📝 About This Recipe
Inspired by the delicate 'Gyeran-jjim' of Korea and the refined 'Chawanmushi' of Japan, this steamed omelet is a masterclass in texture. Unlike its pan-fried cousins, this dish is impossibly light, boasting a custard-like consistency that melts on the tongue. Infused with a deep dashi broth and finished with a glossy soy-ginger reduction, it is a comforting yet elegant centerpiece for any meal.
🥗 Ingredients
The Omelet Base
- 4 pieces Large eggs (at room temperature)
- 1 cup Dashi or chicken stock (lukewarm to ensure smooth mixing)
- 1 tablespoon Mirin (adds a subtle sweetness)
- 1/2 teaspoon Toasted sesame oil (for a nutty aroma)
- 1/4 teaspoon Sea salt (fine grain)
- 1 pinch White pepper (ground)
The Savory Glaze
- 2 tablespoons Light soy sauce
- 1 teaspoon Oyster sauce (adds depth)
- 1/2 teaspoon Fresh ginger (grated finely)
- 1/2 teaspoon Cornstarch (dissolved in 1 tablespoon of water)
Garnish & Texture
- 2 stalks Scallions (thinly sliced on the bias)
- 2 pieces Shiitake mushrooms (stemmed and very thinly sliced)
- 1 tablespoon Carrot (finely minced for color)
- 1 teaspoon Toasted sesame seeds (for crunch)
👨🍳 Instructions
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1
Prepare your steamer setup by filling a large pot or wok with 2-3 inches of water. Place a steaming rack inside and bring the water to a gentle simmer over medium heat.
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2
In a medium mixing bowl, crack the 4 eggs. Using a whisk or a pair of chopsticks, beat the eggs gently. Avoid creating too many bubbles; you want a smooth liquid, not a frothy one.
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3
Slowly pour the lukewarm dashi or chicken stock into the eggs while stirring constantly. Add the mirin, sesame oil, sea salt, and white pepper.
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4
CRITICAL STEP: Strain the egg mixture through a fine-mesh sieve into a heat-proof ceramic bowl or individual ramekins. This removes the chalaza and any air bubbles, ensuring a perfectly smooth texture.
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5
Gently drop the thinly sliced shiitake mushrooms and minced carrots into the egg mixture. They will partially sink and partially float, creating a beautiful layered look.
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6
Cover the bowl tightly with aluminum foil or a heat-resistant lid. This prevents condensation from dripping onto the surface of the omelet, which would cause unsightly pitting.
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7
Place the bowl onto the steamer rack. Reduce the heat to low. Steaming on low heat is the secret to a silky texture; high heat will cause the eggs to become rubbery and porous.
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8
Steam for 12-15 minutes. At the 12-minute mark, gently jiggle the bowl; the center should have a slight, jelly-like wobble but not be liquid.
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9
While the eggs steam, prepare the glaze. In a small saucepan, combine the soy sauce, oyster sauce, and grated ginger. Bring to a simmer over medium-low heat.
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10
Whisk in the cornstarch slurry and cook for 30 seconds until the sauce thickens into a glossy glaze. Remove from heat.
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11
Once the omelet is set, carefully remove the bowl from the steamer using tongs or oven mitts. Remove the foil.
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12
Drizzle the savory glaze over the top of the steamed omelet, allowing it to pool slightly at the edges.
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13
Garnish generously with the sliced scallions and toasted sesame seeds for a fresh, crunchy finish.
💡 Chef's Tips
Always strain your egg mixture through a fine sieve to achieve that professional, mirror-smooth finish. Keep the steamer heat low; if the water is boiling violently, the omelet will puff up and then collapse, losing its delicate texture. If you don't have dashi, a mix of chicken broth and a drop of fish sauce works as an excellent substitute. Ensure your steaming bowl is deep enough so the egg mixture doesn't touch the foil cover. For an extra luxury version, add small pieces of shrimp or crab meat to the bottom of the bowl before pouring in the egg.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice or brown rice for a light, healthy meal. Pairs beautifully with a side of stir-fried bok choy or garlicky snap peas. Enjoy with a cup of toasted rice tea (Genmaicha) to complement the nutty sesame notes. For a full Korean-style spread, serve with small dishes of kimchi and seasoned bean sprouts. This dish is best enjoyed immediately while warm and trembling.