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!

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Some ingredients you will need, bonito flakes, all purpose flour, scallop, eggs, caviar, foie gras, milk, olive oil, takoyaki sauce, scallion, and pickled ginger.

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You will also need a dried mushroom blend, I recommend this one.

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I’m using Rougie foie gras with 3% truffles, feel free to use whatever you want.

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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.

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Don’t throw away the mushrooms from the broth, I chopped them in the food processor and added it into the mix too.

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The mixture comes together fairly quickly (eggs, flour, bonito broth, mushroom broth, reconstituted and chopped mushrooms, scallions..and lastly..the
chopped scallop).

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Place the mixture into the takoyaki pan with the foie gras and pickled ginger.

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Prep the sauces. Takoyaki sauce and truffle oil.

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Add caviar on top.

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The pipettes are available at JBPRINCE. ( http://www.jbprince.com/utensils/Pipette.asp )

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