Vegan Bento Box Recipes (with "Tamagoyaki")

By No Recipes · 60 min

Ingredients

Instructions

1. Grind the dried shiitake to a powder using a Microplane or clean spice grinder.
2. Blend the shiitake powder with the silken tofu, short grain rice flour, chickpea flour, 3/4 cup water, 1 tablespoon vegetable oil, sweet corn powder, evaporated cane sugar, soy sauce, konbu cha, salt and turmeric until smooth; it should be as thick as a beaten egg, so add water a little at a time if too thick.
3. Put a few teaspoons of vegetable oil in a small bowl and soak a folded quarter of a paper towel in it.
4. Heat a non-stick tamagoyaki or omelet pan over medium-low heat until hot, then wipe all the inside surfaces with the oiled paper towel.
5. Pour enough batter into the center of the pan to cover about half of it, then swirl quickly to form a thin, even layer.
6. Cook undisturbed until the edges start to brown, which is needed for the right texture. Roll the sheet to one side of the pan with an oiled spatula.
7. Wipe the pan again with the oiled paper towel, add more batter and swirl to coat the pan.
8. When the edges brown, roll the new layer starting from the side of the previous roll.
9. Repeat the last two steps until the tamagoyaki is the desired size, then move it to a plate or board and let it cool completely before cutting.

Summarized from No Recipes's video. Watch it for the details.

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