Cheese Akashiyaki Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup dashi stock
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped scallions
- Vegetable oil for frying

Special equipment needed:
- Akashiyaki pan or Takoyaki pan
- Wooden skewers

Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, and salt.
2. Add the egg and dashi stock to the dry ingredients and mix until smooth.
3. Stir in the shredded cheddar cheese and chopped scallions.
4. Heat the akashiyaki pan over medium heat and brush each mold with vegetable oil.
5. Pour the batter into each mold until it's about 3/4 full.
6. Use a skewer to flip the akashiyaki balls over once the bottom is golden brown.
7. Cook until the other side is golden brown and the cheese is melted.
8. Serve hot with your favorite dipping sauce.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 20 akashiyaki balls

Nutritional information:
Calories: 70
Fat: 3g
Carbohydrates: 8g
Protein: 3g

Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Shredded cheddar cheese can be substituted with any type of cheese you prefer.
- Chopped scallions can be substituted with chopped onions or any other herbs.

Variations:
- Add cooked shrimp or octopus to the batter for a seafood twist.
- Substitute the cheese with mozzarella or feta for a different flavor.
- Add some spice by adding chopped jalapenos or red pepper flakes to the batter.

Tips and tricks:
- Use a skewer to flip the akashiyaki balls over to ensure they cook evenly.
- Don't overfill the molds with batter to prevent them from overflowing.
- Serve with a dipping sauce such as ponzu or soy sauce.

Storage instructions:
Store any leftover akashiyaki balls in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the akashiyaki balls in the oven at 350°F for 5-10 minutes or in the microwave for 30 seconds.

Presentation ideas:
Arrange the akashiyaki balls on a platter and garnish with chopped scallions and sesame seeds.

Garnishes:
Chopped scallions, sesame seeds, and nori flakes.

Pairings:
Green tea, sake, or beer.

Suggested side dishes:
Miso soup, edamame, or cucumber salad.

Troubleshooting advice:
- If the akashiyaki balls are sticking to the pan, brush more oil onto the molds.
- If the batter is too thick, add more dashi stock to thin it out.
- If the akashiyaki balls are not cooked through, lower the heat and cook for a longer time.

Food safety advice:
Make sure the akashiyaki balls are cooked through before serving to prevent any foodborne illnesses.

Food history:
Akashiyaki is a popular street food in Akashi, Japan. It's a small ball-shaped snack made with a batter of flour, eggs, and dashi stock, and filled with octopus or other ingredients.

Flavor profiles:
Savory, cheesy, and slightly sweet.

Serving suggestions:
Serve the akashiyaki balls as a snack or appetizer at a party or gathering.

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Region: Japanese

Taste: Savory, Cheesy, Umami, Creamy, Salty