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1
Make a big batch of chicken bone soup and keep it in stockor use chicken stock granules.
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2
Combine the batter ingredients, and mix with the cooled chicken stock.
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3
Beat the eggs well.
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4
The batter is done.
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5
If there are any lumps in the batter, pass it through a sieve to remove them.
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6
Lumps will make the akashiyaki taste like flour!
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7
The batter should be quite liquid.
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8
Cut the octopus into 1.5 cm pieces.
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9
Each piece should weigh about 4 g. They will shrink when cooked on the griddle so cut them rather big!
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10
The dashi from the octopus will also add flavor.
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11
Make the dipping sauce.
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12
Bring 500 ml of water to a boil, then lower the heat and add 30 g of bonito flakes.
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13
Simmer over low heat while skimming off any scum for about 10 minutes.
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14
After 10 minutes strain the dashi through a sieve.
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15
Squeeze out the bonito flakes well.
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16
Instead of throwing the used bonito flakes out, turn them into furikake (to sprinkle on rice etc)!.
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17
Return the dashi stock to the pan.
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18
Add the mirin, light colored soy sauce and salt, bring to a boil, and the dipping sauce is done!
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19
Heat up a takoyaki maker well, and oil generously.
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20
The heat should be set pretty high.
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21
Pour a generous amount of batter all over the griddle, and add the octopus pieces.
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22
Mix well before adding the additional ingredients.
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23
The heat should be pretty high.
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24
After a while, turn each ball over carefuly using chopsticks.
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25
They are very soft so be careful not to crush them.
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26
Done!
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27
Warm up the dashi stock beforehand.
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28
Add the green onion and mitsuba to the dashi and it's done!
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29
Creamy soft akashiyaki!
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30
Kansai-style takoyaki.
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31
Okonomiyaki.
