Injeolmi Kaiserschmarrn with Honey Butter

Method

1. Separate the eggs, putting the whites in a clean bowl. Whisk the yolks with the milk, flour and the batter soybean powder until smooth and lump-free; soybean powder clumps easily, so mix it with the flour first.

   Add in this stepEggs 3Milk 130 mlPlain flour 70 gRoasted soybean powder (kinako/kongaru), for the batter 15 g

2. Add the salt to the whites and whisk until foamy, then add the sugar a little at a time and whisk for 3 min more, until glossy with firm peaks. Fold into the batter in three additions with a spatula.

   Add in this stepSalt 1 pinchSugar 25 g

3. Toast the almonds in a dry 24 cm frying pan on medium-low heat for 3 min, shaking often, until golden, then tip onto a plate. They burn quickly, so keep watching.

   Add in this stepFlaked almonds 15 g

   medium-low heat

4. Wipe the pan (24 cm), melt this step's butter on medium heat and, when it foams, pour in the batter. Cook for 4 min, until the underside is golden and the edges have set. If the size shows ×2, use two pans or cook in two batches with half the butter and batter each.

   Add in this stepButter 18 g

   medium heat

5. Cut into quarters with a spatula, flip each piece, lower the heat to medium-low heat and cook for 3 min more. Tear into bite-sized pieces with two spatulas.

   medium-low heat

6. Add the remaining butter and the honey and toss quickly on medium heat for 1 min 30 sec, until every piece is glossy with honey butter. Honey burns fast, so take the pan off before it turns dark brown. Break a piece open to check it is cooked through.

   Add in this stepButter 12 gHoney 2 tbsp

   medium heat

7. Pile onto plates, dust thickly with the soybean powder through a fine sieve like snow, scatter over the toasted almonds and serve at once.

   Add in this stepRoasted soybean powder, for dusting 3 tbsp