How to Make Akashi-yaki: Fluffy, Egg-Rich Akashi-yaki! Refined Flavor Served with Japanese Dashi!

Takoyaki originated from Akashi-yaki! Akashi-yaki uses a lot of eggs, so it's apparently called "tamagoyaki" (egg pancake) locally. The flour is made with low-gluten wheat flour, resulting in a light and fluffy texture. Its origins date back to the Edo period. A hair ornament craftsman created artificial coral called Akashi-dama using egg whites and saltpeter. The leftover egg yolks and tools were used to bake it, and that's said to be the origin. The fact that it's eaten dipped in a Japanese-style broth with chopped mitsuba (Japanese parsley) is quite different from takoyaki! Akashiyaki is a regional dish of Akashi, Hyogo. It is a light meal using egg, flour and octopus. It is similar to Takoyaki but Akashiyaki is the origin of Takoyaki. It has a history of 160 years. There was a Kanzashi(ornamental hairpin) craftsman Edoya Gankichi in the Edo period. He was making synthetic coral balls from saltpeter and egg white. As egg yolks were left, he cooked Tamagoyaki -balls using his tools. This is said to be the beginning of Akashiyaki. Please enjoy watching this video and cooking Akashi-yaki! #How to make Akashi-yaki #Local cuisine #Takoyaki Recipe [Ingredients for Akashi-yaki] All-purpose flour 60g Wheat flour (jinko) 20g Eggs 3 Octopus 100-150g Dashi stock 400ml ★Salt a pinch (Dipping sauce) Dashi stock 300ml ★Light soy sauce 1 teaspoon Chopped mitsuba (Japanese parsley) appropriate amount Relating Videos; [Akashi-yaki, Osaka] How a craftsman makes it | Bubutei Takoyaki TAKOYAKI AKASHIYAKI | Japanese street food | OSAKA    • Видео   [How to make Jibu-ni (a type of stew) - Recipe] Homemade namafu (raw gluten)! [Local Cuisine] Kaga/Kanazawa: How To Make Namafu and JIbu-ni Kanazawa [Japanese + English]    • [Chicken Jibu-ni Recipe] [How to Make Nama...   [Directly Taught by a Current Dotonbori Staff Member] How to Recreate Professional Akashi-yaki with a Home Takoyaki Maker    • 【現役道頓堀のスタッフ直伝】家庭用たこ焼き器でプロの明石焼きを再現する方法