Akashiyaki(明石焼き?) is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. Made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Locals refer to it simply as tamagoyaki(玉子焼き?). Modern style akashiyaki first started selling in the Taishō period by a yatai shopper Seitarō Mukai. There are over 70 akashiyaki shops in Akashi now.
Although takoyaki, another Japanese dumpling, is more popular in Japan, it is based on akashiyaki. Both are made with a takoyaki pan, a type of frying pan or cooktop with many hemispherical molds. Compared to takoyaki, akashiyaki has a softer, more eggy texture.