Seafood Takoyaki Recipe from: Chef Kristen Dougherty
Prep Time: 30 minutes
Number of Servings: 35 half-ounce dumplings
DUMPLINGS
- 2 cups dashi
- 2 eggs
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons all-purpose flour
- 5-6 ounces seafood mix: scallops, mussels, fish and shrimp, chopped small
- 2-3 green onions
- 2 tablespoons beni shoga
ROASTED PINEAPPLE-SOY GLAZE
- 1 pineapple, sliced 1-inch thick and grilled, cooled and juiced
- 1 cup heavy cream
- 1/4 cup Aloha brand soy sauce
- 3/4 cup brown sugar
SHICHIMI AIOLI
- 1 cup mayonnaise
- 1 teaspoon schichimi
- 1 teaspoons lemon juice
- 3 teaspoon tobiko
GARNISH
- 1 cup Katsuobushi
- 1/2 cup shiso microgreens
- 1/2 cup cilantro, finely chopped
METHOD: In a large bowl, combine dashi, eggs, soy sauce, salt, and flour, and mix well with a whisk. With a paper towel, coat takoyaki pan with enough oil to prevent batter from sticking. Heat pan to very hot, until the oil just begins to smoke, and pour batter into the pan’s cups. Drop 1 teaspoon seafood mix into the batter in each cup and sprinkle chopped green onions and ginger over the batter. Cook at medium heat for 1 to 2 minutes and turn over using a takoyaki turner.(You can use a chopstick, too.) Cook another 3 to 4 minutes, turning constantly.
PLATING: Place 1 or 2 takoyaki on each plate and drizzle 1 teaspoon pineapple-soy sauce on plate. Top with a dollop of shichimi aioli sauce. Garnish with microgreens, cilantro; top with shaved katsuobushi.
“I love takoyaki and always eat it at Shirokiya when I go to Honolulu,” says Chef Dougherty. “We decided to use a seafood combination of scallops, mussels, fish and shrimp, serving it with a spicy gochujang-tobiko aioli to give it a little kick. A roasted pineapple-soy glaze added a sweet-and-salty element, and it was finished with pickled ginger, bonito flakes, cilantro and shiso microgreens.
