Low Sodium Takoyaki

Delight in the umami-rich flavors of Japan with this Low Sodium Takoyaki recipe, a heart-healthier twist on the beloved street food classic. Perfectly crisp on the outside and tender within, these savory octopus-filled balls are prepared with a light batter made from all-purpose flour, unsweetened almond milk, and a touch of low-sodium baking powder. Diced boiled octopus, minced unsalted pickled ginger, and fresh green onions add a burst of flavor and texture to each bite, while a drizzle of low-sodium takoyaki sauce and mayonnaise ensures all the deliciousness without the excess salt. This recipe is tailor-made for those seeking a lower-sodium diet without compromising on the authentic takoyaki experience. Whether you're hosting a Japanese-inspired dinner or craving a quick and flavorful snack, this easy, home-cooked version promises to impress.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a medium bowl, whisk together the all-purpose flour and baking powder.

Step 2

In a separate bowl, beat the egg and mix in the almond milk and water.

Step 3

Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Be careful not to overmix.

Step 4

Preheat your takoyaki pan over medium heat and lightly grease the wells with oil using a brush or paper towel.

Step 5

Pour the batter into each well, filling them about 3/4 full.

Step 6

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.

Step 7

Add more batter if necessary to fill each well completely.

Step 8

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.

Step 9

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.

Step 10

Remove the takoyaki from the pan and serve on a plate.

Step 11

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.

Step 12

Serve immediately and enjoy while hot!

Nutrition Facts

Serving size	(767.1g)

Amount per serving	% Daily Value*
Calories	947.2

Total Fat 35.6g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 296.0mg	0%
Sodium 847.0mg	0%
Total Carbohydrate 114.0g	0%
Dietary Fiber 4.5g	0%
Total Sugars 13.3g
Protein 38.9g	0%

Vitamin D 153.8IU	0%
Calcium 628.0mg	0%
Iron 15.1mg	0%
Potassium 793.3mg	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: 34.4%

Protein: 16.7%

Carbs: 48.9%