Keto Tamagoyaki with Miso-Glazed Pork Belly

Ingredients

• 10 Eggs
• 0.5 cup Dashi Stock
• 1 tbsp Soy Sauce (Tamari)
• 1 tsp Erythritol(optional)
• 400 g Pork Belly
• 1 tbsp Red Miso Paste
• 1 tsp Rice Vinegar

Instructions

1. 1

   Slice pork belly into thin strips and sear in a pan until fat is rendered and edges are crisp.

2. 2

   Glaze pork with miso and vinegar; set aside.

3. 3

   Whisk eggs with dashi, tamari, and erythritol; strain through a fine-mesh sieve for a smooth texture.

4. 4

   Lightly oil a square tamagoyaki pan over medium heat.

5. 5

   Pour a thin layer of egg; once set but still wet, roll tightly to one side.

6. 6

   Repeat the process, pouring more egg and lifting the first roll to let the liquid flow underneath.

7. 7

   Continue for 6-8 layers until a thick log is formed.

8. 8

   Slice into 1-inch rounds and serve with the warm pork belly.