Could we possibly make a vegan version of Tamagoyaki (玉子焼き), the famous Japanese Rolled Omelette? Turns out, chickpea (garbanzo bean) flour and whipped chickpea brine (aquafaba) come together to make a great approximation.
On the Road Less Traveled
In the process of creating this recipe, I felt hopeful yet oddly saddened. While I truly believe that most meat/dairy/egg containing foods can be replicated with plant-based ingredients, I think it’s also important to acknowledge that there are certain dishes that we cannot replicate perfectly.
Tamagoyaki (玉子焼き), or Japanese Rolled Omelettes, is a prime example. Having grown up as an avid consumer of Japanese food like tamagoyaki, I know perfectly how silky and delicate a proper tamagoyaki should be. Knowing that omelettes made with chickpea flour can get especially dense, I used a combination of aquafaba (whipped chickpea brine) and baking powder to help lighten up the omelette and give it that “bubbly” effect.
How It Tastes
I’ve tested this “egg” batter on a regular half-folded omelette, and I absolutely loved it! It is slightly crispy on the outside and light, fluffy on the inside — I would eat it as a regular omelette every day. However, once the omelette is rolled up, I found that it made the relative firmness of the cooked chickpea “egg” stand out more, making me love it a little bit less.
In terms of the taste alone, this vegan version tastes just like the dashi-infused, subtly sweet yet savory tamagoyaki that we all know and love. And don’t worry, you cannot taste the flavor of the chickpea flour or the chickpea brine at all.