To Takoyaki or Not to Takoyaki?
This time I actually had Akashiyaki instead, it’s similar to Takoyaki but softer, eggier, and dipped in a light dashi broth. It’s also a specialty from the Akashi region, but you’ll find places serving it in Osaka too!
I really enjoyed it with the soup they provided, it makes each bite warm, fluffy, and super comforting 🥹💛 It’s less saucy compared to regular Takoyaki.
If you're curious about making Akashiyaki at home, it's surprisingly simple and rewarding. The batter is lighter and more egg-rich than Takoyaki, relying on fresh eggs and a delicate balance of flour and dashi stock to achieve its signature softness. When cooking, using a special rounded mold pan helps shape the dumplings perfectly. What sets Akashiyaki apart is the dipping style. Instead of heavy sauces, it’s traditionally served with a light dashi broth that enhances the subtle flavors and adds a comforting warmth to each bite. This makes it less messy and a bit healthier compared to its more popular cousin. For those adventurous with flavors, you can experiment with alternative fillings beyond the classic octopus, such as shrimp or vegetables, but the eggy texture is the real star. When visiting Osaka, be sure to try Akashiyaki at well-known shops like Akashiyaki Bubutei, which expertly balances softness and flavor. In summary, if you love Takoyaki but want to try something softer, less saucy, and wonderfully eggy, Akashiyaki is definitely worth exploring. It’s a memorable snack that complements any stroll through Osaka’s vibrant food scene.
