Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as ウチの＜明石焼き＞♪旦那様お墨付き♡

Our Akashiyaki (Japanese Octopus Egg Dumplings) – Husband Approved!

Name: Our Akashiyaki (Japanese Octopus Egg Dumplings) – Husband Approved!
Yield: Makes about 60–70 pieces
Ingredients: 1 cup (140 g) cake flour; 2 teaspoons (6 g) granulated dashi stock; 1/2 teaspoon (3 g) salt; 3 1/4-3 1/2 cups (750–850 ml) water; 9 large eggs; About 10 1/2 oz (300 g) octopus (chopped to your preferred size); as needed Mitsuba (Japanese parsley), roughly chopped,; 2 1/2 cups (600 ml) water; 1 packet (8 g) dashi pack; 1 teaspoon sake; 2 teaspoons light soy sauce; Slightly less than 1 teaspoon salt; Okonomiyaki sauce, as desired

masakohママ @cook_40039429

★ Featured on Yahoo & Thank you for making this recipe popular! ★ Enjoy Akashiyaki at home. It’s actually easier than takoyaki since it uses fewer ingredients. My husband, who is from Kobe, gives this recipe his stamp of approval!
Recipe background:
My husband is from Kobe in the Kansai region, where Akashiyaki is a common everyday food. After moving to the Kanto area, he couldn’t find Akashiyaki that met his standards, so we started making it at home. After much trial and error, we finally perfected this recipe!

masakohママ @cook_40039429

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Ingredients

Makes about 60–70 pieces

1 cup (140 g)cake flour
2 teaspoons (6 g)granulated dashi stock
1/2 teaspoon (3 g)salt
3 1/4-3 1/2 cups(750–850 ml) water
9large eggs
About 10 1/2 oz (300 g) octopus (chopped to your preferred size)
as neededMitsuba (Japanese parsley), roughly chopped,
Dipping Broth (for 4 servings)
2 1/2 cups (600 ml)water
1 packet (8 g)dashi pack
1 teaspoonsake
2 teaspoonslight soy sauce
Slightly less than 1 teaspoon salt
Optional
Okonomiyaki sauce, as desired

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Steps

1

Make the batter: In a large bowl, add all the ingredients marked with ★ and whisk together well.
2

Make a well in the center and crack in 3–4 eggs.
3

Mix in a circular motion, gradually incorporating the flour from the sides into the eggs.
4

Add the remaining eggs one at a time, mixing well each time to avoid lumps. Gradually add the water as you mix.
5

Make the dipping broth: In a small saucepan, add the dashi pack and water. Prepare the broth according to the instructions on the dashi pack.
6

Add the seasonings and bring to a gentle boil. Adjust the taste as needed.
7

Cook the Akashiyaki: Pour the batter into a takoyaki pan, add the octopus pieces, and cook as you would takoyaki.
8

To serve, pour the hot broth into bowls, add mitsuba, and place the freshly cooked Akashiyaki in the broth. Enjoy!
9

My husband likes to brush Akashiyaki with okonomiyaki sauce before dipping it in the broth. Try it if you like!
10

On October 7, 2012, this recipe was featured on Yahoo’s top page. Thank you! It received an amazing 120,000 views!

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Cooksnaps

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masakohママ @cook_40039429

Published in the US on August 23, 2025 14:01

埼玉県在住の食いしん坊４人家族✿趣味で英会話を習っているのでお友達は多国籍♫その方達から教わったお料理は私の財産です♡♡関西倶楽部No.22♡♫毎日がお誕生日の会　No.7♫2010.3の日記に自己紹介してます♪レシピの見直し随時。ご了承を。多忙につき同一コメントでの掲載ごめんなさい(>_<)頂いたコメントは全て有難く読ませて頂いてます♡

Keywords

Dumpling Sake Egg Octopus Soy

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