Akashi Original · Dashi-Dipped Octopus Dumplings
Akashiyaki
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It's widely considered takoyaki's ancestor, but instead of a sweet brown sauce, these egg-rich dumplings get dunked whole into a hot bonito dashi broth before eating.
Small round dumplings made from an egg-heavy batter studded with diced octopus are cooked in a special copper mold until barely set, then dipped into a hot dashi broth rather than topped with sauce.
Why it's made this way: Akashi, a fishing town on the Seto Inland Sea famous for its octopus catch, is widely credited with a dashi-dipped octopus dumpling that predates takoyaki, which Osaka cooks are said to have adapted decades later by swapping the broth for a thick sauce.
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Part of World of Street Food — 3248 dishes from 118 countries.
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