Sugar-Free Takoyaki (Octopus Balls)

Indulge in the umami-packed flavors of **Sugar-Free Takoyaki (Octopus Balls)**, a healthier spin on Japan’s beloved street food. This recipe swaps out sweetened sauces for naturally savory ingredients, letting the tender bites of octopus shine alongside the richness of dashi-infused batter. Each golden, crispy ball is cooked to perfection in a traditional takoyaki pan, stuffed with vibrant surprises like pickled ginger and green onion. Topped with a drizzle of soy sauce, optional sugar-free Kewpie mayo, and a sprinkle of aonori and bonito flakes, these takoyaki deliver authentic flavor without the added sugar. Perfect as an appetizer or snack, this guilt-free indulgence is easy to whip up for a fun, crowd-pleasing experience!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 120 grams All-purpose flour
• 1 teaspoons Baking powder
• 300 milliliters Dashi stock (unsweetened)
• 2 large Eggs, beaten
• 120 grams Octopus, boiled and chopped into bite-sized pieces
• 2 tablespoons Green onions, finely chopped
• 1 tablespoons Pickled ginger (gari), finely chopped
• 2 tablespoons Vegetable oil (for greasing the takoyaki pan)
• 2 tablespoons Soy sauce (for drizzling)
• 2 tablespoons Kewpie mayonnaise (optional, check ingredients for sugar-free version)
• 1 teaspoons Aonori (dried seaweed flakes)
• 1 tablespoons Bonito flakes (katsuobushi)

Directions

Step 1

In a medium-sized mixing bowl, combine the all-purpose flour and baking powder.

Step 2

Gradually add the dashi stock while whisking continuously to avoid lumps.

Step 3

Beat the eggs in a separate bowl and then add them to the batter, mixing until smooth and well-combined.

Step 4

Preheat a takoyaki pan over medium heat and lightly grease each cavity with vegetable oil.

Step 5

Once the pan is hot, fill each cavity about three-quarters full with the batter.

Step 6

Place a piece of chopped octopus into the center of each cavity and sprinkle with green onions and pickled ginger.

Step 7

Top off each cavity with a small additional amount of batter to seal the ingredients inside.

Step 8

Allow the takoyaki to cook for 1-2 minutes, then use a skewer or takoyaki pick to gently turn each ball 90° to allow uncooked batter to flow into the pans. Repeat until the takoyaki are fully round and evenly golden brown on all sides.

Step 9

Cook the takoyaki for an additional 4-5 minutes, turning occasionally to ensure even cooking.

Step 10

Once done, transfer the takoyaki to a serving plate.

Step 11

Drizzle the takoyaki with soy sauce and optionally with a sugar-free version of Kewpie mayonnaise.

Step 12

Sprinkle with aonori and bonito flakes for garnish.

Step 13

Serve immediately and enjoy while hot!

Nutrition Facts

Serving size	(781.5g)

Amount per serving	% Daily Value*
Calories	1191.1

Total Fat 61.1g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat g
Cholesterol 457.5mg	0%
Sodium 4070.0mg	0%
Total Carbohydrate 109.4g	0%
Dietary Fiber 4.1g	0%
Total Sugars 2.8g
Protein 51.0g	0%

Vitamin D 80IU	0%
Calcium 159.4mg	0%
Iron 13.6mg	0%
Potassium 775.8mg	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: 46.2%

Protein: 17.1%

Carbs: 36.7%