Akashiyaki Dashi Dipped Octopus Balls
A delicate, egg-rich version of takoyaki from Akashi city, served with a light, savory dashi dipping broth.
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Ingredients
- 3 pieces Large Eggs
- 400 ml Dashi Stock (for batter)
- 100 g All-purpose Flour
- 1 tbsp Potato Starch (Katakuriko)
- 100 g Cooked Octopus (Tako), diced
- 300 ml Dashi Stock (for dipping)
- 1 tsp Light Soy Sauce
- 1 tsp Mirin
- 2 tbsp Mitsuba (Japanese Wild Parsley) or Scallions(optional)
- 2 tbsp Vegetable Oil
Instructions
- 1
Prepare the dipping broth by heating 300ml dashi, soy sauce, and mirin in a small saucepan; keep warm.
- 2
In a large bowl, whisk the 3 eggs thoroughly until smooth.
- 3
Slowly add 400ml dashi to the eggs, then sift in the flour and potato starch, whisking until no lumps remain.
- 4
Heat a takoyaki pan over medium heat and generously grease each hole with vegetable oil.
- 5
Pour the egg batter into the holes until they are almost overflowing.
- 6
Place one piece of diced octopus into the center of each hole.
- 7
As the edges set, use a pick to gently turn the balls 90 degrees, then fully over until they form soft spheres.
- 8
Cook until the balls are pale golden and fluffy, then serve immediately with the warm dipping broth and chopped mitsuba.
Nutrition per Serving
245
Calories
14g
Protein
22g
Carbs
11g
Fat
1g
Fiber
2g
Sugar
780mg
Sodium
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