Make a big batch of chicken bone soup and keep it in stock (Recipe ID: 1024547) or use chicken stock granules.
Combine the batter ingredients, and mix with the cooled chicken stock. Beat the eggs well.
The batter is done. If there are any lumps in the batter, pass it through a sieve to remove them. Lumps will make the akashiyaki taste like flour! The batter should be quite liquid.
Cut the octopus into 1.5 cm pieces. Each piece should weigh about 4 g. They will shrink when cooked on the griddle so cut them rather big! The dashi from the octopus will also add flavor.
Make the dipping sauce. Bring 500 ml of water to a boil, then lower the heat and add 30 g of bonito flakes. Simmer over low heat while skimming off any scum for about 10 minutes.
After 10 minutes strain the dashi through a sieve. Squeeze out the bonito flakes well. Instead of throwing the used bonito flakes out, turn them into furikake (to sprinkle on rice etc)! Recipe ID: 1025143.
Return the dashi stock to the pan. Add the mirin, light colored soy sauce and salt, bring to a boil, and the dipping sauce is done!
Heat up a takoyaki maker well, and oil generously. The heat should be set pretty high.
Pour a generous amount of batter all over the griddle, and add the octopus pieces. Mix well before adding the additional ingredients. The heat should be pretty high.
After a while, turn each ball over carefuly using chopsticks. They are very soft so be careful not to crush them.
Done! Warm up the dashi stock beforehand.
Add the green onion and mitsuba to the dashi and it's done! Creamy soft akashiyaki!
Kansai-style takoyaki Recipe ID: 1019036.
Okonomiyaki Recipe ID: 904977.
Story Behind this Recipe
The Akashiyaki I had at a restaurant in Osaka was delicious, so I tried re-creating it at home.
The batter is very liquid, so it may be hard to cook the Akashiyaki unless you're used to it. The key is to turn them over carefully with chopsticks. Cook over high heat and work quickly. Don't try to turn them over 180 degrees; turn them 90 degrees first. Turn the bonito flakes left over from making the dashi stock into furikake! See Recipe ID: 1025143.