-
1
Combine the sweet potato starch and water in a small bowl. Stir until fully dissolved and set aside. In a separate bowl, beat the eggs and season with salt and white pepper. Combine the sauce ingredients — ketchup, white miso, sugar, water, and chilli sauce — in a small saucepan. The slurry, eggs, and sauce are ready when each is smooth and homogeneous.
-
2
Cook the sauce over low heat, stirring, until the miso is fully dissolved and the mixture is glossy and uniform. Remove from heat. The sauce is done when it coats the back of a spoon in a thin, even film.
-
3
Heat the lard or oil in a flat skillet over medium-high heat. Add the oysters in a single layer. Let them sizzle undisturbed until the edges begin to caramelize and turn lightly golden — this is where the dish lives or dies: insufficient heat at this stage will leave the oysters steamed rather than caramelized, and the base will never crisp. The oysters are ready when the edges show a faint golden colour and the pan is audibly sizzling.
-
4
Pour the starch slurry evenly over the oysters. It will begin to set immediately on contact with the hot pan. While the surface is still wet and translucent, pour the beaten eggs over the starch layer, covering it completely. The eggs are ready to flip when the edges are visibly set and opaque, while the centre remains soft.
-
5
Flip the entire omelette in one motion. Cook for a further 1–2 minutes. The omelette is done when the underside is lightly crispy to the touch and the egg is cooked through — the interior will remain characteristically gooey from the sweet potato starch.
-
6
Slide the omelette onto a plate. Spoon the warm sauce over the surface and finish with fresh coriander. Serve immediately — the textural contrast between the crispy edge and the gooey starch centre is at its peak the moment it leaves the pan.