Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup dashi stock
- 1/4 cup green onion, finely chopped
- 1/4 cup cooked oysters, chopped
- Vegetable oil for frying
Special Equipment Needed:
- Akashiyaki pan (or similar small round frying pan)
- Chopsticks or skewers for flipping
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, baking powder, and salt.
2. In a separate bowl, beat the egg and dashi stock together.
3. Add the egg mixture to the flour mixture and whisk until smooth.
4. Stir in the green onion and oysters.
5. Heat the akashiyaki pan over medium heat and lightly oil each well.
6. Fill each well with the batter, about 3/4 full.
7. Cook for 1-2 minutes until the bottom is golden brown.
8. Using chopsticks or skewers, flip each ball over and cook for another 1-2 minutes until golden brown.
9. Remove from the pan and repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 20 oyster akashiyaki balls
Nutritional information:
Calories per serving: 80
Fat: 2g
Carbohydrates: 12g
Protein: 4g
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Green onion can be substituted with chives or scallions.
- Oysters can be substituted with shrimp or crab meat.
Variations:
- Add shredded cabbage or carrots to the batter for added texture and flavor.
- Top with a drizzle of soy sauce or ponzu sauce for extra flavor.
Tips and Tricks:
- Make sure to lightly oil each well of the pan to prevent sticking.
- Use chopsticks or skewers to easily flip each ball over.
- Serve immediately for the best texture and flavor.
Storage Instructions:
Store any leftover oyster akashiyaki in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the oyster akashiyaki in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Serve the oyster akashiyaki on a platter with a drizzle of soy sauce or ponzu sauce and a sprinkle of green onion.
Garnishes:
Garnish with a sprinkle of sesame seeds or chopped cilantro.
Pairings:
Pair with a cold beer or sake for a traditional Japanese experience.
Suggested Side Dishes:
Serve with a side of steamed rice and miso soup for a complete meal.
Troubleshooting Advice:
- If the batter is too thick, add a little more dashi stock to thin it out.
- If the akashiyaki balls are not cooking evenly, adjust the heat as needed.
Food Safety Advice:
- Make sure to cook the oysters thoroughly before adding them to the batter.
- Store any leftover oyster akashiyaki in the refrigerator and consume within 2 days.
Food History:
Akashiyaki is a popular street food in Japan, originating from the city of Akashi in Hyogo Prefecture.
Flavor Profiles:
The oyster akashiyaki has a savory and slightly sweet flavor with a crispy exterior and soft, fluffy interior.
Serving Suggestions:
Serve as an appetizer or snack, or as a main dish with a side of rice and soup.
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Region: Japanese