I took a job at an Izakaya restaurant here in Atlanta and wanted to make something tasty but easy for my cooks to produce. These are my Takoyaki Tots.
They are Tater Tots made in the style of pommes dauphine. Potatoes are par cooked and shredded and mounted with eggs, flour, butter and cream. Then par baked to set and then cut into cubes.
Fried at 375F and garnished with Miso Mayo, Takoyaki sauce (Hoisin, Soy, Sriracha, Fish Sauce and Honey), sesame and nori.
Not at all a tradtional takoyaki dish but more of an American take on the dish.
