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+ servings
takoyaki recipe

A New Takoyaki Recipe- Gluten-free, Grain-free, and Low Carb

Matt
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Course Appetizer, Snack
Cuisine Japanese
Servings 2 people

Equipment

  • takoyaki maker
  • takoyaki picks
  • chopsticks

Ingredients
  

Ingredients for Batter

  • 24 whole almonds alternatively, try using almond flour or almond meal
  • 3 tsp coconut flour 3 heaping teaspoons
  • 3 free-range eggs
  • 2 pinches sea salt

Ingredients for Filling

  • ½ cup minced pork approximately 70-80 grams
  • ½ cup beni shoga red pickled ginger
  • ½ cup negi green onions

Ingredients for Cooking

  • extra virgin coconut oil enough to coat pan

Topping

  • 1 tbsp extra virgin olive oil
  • 1 tbsp nori flakes seaweed
  • 2-3 tbsp katsuo-bushi bonito flakes

Instructions
 

Prep:

  • Chop almonds into a powder.
  • Put the chopped almonds, coconut flour, and salt in a bowl. Mix.
  • Add eggs and mix until smooth with a fork or whisk.
    takoyaki recipe, taiyaki
  • Chop negi (green onion) and mix into the batter. *

Filling

  • Cook the pork until it's completely cooked (not pink). When done, set aside in a small dish with a pair of chopsticks or small spoon.
  • Chop beni shoga (red pickled ginger) into small pieces less than a centimeter long. Remove some of the moisture from beni shoga with a paper towel. Set aside in a small dish with a small spoon.

Cooking:

  • Coat the interiors of circular molds and the surface between molds with coconut oil. Put a small scoop of coconut oil inside each mold.*
    takoyaki maker
  • Turn on takoyaki maker until the coconut oil inside each takoyaki mold melts (about 1 minute).*
  • With a teaspoon, scoop batter into circular molds until it's almost even with the edges.
  • Add pieces of pork on top of the batter and press down with a small spoon or chopsticks.*
  • With a small spoon or clean fingers, add a pinch of beni shoga on top of the batter.*
    takoyaki cooker
  • Then, cover the fillings with a thin layer of batter (This is optional).
  • After about 1- 2 minutes, poke takoyaki all the way to the bottom with a takoyaki stick and gently move it sideways to see if they're ready to turn.
  • Once you've flipped a takoyaki ball, use takoyaki sticks or chopsticks to sweep any undercooked batter into the mold underneath the takoyaki ball.
  • Turn takoyaki onto different sides until they form into ball shapes.
    takoyaki maker
  • Once light golden brown, poke sticks into balls to remove them from the circular molds.

Topping:

  • Pour extra virgin olive oil on top of each takoyaki.
  • Using your fingers, sprinkle nori seaweed flakes on top and then do the same with katsuo-bushi (bonito flakes). If you have extra negi (green onion), you can also sprinkle that on top.
    takoyaki toppings
  • Serve warm.

Notes

(4) * Negi can be mixed with the batter or added on top with the fillings- either way, it won't make much of a difference. 
(7) *Scoop about ⅓ tsp coconut oil into each mold with a spoon. Using chopticks, I dip folded paper towel into coconut oil to coat the pan. You can also purchase a takoyaki oil brush.
(8) *I usually turn off the takoyaki cooker at this point so I don't have to rush and the coconut oil doesn't smoke. Note: in summer, your coconut oil may already be liquified in the jar. Still heat up oil for about one minute.
(10) *I find that small clumps of minced pork are the easiest to place on top of each circle of batter. Avoid pushing down the pork with your finger so you don't burn yourself with hot coconut oil. The top of the takoyaki plate is also very hot. 
(11) Avoid adding too much beni shoga– too much may cause your takoyaki balls to split in half. 
Keyword eggs, gluten-free, grain-free, healthy, Japanese, keto, low-carb, octopus, paleo, protein, takoyaki
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