VEGAN🥚Kinshi Tamago (Shredded Egg Crepe)
This vegan kinshi tamago recipe is perfect for topping Vegan Chirashi Sushi. It's made with chickpea flour and seasonings.
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 milk, 30 g chickpea flour, 1 teaspoon shio koji, 1 teaspoon sugar, ½ teaspoon apple cider vinegar, 10 g olive oil, 3 g mustard, 2 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.