Photograph of the finished Akashiyaki

Japan · Bánh bạch tuộc chấm nước dùng Akashiyaki

Akashiyaki

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Octopus Octopus 720 g
  • Photograph of Chicken eggs Chicken eggs 20
  • Photograph of Flour Flour 280 g
  • Photograph of Wheat starch Wheat starch 100 g
  • Photograph of Dried flounder Dried flounder 72 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 160 ml

Method

  1. 1 Cook dried halibut kombu in water, then season with soy sauce and mirin, and keep warm to use as a dipping sauce.
  2. 2 Mix the flour with five eggs and cold broth until it forms a very thin paste.
  3. 3 The high egg-to-flour ratio is what distinguishes akashiyaki from takoyaki, resulting in soft, runny balls rather than firm ones.
  4. 4 Boil the octopus for 20 minutes, then cut it into small cubes.
  5. 5 Pour the glue into the greased spherical molds and place a piece of octopus in each hole.
  6. 6 Flip the meatballs with a bamboo skewer when the bottom is slightly firm; they are very soft, so flip gently and dip them in hot broth.

With an appliance

  • Oven 46 min

    Replace step 6: after pouring the sauce and placing the octopus in, bake the spherical mold on the middle rack of the oven at 210 degrees for 6 minutes, rotate the spherical mold with a skewer at the 4th minute, then bake for another 2 minutes; still dip in hot broth as in step 1.

Start cooking