Vegan Spinach Tamagoyaki (玉子焼き) - Japanese Omelette

Vegan Spinach Tamagoyaki (玉子焼き) - Japanese Omelette

When we lived in Tokyo, we ate a lot of spinach filled tamagoyaki, which is a common variation on the basic sweet omelette which is used to top sushi (and eaten on its own).  Along with omurice, which I've also veganized, this was a quick and easy meal, relying on the second cheapest protein source we could get - eggs (tofu was cheaper; how I wish that were case in Edinburgh too!).



We even went so far as to buy a Japanese omelette pan, which is rectangular instead of round - but this recipe will work fine in a standard pan, too.  It's nice to finally be able to eat this again; it makes a great okazu (accompaniment to rice) and goes nicely with pickles, miso soup, etc.  I have yet to try it on sushi, but I'm sure it would work just fine.

Vegan Spinach Tamagoyaki (玉子焼き) - Japanese Omelette

Total time: 25 minutes

Serves: makes 4 omelettes

Ingredients:

• 12 tbsp chickpea flour
• 1 tsp salt
• 1 tsp sugar
• 1 1/2 cups (350 ml) water
• 1/2 tbsp mirin
• 1 tsp rice vinegar
• 1 tbsp sesame seeds
• pepper, to taste
• 1/2 onion
• 2 cups (450g)  fresh spinach
• Olive oil (or sesame) for frying

First, mix the dry ingredients, then slowly whisk in the wet to form a batter.  Let rest for 10 minutes.  

Meanwhile, finely dice the onion and sauté in olive oil until golden brown.  Roughly chop the spinach.  Add the onion and spinach to the 'egg' batter.

Heat some oil in a pan over medium heat and pour a quarter of the batter in, spreading out any clumps of vegetables as you go.  Fry on medium heat for 2 - 4 minutes, then flip and continue cooking until lightly browned on both sides.