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