Akashiyaki

Name: Akashiyaki
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 eggs; 60g plain flour and 20g wheat starch (or cornflour); 250ml dashi for the batter, plus 400ml for dipping; 100g cooked octopus, diced; Light soy sauce and mirin; Mitsuba or spring onions

明石焼き/ah-KAH-shee-YAH-kee/

Also known as: Akashi-yaki, Akashi Octopus Dumplings, Akashi Egg Dumplings

About this dish

Soft, eggy octopus dumplings dipped into a light, warm dashi broth before eating.

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Ingredients

🥚4 eggs

🌾60g plain flour and 20g wheat starch (or cornflour)

🍲250ml dashi for the batter, plus 400ml for dipping

🐙100g cooked octopus, diced

🫙Light soy sauce and mirin

🌿Mitsuba or spring onions

Method

Serves 4

Whisk the eggs, flours and 250ml cold dashi into a thin batter.

Heat and oil a dumpling (takoyaki) pan and fill each hole with batter.

Drop a piece of octopus into each and cook until set underneath.

Turn with skewers to make soft round balls and cook until just set.

Serve on a board with bowls of warm dashi seasoned with soy sauce and mirin for dipping.

✓ What Makes it Authentic

Akashiyaki comes from the city of Akashi near Kobe and is the forerunner of takoyaki; locals call it tamagoyaki because the batter is so rich in egg.

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