Vegan Tamagoyaki
Learn how to make vegan tamagoyaki, a Japanese rolled omelette, using mung bean eggs! This recipe is savory, soft, and perfect for breakfast.
Ingredients
- 1 cup Mung Bean Eggs, find the recipe linked above in the blog post
- 2 tbsp Filtered Water
- 1 tsp Tamari
- 1 stalk Green Onions, chopped
- Avocado Oil Spray, to grease the pan
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 to create your smooth, pourable consistency. If it feels too thick for whatever reason, add more water by the tbsp.
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 then top with a sprinkle of sliced green onion. 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 the back end to the front towards you. Then push the rolled omelette back towards the back 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 followed by a sprinkle of sliced green onion. Let it cook until set, then roll the omelette again and push towards the back.
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, turn up the heat to let each side brown slightly. Then remove it from the pan and let it cool slightly. Slice into even pieces and enjoy immediately, or save for later.