i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Disclaimer: The following post contains accounts of raising and processing poultry for food. If that makes you uncomfortable, please navigate away from this page! We had a quail processing day (guide to raising quail) which is always a somewhat somber and work heavy day. A …
There is an answer to a question that I had been asking myself for the better part of this week: Can I make… Pizza taiyaki? The answer is, apparently, yes. Yes I can. I was baking bread today and figured I could take some of …
My taiyaki pan is at it again! This time I’m making takoyaki but in the shape of a taiyaki. This is super easy and delicious, especially if you, like me, are very heavy handed with the octopus. You can use shrimp, mussels, oysters, calamari, fish, kimchi, cheese, mochi as well! I know takoyaki purists are going to be aghast at this creation but my stomach feels no regret.
Recipe for Batter
What is the most dangerous thing you bought for your kitchen this year? For me, it’s my taiyaki pan. It’s clearly one of the most dangerous things in my arsenal because of all the insane things I could make with it. Here’s a recipe for …
I was browsing around H-Plaza (a Korean home goods strip mall) in Great Neck today and came across this adorable taiyaki pan. I loved taiyaki as a kid, especially the custard cream ones, so of course I snatched it up and ferreted it home so …
I first saw this on my favorite Korean food youtube channel (Maangchi) and it looked so delicious I just had to try it out. It was as amazing and fluffy as I had imagined it to be (and my husband concurs) but I had forgotten all about it until recently, when I started to crave something sweet, savory, and hot-cake like but couldn’t find any recipe for it–I wasn’t looking for something heavy like Taiyaki, even though I do love it as well, or something as salty and bland as pancakes.
In comes Korean egg bread, called Gyeran-ppang, a sweet and savory, fluffy cake lovingly cradling an egg. The ultimate breakfast/snack food.
Two fit just right in the new bento that was finally delivered, with some veggies it made for a balanced, delicious lunch.
Ingredients
Optional
1. Preheat oven to 400 degrees Fahrenheit. Wipe down a loaf pan or muffin tin with cooking oil (or spray with cooking oil) so the loaves come out whole and easy.
2. In a mixing bowl, combine butter, flour, 1 egg, vanilla extract, salt, and baking powder and mix until just combined. Pour into either loaf pan or a muffin tin until the halfway point. Crack eggs into the loaf pan or the muffin tin (1 egg to each muffin cup or 2 eggs to each loaf pan).
3. Add optional toppings into it.
4. Bake for 7 (muffin tin) to 13 (loaf pan) minutes until egg is to desired done-ness. 7 minutes in a muffin tin will be medium firm yolks. Keep an eye on it, if you yolks runny, the whites should still be runny when you take it out of the oven because it will continue to cook.
Troubleshooting:
If it comes out dense, it’s one of two reasons–you overmixed your batter or your baking powder is old.