Recipes

  Cooking Tool: Tamagoyaki Pan Prep & Cooking Time: 5 + 8 mins Servings: 2 person Difficulty:  Beginner   Ingredients 3 eggs 1 teaspoons fish sauce 0.5 teaspoons sesame oil 2 spring onions, finely sliced 0.3 teaspoons white pepper 1 sheet gim (dried seaweed), cut to pan width 1 teaspoons vegetable oil   Steps Beat the eggs and prepare the seaweed: Beat 3 eggs until smooth. Add 1 teaspoons fish sauce, 0.5 teaspoons sesame oil, 2 spring onions, finely sliced, and 0.3 teaspoons white pepper. Stir to combine. Cut 1 sheet gim (dried seaweed), cut to pan width to match the width of your pan and set aside — it goes in during the second layer. Heat and oil the pan: Heat your pan over medium-low heat. Add 1 teaspoons vegetable oil evenly. First layer: Pour the first layer and tilt to coat all four corners. Wait until just set. Roll from the far end using the same technique as the classic tamagoyaki. Second layer with seaweed: Pour the second layer. While the egg is still slightly liquid, place the gim sheet flat across the surface of the egg. Wait until just set. Roll back toward you — the seaweed rolls inside the egg, creating a dark spiral that will be visible when sliced. Third layer: Add the third layer and complete the final roll as usual. The seaweed is now sealed inside the roll between the layers. Slice to reveal the spiral: Rest for 1 minute. Slice into 2 to 3 cm rounds — the seaweed spiral will be visible in the cross-section. Serve immediately alongside steamed rice or as part of a Korean breakfast spread.

  Cooking Tool: 12-inch Bamboo Steamer Prep & Cooking Time: 3 + 8 mins Servings: 4 person Difficulty:  Beginner   Ingredients 14.3 ounces frozen dumplings or gyoza, any filling 3 tablespoons soy sauce 1 tablespoons rice vinegar 1 teaspoons sesame oil 1 teaspoons chilli oil or chilli flakes, to taste 1 pieces garlic clove, minced 0.5 teaspoons fresh ginger, grated   Steps Make the dipping sauce: Mix 3 tablespoons soy sauce, 1 tablespoons rice vinegar, 1 teaspoons sesame oil, 1 teaspoons chilli oil or chilli flakes, to taste, 1 pieces garlic clove, minced, and 0.5 teaspoons fresh ginger, grated together in your ceramic dipping dish. Taste and adjust — more vinegar for brightness, more chilli for heat, more sesame for richness. Set aside. Load the steamer: Place silicone liners in each tier of your HAPPi STUDIO steamer. Arrange frozen 14.3 ounces frozen dumplings or gyoza, any filling in a single layer with a small gap between each — they expand as they steam and will stick if touching. Steam from frozen: Fill your pot with an inch of water, bring to a steady simmer. Place the steamer on top, lid on. Steam for 7-8 minutes or frozen dumplings — wrappers should be soft, slightly translucent, and filling cooked through. Check they are ready: Lift the lid away from you to avoid the steam. The dumplings are done when the wrapper feels soft and slightly sticky and the filling has expanded to fill the wrapper fully. Serve straight from the steamer: Serve straight from the steamer at the table with the dipping sauce. For a complete dinner, use your second tier to simultaneously steam broccoli or bok choy — 6 minutes is all it needs.

Cooking Tool: 12-inch Bamboo Steamer Prep & Cooking Time: 5 + 10 mins Servings: 4 person Difficulty:  Beginner   Ingredients 4 pieces salmon fillets, skin on 1.1 ounces fresh ginger, julienned 3 pieces spring onions, thinly sliced 3 tablespoons soy sauce 1 tablespoons sesame oil 1 tablespoons Shaoxing rice wine 2 tablespoons vegetable oil 0.3 teaspoons white pepper 1 coriander leaves, to serve   Steps Prep the salmon. Pat 4 pieces salmon fillets, skin on dry with paper towel. Season lightly with 0.3 teaspoons white pepper on both sides. Place each fillet on a small plate inside your steamer. Add aromatics: Scatter half of 1.1 ounces fresh ginger, julienned over each fillet. Drizzle 1 tablespoons Shaoxing rice wine evenly over the fish. The ginger and wine neutralise any fishiness and perfume the steam. Steam: Fill your pot with an inch of water, bring to a simmer, and place the steamer on top. Lid on. Steam for 8–9 minutes depending on thickness — the salmon is done when it flakes easily at the thickest point. Make the hot oil sauce: While the salmon steams, mix 3 tablespoons soy sauce and 1 tablespoons sesame oil in a small bowl. Heat 2 tablespoons vegetable oil in a small pan over high heat until it just begins to smoke — about 2 minute. Watch it carefully. Plate and finish: Scatter remaining 1.1 ounces fresh ginger, julienned and 3 pieces spring onions, thinly sliced over the top. Pour the soy and sesame mixture over the fish, then immediately pour the hot oil directly over the ginger and spring onion — it will sizzle and release the aromatics. Finish with 1 coriander leaves, to serve. Serve: Serve immediately over steamed rice. The sauce pools at the bottom of the plate and doubles as a dipping sauce — use your ceramic dipping dish for extra sauce at the table.