Luxirare: Takoyaki with Foie Gras and Caviar

September 04, 2019

Luxirare: Takoyaki with Foie Gras and Caviar

Ingredients:

1. 2 eggs
2. 1 tablespoon milk
3. 1 cup dashi (Japanese broth steeped from bonito flakes)
4. 1 cup concentrated mushroom broth
5. 1 tablespoon vegetable oil
6. 5-6 pieces of large scallop (chopped)
7. 2 tablespoons of thinly chopped scallion
8. 3 tablespoons of pickled ginger or pickled radishes (choose whichever one you like better)
9. 1/4 cup takoyaki sauce (can be bought at most japanese supermarkets)
10. 1/4 cup truffle oil
11. 1 slice of foie gras
12. 2 cups all purpose flour
13. 1 small jar of caviar (whatever you can afford)
14. 1 cup mixture of dried mushrooms (morel, shitake, chanterelle, porcini and black trumpet)

Directions:

1. There are two major broths for this takoyaki: the DASHI (bonito flavored broth) and the mushroom broth. I boiled the dried mushrooms until the broth was very concentrated and dark. For the bonito flakes, all I did was measure 2 cups and let them sit in very hot water for about 30-40 minutes. Then I filtered out the flakes.
2. Flavor this mushroom broth with some salt, and filter it the same way I did with the Dashi.
3. The mixture for the takoyaki comes together fairly quickly. Remember those mushrooms you boiled before? Process it until it is finely chopped, and add it into the flour with the eggs, 1 cup of dashi, 1 cup of the mushroom broth, and the chopped scallops
4. Prep your takoyaki pan. Generously coat each crevice with both Pam spray and olive oil or vegetable oil. You don’t want these to stick.  Fill the crevices with the mixture HALFWAY, and then place pieces of your foie gras in the middle. You want to push it in so it’s not just sitting on top. This will help secure it in place. You want the foie gras to melt into the balls a little while it’s cooking.
5. The balls will rise a bit. Also add the pickled ginger
6. You want to seal the takoyaki with another dollop of the mixture, and then flip them when they’re nice and brown.
7. Fill each pipette with both the truffle oil and the takoyaki sauce.  Stick each pipette into the takoyaki balls.
8. Top with caivar

Makes 30 Takoyaki balls

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