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Akashiyakitamagoyaki 明石焼
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | 明石焼／玉子焼（あかしやき／たまごやき） |
| Reading | Akashiyakitamagoyaki |
| Home area | Akira City |
| Main ingredients | I'm going to start with a couple of things. |
History and Origins
Akikiki is a native dish of Akira City where flour and flour, eggs and juice are mixed with an octopus and cooked and cooked. Although it looks like a burn, it's a big difference between eating it with sauce, while "Akashi" is used in the juice of the cloth and eating it in the juice. Locally, it has been known as "the roast of eggs" for ages, but in about 1963, when city officials named it Akira's town's PR, it spread its name everywhere. From the end of Edo to the end of the age of the Great Britain, the production of the ornaments of Akashi as a field industry was very successful. The Akiraite stone is said to be made from a mixture of the yellow shape of the egg in this process with the octopus that can be caught in the sea in front of it. It's an turquoise soul food that can be eaten easily from a child to an adult.
When It Is Eaten
They are eaten as their usual lunch and snack regardless of the season. It's also made at home, but there's about 70 turquoise restaurants in the city (about 2021) and you can eat easily when you go out.
How It Is Eaten
We're going to put an octopus in a mixture of flour and flour starches, eggs and juices, and we're going to burn it on a copper pot, and then we're gonna eat it. The amount of eggs is as much as the cake, and the dust is hot but not hard, so it'll be cooked gently.
Recipe — Serves 4
Ingredients
- octopus, to taste
- 3 egg
- 2 cups dashi stock
- 60 g wheat flour
- 60 g じん粉
- dipping sauce (dashi stock), to taste
Method
- I'll use salt to wash the octopus thoroughly and take the rice from it.
- The octopus is boiled and cut into an inch-long angle.
- Mix flour with dust and rub it in the pan, and melt it in the juice.
- Add the melted egg to the egg.
- Put four in a hot copper pot and an octopus in one.
- It's shaped and shaped, but it's carefully turned and baked.
- Put it on the soup and eat it. The soup is your favorite dish, either cold or cold.
More About Akashiyakitamagoyaki
Akira - Akira
The name for the local lye of Akira.
Text adapted and translated from the Japanese Wikipedia article 明石焼 by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.