Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients | Recipe) - Sakura Yubi
Kinshi tamago (錦糸卵) is egg strips made by thinly slicing an egg crepe. It is often used as a topping for some of the Japanese dishes such as sushi and cold noodles.
We want our kinshi tamago to not break off easily as we touch it or eat it. Some recipes use starch (potato starch, etc.) to achieve this. But my recipe does not use starch, making it more keto-friendly.
The combination of saltiness and sweetness makes it taste amazing too.
🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/kinshi-tamago-japanese-thinly-sliced-egg/
🔷Ingredients (2 servings)
- 1 whole egg
- 1 pinch salt
- 1 tsp sugar (You can use low-carb sweeteners instead. I like to use zero-carb monk-fruit sweetener (Lakanto). https://geni.us/jwxiC)
🔷Directions
Add all the ingredients into a bowl and whisk well until the egg white turns liquid and is no longer visible.
Place a large pan on low heat and apply a thin coat of oil.
Add the egg mixture to the pan and spread it across the pan. Be careful not to add too much egg mixture to the pan. The crepe should be very thin (about 1 mm (1/32 in)).
Once the egg mixture is spread across the pan, stop the heat. Wait for the egg to get cooked slowly with the residual heat.
If the surface of the crepe is still wet after a few minutes, carefully turn it over and allow it to cook further with the residual heat.
If the surface of the crepe is solid after a few minutes, then you don’t need to turn it over.
Once both sides of the crepe are solid, roll up the crepe on the pan using a spatula and transfer it onto the cutting board. Rolling up the crepe will make the slicing easier.
Slice the crepe into thin strips. And we are done. Enjoy!
🔷Recipe Notes
🔸This recipe is great for making keto sushi: https://youtu.be/-ud-JZGgtEc
🔷 About Me
Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo.
My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji.
My website: https://sakurayubi.com/
Instagram: https://www.instagram.com/sakurayubi/
X: https://twitter.com/SakuraYubi
🔷 Music
Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/
As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases.
-----------------------------------------------------
#keto #egg
Видео Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients | Recipe) - Sakura Yubi канала Sakura Yubi
We want our kinshi tamago to not break off easily as we touch it or eat it. Some recipes use starch (potato starch, etc.) to achieve this. But my recipe does not use starch, making it more keto-friendly.
The combination of saltiness and sweetness makes it taste amazing too.
🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/kinshi-tamago-japanese-thinly-sliced-egg/
🔷Ingredients (2 servings)
- 1 whole egg
- 1 pinch salt
- 1 tsp sugar (You can use low-carb sweeteners instead. I like to use zero-carb monk-fruit sweetener (Lakanto). https://geni.us/jwxiC)
🔷Directions
Add all the ingredients into a bowl and whisk well until the egg white turns liquid and is no longer visible.
Place a large pan on low heat and apply a thin coat of oil.
Add the egg mixture to the pan and spread it across the pan. Be careful not to add too much egg mixture to the pan. The crepe should be very thin (about 1 mm (1/32 in)).
Once the egg mixture is spread across the pan, stop the heat. Wait for the egg to get cooked slowly with the residual heat.
If the surface of the crepe is still wet after a few minutes, carefully turn it over and allow it to cook further with the residual heat.
If the surface of the crepe is solid after a few minutes, then you don’t need to turn it over.
Once both sides of the crepe are solid, roll up the crepe on the pan using a spatula and transfer it onto the cutting board. Rolling up the crepe will make the slicing easier.
Slice the crepe into thin strips. And we are done. Enjoy!
🔷Recipe Notes
🔸This recipe is great for making keto sushi: https://youtu.be/-ud-JZGgtEc
🔷 About Me
Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo.
My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji.
My website: https://sakurayubi.com/
Instagram: https://www.instagram.com/sakurayubi/
X: https://twitter.com/SakuraYubi
🔷 Music
Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/
As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases.
-----------------------------------------------------
#keto #egg
Видео Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients | Recipe) - Sakura Yubi канала Sakura Yubi
fermented foods kefir kefir recipes milk kefir kefir cheese recipe gut health keto probiotics low carb healthy recipes healthy food health healthy lifestyle fermented food sushi fish seafood egg kinshi tamago tuna salmon squid shrimp cucumber shari rice fermented foods for probiotics neta salmon roe ikura tamago keto sushi
Комментарии отсутствуют
Информация о видео
9 февраля 2025 г. 7:00:12
00:01:35
Другие видео канала
