Gyeran Jjim (Korean Steamed Egg Custard)

• 240 ml Fish stock, warm
• 4 Egg
• 2 tsp Light soy sauce
• 1 pinch Fine sea salt
• 2 Spring onion
• 1 tsp Toasted sesame oil
• 1 tsp Roasted sesame seeds

1. Bring a saucepan of water to a gentle simmer and set a heatproof bowl on top so it sits securely above the water without touching it. Keep the heat low so the steam is steady, not aggressive.
2. Thinly slice the spring onions, then set a small handful aside for finishing. In a bowl, whisk the eggs with the warm fish stock, light soy sauce and fine sea salt until smooth, without whipping in lots of air.
3. Strain the egg mixture through a sieve into the heatproof bowl, then stir in most of the spring onion. Cover the bowl with a lid if it fits, or with foil, leaving a small gap for steam to escape.
4. Steam gently for 10 to 12 minutes, checking at 10 minutes. It is ready when puffed and just set with a slight wobble in the centre; avoid overcooking or it will turn spongy.
5. Remove from the heat and drizzle over the toasted sesame oil. Scatter over the reserved spring onion and the roasted sesame seeds, then serve straight away while hot.

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