Akashiyaki
Akashiyaki are pan fried octopus balls from Japan. Considered "the grandfather of takoyaki", the famous street food from Osaka.
Equipment
- takoyaki pan
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
Instructions
Dipping Soup
- 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
- Add all ingredients except the octopus in a large mixing bowl. Mix until it resembles pancake batter.
- Chop the octopus into small pieces, about 1/2 an inch.
- Brush the holes on the takoyaki pan with oil and heat up on medium.
- 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.
- 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.
- 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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