Tamagoyaki. A savory, delightfully subtle Japanese style omelette. Equal parts visually appealing and delicious.

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and we can talk how many times we fucked up using Just Egg before we got it right.

Vegan Tamagoyaki. This recipe contains lots of Limp Bizkit references.

IMG_8406 copy.jpg — VEGAN TAMAGOYAKI

prep time: 15 minutes
cook time: 20 minutes

“Keep rollin, rollin, rollin, rollin (what)” - Fred Durst

This recipe requires you to whip up a quick stock, blend it with Just Egg and chopped parsley and onion.

To start, you can start your stock. Typically you would use dashi for tamagoyaki but I made a quick substitute.

What you’ll need:

furikake (or nori)
salt
sugar
soy sauce
ginger

Bring a small pot of water to a boil. Add a bunch of furikake. Then throw a tablespoon of salt in there. Then throw a tablespoon of sugar in there. Add two tablespoons of soy sauce and a pinch of ginger.

It’s not quite dashi but it’s honest work.

Drop the temperature on your stock and let it simmer while you cut up your green stuff and get the rest of the dish going.

What you’ll need:

parsley
green onion
just egg
black salt
olive oil

Rinse off your parsley and green onion. Then chop them down as finely as you possibly can. Give your Just Egg a shake too if you have not already. Kill the flame on your stock from earlier. All of these components are now going to be combined.

Use about that much parsley and green onion. Spring onion. Chive. Whatever.

Now that your greenery is chopped up and your stock is ready, grab one of those super fine strainers and drain the stock to separate the liquid from the furikake. I do realize this is a dense sentence.

Here is a visual of all the goopy goop strained out of the stock.

Now only using a quarter cup of the stock, add it to a bowl and then throw all of the Just Egg in there. Next add all of your chopped greens and give it a good mix. Toss a quick sprinkle of black salt in there too and mix it up some more.

In a non-stick pan, add a splash of olive oil. Use a paper towel and wipe the inside of the pan so everything is lightly coated. Now you’re gonna put the tamago together. If you have a square shaped non-stick, use that. You can use a regular pan like I did, but a square would probably be easier.

Add your mixture into the pan and cover up half the pan like pictured below. The first layer of tamago is going to be much more dense than the others for the sake of keeping everything rolled up proper.

So let that thing cook for a minute and use a spatula to poke at the edges. Then it’s time to keep on rollin’ baby, you know what time it is.

In the fashion of a traditional omelette, flip one of the edges over the other side of the omelette a little less than halfway so you can continue to roll it. Then flip it again. You’re pretty much gonna keep on rollin, rollin, rollin until you are out of egg mixture.

This is what it looks like after rolling it over itself twice.

If your pan needs more oil, add a little bit more oil and wipe it the same way as earlier. Now you’re going to add more egg mixture in the pan right next to the cooked egg.

Move the pan around so the new egg mixture is much thinner than it looks in the picture above. Once it starts to cook a little bit, take your cooked egg in the pan and literally roll it into the new egg. This is the process you are going to repeat. Keep on rollin’ baby.

Prepping for the third roll. Make sure to move the pan to make the egg mixture nice and thin.

Okay so yeah, you get the idea. I got one more roll out of it after this one. When you are all out off egg mixture, Take the tamago out of the pan and put it on a cutting board to cool. While it’s cooling you can cut up some green onions to toss on top so you get more likes on instagram.

Here is a big, beautiful brick of the finished product. Once it cools, slice it into pieces as pictured below.

If you want to prepare a sauce for dipping, you can. I used soy sauce and chili paste for mine.