Vegan Tamagoyaki (with JUST egg)
Learn how to make vegan tamagoyaki using JUST egg. This recipe is quick, easy, and tastes just like classic tamagoyaki!
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Servings: 4
Ingredients
- 2 tsp oil
- ¾ cup
JUST egg* - ½ tsp soy sauce
- 1 tsp mirin
- 1 tsp sugar
Instructions
- 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.