Our Akashiyaki Japanese Octopus Egg Dumplings – Husband Approved!
Ingredients
- 1 cup (140 g) cake flour
- 2 teaspoons (6 g) granulated dashi stock
- 1/2 teaspoon (3 g) salt
- 3 1/4-3 1/2 cups (750–850 ml) water
- 9 large eggs
- About 10 1/2 oz (300 g) octopus (chopped to your preferred size)
- as needed Mitsuba (Japanese parsley), roughly chopped,
- 2 1/2 cups (600 ml) water
- 1 packet (8 g) dashi pack
- 1 teaspoon sake
- 2 teaspoons light soy sauce
- Slightly less than 1 teaspoon salt
- Okonomiyaki sauce, as desired
Instructions
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