Slideshow: 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).
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.
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.
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.
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.