Ube Taiyaki with Corned Beef and Creamy Scrambled Eggs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl combine the flour, ube extract, ube jam, 1 egg, melted butter, baking powder, salt and water. Mix well until it forms a smooth batter.

Step 2

Preheat the taiyaki pan on medium low heat. Thinly coat with nonstick spray. Add batter to one side of the pan. You want the cavity to be full. Put the lid down and turn the pan over. Cook for 2 minutes, the, flip pan again and cook for another 2 minutes. Make sure the taiyaki is Sligo firm to the touch and slightly golden brown. Repeat until all the batter is cooked.

Step 3

Cook the corned beef and onions to desired doneness and set aside.

Step 4

In a small nonstick pan, add 2 eggs 1 tablespoon butter. Turn the flame on to low. Constantly stir the eggs and butter until slightly runny. Turn off the heat and transfer to a bowl immediately to stop the cooking. Set aside

Step 5

Cut a slit on the top of the taiyaki to form a pocket. Spoon in some corned beef. Top it with the egg and finish with some flaky salt on top.