Description
Vegan egg yolks! Perfect for eggs over rice, bibimbap, noodles, vegan fried ‘eggs’ and more.
Ingredients
Units
Scale
Vegan ‘Egg Yolk’
- 2/3 scant cup of chopped cooked orange/yellow root vegetable of choice* (75g)
- 1/4 tsp black salt (1.8g)
- 3/4 tsp nutritional yeast (2.4g)
- 1 1/2 tsp – 1 1/2 tbsp olive oil (8ml – 22ml )*
- 1/2 tsp miso paste (3g)
- 1/3 cup water (80ml)
- 0.75g sodium alginate
- 7.5g calcium chloride
- 3 cups distilled water (750ml)
- 1/4 tsp salt, to taste (1.4g)
- Optional spices: pinch of mustard powder and/or paprika
- 1/4 cup neutral oil, for coating and storing
Tamago Kake Gohan
- 50g nagaimo (Japanese mountain yam)
- 1 vegan egg yolk
- 1–2 tsp vegan mentsuyu (or soy sauce)
Optional toppings
- sesame oil
- togarashi
- fuikake
- scallions
- pickled vegetables
- pickled ginger
Instructions
Vegan ‘Egg Yolk’
- Weigh all the ingredients out. Add all the ingredients to a high speed blender and blend until completely smooth.
- Prepare one large bowl of about 3 cups of regular water. Dissolve the calcium chloride into the distilled water.
- Take a small tea strainer or sieve and dunk it into the calcium chloride water. Add about 1 heaping tablespoon of the egg yolk mixture and form a circle. Slowly lower it into the calcium chloride water until the yolk begins to float. Let it sit in the calcium chloride bath for at least 1 1/2 minutes. Repeat until all the egg yolk mixture if gone (you should get about 8-10).
- Use your hands to carefully remove it and place into the bowl with regular water.
- If keeping the yolks for longer, store in neutral oil. I like to brush my yolks with a little neutral oil to get it glossy like real eggs! Serve and enjoy.
Tamago Kake Gohan
- Use a oroshi grater to grate the nagaimo. Place it over a bed of hot rice and then add one vegan egg yolk on top. Drizzle with some mentsuyu, soy sauce and/or sesame oil. Garnish with your choice of toppings and enjoy!
Notes
- *When making Japanese style eggs that are richer in colour, I use carrots or a dark coloured kabocha squash. You can also use sweet potatoes but please keep in mind that the yolk does turn out slightly sweeter. If you prefer a lighter colour yolk, you can use regular potatoes + turmeric for colour or yellow carrots. You can also combine half regular potatoes and the flesh of red tomatoes. I have not tried corn but when I do I’ll be sure to update the recipe!
- *The amount of oil will dictate how ‘fatty’ the yolk will be. Depending on the dish, increase or decrease the amount! I usually go for about 1 tbsp.
- The ratio of sodium alginate to water should be 1%.
- Helpful Equipment: precision scale, small sauce high speed blender, small tea sifter, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for 8 yolks.
- Recipe Inspired by Crossroad Kitchen (Video by Insider) and technique learned by Chef Steps
- Prep Time: 20 minutes
- Category: breakfast
- Method: spherification
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 serving
- Calories: 4.8
- Sugar: 0.44g
- Sodium: 153.91
- Fat: 0.03g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0
- Carbohydrates: 0.9g
- Fiber: 0.33g
- Protein: 0.22g
- Cholesterol: 0