Vegan Kinshi Tamago (Shredded Egg Crepe)
This vegan Kinshi Tamago recipe creates beautiful egg-free shredded egg crepes using chickpea flour - no eggs, tofu, or pumpkin needed! Perfect for topping vegan chirashi sushi, filling futomaki sushi, wrapping onigiri, or garnishing Japanese dishes.
Equipment
- Mixing bowl
- whisk
- fine-mesh strainer (optional, for smooth batter)
- Non-stick frying pan (17cm / 6.5-7 inch inner diameter)
- frying pan lid
- paper towel
- toothpick
- Long cooking chopsticks or spatula
- Sharp knife (for cutting strips)
Ingredients
For the Vegan Egg Mixture:
- 100 g plain soy milk
- 30 g chickpea flour besan flour
- 1 teaspoon shio koji homemade or store-bought
- 1 teaspoon cane sugar or sugar of choice
- ½ teaspoon apple cider vinegar or rice vinegar
- 10 g olive oil or neutral vegetable oil
- 3 g mustard
- 2 pinch baking soda
For Cooking:
- Neutral oil for the pan
Instructions
Make the Vegan Egg Batter
- Mix ingredients: In a bowl, combine the soymilk, chickpea flour, shio koji, sugar, apple cider vinegar, olive oil, mustard, and baking soda. Whisk until completely smooth.100 g plain soy milk, 30 g chickpea flour, 1 teaspoon shio koji, 1 teaspoon cane sugar, ½ teaspoon apple cider vinegar, 10 g olive oil, 3 g mustard, 2 pinch baking soda
- Strain (optional): For the smoothest texture, pass the mixture through a fine-mesh strainer to remove any lumps from the chickpea flour.
Cook the Vegan Egg Crepes
- Prepare the pan: Heat a thin layer of oil in a non-stick frying pan (17cm/6.5-7 inch diameter) over medium heat. Use a paper towel to wipe away excess oil, leaving just a light coating. Reduce heat to low.Neutral oil for the pan
- Pour and spread: Pour about ¾ ladle (or 3-4 tablespoons) of batter into the pan. Quickly tilt the pan in a circular motion to spread the batter thinly and evenly across the surface.
- Cover and cook: Cover with a lid. Cook until the mixture puffs up slightly and the edges look dry and crisp. Turn off the heat and remove the lid.
- Flip: Using a toothpick, gently peel the edges away from the pan. Then use chopsticks or your fingers to carefully flip the crepe over. Cook on the second side over low heat until the surface is no longer sticky.
- Remove and repeat: Transfer to a plate. Repeat with remaining batter to make 4 crepes total.
Cut into Kinshi (Shredded Strips)
- Cool slightly: Let the crepes cool for 1-2 minutes.
- Fold and cut: Fold each crepe into thirds. Using a sharp knife, cut into thin strips (about 1-2mm wide).
- Separate and serve: Gently separate the strips with your fingers. Use as a topping for vegan chirashi sushi, garnish for noodles, or filling for futomaki sushi!
Notes
First Crepe Tip: The first crepe often won't look as perfect - this is normal! The pan needs time to heat evenly. Your subsequent crepes will be beautifully smooth and golden.
Storage:
- Refrigerator: Store in an airtight container for 2-3 days
- Freezer: Not recommended
- Vegan chirashi sushi topping
- Hiyashi chuka (cold ramen) garnish
- Onigiri wrapper
- Vegan fried rice mix-in
- Sushi rolls (cut wider and layer for atsuyaki tamago style)