Akashiyaki

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20 minuti

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Provate un piatto tipico regionale della prefettura di Hyogo, gli akashiyaki con alghe nori. Gli akashiyaki sono molto simili ai takoyaki, ma solo più soffici e contengono più uova, ciò li rende adatti a essere serviti con del brodo dashi. Da servire come dei ravioli, con diverse salse e condimenti.

Ingredienti

for the dumplings:
• 80g okonomiyaki flour
• 20g potato starch
• 1/2 sachet bonito dashi stock
• 1-2 sheets nori seaweed, finely chopped
• 400ml water
• 2 eggs
• bite-size pieces of boiled octopus

for the soup broth:
• 1/2 sachet bonito dashi stock
• soy sauce
• 500ml hot water
• pinch of salt

Preparazione

Whisk okonomiyaki flour, potato starch, bonito dashi stock, nori seaweed, water, and eggs together until all lumps of flour have disappeared and you have a smooth batter.
Heat and oil up a takoyaki pan, then reduce the heat to low. Fill each mould halfway with batter, add one piece of octopus into each mould, then fill up the rest of the way with the remaining batter.
Allow to cook until the edges turn whiter and start to look cooked (about 3-5 minutes). When they are ready, flip them over using a chopstick or similar. Allow to cook for a further 2-4 minutes.
To make the broth, dissolve the bonito dashi stock in the water, then add soy sauce and salt to taste.
Divide soup between two bowls and add however many dumplings you like.

Consigli e maggiori informazioni

• If you do not have okonomiyaki to hand, substitute plain wheat flour with a pinch of dashi powder.
• For a little extra heat, try using wasabi seasoned nori instead of the regular variety.
• If you cannot get a hold of octopus, no problem. This recipe works just as well with boiled prawns, squid, chicken, or even mushrooms if you would like to go vegetarian.