Vegan Tamagoyaki

Tamagoyaki, the iconic Japanese rolled omelet, can be recreated with entirely plant-based ingredients!

In this vegan twist, the secret to capturing that unmistakable eggy aroma lies in kala namak, also known as black salt. This mineral-rich salt adds a sulfuric taste and smell that mimics eggs, making it the star ingredient of this recipe.

INGREDIENTS:

• 100g chickpea flour
• 250ml water
• 1/4 tsp black salt (kala namak)
• 1/4 tsp turmeric powder (for color)
• 1 tbsp nutritional yeast
• 1 tbsp cornstarch
• regular salt (optional, to taste)
• vegetable oil (for greasing the pan)

What Is Kala Namak?

Kala namak is a Himalayan salt with a distinct sulfuric aroma that makes it a game-changer in vegan cooking. When used in recipes like this vegan tamagoyaki, it imparts the signature egg-like flavor, elevating the dish to something truly special. While a small amount goes a long way, you can adjust the quantity to suit your taste.

INSTRUCTIONS:

1.Make the Batter:

• In a bowl, whisk together chickpea flour, black salt, turmeric, nutritional yeast, cornstarch, and regular salt.
• Gradually add the water while whisking until the batter is smooth and lump-free. The batter should have a consistency similar to pancake batter.

2.Heat the Pan: 

• If you have a rectangular tamagoyaki pan, it’s ideal for creating the traditional shape. However, a small non-stick round skillet works just as well.
• Lightly oil a tamagoyaki pan or a small non-stick skillet. Warm it over medium-low heat.

3.Cook in Layers:

• Pour a thin layer of batter into the pan, enough to just cover the bottom. Swirl the pan to spread the batter evenly.
• Let the layer cook until almost set but still slightly wet on top.
• Use a spatula to gently roll the layer to one side of the pan.

4.Repeat and Roll:

• Lightly grease the exposed pan again, then pour another thin layer of batter.
• Allow it to flow under the rolled omelet, cooking until just set.
• Repeat until all the batter is used, rolling and layering as you go.

5.Shape and Serve:

• Gently press the tamagoyaki with a spatula to shape it.
• Transfer to a cutting board, let it cool slightly, and slice into pieces.

Serving Suggestions

• Traditional: Add it to a bento box or serve with steamed rice and soy sauce.
• Breakfast Option: Pair it with fresh greens or toast for a unique start to your day.
• Vegan Sushi: Use slices of tamagoyaki as a sushi filling or topping.

Whether you’re using the traditional rectangular tamagoyaki pan or improvising with a round skillet, this recipe is sure to impress. Let me know how your tamagoyaki turns out—and if kala namak becomes your new favorite ingredient!

VIDEO RECIPE: