Japanese-Style Salmon & Spinach Tamagoyaki Bowl (Low-Carb)

Ingredients

• 10 large eggs
• 3 cups spinach
• 1 lb salmon fillets
• 3 tbsp soy sauce (or tamari)
• 1 tbsp mirin (or rice vinegar)(optional)
• 1 tsp ginger
• 2 tbsp neutral oil
• 1 tsp rice vinegar(optional)
• 0.25 tsp black pepper

Instructions

1. 1

   Cook salmon: Season with black pepper. Pan-sear in a skillet over medium-high heat 3–4 minutes per side (or until flaky). Rest and flake.

2. 2

   Make tamagoyaki base: Whisk eggs with a pinch of salt (optional) and ginger. Strain if you want ultra-smooth ribbons.

3. 3

   Cook tamagoyaki: Use a nonstick pan over medium heat. Add a thin film of oil, pour a thin layer of egg, and roll. Repeat until you finish all egg, keeping ribbons tight.

4. 4

   Slice tamagoyaki into coins or strips.

5. 5

   Wilt spinach in the salmon pan with a splash of water until just tender; squeeze lightly if very wet.

6. 6

   Glaze: Mix soy sauce, mirin (or vinegar), and a touch of ginger. Warm until slightly thick.

7. 7

   Assemble bowls: Add spinach, top with salmon, and arrange tamagoyaki on top. Drizzle glaze over everything.

8. 8

   Serve immediately for best texture.