Vegan Tamagoyaki: Japanese Omelette Made from Mung Beans

Tamagoyaki, a tightly rolled omelette, is a common Japanese breakfast often enjoyed in bento boxes, sushi rolls, with rice, or as a simple side dish. Traditionally made with eggs, tamagoyaki is known for its savory flavor and soft yet structured texture. This vegan version is made from my vegan eggs recipe made from mung beans. It’s the perfect alternative to the classic Japanese favorite.

How to Make Tamagoyaki:​

Tamagoyaki Ingredients:

This vegan tamagoyaki is so simple – you only need a few ingredients! The mung bean eggs form the base, tamari adds a hint of umami, and green onions bring the freshness. Together, they create a beautifully layered and rolled dish with delicious Japanese flavors.

• 1 cup Mung Bean Eggs – Base for the omelette, rich in protein and perfect for rolling.
• 2 tbsp Filtered Water – Thins the mixture for easier cooking and rolling.
• 1 tsp Tamari – Adds savory umami flavor to the omelette.
• 1 stalk Green Onions, chopped – Adds freshness and texture.

Traditional tamagoyaki also uses mirin and sugar for sweetness. I opted out for this recipe as I wanted to keep it savory, but you can adjust the flavors however you’d like!

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What Is Tamagoyaki?

Tamagoyaki is a traditional Japanese rolled omelette made by cooking thin layers of egg in a rectangular pan, rolling them up as you go. The result is a multi-layered omelette with a slightly sweet, savory flavor. It’s often served as part of Japanese breakfasts, bento boxes, or sushi. While traditionally made with eggs and dashi, this vegan tamagoyaki uses mung bean eggs for an egg-free alternative that holds its shape beautifully and tastes delicious.

Step by Step Instructions:

Prepare the Vegan Egg Mixture
In a small bowl, combine 1 cup of mung bean eggs with 2 tablespoons of filtered water and 1 teaspoon of tamari. Mix well to create a smooth, pourable consistency.

Heat the Pan
Heat a rectangular tamagoyaki pan or a nonstick skillet over medium heat. Lightly grease the pan with oil to prevent sticking.

Cook the First Layer
Pour a thin layer of the mung bean egg mixture into the pan, just enough to coat the bottom. Tilt the pan to spread the mixture evenly. Let it cook until the surface is set but still slightly soft.

Roll the First Layer
Using a spatula or chopsticks, carefully roll the cooked layer from one end to the other. Move the roll to one side of the pan.

Add More Egg Mixture
Pour another thin layer of the egg mixture into the pan, lifting the rolled omelette slightly to let the new layer flow underneath. Let it cook until set, then roll the omelette again.

Repeat the Process
Continue adding thin layers of the mixture and rolling until all the egg mixture is used up.

Finish and Slice
Once the tamagoyaki is fully rolled, remove it from the pan and let it cool slightly. Slice into even pieces and garnish with chopped green onions.

Serving Suggestions:

Tamagoyaki pairs well with steamed rice, miso soup, part of a bento box, or even in sushi rolls.

{If you like this recipe you’ll love my POTATO LEEK VEGAN QUICHE and my MUNG BEAN EGGS.}