1. In a medium bowl, add all flour, sugar, a dash of salt, baking powder, mix well with a cooking whisk.
2. In a small cup, add milk and water.
3. Pour the liquid mixture into the flour mixture little by little. Stir until well mixed using a cooking whisk.
4. Grease a taiyaki pan lightly with vegetable oil and pre-warm over a medium heat. Pour the taiyaki batter thinly on the pan. Put the filling you want in the center of each taiyaki and spoon some more batter on top to cover the filling.
5. Close the lid and flip the taiyaki pan to cook the other side of taiyaki. Cook for about 1 to 2 minutes, open and check the progress. If you cook longer the taiyaki will get golden brown and crispy (if you like like i do)
1. In a frying-pan, heat 1 tbsp oil and fry garlic until fragrant. Add vegetables and continue stir frying until wilted. Add salt and butter to season. Let it cool to room temperature.
2. Transfer the vegetable in a medium bowl and add all ingredient A. Knead mixture with hands thoroughly until the mixture forms sticky and moist.
3. Take a small portion of the mixture, and shape it into a flat, round disc shape, and then put a piece of mozzarella on it. Fold the meat mixture over it and make it into a round ball. Coat the balls lightly with katakuriko/potato starch. Repeat until all of the meat mixture is used.
4. In a skillet, heat 2 tbsp vegetable oil over medium-high heat and place the patties. Fry them on both sides until nicely brown. Reduce the heat to low and simmer for about 15 to 20 minutes with lid on.
5. Move the cooked patties to a plate. Add all the sauce ingredient to the skillet (don't wash it) and bring it to a boil over medium-high heat. Reduce the heat to low and place the patties back onto the sauce. Let them cook for a few minutes.
1. In a frying-pan, heat 1 tbsp vegetable oil and fry the chicken and then cauliflower. Cook for about 5 min or until chicken is slightly browned. Stir frequently to prevent burning. Add salt to season. Transfer to a baking dish. Set aside.
2. Making the sauce In a medium saucepan, heat the mayonnaise over medium-low heat until melted. Stir in the flour. Gradually pour the milk into the mixture, stirring continuously until the sauce has thickened. Add ingredient "A" to season.
3. Pre-heat the oven to 200℃.
4. Pour the sauce onto the chicken and cauliflower. Sprinkle the grated cheese onto the sauce.
5. Bake the gratin for about 40 mins or until browned.
1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 mins. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 minutes. Peel and refrigerate until ready to use.
2. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and the ginger until fragrant. Then add onion and spinach, fry until wilted. Add the ingredient "A" to season. Let it cool to room temperature.
3. In a bowl, add the vegetable mixture from #2 and ground beef. Combine well using your hands thoroughly until the mixture forms sticky and moist.
4. Take a small portion of the mixture (about 40g), and shape it into a flat, round disc shape, and then put an egg on it. Cover the egg with the meat mixture and make it into a round ball. Repeat until all of the meat mixture is used.
5. Preheat the oven at 200˚C and place them on a baking pan lined with baking sheet. Bake for about 25 mins.
6. In a saucepan, add all the sauce ingredient and bring it to boil. Place meatballs and simmer for about 10 mins or until the sauce is thick.