Soft, fluffy, and delicately layered, Tamagoyaki is a Japanese rolled omelette that’s as pleasing to look at as it is to eat. In this recipe, we swap in HerbYvore Alté Egg – a high-protein, zero-cholesterol egg alternative that scrambles, sets, and tastes just like the real thing. The result is all the tender texture and savoury-sweet flavour you love, with the bonus of being lighter and more nutritious! Layered with seaweed for a subtle umami kick, it’s perfect for breakfast, a snack, or tucked into a bento box.
INGREDIENTS
- 1 cup HerbYvore Alté Egg
- 2 tbsp plant-based milk
- 1 tsp black salt
- 3 pcs seaweed
- Soy sauce to drizzle
(Serves 1)
METHOD
- Mix all ingredients except seaweed in a bowl.
- Preheat a tamagoyaki pan on medium-low heat and lightly oil it.
- Add ~⅓ of the mix and spread evenly.
- When bottom sets, add a seaweed sheet and roll.
- Push roll to edge, repeat with remaining mix and seaweed.
- Optional: Bake at 130°C for 10 minutes for a firmer center.
Serve warm, sliced into bite-sized pieces, with a drizzle of soy sauce and a side of pickled vegetables for a true Japanese-style touch!