Hyogo Prefecture

Akashiyaki/Tamagoyaki (Akashi style omelet)

Akashiyaki/Tamagoyaki (Akashi style omelet)
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  • Image Source : Akashi Tourist Association

  • Image Source : Akashi Tourist Association


Ingredients (For 4 persons)

  • Octopus Appropriate amount
  • Eggs 3
  • soup stock 2 cups
  • flour 60g
  • dusting powder 60g
  • dipping sauce (kelp or bonito broth) Appropriate amount

How to cook

  • 1. Blanch octopus with salt and rinse well in cold water to remove the sludge.

  • 2. Boil octopus and cut into 1 cm cubes.

  • 3. Sift the flour and dust with flour and dissolve in soup stock.

  • 4. Add beaten egg to 3.

  • 5. Put 4 in a hot copper pot and add octopus one by one.

  • 6. Turn the octopus over carefully, shaping it into a round shape, and cook it until fluffy.

  • 7. Dip the octopus in the dipping sauce and eat. The dipping sauce can be served cold or hot, as desired.

provider : Akashi Tourist Association

* Recipes vary depending on the region and home.