Akashiyaki with Kiharu's Special Dashi

Name: Akashiyaki with Kiharu's Special Dashi
Yield: Serves 3 servings
Ingredients: 2 boiled octopus legs; 4 eggs; 1/2 cup all-purpose flour (about 55 grams); 1 1/2 tablespoons Kiharu's special salt dashi; 1 1/2 cups water (about 350 ml); 3 tablespoons Kiharu's special salt dashi; 1 teaspoon light soy sauce; 1 1/2 cups water (about 350 ml); Chopped green onions, to taste

kibarashi @cook_40397294

Making dashi from scratch can be time-consuming, but with Kiharu's special dashi, it's easy! This delicious Akashiyaki is soft and fluffy, similar to a savory Japanese omelet roll.
About this recipe:
This is a variation using Kiharu's secret special salt dashi.

kibarashi @cook_40397294

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Ingredients

Serves 3 servings

〈Akashiyaki〉
2boiled octopus legs
4eggs
1/2 cupall-purpose flour (about 55 grams)
1 1/2 tablespoonsKiharu's special salt dashi
1 1/2 cupswater (about 350 ml)
〈Dashi Broth〉
3 tablespoonsKiharu's special salt dashi
1 teaspoonlight soy sauce
1 1/2 cupswater (about 350 ml)
Chopped green onions, to taste

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Steps

1

This is a variation recipe using Kiharu's special salt dashi.
2

Cut the boiled octopus legs into 1/2-inch cubes.
3

Put the flour in a bowl. Gradually add the dashi and water mixture. Add the well-beaten eggs and mix thoroughly.
4

Preheat a takoyaki pan and brush with oil. Pour in the batter from step 3, then add the octopus pieces from step 2.
5

Once the batter is set and firm, use skewers to turn the balls in a circular motion.
6

Mix all the dashi broth ingredients together and microwave at 600W for about 1 minute.
7

When the Akashiyaki are cooked, transfer to a serving dish. Pour the hot dashi broth over and sprinkle with chopped green onions.
8