Recipes

  Cooking Tool: Tamagoyaki Pan Prep & Cooking Time: 5 + 8 mins Servings: 2 person Difficulty:  Beginner   Ingredients 3 eggs 2 spring onions, finely sliced 20 grams cheddar or gruyère, finely grated 0.3 teaspoons white pepper 0.5 teaspoons salt 1 teaspoons vegetable oil   Steps Beat and combine: Beat 3 eggs in a bowl until smooth. Add 2 spring onions, finely sliced, 20 grams cheddar or gruyère, finely grated, 0.3 teaspoons white pepper, and 0.5 teaspoons salt. Stir to combine — the spring onion and cheese distribute through the mixture rather than sitting on top. Heat and oil the pan: Heat your pan over medium-low heat. Add 1 teaspoons vegetable oil evenly. Keep the heat on the lower end of medium-low — cheese in the mixture burns faster than plain egg. First layer: Pour the first layer and tilt to coat. The cheese will begin to melt slightly as the egg sets. Wait until the surface is just set before rolling — slightly longer than the classic because of the added ingredients. Roll and repeat: Roll from the far end. The cheese creates a slightly stickier roll — use a light touch and do not rush. Push to the far end and wipe with a small amount of oil. Second and third layers: Complete the second and third layers using the same technique. The finished roll will be slightly denser than the classic version and golden at the edges where the cheese has caramelised lightly. Slice and serve: Rest for 1 minute before slicing. Serve immediately — the melted cheese firms as it cools. This version works well with a side of sliced tomato or avocado if you want a more complete breakfast plate.

  Cooking Tool: Tamagoyaki Pan Prep & Cooking Time: 5 + 8 mins Servings: 2 person Difficulty:  Beginner   Ingredients 3 eggs 1 teaspoons soy sauce 1 teaspoons mirin 0.5 teaspoons sugar 1 teaspoons vegetable oil   Steps Beat the eggs: Crack 3 eggs into a bowl. Add 1 teaspoons soy sauce, 1 teaspoons mirin, and 0.5 teaspoons sugar. Beat gently with chopsticks or a fork — combine without incorporating air. The mixture should be smooth and slightly golden, not frothy. Heat and oil the pan: Heat your Happi Studio Tamagoyaki Pan over medium-low heat for 40-60 seconds. Add 1 teaspoons vegetable oil and wipe evenly across the entire surface. The pan is ready when a small drop of egg sets immediately on contact. Pour the first layer: Pour enough egg mixture to coat the base in a thin, even layer — approximately one third of the total mixture. Tilt the pan to reach all four corners. Wait until the surface is just set but still slightly liquid on top — about 45 seconds. Roll the first layer: Using the included spatula or wooden chopsticks, fold the egg toward you from the far end in three or four folds. Keep the roll tight. Push the completed roll to the far end of the pan. Second layer: Pour the second third of the egg mixture, lifting the roll slightly so the egg runs underneath it. Wait until just set, then roll back toward you over the first layer. Third layer and finish: Repeat with the final third of the egg mixture. Roll back one final time. Remove from heat and allow to rest for 1 minute — the roll will firm and hold its shape as it cools slightly. Slice and serve: Slice into portions approximately 2 to 3 cm thick. The layers will be visible in the cross-section — that is the result the technique is working toward. Serve immediately alongside steamed rice or miso soup.

Cooking Tool: 8-inch Bamboo Steamer Prep & Cooking Time: 5 + 12 mins Servings: 2-4 person Difficulty:  Beginner   Ingredients 10.7 ounces silken or soft tofu 1 tablespoons fermented black beans, rinsed and roughly chopped 1.5 pieces garlic cloves, minced 0.3 ounces fresh ginger, finely grated 1 tablespoons soy sauce 0.5 tablespoons oyster sauce or vegetarian oyster sauce 0.3 teaspoons sesame oil 0.3 teaspoons sugar 1 pieces spring onions, thinly sliced 1 tablespoons vegetable oil 0.5 pieces red chilli, thinly sliced, optional Steps Prepare the tofu: Remove 21.4 ounces silken or soft tofu from its packaging carefully. If in a block, slice into pieces approximately 1.5cm thick and arrange in a single layer on a shallow heatproof plate that fits inside your steamer tier. Pat dry gently with paper towel — excess moisture dilutes the sauce. Make the black bean sauce: Combine 2 tablespoons fermented black beans, rinsed and roughly chopped, 3 pieces garlic cloves, minced, 0.5 ounces fresh ginger, finely grated, 2 tablespoons soy sauce, 1 tablespoons oyster sauce or vegetarian oyster sauce, 0.5 teaspoons sesame oil, and 0.5 teaspoons sugar in a small bowl. Stir well. Spoon the sauce evenly over the tofu — it should coat every piece. Steam on the plate: Place the plate of tofu directly onto the steamer rack — no liner needed as you are steaming on a plate. Fill your pot with an inch of water and bring to a simmer. Place the steamer on top, lid on. Steam for 10–11 minutes until the tofu is heated through and the sauce is bubbling gently around the edges. Heat the finishing oil: While the tofu steams, heat 2 tablespoons vegetable oil in a small pan over high heat until just smoking — about 1m 30s. This is the same hot oil finishing technique as the steamed salmon recipe. Finish and serve: Remove the tofu plate carefully from the steamer using tongs or oven mitts — the plate and the accumulated liquid will be very hot. Scatter 2 pieces spring onions, thinly sliced and 1 pieces red chilli, thinly sliced, optional if using over the top, then immediately pour the hot oil directly over the spring onions. It will sizzle and release the aromatics. Serve immediately. Spoon the sauce over rice: Serve directly from the plate at the table with steamed rice. The sauce at the bottom of the plate is the best part — spoon it generously over the rice.

  Cooking Tool: 10-inch Bamboo Steamer Prep & Cooking Time: 5 + 15 mins Servings: 2 person Difficulty:  Easy   Ingredients 3 pieces eggs 1.3 cups warm water or dashi stock 1 teaspoons soy sauce 0.5 teaspoons sesame oil 0.3 teaspoons salt 1 chopped shiitake mushroom 1 pieces spring onion, finely sliced for garnish 2 Mitsuba leaves, optional 4 pieces small cooked prawns, optional   Steps Beat the eggs gently: Crack 3 pieces eggs into a bowl and beat gently — combine yolks and whites without incorporating air. Overbeating creates bubbles which ruin the smooth texture. Mix the custard: Add 1.3 cups warm water or dashi stock gradually while stirring. The water must be warm, not hot. Add 1 teaspoons soy sauce, 0.5 teaspoons sesame oil, and 0.3 teaspoons salt. Stir to combine. Strain into bowls: Pour through a fine mesh sieve into a ceramic bowl or two individual bowls. This removes foam or unbeaten egg white and is the secret to a perfectly smooth surface. Cover and load: Cover each bowl loosely with cling film or a small plate — this prevents condensation dripping onto the surface. Place bowls inside your steamer tier. Steam low and slow: Steam over LOW heat — a gentle simmer, not a rolling boil. Steam for 12–13 minutes until just set. The custard should wobble slightly in the centre like a soft jelly — it will firm as it rests. Garnish and serve: Remove carefully. Top with 1 pieces spring onion or Mitsuba leavf, finely sliced for garnish and 4 pieces small cooked prawns, cooked shiitake mushroom optional topping if using. Drizzle a few extra drops of soy sauce and sesame oil over the surface. Serve immediately with steamed rice.