Akashiyaki/Tamagoyaki (Akashi style omelet) ｜ Our Regional Cuisines
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Image Source : Akashi Tourist Association
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Image Source : Akashi Tourist Association
RECIPE
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.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
