Keto Tamagoyaki ( Japanese Rolled Omelet )
How to Make It
Step 1
Crack the eggs in a mixing bowl. Add the dashi broth, erythritol, soy sauce, and a pinch of salt. Whisk using chopsticks until the erythritol dissolves.
Step 2
Strain the egg mixture through a sieve into another bowl. Repeat a few times until completely smooth. Set the bowl aside.
Step 3
Pour the oil into a small bowl. Fold a piece of kitchen paper and soak it in the oil. Set aside and place a shallow nonstick pan over medium heat. Wipe the pan with the soaked paper towel.
Step 4
Once the pan is hot, pour in 1/3 of the egg mixture. Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly. When the surface solidifies, fold the lower edge over. Fold 1 cm from the sides, then continue folding from the bottom to the top.
Step 5
Push the egg to the bottom of the pan with chopsticks. Wipe the empty side of the pan with the oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan. Lift the folded egg to let the egg mixture run under it.
Step 6
Fold again, from the bottom, side, to the top. Slide the eggroll to the bottom of the pan, wipe the pan with the oil-soaked paper towel, and pour the last of the egg mixture. Fold, roll, and take off the heat.
Step 7
Transfer the egg roll to a sushi mat and tightly roll it. Let it rest for 5 minutes. Unwrap the egg roll and slice it into 2cm pieces.
Step 8
Transfer to a plate. Serve with Japanese accompaniments like wasabi and pickled ginger. Enjoy!
Ingredients
- Raw egg – 3 large
- Erythritol Granulated – 1 tbsp
- Dashi Broth (Hondashi) – 2 tbsp
- Tamari Soy Sauce – 1 tsp
- Salt – 1 dash
- Oil – 1 tbsp