I'm so excited to share with you this incredible Vegan Kinshi Tamago recipe that doesn't use any eggs at all. It's great news for people with egg allergies, vegans and vegetarians and ALL!
Jump to:
🥚What is Kinshi Tamago?
Kinshi Tamago(錦糸卵/shredded egg crepes) is thin egg omelette (薄焼き卵/usuyaki-tamago) cut into thin strips. It's great for giving your dishes that attractive presentation, like Chirashi Sushi and Hiyashi Chuka (chilled Chinese noodles), really making them look lovely and appealing.
You can also use the thin egg omelette (薄焼き卵/usuyaki-tamago) to wrap onigiri or make rolled sushi instead of nori sheets. If you've been to 7-Eleven in Japan, you might have seen オムライスむすび(Omuraisu-musubi), which is seasoned onigiri with ketchup wrapped in the thin omelette.
In Japanese cuisine, the practice of using Kinshi Tamago and Usuyaki-tamago are more than just an aesthetic. It's a clever way to add both visual interest and nutritional value to rice dishes such as sushi and rice balls, making them more balanced and healthier.
🐰How do you make Vegan Kinshi Tamago?
We made this vegan Kinshi Tamago specifically for Vegan Chirashi Sushi. You might have tried other vegan egg recipes that use ingredients like pumpkin, tofu, or turmeric. But this recipe uses chickpea flour to get the beautiful yellow color without any of those. The nice richness and sweetness from the chickpeas, plus a dash of seasoning that makes it taste just like eggy.
If you cook the mixture thinly, like a crepe, the texture will be like a soft and fluffy egg. These Vegan Kinshi Tamago are a must-try!
🍳Ingredients
The ingredients needed for Vegan Kinshi Tamago are pretty much the same as those for our Vegan Mayonnaise recipe.
- Besan flour (chickpea flour. I use VISHWAS orAMBIKA )
- Plain Soymilk
- Shio koji (Click here to see how to make your own)
- Apple cider vinegar (rice vinegar is also good◎ I use pure apple cider vinegar from Mitsukan )
- Olive oil (any vegetable oil of your choice is fine)
- baking soda
- cane sugar (or sugar of your choice)
- mustard
For exact amounts, please check the recipe card👇
🪹Instructions
Alright, let's dive into making them! The secret to making this Vegan Kinshi Tamago is the cooking method. Spread the mixture thinly and cook it like you would make a crepe.
- Mix ingredients: First, put all the ingredients in a bowl and mix well with a whisk. If you are worried about lumps in the chickpea flour at this stage, pass it through a sieve or colander once.
- Cooking the mixture: Heat a thin layer of oil in a frying pan (about 7 inches across) over medium heat. Then, take a paper towel and gently wipe away any extra oil. Reduce the heat to low. Pour in ¾ of the dough and quickly tilt the pan so that the dough is evenly distributed.
- Flip the crepes over: When the batter is evenly distributed in the pan, cover with the lid. When the mixture begins to puff up and the edges are dry and crisp, turn off the heat and open the lid. Using a toothpick, first peel off the edges, then use chopsticks or your fingers to gently peel the whole thing out of the pan, turn it over, and cook it again over low heat. When the surface is no longer sticky, remove from the pan.
- Cutting: Fold the crepes into thirds and cut into the desired thin strips. Use them as a topping for Vegan Chirashi Sushi, and so on.
💡Tips
The first one won't cook evenly, so don't worry. When you start making more, the pan will heat up enough to make a perfectly cooked crepe. Of course, the taste of the first one won't change. If you're concerned about the appearance, try using it in a creative way, like hiding it at the bottom when serving, or using it for dishes where appearance doesn't matter.
🐔Tools
- bowl
- whisk
- strainer
- Teflon coated frying pan (inner diameter: approx. 17 cm)
- frying pan lid
- paper towel
- toothpick
- long chopsticks (for cooking, serving, etc.)
🐤Storage
You can also make large quantities, wrap them in plastic wrap and freeze them, but freezing makes them dry out easily, so it's better to eat them as soon as possible.
🐣Questions
It is made with besan flour (chickpea flour), plain soy milk, shio koji, apple cider vinegar, olive oil, baking soda, cane sugar
and mustard. Even without tofu, pumpkin, or turmeric, you can make a beautiful yellow, fluffy Vegan Kinshi Tamago.
🐥Latest Vegan Recipes
🫘Recipes with Chickpea flour
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
📖Recipe Card
VEGAN🥚Kinshi Tamago (Shredded Egg Crepe)
Equipment
- Bowl
- whisk
- strainer
- Teflon coated frying pan (inner diameter: approx. 17 cm)
- frying pan lid
- paper towel
- toothpick
- long chopsticks (for cooking, serving, etc.)
Ingredients
- 100 g plain soy milk
- 30 g chickpea flour
- 1 teaspoon shio koji
- 1 teaspoon sugar
- ½ teaspoon apple cider vinegar (or rice vinegar)
- 10 g olive oil (any vegetable oil of your choice is fine)
- 3 g mustard
- 2 pinch baking soda
For cooking crepe
- oil
Instructions
Make Crepe Mixture
- Put all the ingredients in a bowl and mix well with a whisk.100 g plain soy milk30 g chickpea flour1 teaspoon shio koji1 teaspoon sugar½ teaspoon apple cider vinegar10 g olive oil3 g mustard2 pinch baking soda
- If you are worried about lumps in the chickpea flour at this stage, pass it through a sieve or colander once.
Cooking the mixture
- Heat a thin layer of oil in a frying pan (about 7 inches across) over medium heat.oil
- Take a paper towel and gently wipe away any extra oil. Reduce the heat to low.
- Pour in ¾ of the dough and quickly tilt the pan so that the dough is evenly distributed.
Flip the crepes over
- When the batter is evenly distributed in the pan, cover with the lid.
- When the mixture begins to puff up and the edges are dry and crisp, turn off the heat and open the lid.
- Using a toothpick, first peel off the edges, then use chopsticks or your fingers to gently peel the whole thing out of the pan, turn it over, and cook it again over low heat.
- When the surface is no longer sticky, remove from the pan.
Cutting
- Fold the crepes into thirds and cut into the desired thin strips.
- Use them as a topping for Vegan Chirashi Sushi, and so on.
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them onInstagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
Yururi says
It was a little difficult to flip them over, but they turned out beautifully.The taste was also good!
Vegin Vegan Vegun! says
I'm glad you were able to bake it to a beautiful color...please try making it again ^ ^.