Low-Carb Tamagoyaki with Spicy Tuna Center

Ingredients

• 8 large Eggs
• 200 g Sashimi-grade Tuna
• 0.25 cup Dashi stock
• 1 tbsp Sriracha
• 2 tbsp Soy Sauce
• 0.25 tsp Xanthan Gum
• 2 stalks Green Onion

Instructions

1. 1

   Finely dice the tuna and mix with sriracha and chopped green onions.

2. 2

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

3. 3

   Heat a rectangular tamagoyaki pan and apply a thin layer of oil.

4. 4

   Pour a thin layer of egg; when set, place a line of tuna at one end and roll carefully.

5. 5

   Repeat the process, adding egg layers and rolling until a thick log is formed.

6. 6

   Reduce soy sauce with xanthan gum in a small pan until thickened to a glaze.

7. 7

   Slice the roll into 8 pieces and drizzle with glaze.