Soy-Free Takoyaki

Experience the irresistible charm of 'Soy-Free Takoyaki,' a delightful twist on Japan's beloved street food that's perfect for anyone avoiding soy. This recipe keeps all the crispy, golden-brown goodness and creamy, savory filling of traditional takoyaki while swapping soy-based ingredients with thoughtful alternatives, like a kombu-and-bonito dashi stock and a soy-free takoyaki sauce. Made with tender pieces of cooked octopus, zesty pickled ginger, and vibrant green onions, these bite-sized treats are cooked to perfection in a takoyaki pan and finished with rich Japanese mayonnaise, bonito flakes, and a sprinkle of aonori seaweed. Whether you're hosting a gathering or craving an authentic Japanese snack at home, this soy-free version is quick to prepare, irresistibly flavorful, and sure to impress!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 100 grams All-purpose flour
• 2 tablespoons Potato starch
• 1 teaspoon Baking powder
• 1 large Egg
• 300 ml Dashi stock (soy-free, made with kombu and bonito flakes)
• 100 grams Cooked octopus (small diced pieces)
• 2 tablespoons Green onions (chopped)
• 2 tablespoons Pickled ginger (soy-free, finely chopped)
• 4 tablespoons Takoyaki sauce (soy-free, homemade or purchased)
• 2 tablespoons Japanese mayonnaise
• 2 tablespoons Bonito flakes
• 1 teaspoon Aonori seaweed powder
• 2 tablespoons Vegetable oil

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, potato starch, and baking powder. Mix well to evenly distribute the dry ingredients.

Step 2

In a separate bowl or cup, whisk together the dashi stock and egg until fully combined.

Step 3

Slowly pour the dashi and egg mixture into the dry ingredients while whisking continuously to create a smooth batter. Be careful not to overmix.

Step 4

Preheat a takoyaki pan over medium heat and lightly grease each well with vegetable oil using a brush or paper towel.

Step 5

Pour the batter into each well, filling them about three-quarters full.

Step 6

Add a small piece of cooked octopus to the center of each well, followed by a sprinkle of green onions and pickled ginger.

Step 7

As the batter begins to set, use a skewer or chopstick to gently flip each ball halfway, allowing the uncooked batter to flow into the well. Repeat this process as needed until each ball is evenly cooked and golden brown.

Step 8

Once the takoyaki balls are evenly browned and crispy on the outside (about 4-5 minutes), remove them from the pan and transfer them to a serving plate.

Step 9

Drizzle the takoyaki with soy-free takoyaki sauce and Japanese mayonnaise, then sprinkle with bonito flakes and aonori seaweed powder for garnish.

Step 10

Serve the takoyaki hot and enjoy immediately!

Nutrition Facts

Serving size	(739.2g)

Amount per serving	% Daily Value*
Calories	1287.0

Total Fat 56.8g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 18.8g
Cholesterol 375.1mg	0%
Sodium 2463.3mg	0%
Total Carbohydrate 129.4g	0%
Dietary Fiber 3.8g	0%
Total Sugars 21.2g
Protein 56.4g	0%

Vitamin D 53.8IU	0%
Calcium 173.5mg	0%
Iron 12.7mg	0%
Potassium 809.5mg	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: 40.8%

Protein: 18.0%

Carbs: 41.3%