Let me guide you through creating a vegan version of Tamagoyaki, a classic Japanese rolled omelet. This recipe puts a plant-based twist on the traditional dish by using mung beans and tofu. It has the perfect balance of sweet and savoury flavours, making it suitable for breakfast, serving as a side dish, or adding to Futomaki Sushi Rolls.
Creating this recipe took me a while because I knew it would be challenging to make vegan egg-based dishes. While it may not precisely replicate the famous dish, it does have some unique qualities.
The flavour profile is savoury, with a mild bean taste, while the texture is soft, reminiscent of a firm egg-like consistency.
With my Japanese background, this rolled omelet is special at family gatherings, including the New Year’s feast.
For more vegan egg recipes, check out my Vegan Tamago Sando, my reader’s favourite on my blog. ☺️
Why You’ll Love This Recipe
- Unique Texture. Soft and tender rolled layers that provide a delectable mouthfeel.
- Artful Presentation. Visually it is beautiful and captivating to look at.
- Versatility. It can be enjoyed for breakfast, in bento boxes, as a side dish, or in these Vegan Futomaki Rolls!
What Is Tamagoyaki?
Tamagoyaki, a classic Japanese dish, is a rolled omelet. It is made by cooking layers of an egg mixture in a rectangular pan, creating a soft, slightly sweet, and uniquely layered texture. The name “tamagoyaki” combines “tamago” (egg) and “yaki” (fry/grill) in Japanese.
Tamagoyaki Pan
In Japan, people usually use a specialized rectangular or square pan with curved sides to prepare tamagoyaki, allowing for easy flipping, rolling, and sliding of the egg mixture.
However, you only need a tamagoyaki pan if you specifically want the rectangular shape. I have personally achieved excellent results using a 10-inch nonstick round frying pan.
Ingredient Notes
Whip up this vegan tamagoyaki in just 20 minutes. You can find the precise measurements in the recipe card provided below. Here are the essential ingredients you’ll need:
- Tofu – This forms the base of this recipe; I used medium-firm to achieve the desired texture.
- Broth – Use vegan chick’n or vegetable broth to add lots of umami flavour.
- Yellow Split Mung Beans (soaked overnight) – Provides an egg-like flavour and texture similar to the popular Just Egg product while adding to the dish’s vibrant yellow colour. Also known by the name Moong Dal.
- Rice Flour – This acts as our binder to create the rolled layers. Be sure to use white rice flour and avoid glutinous sweet rice flour.
- Coconut Milk – Use full-fat coconut milk from a can; this adds richness.
- Sugar – Adds sweetness; I like to use granulated sugar.
- Olive oil – Imparts a rich mouthfeel reminiscent of the traditional satisfaction of egg yolks.
- Ketchup – Adds a touch of sweetness and umami flavour.
- Dry Ingredients – Garlic powder, baking powder, salt & turmeric are essential in achieving vegan tamagoyaki’s desired texture and flavour.
Step By Step Instructions
1. Add all the tamagoyaki ingredients in a blender and blend them until you achieve a smooth consistency.
2. Heat a pan over medium heat, then brush it with olive oil. Pour a thin layer of tamagoyaki mixture into the pan, swirling to coat it evenly. Cook for 2-3 minutes until the top is set and dry to the touch.
3. Roll the omelet from top to bottom with a spatula, then push it back to the top. Brush oil in the pan, pour a thin layer of tamagoyaki mixture, and swirl to coat. Let it cook, roll from top to bottom, and push back up. Continue repeating these steps until you have used up the mixture.
4. Transfer the hot omelet from the pan to a bamboo sushi mat. Roll it tightly using the mat to help maintain its shape. Let it rest for 10 minutes. Slice into 1/2-inch pieces and serve with soy sauce if desired.
Recipe Tips & Notes
- Brush the pan well with oil before pouring each layer of tamagoyaki mixture to prevent sticking.
- Cook each layer thoroughly, allowing it to cook for 2-3 minutes or until it becomes dry to the touch and loses its shine.
- Embrace imperfection in the first few rolls! The inner layers can be imperfect since you’ll add more on top. Keep rolling with confidence!
How To Serve
I love adding this vegan tamagoyaki to Futomaki, one of my family’s favourite sushi rolls. It brings a sweet and umami taste that complements the other fillings in this sushi roll.
It can also be included in a bento box, paired with steamed rice, as an appetizer, side dish or used to make vegan tamago nigiri.
Frequently Asked Questions
Yes, you can use a round nonstick frying pan instead of a rectangular one to make tamagoyaki. The shape of the omelet may differ slightly, but the cooking technique and ingredients remain unchanged.
Vegan tamagoyaki has a unique taste and texture, different from traditional tamagoyaki. It aims to replicate the flavours and textures of the original dish while using alternative ingredients. Though there may be some variation, it still captures the experience of this Japanese dish.
It is a great dish to prepare in advance, as it can be served chilled or at room temperature. Store it in an airtight container in the refrigerator for up to 2-3 days.
More Japanese Recipes
- Vegan Futomaki Rolls
- Perfect Sushi Rice Using A Rice Cooker
- Vegan California Roll
- Kappa Maki (Cucumber Rolls)
- Vegan Tamago Sando
DID YOU MAKE THIS VEGAN TAMAGOYAKI?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Tamagoyaki (Japanese Rolled Omelet)
Ingredients
- 3/4 cup medium firm tofu, cubed
- 1/2 cup vegan chick'n broth
- 3 tbsp yellow split mung beans (soaked overnight)
- 3 tbsp rice flour (avoid glutinous sweet rice flour)
- 2 tbsp full-fat coconut milk (canned)
- 2 tbsp granulated sugar
- 1 1/2 tbsp olive oil, plus more for cooking
- 1/2 tbsp ketchup
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp turmeric, optional for colour
Instructions
- Soak the yellow split mung beans on the counter the night before at room temperature.
- Add all the tamagoyaki ingredients in a blender and blend them until you achieve a smooth consistency.
- Heat a pan over medium heat, then brush it with olive oil. Pour a thin layer of tamagoyaki mixture into the pan, swirling to coat it evenly. Cook for 2-3 minutes until the top is set and dry to the touch.
- Roll the omelet from top to bottom with a spatula, then push it back to the top. Brush oil in the pan, pour a thin layer of tamagoyaki mixture, and swirl to coat. Let it cook, roll from top to bottom, and push back up. Continue repeating these steps until you have used up all the mixture.
- Transfer the hot omelet from the pan to a bamboo sushi mat. Roll it tightly using the mat to help maintain its shape. Let it rest for 10 minutes. Slice into 1/2-inch pieces and serve with soy sauce if desired.
Video
Notes
- Brush the pan well with oil before pouring each layer of tamagoyaki mixture to prevent sticking.
- Cook each layer thoroughly, allowing it to cook for 2-3 minutes or until it becomes dry to the touch and loses its shine.
- Embrace imperfection in the first few rolls! The inner layers can be imperfect since you’ll add more on top. Keep rolling with confidence!
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