohydrate 265.6g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 70.7g | |
| Protein 44.0g | 0% |
| Vitamin D 155.2IU | 0% |
| Calcium 366.6mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1394.4mg | 0% |
Source of Calories