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.