RECIPE
This vegan tamagoyaki bento box is packed with nutrients, and a rainbow of colors, tastes and textures make it fun to eat.
For Vegan Tamagoyaki 170 grams silken tofu 35 grams short grain rice flour 28 grams chickpea flour 1 gram dried shiitake 3/4 cup water 1 tablespoon vegetable oil 4 grams sweet corn powder 2 teaspoons sugar 1 teaspoon soy sauce 1/2 teaspoon konbu cha 1/4 teaspoon salt 1/16 teaspoon turmeric (optional) Click the button below for links to recipes for the other bento items.
1
Add all of the ingredients to a beaker or blender and and use a microplane to grate the dried shiitake mushroom into the mixture.
3
Preheat a non-stick tamagoyaki pan over medium-low heat until hot, and use a oil soaked paper towel to grease it.
4
Pour in just enough of the tamagoyaki mixture to cover half of the pan, and then tilt the pan to swirl the mixture out towards the edges.
5
When the tamagoyaki starts to brown around the edges, roll it up from one side of the pan to the other.
7
Shape the tamagoyaki as you go by pressing it into the edges of your pan with a spatula. It's also important to brown each layer well so it doesn't stick.
8
Slice the tamagoyaki into 1/4-inch thick slices and pack it into your bento box.