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Akashiyaki
Dennis

Akashiyaki

Akashiyaki are pan fried octopus balls from Japan. Considered "the grandfather of takoyaki", the famous street food from Osaka.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3
Course: Appetizer
Cuisine: Japanese
Calories: 349
Ingredients Equipment Method Nutrition

Ingredients
  

Dipping Soup
  • 2 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • ¼ cup bonito flakes
Akashiyaki
  • 4 oz octopus tentacle
  • 1 cup flour
  • 2 eggs beaten
  • ½ cup milk
  • 2⅔ cup chicken broth
  • 1 tbsp soy sauce
  • ½ tsp salt

Equipment

  • takoyaki pan

Method
 

Dipping Soup
  1. Combine all the ingredients in a pot. Boil for 10 minutes on medium, turn to simmer on low till the akashiyaki is done. Drain with a colander and serve in a bowl on the side.
Akashiyaki
  1. Add all ingredients except the octopus in a large mixing bowl. Mix until it resembles pancake batter.
  2. Chop the octopus into small pieces, about 1/2 an inch.
  3. Brush the holes on the takoyaki pan with oil and heat up on medium.
  4. Once the pan is hot, pour batter into each hole, filling only halfway. Add a piece of octopus to each, then fill to the top.
  5. Once the bottom is a little crispy, about 5 minutes, loosen the edges of the batter. Flip 180 degrees, until the bottom is now on the top. Repeat for every hole. Once another 5 minutes has passed, take the balls out.
  6. Repeat until your are out of batter or octopus. Enjoy!

Nutrition

Calories: 349kcalCarbohydrates: 39gProtein: 31gFat: 6gSaturated Fat: 2gCholesterol: 145mgSodium: 2639mgPotassium: 760mgFiber: 1gSugar: 4gVitamin A: 281IUVitamin C: 27mgCalcium: 111mgIron: 5mg

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