thanks Marc..had introduced a friend of mine to bento..years later she sent me a thank you note for introducing her to bento.. so glad she enjoyed bento over the years.
I'm very excited about this! I am not vegan, but I occasionally cook for people who cannot eat eggs, I am excited that I can share the deliciousness of tamagoyaki with them now!
This is a great looking bento and with watermelon radish garnish! I must look for it, it's calling me. 😋🤙 I appreciate your enthusiasm, educational tidbits and interesting explanations. Itadakimasu!
Thanks Steve, I've been on a watermelon radish kick the past few weeks and it's probably been on our dinner table 6 out of 7 nights a week. 😆 I'm glad to hear you've found my videos interesting and educational as that's what I'm aiming for😀 Enjoy the rest of your week!
Thank you for this amazing video premiere, Marc! Such a stunning and delicious display of this bento box. I cannot wait to share this video with my son! Thank youuuuu!
@@NoRecipes Thanks a lot for your kindness 🙇🏼♀️ I like Japan and I like singing in Japanese language 🙇🏼♀️ You are always welcome. Greetings from Belgium 🇧🇪🎶🎤🐦
Nice work -- and an eggless "tamago"yaki 😆, that is very creative. Are you vegan? I didn't get that impression from you in your videos. Anyway, I really enjoyed this. Especially how you brought all those colors together. Have a great week!
Wow, vegan tamagoyaki! That recipe must have taken ages to develop, it's super impressive. I'd love to give it a try and would in fact be headed for the kitchen right now if I had time! I have never even heard about sweet corn powder before though, so I'm not sure that will be available around here. I saw on your blog that it is mainly for sweetness and umami, so I guess I might try replacing it. Thanks for posting this!
It did take take quite a few iterations to get right😄As for sweet corn powder, it's sold on Amazon in the US. If you can't get it pulverizing freeze dried corn in a blender or with a mortar and pestle will work too. I hope you enjoy it!
@@NoRecipes Here in Germany freeze dried corn is pretty much unheard of too! At least it seems to be available online, unlike the powder. Is it important for the texture of the 'tamago'yaki?
@@idontlikechocolatebrownies3281 Nope not at all. In experiments it tasted better with the corn powder than without. I think it mostly comes down to the sweetness and extra glutamate from the corn, but it could also partially have been the flavor of the corn helping to obscure the taste of soy and chickpeas.
@@idontlikechocolatebrownies3281 I have not tried it, but my guess is that it will not freeze well as tofu doesn't freeze well (the texture completely changes), and rice will retrograde and get hard if frozen, and these are the two main ingredients.
Marc, I'd love to try the tamagoyaki, Marc. Is the kombucha essential or is there an alternative? It's the only ingredient I'm struggling with. Thank you for your help. Kerry
Hi Kerry, the konbu cha is added for boosting the umami taste and it does not effect the structure of the tamagoyaki. It won't have quite as much umami without it, but since this also has soy sauce, corn powder and shiitake powder, it should still taste pretty good.
Thank you! You may already know about it, but I have a TV show on NHK World called Bento Expo where I only do bento. If you haven't seen that you may want to check that out as there are 6 seasons worth of bento on that show 😉 As for doing more bento here, I do a few of them each year, but I try and maintain a balance of different types of content.
@@chaubui4323 NHK World is the international version of the national broadcaster. It's aired in most countries and you can watch episodes online www3.nhk.or.jp/nhkworld/en/tv/bento/
I've never seen vegan egg made from tofu before! That's awesome; I gotta try it. I've seen a few vegan egg recipes use black salt to mimic the sulfur aspect of eggs. I wonder how that would work in this recipe Speaking of bento, I was curious how the food keeps from spoiling when leaving it out at room temperature until it's eaten? Can it be prepped the night before and kept in the fridge? Not sure if bento basics have been covered before, but that could be a helpful video! tonigaku arigatou Marc-sensei!
You're welcome Casey! Yes, black salt will give this a more egg-like taste (I didn't use it because I'm out right now). As for bento spoiling there are a couple factors to consider. The first is time and temperature, it's best to eat the bento as soon as possible and keep it cool for as long as possible. This could mean keeping it in an insulated bag with ice packs during summer. The second thing is to only include low-moisture foods, foods with wet sauces or vegetables that will sweat liquid are not a good option for bento. The third thing is to include foods that are either salty or sour as these both inhibit the growth of microbes. Finally, when you pack your bento (or make anything that goes into the bento) be sure to do it in a clean environment with clean hands and utensils. For example tasting something with chopsticks and then sticking the chopsticks back into the container will introduce germs from your mouth into the food and will make it spoil faster.
My theory is that someone came to japan in the 1980’s had a bunch of health beverages including konbucha (kelp tea) and kochakinoko (the fermented beverage known as kombucha in the US) and got the two mixed up. Konbu Cha literally means “kelp tea” in Japanese, and it’s basically a broth made with kelp that’s been spray dried into instant granules that can be rehydrated with water.
I never even thought of how you could make a vegan tamagoyaki, and I'm so glad you did!! Could you use anything else instead of corn powder? I don't think I've seen that in any stores near me. I wonder if adding Kala Namak (black salt, with a sulphurous taste like egg yolk) would make it taste more "eggy"
I'm glad it was helpful! Yes, black salt will make the tamagoyaki taste more like egg (I didn't have any). As for the corn powder, it's sold on Amazon in the US as "Sweet Corn Powder" otherwise if you can find freeze-dried corn kernels you can grind them into a powder and use that. If you can't find either, you can skip it. It's mainly there for sweetness and to give a boost in umami. BTW, if you ever have any questions about ingredients, I have a much more detailed written recipe that explains each ingredient and its substitutes over on my website. The link is always in the video description.
Hi Lisa, for the chickpea flour you could try another legume such as mung bean flour (though I haven't tested it myself). As for the sweet corn powder it won't taste as good, but you can skip it. Also, for future reference, if you have questions about the ingredients or are looking for substitutions you can always get more details in the full recipe on my website. The link is in the description and it will be faster than waiting for me to respond.
![A delicious recipe to eat Tofu for Breakfast! Tofu Toast Without Bread! [Vegan]](http://i.ytimg.com/vi/Rr8iPXOKw4U/mqdefault.jpg)
Your creativity and passion for cooking never fail to amaze and humbles me. Awesome job as always, Marc!😁🤩
Thanks Chef Jana! That really means a lot coming from you as I always enjoy your videos too!😀
Fantastic! I've been wanting to make a bento and with vegan tamagoyaki this looks like a ripe opportunity. You have great energy and cinematography!
Thanks for the kind words! The beauty of bento is that you can fill it with whatever you like, so work with what you have and have fun with it😉
thanks Marc..had introduced a friend of mine to bento..years later she sent me a thank you note for introducing her to bento.. so glad she enjoyed bento over the years.
That's great Carol! I'm a big fan of bento myself and hope to be able to share the culture with more people through these videos. 😄
Sorry I am late for this one. Life has been insanely busy. That purple cauliflower POPS!
No worries, I know how that is!
Fun, colorful bento! I love the visual balance it has and the introduction to a couple new vegetables. :)
Thank you for dropping by the premier! I hope you have a wonderful week ahead!
I'm very excited about this! I am not vegan, but I occasionally cook for people who cannot eat eggs, I am excited that I can share the deliciousness of tamagoyaki with them now!
I'm glad to hear this was helpful!😄
This is a great looking bento and with watermelon radish garnish! I must look for it, it's calling me. 😋🤙 I appreciate your enthusiasm, educational tidbits and interesting explanations. Itadakimasu!
Thanks Steve, I've been on a watermelon radish kick the past few weeks and it's probably been on our dinner table 6 out of 7 nights a week. 😆 I'm glad to hear you've found my videos interesting and educational as that's what I'm aiming for😀 Enjoy the rest of your week!
Yumm. I’m allergic to eggs but love Japanese cuisine, I can’t wait to make this!
Thanks! I hope you enjoy it!
Thank you for this amazing video premiere, Marc! Such a stunning and delicious display of this bento box. I cannot wait to share this video with my son! Thank youuuuu!
You're welcome and thank you for dropping by! I hope your son is able to learn some new tricks from this for his own cooking adventures 😀
You are a great cook it's a pleasure to watch your cooking videos. You are very good and very nice! Thank you so much for sharing 🤗
Thank you!😄
I love this so much. So colorful! I can't wait to try making it!
Thanks Chris, I hope you enjoy it!
You are truly an amazing chef, Marc!
Thanks! 😊
Ok I just discovered your channel. I like the topics and I have subscribed. Thanks!
Thank you, and welcome😃
Thank you!!!! I realy love it!!! ❤️🥰
You're welcome!
Here again for the vibe of your videos! ^^ Need to try and prepare something from your recipes again! ^^
Thanks! Lots of choices from this bento. I hope you're able to find something you enjoy 😀
Like 32 👌😉 Thanks a lot for your new video. I admire your recipes. Have a nice and peaceful evening. Greetings from Belgium 🇧🇪🎶🎤🐦
Thank you, and greetings from Tokyo😀🗼🏯!
@@NoRecipes Thanks a lot for your kindness 🙇🏼♀️ I like Japan and I like singing in Japanese language 🙇🏼♀️ You are always welcome. Greetings from Belgium 🇧🇪🎶🎤🐦
THANK YOU
You're welcome! Love the Spirited Away reference!
Thank you for sharing this. I really love the recipes. The cauliflower trick is so cool 😁
Wish u all the best 💖
You're welcome! Have a great weekend!
Ellerinize emeklerinize yüreğinize sağlık Süper 💯💯💯💯
Teşekkür ederim!
Nice work -- and an eggless "tamago"yaki 😆, that is very creative. Are you vegan? I didn't get that impression from you in your videos. Anyway, I really enjoyed this. Especially how you brought all those colors together.
Have a great week!
Thanks! Nope I'm not vegan, but I was doing Veganuary, and generally speaking I do try and limit my intake of animal products.
Wow, vegan tamagoyaki! That recipe must have taken ages to develop, it's super impressive. I'd love to give it a try and would in fact be headed for the kitchen right now if I had time! I have never even heard about sweet corn powder before though, so I'm not sure that will be available around here. I saw on your blog that it is mainly for sweetness and umami, so I guess I might try replacing it. Thanks for posting this!
It did take take quite a few iterations to get right😄As for sweet corn powder, it's sold on Amazon in the US. If you can't get it pulverizing freeze dried corn in a blender or with a mortar and pestle will work too. I hope you enjoy it!
@@NoRecipes Here in Germany freeze dried corn is pretty much unheard of too! At least it seems to be available online, unlike the powder. Is it important for the texture of the 'tamago'yaki?
@@idontlikechocolatebrownies3281 Nope not at all. In experiments it tasted better with the corn powder than without. I think it mostly comes down to the sweetness and extra glutamate from the corn, but it could also partially have been the flavor of the corn helping to obscure the taste of soy and chickpeas.
@@NoRecipes Okay perfect, thanks! Really looking forward to giving this a try. One last question, if I may, did you ever try if this freezes well?
@@idontlikechocolatebrownies3281 I have not tried it, but my guess is that it will not freeze well as tofu doesn't freeze well (the texture completely changes), and rice will retrograde and get hard if frozen, and these are the two main ingredients.
Thanks!
Thank you so much Carol! Have a marvelous week ahead😃
Marc, I'd love to try the tamagoyaki, Marc. Is the kombucha essential or is there an alternative? It's the only ingredient I'm struggling with. Thank you for your help. Kerry
Hi Kerry, the konbu cha is added for boosting the umami taste and it does not effect the structure of the tamagoyaki. It won't have quite as much umami without it, but since this also has soy sauce, corn powder and shiitake powder, it should still taste pretty good.
Can you do more bento? Look so delish!
Thank you! You may already know about it, but I have a TV show on NHK World called Bento Expo where I only do bento. If you haven't seen that you may want to check that out as there are 6 seasons worth of bento on that show 😉 As for doing more bento here, I do a few of them each year, but I try and maintain a balance of different types of content.
I actually don't know that as I'm not from JP. But good to know
@@chaubui4323 NHK World is the international version of the national broadcaster. It's aired in most countries and you can watch episodes online www3.nhk.or.jp/nhkworld/en/tv/bento/
I've never seen vegan egg made from tofu before! That's awesome; I gotta try it. I've seen a few vegan egg recipes use black salt to mimic the sulfur aspect of eggs. I wonder how that would work in this recipe
Speaking of bento, I was curious how the food keeps from spoiling when leaving it out at room temperature until it's eaten? Can it be prepped the night before and kept in the fridge? Not sure if bento basics have been covered before, but that could be a helpful video!
tonigaku arigatou Marc-sensei!
You're welcome Casey! Yes, black salt will give this a more egg-like taste (I didn't use it because I'm out right now). As for bento spoiling there are a couple factors to consider. The first is time and temperature, it's best to eat the bento as soon as possible and keep it cool for as long as possible. This could mean keeping it in an insulated bag with ice packs during summer. The second thing is to only include low-moisture foods, foods with wet sauces or vegetables that will sweat liquid are not a good option for bento. The third thing is to include foods that are either salty or sour as these both inhibit the growth of microbes. Finally, when you pack your bento (or make anything that goes into the bento) be sure to do it in a clean environment with clean hands and utensils. For example tasting something with chopsticks and then sticking the chopsticks back into the container will introduce germs from your mouth into the food and will make it spoil faster.
Hi, I have a question : I know kombu as a seaweed, I know kombucha as a drink but what is your granulated kombucha ?
My theory is that someone came to japan in the 1980’s had a bunch of health beverages including konbucha (kelp tea) and kochakinoko (the fermented beverage known as kombucha in the US) and got the two mixed up. Konbu Cha literally means “kelp tea” in Japanese, and it’s basically a broth made with kelp that’s been spray dried into instant granules that can be rehydrated with water.
I never even thought of how you could make a vegan tamagoyaki, and I'm so glad you did!! Could you use anything else instead of corn powder? I don't think I've seen that in any stores near me.
I wonder if adding Kala Namak (black salt, with a sulphurous taste like egg yolk) would make it taste more "eggy"
I was wondering the same!
I'm glad it was helpful! Yes, black salt will make the tamagoyaki taste more like egg (I didn't have any). As for the corn powder, it's sold on Amazon in the US as "Sweet Corn Powder" otherwise if you can find freeze-dried corn kernels you can grind them into a powder and use that. If you can't find either, you can skip it. It's mainly there for sweetness and to give a boost in umami. BTW, if you ever have any questions about ingredients, I have a much more detailed written recipe that explains each ingredient and its substitutes over on my website. The link is always in the video description.
What would you suggest if you don't have chickpea flour or sweet corn powder?
Hi Lisa, for the chickpea flour you could try another legume such as mung bean flour (though I haven't tested it myself). As for the sweet corn powder it won't taste as good, but you can skip it. Also, for future reference, if you have questions about the ingredients or are looking for substitutions you can always get more details in the full recipe on my website. The link is in the description and it will be faster than waiting for me to respond.
Thanks!
Thank you so much Stu😄 I hope you had a good weekend and have a great week ahead!