How is everyone’s memorial day weekend going? Mine’s been pretty anticlimactic- as usual…Okay, I am pretty sure most of you have encountered a takoyaki ball (a popular yet humble japanese street food with grilled octopus inside). Of course I wanted to do my own version with decadent ingredients. It’s a great snack for a party. Mine includes foie gras at the center, sliced scallop, and caviar. Here we go!
Some ingredients you will need, bonito flakes, all purpose flour, scallop, eggs, caviar, foie gras, milk, olive oil, takoyaki sauce, scallion, and pickled ginger.
You will also need a dried mushroom blend, I recommend this one.
I’m using Rougie foie gras with 3% truffles, feel free to use whatever you want.
Dashi (bonito broth) and mushroom broth (I got this from boiling the dried mushroom mix until it was concentrated in flavor, the broth should be a very dark brown. You can buy the bonito flakes here or at any japanese supermarket.
Don’t throw away the mushrooms from the broth, I chopped them in the food processor and added it into the mix too.
The mixture comes together fairly quickly (eggs, flour, bonito broth, mushroom broth, reconstituted and chopped mushrooms, scallions..and lastly..the
Place the mixture into the takoyaki pan with the foie gras and pickled ginger.
Prep the sauces. Takoyaki sauce and truffle oil.
Add caviar on top.
The pipettes are available at JBPRINCE. ( http://www.jbprince.com/utensils/Pipette.asp )