Take Breakfast on the Run With These Pepper Boy Sandwiches

A well-known Taiwanese breakfast, Dan Bing, is a famous Taiwanese breakfast that involves cooking eggs on the crepe, rolling it, and cutting it. It is wrapped in a delicate, thin crepe, eggs that have been well-beaten and seasoned with shiro dashi and sesame oil toasted, giving the popular Taiwanese breakfast a rich sweet flavor and a smoky final. 2020 F&W Best New Chef Trigg Brown of Win Son in Brooklyn, who has shared the recipe, chops the dan Bing into bite-sized pieces, and sprinkles it with gochujang and sesame seeds to make an enticing snack. (He is also known to take it to the next level: “I like to cook a scallion pancake, put two pieces of American cheese on it, then use it like a sandwich casing to encapsulate the sliced dan bing for a carb-on-carb situation that makes me happy,” Brown explained to F&W.)

Glutinous rice is fine-textured, fine-textured flour made from sticky, short-grained rice, also known as glutinous rice. (Despite its name, the flour is gluten-free.) Incorporating it into the crepes batter helps ensure that the crepes remain soft and soft. Shiro Dashi and rice flour are both glutinous. are readily available in most Japanese supermarkets or on the internet at japanesetaste.com. Soy paste, a rich source of umami Taiwanese condiment, is sold online in Hyundai. shop.


  • 15 large eggs divided
  • 1/2 cup plus one tablespoon of whole milk
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1/4 cup glutinous rice flour (about 1 1/4 ounces)
  • One tablespoon unsalted butter divided
  • 3/4 teaspoon kosher salt
  • 1/4 cup plus four teaspoons of neutral cooking oil (such as soybean oil), divided
  • 3/4 cup packed fresh Thai basil leaves (about 3/4 ounce), torn, plus more leaves for garnish
  • Six tablespoons shiro dashi (such as Ninben Shiro Dashi Sauce Concentrated Soup Base) (see Note)
  • Two tablespoons toasted sesame oil
  • Fried shallots with sesame seeds, toast gochugaru, and cut onions to garnish (optional)
  • Soy paste(such as Traditional Firewood Soy Paste) (optional) (see Note)


  1. Whisk three eggs, dairy, all-purpose flour, sugar, glutinous rice flour, and salt in a large bowl. Cover the crepe with batter, then chill it until the liquid has been absorbed and the mixture becomes slightly thicker for up to 1 hour or up to 12 hours.
  2. A 10-inch nonstick skillet is heated on medium. Pour one tablespoon of neutral oil and swirl it around to coat the skillet. Remove crepe batter from the refrigerator and stir it thoroughly. Pour about 1/3 cups batter onto a skillet and then tilt the skillet until the batter is evenly coated on all sides of the skillet. Cook until the batter has set, and the crepe begins pulling away from the edges of the pan around 45 minutes. Turn the crepe over, and cook until it is fully cooked, in about 30 seconds. (Crepe will appear pale and turn browner in step 4.) Remove the crepe from the skillet and put it aside. Repeat the process three times for four crepes. Use one tablespoon of neutral oil and 1/3 cup of batter per crepe. Wipe skillet clean.
  3. Mix all 12 eggs in the bowl of a large one until it becomes frothy. Incorporate torn basil as well as shiro dashi and sesame oil.
  4. Restart the skillet on medium. Add one tablespoon of neutral oil and swirl it around to coat the skillet. Pour 3/4 cup egg-basil mix into the center of the skillet; then top with one cooked crepe. Cook on low heat, without stirring, until eggs are cooked through, around 45 minutes. Flip the entire mixture over. Fold one side toward the middle of the egg mixture. Fold the other side toward the center, slightly overlapping (like folding letters). Flip the folded side over so that it is facing downwards. Cook until lightly brown in areas, approximately 45 minutes. (Cooking seam-side down first will allow the egg mixture that is not cooked to serve as a bond and make the omelet more secure.) Cook the other side until golden, around 1 minute, decreasing heat if needed when dan bing starts to brown too fast. Transfer the dan bing onto the cutting board and cover it with aluminum foil to remain warm. Repeat three times with the remaining three tablespoons of neutral oil, the egg-basil mixture, and the remaining three crepes.
  5. Cut each dan bing in half crosswise, forming six pieces. Decorate with fried shallots gochujang, sesame seeds toasted, basil leaves, and scallions, depending on your preference. Serve with soy sauce for dips, if desired.


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