Soft and Creamy Delicious Akashiyaki!
Soft and Creamy Delicious Akashiyaki!

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, soft and creamy delicious akashiyaki!. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

The Akashiyaki I had at a restaurant in Osaka was delicious, so I tried re-creating it at home. The batter is very liquid, so it may be hard to cook the Akashiyaki unless you're used to it. The key is to turn them over carefully with chopsticks. Hello everybody, it is Brad, welcome to my recipe page.

Soft and Creamy Delicious Akashiyaki! is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Soft and Creamy Delicious Akashiyaki! is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have soft and creamy delicious akashiyaki! using 14 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Soft and Creamy Delicious Akashiyaki!:
  1. Get 150 grams Octopus
  2. Take 1 Mitsuba
  3. Take 1 Red pickled ginger
  4. Prepare For the batter
  5. Take 150 grams Cake flour
  6. Get 1 tbsp Usukuchi soy sauce
  7. Take 750 ml Chicken bone soup
  8. Take 2 tbsp Milk
  9. Get 2 Egg
  10. Get The dipping sauce
  11. Get 500 ml Bonito dashi stock
  12. Make ready 1 tbsp Mirin
  13. Make ready 1 tbsp Usukuchi soy sauce
  14. Take 1/2 tsp Salt

The ingredients in Akashiyaki dough are flour, eggs and dashi. The eggs are beaten with the dashi and mixed with the flour; the dough balls are then filled with octopus. Jin-ko, a variety of flour with the protein removed, is used at many restaurants for Akashiyaki, but apparently Tenshin uses a special variant. The batter consists of eggs and flour.

Steps to make Soft and Creamy Delicious Akashiyaki!:
  1. Make a big batch of chicken bone soup and keep it in stockor use chicken stock granules. https://cookpad.com/us/recipes/149128-very-useful-chicken-stock (see recipe)
  2. Combine the batter ingredients, and mix with the cooled chicken stock. Beat the eggs well.
  3. The batter is done. If there are any lumps in the batter, pass it through a sieve to remove them. Lumps will make the akashiyaki taste like flour! The batter should be quite liquid.
  4. Cut the octopus into 1.5 cm pieces. Each piece should weigh about 4 g. They will shrink when cooked on the griddle so cut them rather big! The dashi from the octopus will also add flavor.
  5. Make the dipping sauce. Bring 500 ml of water to a boil, then lower the heat and add 30 g of bonito flakes. Simmer over low heat while skimming off any scum for about 10 minutes.
  6. After 10 minutes strain the dashi through a sieve. Squeeze out the bonito flakes well. Instead of throwing the used bonito flakes out, turn them into furikake (to sprinkle on rice etc)!. https://cookpad.com/us/recipes/143961-make-it-with-dashi-bonito-tasty-bonito-furikake-rice-sprinkles (see recipe)
  7. Return the dashi stock to the pan. Add the mirin, light colored soy sauce and salt, bring to a boil, and the dipping sauce is done!
  8. Heat up a takoyaki maker well, and oil generously. The heat should be set pretty high.
  9. Pour a generous amount of batter all over the griddle, and add the octopus pieces. Mix well before adding the additional ingredients. The heat should be pretty high.
  10. After a while, turn each ball over carefuly using chopsticks. They are very soft so be careful not to crush them.
  11. Done! Warm up the dashi stock beforehand.
  12. Add the green onion and mitsuba to the dashi and it's done! Creamy soft akashiyaki!
  13. Kansai-style takoyaki. https://cookpad.com/us/recipes/156413-crisp-and-creamy-osaka-style-seafood-takoyaki (see recipe)
  14. Okonomiyaki.
  15. Ready to serve and ENJOY!

Jin-ko, a variety of flour with the protein removed, is used at many restaurants for Akashiyaki, but apparently Tenshin uses a special variant. The batter consists of eggs and flour. Pour this mixture into the takoyaki grill, along with some gari (pickled ginger) and the requisite tako into each ball mold. Akashiyaki is much eggier than the okonomiyaki or takoyaki batter. People in Japan also refer akashiyaki as "tamagoyaki" (fried egg).

So that’s going to wrap it up for this special food soft and creamy delicious akashiyaki! recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!