Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon soy sauce
- 1/2 teaspoon mirin
- 1/2 teaspoon sake
- 1/2 teaspoon dashi powder
- 1/2 cup water
- 1 egg
- 1/2 cup chopped green onions
- 1/2 cup chopped cooked shrimp
- 1/2 cup chopped cooked octopus
- 1/2 cup teriyaki sauce
- Vegetable oil for frying
Special equipment needed:
- Akashiyaki pan or Takoyaki pan
- Skewers
Step-by-step instructions:
1. In a mixing bowl, combine flour, baking powder, salt, sugar, soy sauce, mirin, sake, dashi powder, water, and egg. Mix well until smooth.
2. Add chopped green onions, cooked shrimp, and cooked octopus to the batter. Mix well.
3. Heat the akashiyaki pan or takoyaki pan over medium heat. Brush each mold with vegetable oil.
4. Pour the batter into each mold, filling it up to 3/4 full.
5. Use skewers to flip the akashiyaki balls over when the bottom is golden brown. Cook until the other side is golden brown too.
6. Brush the teriyaki sauce on each akashiyaki ball while it's still hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 20 akashiyaki balls
Nutritional information:
- Calories: 80
- Fat: 2g
- Carbohydrates: 12g
- Protein: 4g
Substitutions for ingredients:
- Dashi powder can be substituted with chicken or vegetable bouillon powder.
- Cooked shrimp and octopus can be substituted with other seafood or meat of your choice.
Variations:
- Instead of teriyaki sauce, you can use other sauces such as ponzu sauce, mayo, or spicy mayo.
- You can add other ingredients to the batter such as cheese, corn, or bacon.
Tips and tricks:
- Use a toothpick to check if the akashiyaki balls are cooked through. If the toothpick comes out clean, it's done.
- Don't overfill the molds with batter as it will be difficult to flip the balls over.
- Keep the akashiyaki balls warm in a low-temperature oven until ready to serve.
Storage instructions:
- Store leftover akashiyaki balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the akashiyaki balls in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the akashiyaki balls on a platter with a drizzle of teriyaki sauce and chopped green onions on top.
Garnishes:
- Chopped green onions, sesame seeds, nori flakes, or bonito flakes.
Pairings:
- Serve with a side of steamed rice and miso soup.
Suggested side dishes:
- Edamame, cucumber salad, or seaweed salad.
Troubleshooting advice:
- If the akashiyaki balls are not cooked through, lower the heat and cook for a longer time.
- If the batter is too thick, add more water to thin it out.
- If the akashiyaki balls are sticking to the pan, brush more oil on the molds.
Food safety advice:
- Make sure the seafood and meat are cooked thoroughly before adding them to the batter.
- Use a food thermometer to check the internal temperature of the seafood and meat.
Food history:
- Akashiyaki is a popular street food in Akashi, Hyogo Prefecture, Japan. It is similar to takoyaki but with a different batter and filling.
Flavor profiles:
- Teriyaki sauce adds a sweet and savory flavor to the akashiyaki balls. The seafood and green onions add a fresh and briny flavor.
Serving suggestions:
- Serve the akashiyaki balls as an appetizer or snack.
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Region: Japanese