🥢 Tokyo Foodie

Akashiyaki is a soft, delicate dumpling made from a light batter filled with diced octopus, originating from Akashi in Hyogo Prefecture. Often seen as the predecessor to Osaka’s takoyaki, Akashiyaki is unique for its tender, almost custard-like texture and its simple flavor. Unlike takoyaki, it isn’t served with sauce or mayonnaise — instead, it’s dipped in a warm dashi broth before eating. This gives Akashiyaki a refined, comforting taste that highlights the sweetness of the octopus and the umami of the broth.

Ingredients

For the batter:

• 1 cup dashi broth
• 2/3 cup all-purpose flour
• 3 eggs
• 1/2 tsp soy sauce
• A pinch of salt

Filling and serving:

• 100 g boiled octopus (cut into small cubes)
• Chopped green onions (optional)
• Dashi broth (for dipping)

Instructions

1. In a bowl, whisk together dashi, flour, eggs, soy sauce, and salt until smooth. The batter should be thin.
2. Heat a takoyaki pan and lightly oil each mold.
3. Pour the batter into the molds, filling each about three-quarters full.
4. Add a piece of octopus into each mold, then top with a little more batter.
5. Cook until the edges begin to firm, then gently rotate each ball to form a round shape.
6. Continue cooking until golden and slightly crisp on the outside.
7. Serve with a small bowl of warm dashi broth for dipping.

Tips

• The key is using more egg and dashi than in takoyaki to achieve a soft, fluffy texture.
• Don’t overfill the molds — Akashiyaki should be lighter and more delicate than takoyaki.
• Keep the dipping broth warm but not boiling for the best experience.

Serving Ideas

• Enjoy simply with hot dashi for an authentic Hyogo-style snack.
• Pair with green tea or chilled beer for a casual treat.
• For a regional variation, try adding small pieces of green onion or pickled ginger to the batter.

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