Paleo Takoyaki (Octopus Balls)

Delight your taste buds with this creative twist on a Japanese street food favorite—Paleo Takoyaki (Octopus Balls)! This gluten-free and grain-free recipe uses a blend of tapioca flour, coconut flour, and arrowroot starch to create a light yet crispy batter, perfectly paired with tender chunks of cooked octopus. Infused with the subtle richness of coconut milk and a hint of umami from coconut aminos, each bite is bursting with flavor. Green onions and optional pickled ginger add vibrant freshness, while a garnish of finely sliced nori and a drizzle of homemade paleo mayonnaise elevate these octopus balls to gourmet status. Cooked in a traditional takoyaki pan for that signature round shape, this paleo-friendly treat is ideal for entertaining or indulging in healthier comfort food. Ready in just 35 minutes, it’s the perfect way to enjoy authentic Japanese flavors without compromising on clean eating!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 20

Ingredients

• 1 cup Tapioca flour
• 0.25 cup Coconut flour
• 2 tablespoons Arrowroot starch
• 0.75 cup Coconut milk (unsweetened)
• 2 large Eggs
• 1 tablespoon Coconut aminos
• 2 tablespoons Ghee (melted) or coconut oil
• 0.5 cup Cooked octopus (chopped into small pieces)
• 2 tablespoons Green onions (finely chopped)
• 1 tablespoon Pickled ginger (finely chopped, optional)
• 0.5 teaspoon Sea salt
• 2 tablespoons Avocado oil or ghee (for greasing takoyaki pan)
• 2 sheets Nori (seaweed sheets, finely sliced)
• 0.25 cup Homemade paleo mayonnaise (optional, for topping)

Directions

Step 1

In a large mixing bowl, whisk together tapioca flour, coconut flour, arrowroot starch, and sea salt.

Step 2

In a separate bowl, combine coconut milk, eggs, coconut aminos, and melted ghee or coconut oil. Whisk until well incorporated.

Step 3

Slowly add the wet ingredients to the dry ingredients, whisking continuously to form a smooth batter.

Step 4

Mix the chopped octopus, green onions, and pickled ginger (if using) into the batter.

Step 5

Preheat a takoyaki pan over medium heat and grease each mold thoroughly with avocado oil or ghee.

Step 6

Once the pan is hot, pour the batter into each mold, filling them about three-quarters full.

Step 7

Allow the batter to cook for 1-2 minutes until the edges start to set, then use a skewer or chopsticks to gently turn each piece over. Work carefully to form a round shape as the batter cooks further.

Step 8

Continue turning the balls occasionally to ensure even cooking, about 6-8 minutes total per batch, until golden brown and fully cooked.

Step 9

Remove the takoyaki from the pan and repeat with the remaining batter, re-greasing the pan as needed.

Step 10

To serve, garnish with finely sliced nori and a drizzle of paleo mayonnaise, if desired. Enjoy warm!

Nutrition Facts

Serving size	(741.8g)

Amount per serving	% Daily Value*
Calories	2351.8

Total Fat 159.9g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat g
Cholesterol 611.6mg	0%
Sodium 2484.5mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 19.2g	0%
Total Sugars 16.2g
Protein 59.2g	0%

Vitamin D 82IU	0%
Calcium 243.1mg	0%
Iron 20.1mg	0%
Potassium 1487.9mg	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: 60.3%

Protein: 9.9%

Carbs: 29.7%