Akashiyaki (Soft egg-and-octopus balls served with broth)
Soft, tender, and gently savory
About Akashiyaki (Soft egg-and-octopus balls served with broth)
Akashiyaki is a well-known local dish from Akashi City in Hyogo Prefecture. This light snack is made with eggs, ukiko (wheat starch), wheat flour, and octopus. Locally, it is called tamagoyaki.
It looks similar to takoyaki, but the egg-based batter makes it quite different. Akashiyaki is eaten dipped in broth, and its soft, tender texture and gentle flavor make it especially comforting.
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Regional cuisine of Hyogo region
Japanese Cuisine - Okonomiyaki & Takoyaki
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