Low Carb Traditional Japanese Breakfast
Start your day with this Low Carb Traditional Japanese Breakfast—a wholesome, protein-packed meal that’s as comforting as it is nutritious. Featuring perfectly grilled salmon or mackerel with a hint of soy sauce, tender tamagoyaki (Japanese rolled omelet) made with dashi and a touch of low-carb sweetener, and a soothing bowl of miso soup enriched with tofu and wakame seaweed, this breakfast is a delicious nod to Japanese culinary traditions. Complete the experience with a side of vibrant pickled vegetables and garnish with fresh green onion for a meal that balances flavor, texture, and low-carb benefits. Ready in just 35 minutes, this beautiful breakfast is ideal for keto and low-carb diets while delivering a harmonious mix of umami-rich, satisfying flavors.
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
6. Serve and Enjoy: Enjoy your traditional Japanese breakfast, savoring the balance of flavors and the low-carb nutrition.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 16893 mg | 734% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 406 mg | 31% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1373 mg | 29% | |
*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.
