Wisdom Home-Town Restaurant

Hyogo Chef: Mr. and Mrs. Yoshida

[Akashiyaki Mr. and Mrs. Yoshida
[Akashiyaki]
Recipe
1) Mix flour, egg, water, and bonito broth to make dough.
2) Place dough in round takoyaki cooker.
3) Add octopus and flip until all sides are cooked.
4) Mix bonito broth with ligh soysauce.
5) Add cooked balls in broth and eat.

Worth Taking Note:
After asking several locals no one could decide whether or not takoyaki originated in Osaka with takoyaki or in Akaishi with akaishiyaki (takoyaki in soup).
In either case, akaishiyaki and takayaki have been loved by Osakans and Hyogoans for decades. The dish used to take advantage of the vast number of octopus caught in the nearby ocean but recently most octopus are being imported from Africa.


How was it?
Soft and soupy. The flavor is also very thin and plain compared to the sweeter takoyaki.



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