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Vegan Tamagoyaki (Rolled Omelet)

4 servings
Vegan Diet, Vegetarian Diet, Japanese Pan Frying

This plant-based take on the classic Japanese rolled omelet has a good balance of savory and sweet. Rolling the omelet takes a little patience, but you’ll be rewarded with a treat that you can enjoy as a stand alone dish or as an "eggcellent" sushi filling.

1x
Chef Marisa Chef Marisa Resident Chef
September 20, 2024
  • 30 min.
  • 30 min.
  • 3/5
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Ingredients:

Vegan Tamagoyaki

Corn starch may be substituted for potato starch.

Tools:

Directions:

1. Prepare the Batter:

  • In a food processor, combine 1 block of firm silken tofu, ¾ cup + 1 tablespoon of vegan dashi (or vegetable stock), ½ cup mung bean flour, 3 tablespoons tamari, 2 tablespoons sugar, 2 tablespoons potato starch, ½ teaspoon baking powder, ½ teaspoon black salt (Kala Namak), ¼ teaspoon turmeric, and a pinch of salt.
  • Blend until smooth and well combined.
  • Adjust the turmeric for more color, or the black salt for a more pronounced “egg-y” flavor, as desired.

2. Preheat the Pan:

  • Place a  5 ½ x 7 ½ inch tamago pan on your heat source and heat over medium heat.
  • For ease of oiling the pan, crumple a paper towel and dip it into your oil.
  • Use chopsticks or a pair of tongs to wipe the oil drenched paper towel across the pan.

3. Cook the Tamagoyaki:

  • Pour a thin layer of the tofu mixture into the pan, just enough to cover the bottom.
  • Cook until the edges begin to set and the surface is no longer wet about 2-3 minutes.

4. Roll the Omelet:

  • Gently roll the cooked layer toward one side of the pan using chopsticks or a spatula.
  • Lightly oil the pan again.
  • Push the rolled omelet to the opposite side of the pan, then pour another thin layer of the tofu mixture into the pan.
  • Allow the uncooked layer to flow under the rolled portion, cooking until set. Roll the omelet again and repeat the process once more.
  • Three layers will complete one tamagoyaki. Make a second tamagoyaki by repeating steps 2-4.

5 Wrap and Cool:

  • Once fully cooked and rolled, transfer the tamagoyaki onto a damp bamboo rolling mat.
  • Wrap it tightly in the mat and allow it to cool for 5 minutes.
  • This will help shape the tamagoyaki and give it a uniform texture.

6 Slice and Serve:

  • Unwrap the tamagoyaki and cut it into 6 even pieces.
  • Serve with freshly grated daikon, if desired.
About the Author:
Chef MarisaResident Chef
# 5
  • Published Recipes: 11
  • Av. Recipe Evaluation:
  • Member since: 2024-09-16
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