Gluten-Free Teritama Takoyaki

Dive into the irresistible world of *Gluten-Free Teritama Takoyaki*, a delightful twist on the classic Japanese street food. These golden, crispy-on-the-outside, tender-on-the-inside savory balls are made using a smooth batter of gluten-free all-purpose flour, potato starch, and dashi stock, ensuring they’re perfect for those with gluten sensitivities. Each takoyaki is stuffed with succulent cooked octopus—or customizable with shrimp or mushrooms—then boosted with zesty green onions and optional pickled ginger for an extra burst of flavor. Drizzled with creamy gluten-free mayonnaise and teriyaki sauce, and topped with delicate bonito flakes and seaweed powder, this recipe delivers a symphony of umami in every bite. Whether you're hosting a party or recreating Japanese street food at home, this quick and easy recipe is sure to wow your guests while catering to gluten-free diets.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 120 grams Gluten-free all-purpose flour
• 2 tablespoons Potato starch
• 1 teaspoon Baking powder
• 350 milliliters Dashi stock (gluten-free)
• 2 large Eggs
• 100 grams Cooked octopus (or substitute with cooked shrimp or mushrooms)
• 2 stalks Green onions (thinly sliced)
• 2 tablespoons Pickled ginger (optional, finely chopped)
• 2 tablespoons Vegetable oil
• 4 tablespoons Gluten-free mayonnaise
• 4 tablespoons Gluten-free teriyaki sauce
• 10 grams Bonito flakes (optional, gluten-free certified)
• 1 teaspoon Aonori seaweed powder (or finely chopped nori sheets)

Directions

Step 1

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

Step 2

Gradually add the dashi stock into the dry mixture while whisking continuously, ensuring a smooth, lump-free batter.

Step 3

Beat the eggs in a separate bowl and then add them to the batter. Mix thoroughly until well combined.

Step 4

Prepare your takoyaki pan by heating it over medium heat. Brush each mold generously with vegetable oil to prevent sticking.

Step 5

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

Step 6

Add a small piece of cooked octopus (or chosen substitute) into the center of each mold, followed by a few slices of green onions and a pinch of pickled ginger, if using.

Step 7

Pour a bit more batter on top to slightly overflow the molds. This will make it easier to shape the takoyaki balls.

Step 8

Allow the batter to cook undisturbed for 1-2 minutes, then use skewers or takoyaki picks to rotate each partially cooked ball 90 degrees. Continue rotating periodically until the outside is golden brown and the balls are evenly shaped.

Step 9

Transfer the fully cooked takoyaki to a plate and drizzle them with gluten-free teriyaki sauce and mayonnaise.

Step 10

Sprinkle the takoyaki with bonito flakes and aonori seaweed powder (or the finely chopped nori). Serve hot!

Nutrition Facts

Serving size	900.4 grams (900.4g)

Amount per serving	% Daily Value*
Calories	1486

Total Fat 80.30g	103%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 16.80g
Cholesterol 448mg	149%
Sodium 3500mg	152%
Total Carbohydrate 150.30g	55%
Dietary Fiber 3.80g	14%
Total Sugars 14.70g
Protein 40.60g	81%

Vitamin D 82IU	410%
Calcium 156mg	12%
Iron 8mg	45%
Potassium 665mg	14%

*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: 48.6%

Protein: 10.9%

Carbs: 40.4%