Super tasty, super easy, rolled Japanese style Omelette. I love Japanese food and whilst rice is a large part of their intake they have many delicious and simple foods that are not carb loaded.
This omelette is rolled in the pan, I’m not sure why but it makes it so much more delicious than your usual flat and folded omelette.
I use a basic recipe and leave out the mirin, you can add a pinch of xylitol/erythritol to get the traditional sweet hint in it but because I use Coconut Amino’s I don’t bother. Coconut amino’s are very sweet anyway so just a few drops do the trick. I use a fish or chicken stock, I actually prefer it made with the fish stock, but you can play around and use what suits your taste.
Watch this Japanese chef whip up lots at once!
4 whisked eggs
2 sliced spring onions
50 ml stock (needs to be cooled)
1 Tbsp oil
- In a frying pan or Tamagoyaki pan on a medium heat, add oil and fry spring onion.
- Add stock to eggs and whisk briefly.
- Add a thin layer of whisked eggs and swirl to cover onions and base of pan.
- Once the bottom is cooked and while the top is still wet roll up to one side of the pan.
- Add another thin layer of again and repeat the process until all egg is used and rolled up
- Remove from pan and let cool
- Slice horizontally and add some Tamari or Coconut amino’s to taste. These slices are great for lunch boxes too, try adding different fillings Enjoy!
Carbs 2g, Protein: 27g, Fat: 33g