Vegan tamagoyaki

Ingredients

• 5 tablespoons chickpea flour
• 2 tablespoons cornstarch
• A little under ½ teaspoon xanthan gum
• 1 tablespoon apple cider vinegar
• ⅛ teaspoon kala namak (or regular salt), plus a little more to serve
• ⅛ teaspoon sugar
• 200 ml water
• A pinch of turmeric (optional)
• 1-2 tablespoons olive oil

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sugar
• What to use instead of cornstarch

Instructions

1. Blend all the tamagoyaki ingredients except the oil for 30-40 seconds, until smooth and slightly thick.
2. Wipe a little oil over a medium or large nonstick skillet with a folded piece of paper towel. Set it over medium-low heat and spread 2-3 tablespoons of the batter with a spoon or spatula: the idea is to make very thin crepes and roll them up on themselves.
3. When the surface dries and loses its shine, turn the heat to the lowest setting, fold the edges in slightly to make it rectangular and roll it up. You'll have a flat little roll at one side of the skillet.
4. Grease the rest of the skillet again, spread another 2-3 tablespoons of batter (under the roll too, if you can) and, when the surface dries, roll it up starting from the roll. Repeat until the batter is used up: you'll have a roughly rectangular roll (you can shape the sides with two spatulas).
5. Cook it for 1-2 minutes per side over medium heat to brown it, then take it off the heat. This is your tamagoyaki.
6. Chill the roll in the fridge, cut it into not-too-thin slices and serve sprinkled with a little kala namak.

Nutrition facts

Approximate, per serving (about 69 g). Calculated with data from USDA FoodData Central.