Vegan Tamagoyaki (with JUST egg) (Edit recipe)

ellielikes.cooking

15 recipes
|
4 followers

Learn how to make vegan tamagoyaki using JUST egg. This recipe is quick, easy, and tastes just like classic tamagoyaki!

Share

save

View original recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

5

Serves: 4

Ingredients

2 tsp Avocado Oil
.75 cup Plant-Based Egg Substitute - JUST Egg
.5 tsp Soy Sauce
1 tsp Mirin
1 tsp Sugar, Raw

Shop This Recipe

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk together JUST egg, soy sauce, mirin, and sugar.
Heat a tamagoyaki pan* over medium low. Brush some of the oil on the surface of the pan.
To test if the pan is hot, add a small drop of the egg mixture to the pan. If it sizzles, the pan is ready.
Pour a thin layer of the egg mixture into the pan and tilt the pan to coat the bottom.
Cook for about a minute, until the bottom has set and the top is just barely cooked.
Carefully roll the egg up into a log shape (it's easiest to do this with a spatula). Move the egg to the far side of the pan and re-oil the pan.
Pour another thin layer of egg in and repeat the process until all the egg mixture is used up (I usually make about 4 layers).
Transfer the tamagoyaki to a plate or cutting board. To help set the shape, you can wrap the tamagoyaki in a bamboo sushi mat while hot and let it rest for 5 minutes.
Cut the tamagoyaki into 8 slices and serve.

Notes

*If you don't have a tamagoyaki pan, you can use a round pan but you will have to flip the edges of the egg layer inward first before rolling to create a rectangular shape.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	100
Fat:	7 g
Carbohydrates:	3 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	212 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.