Low Carb / Keto Tamagoyaki (Japanese Rolled Omelette)
Thanks to Erica Simonson who sent me an email requesting for a low carb/keto version of tamagoyaki, I learned how to do it. It wasn't as difficult as I thought, and I only had one practice before doing this video. You can get creative with what you can add into the egg mixture, and it is a great way to consume more eggs or protein. Traditionally, regular tamagoyaki used mirin, dashi and sugar but I have simplified with just regular pantry items. It still tastes just as good, if not better. If you like it a little sweet, you can add some sweetener.
1. The tamagoyaki pan I used is 15 x 18 cm (6 x 7 inch). I also used a tamagoyaki silicone spatula and a regular spatula in the video. If you are good with chopsticks, you can use that too. If you wish to use a regular pan, I have shown you how to do it at the end of the video. I used a 10-inch pan but actually the base is 8-inch only. Frankly, the smaller the pan, the better so the rolled omelette will look taller. If you want your tamagoyaki to look taller then either use a smaller pan or increase the recipe.
2. In a bowl, add all the ingredients and whisk with a fork until well combined.
3. Heat up the tamagoyaki pan. Cook at low to medium low heat.
4. For each recipe, the egg mixture will be divided into 3 batches for a 3-layer roll.
5. Once the pan is hot enough, pour the first batch of egg mixture into the pan. Swirl the pan to spread out the evenly and cover the entire pan.
6. Once the egg mixture is a bit dry but still runny, start the rolling process. Always start from the same point to roll over. Use the spatula to roll over and don't worry if the first layer looks ugly as it won't be noticeable later on. Once the omelette is rolled to the end, push it back to the starting point. Then brush the pan with oil and add the second batch of egg mixture. Cook for a while then roll to the other end then push back to the starting point again. Brush with oil then add the final third batch of egg mixture. Cook for a while the roll until the end. Use the spatula to push to the edge of the pan just to firm up the tamagoyaki then dish up.
7. Cool for 5 minutes then cut into 8 servings.
8. You can serve with soy sauce (if the tamagoyaki is not salty enough). My family members love to dip with mayo.
[Total servings = 8]
NUTRITION INFO PER SERVING (ORIGINAL VERSION)
Total Carb = 0.4 g
Dietary Fiber = 0 g
Net carb = 0.4 g
Calories = 69
Total fat = 5.4 g
Protein = 4.8 g
[Total servings = 8]
NUTRITION INFO PER SERVING (TUNA & SPRING ONION VERSION)
Total Carb = 0.4 g
Dietary Fiber = 0 g
Net carb = 0.4 g
Calories = 76
Total fat = 5.5 g
Protein = 6.4 g
[Total servings = 8]
NUTRITION INFO PER SERVING (ORIGINAL VERSION)
Total Carb = 0.7 g
Dietary Fiber = 0.1 g
Net carb = 0.6 g
Calories = 70
Total fat = 5.4 g
Protein = 4.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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