Akashiyaki (Octopus Egg Dumplings)

Name: Akashiyaki (Octopus Egg Dumplings)
Yield: Serves 2 (about 20 pieces)
Ingredients: 3 eggs; 3/4 cup water (200 ml); 2 teaspoons white dashi; 3 tablespoons all-purpose flour; 1 tablespoon potato starch; 2 1/2 oz cooked octopus (about 70 g); 2 teaspoons chopped green onions (about 10 g); 1/2 teaspoon vegetable oil; 3/4 cup water (200 ml); 2 teaspoons white dashi; 2 teaspoons mirin; 1/2 teaspoon soy sauce (regular)

大阪公立大学 @OsakaMetUniv

Easy to make with potato starch!
About this recipe:
Created by: Osaka Metropolitan University, Faculty and Graduate School of Human Life Science, and Osaka City University, Faculty and Graduate School of Human Life Science
Author: Ayame
Theme: Enjoying regional cuisine at home

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Ingredients

Serves 2 (about 20 pieces)

3eggs
3/4 cupwater (200 ml)
2 teaspoonswhite dashi
3 tablespoonsall-purpose flour
1 tablespoonpotato starch
2 1/2 ozcooked octopus (about 70 g)
2 teaspoonschopped green onions (about 10 g)
1/2 teaspoonvegetable oil
3/4 cupwater (200 ml)
2 teaspoonswhite dashi
2 teaspoonsmirin
1/2 teaspoonsoy sauce (regular)

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Steps

1

In a bowl, combine the all-purpose flour and potato starch. Gradually add the water, mixing to avoid lumps. Add the white dashi and beaten eggs, and mix well.
2

Slice the green onions thinly. Cut the cooked octopus into about 20 bite-sized pieces.
3

Preheat a takoyaki pan and brush with vegetable oil.
4

Stir the batter, then pour it into the takoyaki pan. Add a piece of octopus to each well.
5

Once the surface sets, use chopsticks or a skewer to turn and shape the dumplings as they cook.
6

Combine all the ingredients marked with ★ in a microwave-safe bowl. Microwave for 1 minute at 600W.
7

Add the green onions to the dipping broth. Dip the cooked Akashiyaki into the broth and enjoy.