Low Sodium Teritama Takoyaki

Savor the delicious flavors of Japan with this Low Sodium Teritama Takoyaki recipe—an irresistibly lightened-up version of a street food classic. Perfectly crisp on the outside and tender on the inside, these savory octopus-filled dumplings are made with low-sodium dashi broth, a homemade reduced-sodium teriyaki sauce, and a creamy low-sodium mayonnaise for guilt-free indulgence. Customize with alternative fillings like diced mushrooms or shrimp and top with bonito flakes, nori, or pickled ginger for an authentically wholesome twist. Quick to prepare and packed with umami, this dish is ideal for sharing or as a fun culinary adventure at home. Enjoy all the taste of traditional takoyaki, minus the extra salt!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, low-sodium dashi broth, and egg. Whisk until smooth and slightly runny.

Step 2

Prepare the takoyaki pan by heating it over medium heat and greasing each mold with a small amount of cooking oil.

Step 3

Pour the batter into each well of the pan, filling it almost to the top.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Drizzle the takoyaki balls with the low-sodium teriyaki sauce and mayonnaise. Sprinkle with bonito flakes (if using) and nori.

Step 10

Serve warm and enjoy this flavorful, low-sodium version of a Japanese classic!

Nutrition Facts

Serving size	(698.6g)

Amount per serving	% Daily Value*
Calories	1171.1

Total Fat 63.3g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 325.5mg	0%
Sodium 902.0mg	0%
Total Carbohydrate 105.8g	0%
Dietary Fiber 3.6g	0%
Total Sugars 5.4g
Protein 41.7g	0%

Vitamin D 53.8IU	0%
Calcium 110.7mg	0%
Iron 12.2mg	0%
Potassium 609.6mg	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: 49.1%

Protein: 14.4%

Carbs: 36.5%