Low Carb Traditional Japanese Breakfast

Start your day with a nutrient-packed **Low Carb Traditional Japanese Breakfast**, a wholesome, flavorsome twist on an iconic meal. This recipe features tender, lightly salted grilled salmon or mackerel, paired with tamagoyaki—delicately layered egg rolls enhanced with dashi and a hint of low-carb sweetness. A comforting bowl of miso soup, infused with cubed tofu and wakame seaweed, complements the plate, offering umami depth without extra carbs. A small side of pickled vegetables adds a refreshing tang for perfect balance. Ready in just 35 minutes, this beautiful breakfast offers a harmonious blend of flavors and textures, all while staying low-carb and high in protein. It's a nourishing, satisfying way to embrace traditional Japanese cuisine with a health-conscious edge!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 1

Ingredients

• 1 piece Salmon fillet (or mackerel)
• 1 tablespoon Soy sauce
• 0.25 teaspoon Salt
• 3 large Eggs
• 2 tablespoons Dashi stock
• 0.5 teaspoon Erythritol (or another low-carb sweetener)
• 1 tablespoon Shiro miso (white miso paste)
• 2 cups Dashi (for soup)
• 0.5 cup Firm tofu
• 1 teaspoon Wakame (dried seaweed)
• 0.25 cup Pickled vegetables (e.g., pickled daikon or cucumbers)
• 1 stalk Green onion (for garnish)

Directions

Step 1

1. Prepare the Salmon: Rinse the salmon fillet under cold water and pat it dry with paper towels. Lightly salt the surface of the fish and let it sit for 5 minutes while you prepare other components.

Step 2

2. Grill the Salmon: Preheat a grill pan or broiler. Brush the salmon lightly with soy sauce and cook over medium heat for 3-4 minutes on each side until the flesh is opaque and flaky. Set aside.

Step 3

3. Make the Tamagoyaki: In a small bowl, whisk together the eggs, dashi stock, and erythritol until well combined. Lightly oil a rectangular tamagoyaki pan (or a standard frying pan) and heat it over medium-low. Pour a thin layer of the egg mixture into the pan, allowing it to cook until nearly set. Roll it up to one side of the pan, then pour more egg mixture into the empty space. Repeat this process, rolling each layer onto the preceding one, until all the mixture is used. Slice the rolled omelet into bite-sized pieces and set aside.

Step 4

4. Prepare the Miso Soup: In a small saucepan, bring 2 cups of dashi to a gentle simmer. Add the cubed tofu and wakame seaweed, cooking for 1-2 minutes until warmed through. Remove from heat and stir in the shiro miso until fully dissolved. Avoid boiling the miso to preserve its flavor and nutrients.

Step 5

5. Assemble the Breakfast: Plate the grilled salmon and tamagoyaki. Serve a bowl of miso soup on the side, along with a small dish of pickled vegetables. Garnish the soup with chopped green onion if desired.

Step 6

6. Serve and Enjoy: Enjoy your traditional Japanese breakfast, savoring the balance of flavors and the low-carb nutrition.

Nutrition Facts

Serving size	(975.8g)

Amount per serving	% Daily Value*
Calories	815.7

Total Fat 33.8g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 621mg	0%
Sodium 16893.3mg	0%
Total Carbohydrate 62.7g	0%
Dietary Fiber 3.3g	0%
Total Sugars 4.7g
Protein 80.2g	0%

Vitamin D 649IU	0%
Calcium 406.0mg	0%
Iron 10.5mg	0%
Potassium 1372.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 36.6%

Carbs: 28.6%