Gallery: Behind the Scenes of Yusho's Salmon Roe Takoyaki

The Finished Dish
The Finished Dish
Yusho's version of takoyaki ($9.50) are made on a special cast-iron pan.
The Eggs
The Eggs
Eight to nine yolks (or exactly 170 grams) are separated to make the batter. The whites are saved for another use.
Melting the Butter
Melting the Butter
Butter is also melted for the batter (in this case, by chef Jennifer Petrusky).
Components of the Batter
Components of the Batter
Clockwise from left: melted butter, heavy cream, flour with green cardamom and salt, egg yolks, and egg whites
The Mixing Begins
The Mixing Begins
All components except for the egg whites are combined.
Mixing Continued
Mixing Continued
The ingredients are mixed into a pancake-style batter.
Peaks
Peaks
The egg whites are whipped to medium-peak in a stand mixer and gently folded into the takoyaki batter.
The Batter
The Batter
The complete batter gets transferred into piping bags.
Piping Bags
Piping Bags
The piping bags are ready for service.
The Takoyaki Pan
The Takoyaki Pan
A well-used takoyaki pan, no less.
Almost Ready
Almost Ready
The pan gets lubed up with cooking spray.
Cooking Time
Cooking Time
Batter gets piped into the greased pan. Four takoyaki come with every order.
The Flip
The Flip
As the other crust forms, the takoyaki are rotated until an almost complete sphere is formed.
Stuffing
Stuffing
The partially-cooked takoyaki are removed from the pan and filled with the goods (in this case, salmon roe).
Rest of the Batter
Rest of the Batter
More batter is piped on to seal the deal.
Back to the Pan
Back to the Pan
The takoyaki are placed face down on the pan to set the batter then meticulously rotated to ensure that they are cooked through
Ready to Plate
Ready to Plate
The takoyaki are pulled and ready for plating. (P.S. Jennifer has some model-worthy hands, especially for a chef.)
Miso Garlic Sauce
Miso Garlic Sauce
A house-fermented miso garlic sauce is smeared on the plate as well as on top of the takoyaki.
The Garnish
The Garnish
Scallions are julienned on the bias and thrown into cold water to curl before garnishing.
Plated and Ready to Go
Plated and Ready to Go
This iteration of takoyaki is dressed with more salmon roe, bonito, and scallions. Itadakimasu!