May
29
Foie Gras Takoyaki
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
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
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
chopped scallop).
Place the mixture into the takoyaki pan
Prep the sauces. Takoyaki sauce
Add caviar on top.
The pipettes are available at JBPRINCE. ( http://www.jbprince.com/utensils/Pipette.asp )
Actually I have no comment! I’m speechless! You upgraded cooking to a gourmet visual art!
Well done talented friend!
xoxoxo
HOLY.
Looks delicious. Your macros are quite wonderful.
Amazing. Lucky lucky guests.
A true visual feast!!!
how come you didnt use the mother of pearl spoon when you placed the caviars?
amazing!
Hey can you recommend me any good japanese restaurants in ny near Fashion institute of technology?
i almost got nausea from reading the title of this post, because foie gras is one of the most cruelty-based products out there: “At just a few months old, ducks are confined inside dark sheds and force-fed enormous amounts of food several times a day. A farm worker grabs each duck and, one by one, thrusts a metal pipe down their throats so that a mixture of corn can be forced directly into their gullets. In just a matter of weeks, the ducks become grossly overweight and their livers expand up to 10 times their normal size.” (http://www.nofoiegras.org/) i didn’t include pictures, but they’re all over the net if this is not enough.
i can’t possibly imagine a reason, an excuse that could motivate or justify such a violence towards the animals…
The hung justifies the means.. Vive le Sud Ouest !
It’s æbleskiver!!!
as wow as usual!
I completely agree with the first comment. Gourmet art, right here.
this is INSANE. i would love to sneak myself into one of your dinner parties…. seriously, this could give Heston a run for his money. incredible photography and masterful looking food. xx
U N B E L I E V A B L E ! ! !
I am seriously drooling over this…
xx
God I love the way your dishes are served!! It’s so original and very inspiring to me! (i’m starting chef school soon)
Where do you buy all those cute glass things?
SWEET PETROLEUM
http://froekensteenberg.blogspot.com/
God I love the way your dishes are served!! It’s so original and very inspiring to me! (i’m starting chef school soon)
Where do you buy all those cute glass things?
SWEET PETROLEUM
i cannot get over your presentation and photography! i’m sure i’ve said it a million times before, but it is OUT OF THIS WORLD!
stunned. wow.
food porn <3
I am literally salivating at the mouth as I scroll down looking at these pictures.
One question: Do you always eat like this?
total luxury… total luxirare
Holy crap….you never cease to amaze me! How is it that you don’t have your own restaurant yet? Haha
Cecilia
mew mew
SO beautiful!
on another note, have you ever considered trying to make ‘faux gras’? i read about it a while ago and it was described as an alternative to bought foie gras, instead using a liver and fat from a whole duck and tailoring the taste as needed. granted it’s not the same but it’s a bit more customisable.
it seems like it’d be a little more satisfying than using ready-made stuff, i’d love to know your thoughts on the idea
So decadent!
just wow.
I can’t believe you made takoyaki from scratch and with such a creative and modern twist. AMAZE-BALLS.
xo Diana
this looks AMAZING!!
raspberrykitsch.blogspot.com
xx
GOD, you’re such a genious!
how come you didnt use the mother of pearl spoon when you placed the caviars?
I’d so like to taste this! It’s awesome and so beautiful!
What a great chef! I wish I could be able to do something like this!
Hi there, I remember seeing some great food products you were suggesting (perhaps through an amazon store if memory serves) such as truffle pastes etc that you had recommended. Is that something you still do? I’m hoping to buy my wife some treats for her birthday, hence the question.
First time commenter, long time reader! Hope this finds you well.
James in London
I’m curious what led to your appreciation of lab glassware (Erlenmeyer beaker, rounded bottom flask etc) and other laboratory products, such as the plastic pipette? I work in a biochemistry lab where we use many of these equipments, but NOT for cooking, hehe. now I can never look at those plastic pipettes the same way when I’m pHing my buffers. thank you for stunning and inspiring posts!
….Too beautiful..
All of your posts have never NOT made me speechless at your creativity.
Mind blowing. All. The time.
Come on people. I like fur and foie gras. Being preachy is not going to suddenly turn on my guilty conscience. Kudos for you for wanting to feel morally superior but it looks masochistic that you’d click on her post, read the whole thing and bitch about it.
this is only tangentially related but–that macro photo of the caviar/scoop is gorgeous. the eggs look like little pearls!
i love the presentation with the pipettes. i can’t even picture how this would taste but i’m dying to find out.
For those who are irritated and disgusted (with good reason) about foie gras, look up Dan Barber’s talk regarding Eduardo Sousa at Taste3. It is AMAZING. Foie gras doesn’t require gavage to be good (actually, the best is natural, for ducks and geese naturally fatten their livers). The story Barber tells is amazing and makes me want how Sousa raises his geese to be the new wave in foie gras (and in farming when it requires such horrific practices like gavage). I love animals, and while that will never stop me from eating them, I would love for them to be happy in their life before they provide me tasty, delicious meals.
this is made me blush!
I am so amazed by you…everytime i browse your blog, i am always speechless and sometimes in awe….
uhm deliciousssss
You are serving this with beer?!?!?!?
это чудо
I love your presentation!! so creative!!
Hi. Wonderful menu and great photography…
I am wondering where did you get that glass thing you put takoyaki? Look like candles holder to me…. thanx
OMG MY HEART BE STILL
Foie Gras/caviar Takoyaki & stella.. please tell me this, Did You Ever Open a CookBook ? Food is when things taste of what they are! like bernard Shaw says “If the English can survive their food, they can survive anything.”
Like Renu said: Foie gras is one of the most cruelty-based products out there.
“At just a few months old, ducks are confined inside dark sheds and force-fed enormous amounts of food several times a day. A farm worker grabs each duck and, one by one, thrusts a metal pipe down their throats so that a mixture of corn can be forced directly into their gullets. In just a matter of weeks, the ducks become grossly overweight and their livers expand up to 10 times their normal size.”
http://www.nofoiegras.org/