Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 egg
- 1 cup dashi stock
- 1/4 cup chopped scallions
- Vegetable oil for frying
Special equipment needed:
- Akashiyaki pan
- Skewers
Step-by-step instructions:
1. In a large bowl, whisk together flour, baking powder, salt, sugar, cayenne pepper, paprika, garlic powder, onion powder, and black pepper.
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 chopped scallions.
5. Heat the akashiyaki pan over medium heat and brush with vegetable oil.
6. Pour the batter into each hole of the pan, filling each about 3/4 full.
7. Cook for 2-3 minutes, or until the bottom is golden brown.
8. Using skewers, flip the akashiyaki over and cook for an additional 2-3 minutes, or until golden brown.
9. Repeat until all the batter is used.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 20-24 akashiyaki
Nutritional information:
Calories per serving: 50
Total fat: 1g
Saturated fat: 0g
Cholesterol: 15mg
Sodium: 120mg
Total carbohydrates: 8g
Dietary fiber: 0g
Sugar: 0g
Protein: 2g
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Scallions can be substituted with chopped onions or chives.
Variations:
- Add chopped shrimp or octopus to the batter for a seafood twist.
- Substitute cayenne pepper with chili flakes for a milder heat.
- Top with bonito flakes and drizzle with mayonnaise for a classic Japanese flavor.
Tips and tricks:
- Make sure to brush the pan with oil in between each batch to prevent sticking.
- Use a small ladle or measuring cup to pour the batter into the pan for even portions.
- Don't overcrowd the pan, as this will make it difficult to flip the akashiyaki.
Storage instructions:
Store leftover akashiyaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the akashiyaki in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the akashiyaki on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, bonito flakes, mayonnaise
Pairings:
Green tea, sake, Japanese pickles
Suggested side dishes:
Miso soup, edamame, cucumber salad
Troubleshooting advice:
- If the akashiyaki is sticking to the pan, brush more oil on the pan before adding the batter.
- If the akashiyaki is not cooking evenly, adjust the heat as needed and flip more frequently.
Food safety advice:
Make sure to cook the akashiyaki to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Akashiyaki is a popular street food in Japan, originating from the city of Akashi in Hyogo Prefecture. It is similar to takoyaki, but is made with a lighter batter and typically filled with dashi broth instead of octopus.
Flavor profiles:
Savory, spicy, umami
Serving suggestions:
Serve hot as an appetizer or snack.
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Region: Japanese