Hint

This is a technique that I saw on Dining with the Chef (hosted by Chef Tatsuo Saito)

I have not yet tried it, but will absolutely give it a try.

1. Coat the entire cast iron top surface with oil.
2. Pour the batter generously into the cups, allowing it to overflow and spill onto the “non-bowl” surface, but not spill out
3. As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.
4. Akashiaki (Egg Balls) is the dish they were making.   The base for the batter is 4 eggs and bit of flour.  Use the link to view more recipes. Traditionally it has octopus inside, but I am thinking a large berry or piece of sausage. 
   

Serve with Dashi based dip

Ebelskiver Pan is similar to an Akashiaki Pan.

Recipe

• 150 gm cake flour
• 2 C dash broth
• parsley
• 1 TBL Usukuchi soy sauce
• 750 ml broth
• 2 TBL milk
• 2 eggs

Cook over low heat

Flip over onto plate

Dipping Sauce

• 500 ml Bonito dashi stock
• 1 tbsp Mirin
• 1 tbsp Usukuchi soy sauce
• 1/2 tsp Salt