Akashi-yaki
Akashi-yaki ( Japanese 明石 焼 き ) are pieces of octopus that are wrapped in omelette batter, baked or deep-fried . They are a specialty of the Japanese city of Akashi, west of Kobe . In Akashi itself, this small dish or the side course is called Tamago-yaki ( 玉 子 焼 き ).
Akashi-yaki is very similar to Tako-yaki , but instead of plum-sized balls of dough, the octopus arms are placed in omelette balls and served on a wooden board.
Unlike Takoyaki, the very soft Akashi-yaki pieces are not coated with sauce or garnished, but simply dipped in dashi on the way to the mouth , a kind of clear broth with little taste of its own.
Because of its consistency, Akashi-yaki is less suitable for street sales than its more common relative, Tako-yaki. Akashi-yaki is mainly prepared in restaurants in Akashi and Kobe, and in families in Akashi. Accordingly, Akashi-yaki - where it is known - enjoys a higher reputation and is considered exquisite.
