Akashiyaki (明石焼き) or Akashi no tamagoyaki (明石の玉子焼き) 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 in the Akashi area refer to it simply as tamagoyaki.
Although takoyaki, another Japanese dumpling, is more popular in Japan, it is said to have been 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.