Japanese Tamagoyaki-Style Egg Roll Bowl with Spinach (Low-Carb)

Ingredients

• 8 eggs
• 3 tbsp soy sauce
• 2 tbsp mirin (or rice vinegar + pinch sweetener)(optional)
• 1 tbsp rice vinegar(optional)
• 1 tsp ginger (grated)
• 2 tbsp neutral oil
• 4 cups spinach
• 1/4 cup chicken broth(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Make egg seasoning: whisk eggs with soy sauce, mirin (if using), ginger, and pepper. If using rice vinegar, add it now. Strain if you want extra smooth texture.

2. 2

   Wilt spinach: in a skillet, wilt spinach with a splash of water until just tender. Season lightly and keep warm.

3. 3

   Cook tamagoyaki-style layers: heat a nonstick pan over medium. Lightly oil. Pour a thin layer of egg mixture, tilting to spread. When set at edges, roll or fold. Push to one side, add another thin layer, and repeat until all egg is cooked.

4. 4

   Rest and slice: transfer the rolled egg to a cutting board. Rest 2–3 minutes, then slice into thick ribbons.

5. 5

   Optional glossy sauce: if desired, simmer a small amount of soy + broth for 1–2 minutes and spoon over egg slices.

6. 6

   Serve: arrange spinach in bowls and top with sliced egg. Spoon any sauce over and serve hot.