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: 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: 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.