MiSOgood Vegan Tamagoyaki
Tamagoyaki
3/4 Cup Liquid Egg Substitute
2 Tablespoon Water
1 Tablespoon Sweet & Savory White MiSo Good
Whisk the liquid egg, water, and miso together in a bowl with a spout, or transfer the blended mixture to a pitcher.
Set a rectangular pan over low heat, lightly grease, and pour a thin layer of the egg to coat the bottom. Cook gently until set. Use your spatula to roll it up, then push the cylinder back to the opposite side.
Pour in another thin layer of egg to coat the bottom of the pan, lifting up the cooked egg cylinder to make sure it flows underneath. Cook again until set, repeat, repeat, repeat. This should take about 10 minutes in total.
Once all the egg mixture is used, let the finished roll sit in the pan for a minute to continue cooking. Transfer to a sushi mat and use rubber bands to wrap it tightly, compressing the cylinder and effectively shaping it. Let rest until cool enough to handle.
Slice and enjoy as is, dip in soy sauce, or use it to top or fill sushi.
Makes 1 - 2 Servings
Notes: For extra flavor and color, sprinkle thinly sliced scallions, crushed red pepper flakes, or shredded nori between layers while the mixture is cooking.
3/4 Cup Liquid Egg Substitute
2 Tablespoon Water
1 Tablespoon Sweet & Savory White MiSo Good
Whisk the liquid egg, water, and miso together in a bowl with a spout, or transfer the blended mixture to a pitcher.
Set a rectangular pan over low heat, lightly grease, and pour a thin layer of the egg to coat the bottom. Cook gently until set. Use your spatula to roll it up, then push the cylinder back to the opposite side.
Pour in another thin layer of egg to coat the bottom of the pan, lifting up the cooked egg cylinder to make sure it flows underneath. Cook again until set, repeat, repeat, repeat. This should take about 10 minutes in total.
Once all the egg mixture is used, let the finished roll sit in the pan for a minute to continue cooking. Transfer to a sushi mat and use rubber bands to wrap it tightly, compressing the cylinder and effectively shaping it. Let rest until cool enough to handle.
Slice and enjoy as is, dip in soy sauce, or use it to top or fill sushi.
Makes 1 - 2 Servings
Notes: For extra flavor and color, sprinkle thinly sliced scallions, crushed red pepper flakes, or shredded nori between layers while the mixture is cooking.