Japanese Tamago-Style Spinach Egg Custard (Low-Carb)

Ingredients

• 10 large Eggs
• 8 oz Spinach
• 0.5 cup Dashi (or broth)
• 1.5 tbsp Soy sauce
• 1.5 tbsp Mirin (or rice vinegar + sweetener)(optional)
• 1 tsp Sugar (or sweetener)(optional)
• 1 tbsp Neutral oil
• 0.25 tsp Salt(optional)

Instructions

1. 1

   Blanch spinach briefly, drain thoroughly, and chop very fine.

2. 2

   Whisk eggs until smooth. Whisk in dashi, soy sauce, and mirin (and optional sugar/salt) until evenly combined.

3. 3

   Heat a nonstick pan over low heat and lightly oil.

4. 4

   Pour a thin layer of egg mixture and let it set gently. Use a spatula to roll or fold the layer toward one side.

5. 5

   Spread a little spinach across the set layer and pour another thin layer of egg mixture. Repeat rolling/folding until all egg mixture is used, keeping heat low to prevent browning.

6. 6

   Once fully set, turn out onto a plate and slice into thick pieces.

7. 7

   Serve warm or at room temperature.