Keto Tamagoyaki
Pan-rolled & sliced
- Time
- 15 min
- Serves
- 2
- Calories
- 220 kcal
- Protein
- 18 g
About this recipe
Tamagoyaki is a Japanese rolled omelet that's usually sweet—a sugar-forward dashi egg mixture that you layer and roll into a golden log. The keto version swaps sugar for erythritol without sacrificing the silky, custard-like texture or the delicate balance of salty dashi and umami. The trick is patience and heat control: medium-low flame, a thin layer at a time, rolled tight before the next layer sets.
Many home cooks rush and brown the edges or crack the roll. The secret is a well-seasoned non-stick pan and a silicone spatula that doesn't drag. Once it's cool enough to handle, slice with a sharp knife in one smooth motion—don't saw. At 220 calories and just 2g net carbs, it's a perfect keto breakfast, snack, or bento-box starter. Serve it warm or at room temperature with a swipe of ketchup or soy sauce on the side.
Ingredients
Quantities for 2 servings.
Method
- 1Whisk eggs with soy sauce, erythritol, dashi stock, and salt until smooth.
- 2Heat oil in a tamagoyaki pan or small non-stick skillet over medium heat.
- 3Pour 1/4 of egg mixture, let cook until just set, then roll tightly toward you.
- 4Push rolled egg to the far end, oil empty space, pour more mixture and repeat.
- 5Continue rolling all egg mixture into a tight cylinder.
- 6Slice into 1-cm rounds and serve warm or at room temperature.
