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rolled omelette on a white plate with grated daikon beside it

Vegan Tamagoyaki (Japanese Rolled Omlette)


  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 omelettes 1x

Description

Learn how to make Vegan Tamagoyaki (Japanese rolled omelette) with this homemade vegan egg mix. This vegan rolled egg omelette is sweet, savory and perfect for breakfast, as a side dish and to pack in bento lunches. 


Scale

Ingredients

Dashimaki Tamago

Atsuyaki Tamagao

  • 1 block (200g) silken tofu 
  • 1/2 cup (200ml) water
  • 1 tbsp (12g) sugar
  • 1/2 cup (60g) split mungbean flour
  • 2 tbsp (14g) rice flour
  • 1/4 tsp (2g) baking powder
  • 1 tsp nutritional yeast (5g), optional
  • 1/2 tsp black salt
  • 1/3 tsp salt
  • pinch of turmeric, optional for colour

Instructions

  1. Add all of the dashimaki tamago OR atsuyaki tamago ingredients in the order listed to a blender and blend until smooth. Taste and adjust seasonings and salt. 
  2. Heat a pan over medium-low heat. Brush the entire pan with oil. Once the pan is hot, pour a thin layer of the egg mixture into the pan and swirl to coat the entire pan. Cook until the top is set and no longer shiny. Use cooking chopsticks and run it around the edges of the pan to release the egg. Use a spatula or cooking chopsticks and roll the omelette from the top down.
  3. Push the rolled egg back to the top and then brush oil over the entire pan again. Pour a thin layer of the egg mixture over the pan and swirl to coat the entire pan again. Once cooked, roll the omelette from the top down again and then push it back to the top. Repeat this process a total of 6 times. 
  4. For the final round, cook until the outside is slightly browned. Turn off the heat and transfer the tamagoyaki to a bamboo sushi matt. Roll it up and let it rest for 5 minutes to shape and set. 
  5. In the mean time, grate daikon and squeeze out excess liquid. 
  6. Slice the tamagoyaki into 6 equal pieces. Serve with grated daikon, soy sauce and enjoy! 

 


Notes

  • *nagaimo can be replaced with more silken tofu. Reduce 2 tsp of water if using all silken tofu for dashimaki tamago. 
  • **mung bean flour can be replaced with chickpea flour but please note the texture will be slightly different. 
  • Helpful Equipment: tamagoyaki pan, cooking chopsticks, flipper, blender
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Category: breakfast
  • Method: stove top
  • Cuisine: vegan, japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 193
  • Sugar: 9.5
  • Sodium: 1232
  • Fat: 2.6
  • Saturated Fat: 0.4
  • Unsaturated Fat: 1.8
  • Trans Fat: 0
  • Carbohydrates: 29
  • Fiber: 2.4
  • Protein: 10.6
  • Cholesterol: 0

Keywords: tamagoyaki, vegan egg, vegan omelette, japanese rolled omelette