Japanese Tamagoyaki-Style Spinach Egg Rolls (Low-Carb)

Ingredients

• 10 large Eggs
• 8 Spinach
• 2 tbsp Soy sauce (or tamari)
• 1 tbsp Mirin (or a splash of rice vinegar + a pinch of sweetener)(optional)
• 1 tsp Sugar (or low-carb sweetener)(optional)
• 1/4 cup Dashi (or chicken broth)(optional)
• 1 tbsp Neutral oil (or butter)
• pinch Salt(optional)

Instructions

1. 1

   Wilt spinach until just tender, squeeze dry, and chop very finely.

2. 2

   Whisk eggs with soy sauce, mirin (if using), sugar/sweetener (if using), and dashi/broth (if using). Add a pinch of salt if needed.

3. 3

   Heat a nonstick skillet over medium-low and lightly oil.

4. 4

   Pour a thin layer of egg into the pan and cook until set at the edges but still slightly soft on top, 1-2 minutes.

5. 5

   Lift and roll the layer toward one side. Add a small amount of spinach along the rolled edge, then pour another thin layer of egg to seal.

6. 6

   Repeat rolling and layering until all egg is used, keeping heat low to prevent browning.

7. 7

   Let the finished roll rest 2 minutes, then slice into thick pieces. Serve warm.