Low-Carb Japanese Tamagoyaki-Style Egg Roll Slices with Spinach

Ingredients

• 10 large Eggs
• 5 cups Spinach
• 2 tbsp Soy sauce (or tamari)
• 1 tbsp Mirin (or sweet cooking rice wine)(optional)
• 1 tsp Rice vinegar(optional)
• 1 tsp Sugar (optional, for tamagoyaki balance)(optional)
• 2 tbsp Neutral oil(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Blanch spinach in boiling water for 30–60 seconds, then drain and squeeze dry. Chop finely.

2. 2

   In a bowl, whisk eggs with soy sauce, mirin (if using), rice vinegar, and a pinch of salt/pepper. Add sugar only if desired.

3. 3

   Heat a tamagoyaki pan or nonstick skillet over medium heat and lightly oil.

4. 4

   Pour a thin layer of egg mixture, tilting pan to spread. When set but still slightly wet on top, sprinkle a small portion of chopped spinach along one edge.

5. 5

   Roll the egg tightly. Push to one side. Add another thin layer of egg, roll again, and repeat until all egg is used.

6. 6

   Once fully rolled, cook 1–2 minutes to set the seam. Transfer to a cutting board.

7. 7

   Let rest 5 minutes, then slice into 12–16 rounds for snack bites.

8. 8

   Serve warm or at room temperature.