“Keto-Friendly Japanese Breakfast: A Low-Carb Symphony of Flavors”

Allergens

Eggs, Fish, Soy (Tamari)

Ingredients

• 6 large eggs
• 2 cups shirataki noodles
• 1/2 lb sushi
• grade salmon
• 1/2 cup edamame, shelled
• 1/4 cup cucumber, thinly sliced
• 1/4 cup enoki mushrooms, trimmed
• 1/4 cup tamari sauce
• 2 tbsp sesame oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

1. In a medium bowl, whisk together the eggs and season with salt and pepper. Set aside.
2. Rinse shirataki noodles thoroughly under cold water to remove any odor. Drain and set aside.
3. Slice the salmon into thin strips and season with a pinch of salt.
4. In a non stick pan, cook the salmon over medium heat for 2 minutes per side or until cooked through. Remove from heat and set aside.
5. In another non stick pan, heat sesame oil over medium heat. Add cucumber and enoki mushrooms, sautéing for 3 minutes or until tender. Season with salt and pepper.
6. In a separate pan, steam edamame in boiling water for 3 minutes. Drain and set aside.
7. In a small saucepan, warm tamari sauce over low heat.
8. Heat a non stick pan over medium heat, add whisked eggs, and cook until they form a soft omelette. Fold in half and remove from heat.
9. Assemble the keto Japanese breakfast by placing cooked shirataki noodles on a plate, topping with sautéed cucumber and enoki mushrooms, steamed edamame, salmon slices, and an omelette. Drizzle with warmed tamari sauce and garnish with fresh chives.

Chef’s Insight

The combination of flavors and textures creates a satisfying experience for your taste buds, making this keto-friendly Japanese breakfast a delightful meal to start your day.

Notes

Use sushi-grade salmon to ensure food safety. - Adjust the tamari sauce quantity according to personal preference.