SAKURA YUBI

Healthy & Simple Recipes from Tokyo

Keto + Fermented Foods + Japanese Food

Categories

Fermented Foods Japanese Low Carb / Keto Friendly Recipes Shio Koji Tofu

Shio-Koji-Marinated Tofu

Fish/Seafood Japanese Low Carb / Keto Friendly Recipes

Cod Liver with Ponzu

Fermented Foods Low Carb / Keto Friendly Recipes Shio Koji Soups

Mushroom Soup Using Shio Koji

Fermented Foods Low Carb / Keto Friendly Meats Pork Recipes Shio Koji

Spare Ribs Using Shio Koji

Fish/Seafood Japanese Low Carb / Keto Friendly Recipes

Cod Liver with Wasabi and Soy Sauce

Eggs Japanese Low Carb / Keto Friendly Recipes Topping/Garnish

Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients)

Eggs Japanese Low Carb / Keto Friendly Recipes Tofu

Japanese Tofu Okonomiyaki (Savory Pancake)

Fermented Foods Japanese Low Carb / Keto Friendly Meats Pork Recipes Shio Koji Tofu

Japanese Tofu Hamburger Steak (Hambagu) Using Shio Koji

Fish/Seafood Low Carb / Keto Friendly Recipes

Cod Liver with Olive and Capers

Fermented Foods Low Carb / Keto Friendly Recipes Shio Koji

Japanese Leafy Green With Shio Koji (Aemono)

Fermented Foods Low Carb / Keto Friendly Recipes Shio Koji Sweets Tofu

Tofu and Yogurt Ice Cream Using Shio Koji

Fermented Foods Recipes

Articles/Podcasts

Why Do Japanese People Live Long?

Japanese Low Carb / Keto Friendly Recipes

Japanese Veggies Mixed With Sesame Seeds (Goma Ae)

Okinawan Restaurant Reviews Shibuya

Okinawa Chimu Dondon Shibuya / 沖縄料理ちむどんどん渋谷店 - Review

Fish/Seafood Japanese Low Carb / Keto Friendly Recipes

Japanese Grilled Smelts (Shishamo)

Fermented Foods Japanese Low Carb / Keto Friendly Meats Pork Recipes Shio Koji

Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji

Eggs Fermented Foods Japanese Low Carb / Keto Friendly Recipes Shio Koji

Japanese Rolled Omelet (Tamagoyaki) Using Shio Koji

Japanese Recipes

Potato With Butter

Chicken Fermented Foods Japanese Low Carb / Keto Friendly Meats Recipes Shio Koji Soups

Chicken Drumstick and Chinese Cabbage Soup Using Shio Koji

Low Carb / Keto Friendly Recipes

Quick Dried Tomato Snack (Goes well with Alcoholic Drinks!)

Eggs Japanese Low Carb / Keto Friendly Recipes Topping/Garnish

Onsen Tamago (Hot Spring Eggs | No-Hassle Eggs!)

Fermented Foods Japanese Recipes Shio Koji

Japanese Stir Fried Udon Noodles (Yaki Udon) Using Shio Koji

Eggs Fermented Foods Fish/Seafood Japanese Low Carb / Keto Friendly Recipes

Keto Sushi (No Rice!)

Japanese Low Carb / Keto Friendly Meats Recipes

Horse Sashimi (Basashi | Delicious and Healthy!)

Fermented Foods Japanese Recipes Shio Koji Sweets

Red Bean Soup with Mochi (Oshiruko) Using Shio Koji

Fermented Foods Low Carb / Keto Friendly Recipes Salads/Dressings Shio Koji

Caprese Salad Using Shio Koji

Fermented Foods Japanese Low Carb / Keto Friendly Recipes Salads/Dressings Shio Koji

Shio Koji Salad Dressing

Articles/Podcasts Fermented Foods Japanese Shio Koji

What Is Shio Koji?

Fish/Seafood Low Carb / Keto Friendly Recipes

Canned Mackerel and Cheese (All Done in the Microwave!)

Fermented Foods Low Carb / Keto Friendly Recipes Salads/Dressings Shio Koji

Yogurt Salad Dressing Using Shio Koji

Japanese Low Carb / Keto Friendly Meats Pork Recipes

Easy Pork Skewers (Yakiton | Great as a Quick Snack!)

Ikebukuro Restaurant Reviews

Roast Beef Ohno Minami Ikebukuro / ローストビーフ大野南池袋店 - Review

Fermented Foods Japanese Recipes Shio Koji

How to Make Shio Koji

Low Carb / Keto Friendly Recipes

Tomato, Cheese, and Anchovy Canapé

Ikebukuro Restaurant Reviews Tempura

Torii-Kuguri Ikebukuro Store / 鳥居くぐり池袋店 - Review

Persian Restaurant Reviews Shinjuku

Ali’s Kebab Yotsuya / アリーズケバブ四谷店 - Review

Coffee Restaurant Reviews Shinjuku

Kanno Coffee Shinjuku East Exit / 神乃珈琲新宿東口店 - Review

Restaurant Reviews Shinjuku Tibetan

Tashi Delek / タシデレ - Review

Fish/Seafood Japanese Low Carb / Keto Friendly Recipes

Oil-Marinated Oysters

Fermented Foods Low Carb / Keto Friendly Recipes Shio Koji Soups

Vegetable Soup Using Shio Koji

Chicken Fermented Foods Low Carb / Keto Friendly Meats Recipes Shio Koji

Stir-Fried Chicken and Veggies Using Shio Koji

Fermented Foods Japanese Low Carb / Keto Friendly Recipes Soups

Chicken Japanese Recipes

Japanese Curry (Kare)

Beef Fermented Foods Japanese Meats Recipes Shio Koji

Japanese Meat and Potato Stew (Nikujaga) Using Shio Koji

Fermented Foods Fish/Seafood Japanese Low Carb / Keto Friendly Recipes Shio Koji

Shio-Koji-Marinated Sashimi (Raw Fish/Seafood)

Sakura Yubi on YouTube

Here is a simple, keto-friendly canapé that is delicious and easy to make! My partner really liked this when I made it for him. The key is to use high quality ingredients!

It’s perfect as a little snack before or after a meal. You can put this together in a few minutes and enjoy the heathy deliciousness! 🙂

The tomato should be fresh and firm so that the canapé can be easily picked up by hand. And its crunchness will give a satisfactory feel when you bite into it, too!

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/tomato-cheese-and-anchovy-canape/

🔷Ingredients (1 serving)
1 tomato
50 g (1.8 oz) natural cheese (Use any natural cheese of your choice.)
1 tbsp anchovy fillet
2 tbsp olive oil
black pepper (ground)

🔷Directions

Cut a tomato into 1cm (0.39 inch) slices.
Place the slices in a single layer on a plate.
Cut the cheese into bite-size pieces and place on top of the tomato slices.
I’m using Emmentaler and Brie in the picture and the video, but use any natural cheese of your choice.
Take an anchovy fillet, chop it into little pieces, and place the pieces on the cheese.
They are quite salty, so we don’t need a lot.
Drizzle some good quality olive oil, and sprinkle some ground black pepper.
Enjoy!

🔷 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/

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#keto #canape

Tomato, Cheese, and Anchovy Canapé (A Fresh & Delicious Snack! | Recipe) - Sakura Yubi

We’ll make a delicious snack using canned mackerel. It’s a healthier “mac” and cheese! 😀
Canned mackerel is cheap and widely available in the supermarkets in Japan. It’s rich in omega 3 and low in mercury.
The can I'm using is pre-cooked and steeped in salt water.
I like to make this as a little snack when I get hungry before dinner. It’s easy to make because you can cook this in the microwave and no cookware is needed!

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/canned-mackerel-and-cheese/

🔷Ingredients (1 serving)
160 g (5.6 oz) mackerel (pre-cooked in salt water)
2 tbsp olives
1 tbsp tomato paste
0.5 tsp dried oregano
salt
150 ml (0.6 cups) natural cheese (shredded)
black pepper (ground)
pink peppercorns

🔷Directions

Transfer the canned mackerel to a bowl and break the fish into bite-sized pieces.

Add olives, tomato paste, oregano, and salt.

Add shredded natural cheese (lots of it! 🙂 ).
Cover with a plastic wrap and cook it in the microwave for 5 mins at 500W or until the cheese is melted.

Season with ground black pepper and pink peppercorns.

Enjoy!

🔷 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/

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#keto #cannedmackerel

Canned Mackerel and Cheese (All Done in the Microwave! | Recipe) - Sakura Yubi

Horse sashimi (basashi, 馬刺し) is one of the most common sashimi in Japan. Sashimi refers to Prime Cuts of meat or fish that are prepared to be consumed seasoned but uncooked. Raw horsemeat is commonly sold in the frozen or chilled section in supermarkets in Japan.

Horsemeat is flavorful and juicy. It has a clean flavor: there is no gaminess to it. It’s high in protein and perfect as a little healthy snack.

Let me show you how horse sashimi is commonly prepared in Japan. 🙂

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/horse-sashimi-basashi/

🔷Ingredients (1 serving)

100 g (0.2 lb) horsemeat (raw, specially prepared for consumption as ‘sashimi’ (i.e. for raw consumption))

Garnish (optional):
spring onion (the white part and/or the green part, chopped)
oba leaves
lemon (sliced)
ginger (grated)
wasabi (grated)

🔷Directions

Defrosting horsemeat

Defrost a package of frozen horsemeat in a bowl of water for up to one hour.
Once defrosted, take it out and pat it dry with paper towels.

Slicing and Plating

Cut the horsemeat into 3mm (0.1 inch) thick slices.
Make a bed with the white of the spring onion on a plate.
Place oba leaves on top of the bed of the spring onion.
Arrange the sliced horsemeat into two rows on the oba leaves.
Garnish with lemon slices, the green of the spring onion, grated ginger, and grated wasabi. Serve with soy sauce.
Enjoy!

🔷 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.

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#keto #horsemeat

Horse Sashimi (Basashi | Delicious and Healthy! | Recipe) - Sakura Yubi

We are making a quick snack using dried tomatoes. According to my partner, this snack is a highly addictive hors d’oeuvre that partners well with cheese, wine, and some spirits or Japanese beer. This is one of my partner’s favorite snacks to have with alcoholic drinks and he often requests me to make this for him. 🙂

It’s quite salty, because dried tomatoes are very salty, but it’s keto-friendly, and the ingredients are all natural, so I think it can be a pretty healthy snack. 😀

The key to making it delicious is to use good-quality olive oil!

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/quick-dried-tomato-snack/

🔷Ingredients (1 serving)
40 g (1.4 oz) dried tomato
100 ml (0.4 cups) water
1 tbsp (1 tbsp) pine nuts
4 tbsp (4.1 tbsp) olive oil

🔷Directions

Add dried tomatoes and water to a bowl.
Cover with plastic wrap. We'll cook this in the microwave until the dried tomatoes become soft: Do three rounds of 3mins at 600W. Between the rounds, give it a mix and if the water has evaporated, add more water.
Once the tomatoes are soft, add pine nuts and high-quality olive oil.
Dried tomatoes are quite salty, so no more seasoning should be necessary.
Let the flavors come together for a couple of minutes.
Serve in a serving bowl.
Enjoy!

🔷 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/

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#keto #driedtomato

Quick Dried Tomato Snack (Goes well with Alcoholic Drinks! | Recipe) - Sakura Yubi

You are in for a treat if you’ve never tried cod liver. It’s creamy, surprisingly delicious, and rich in omega 3.

Cod liver is commonly available in cans. The liver is steeped in its own oil and seasoned with salt. You can eat it as it is. No cooking is necessary.

I’m going to show you the 3 best ways to eat cod liver!

🟩Cod Liver with Olive and Capers

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/cod-liver-with-olive-and-capers/

🔷Ingredients (1 servings)
2 tbsp cod liver (https://geni.us/0N1JcWY)
1 olive
3 capers
ground black pepper
pink peppercorns

🔷Directions

Place cod liver on a plate and add olive and capers.
Sprinkle some ground black pepper and pink peppercorns.
Enjoy!

🟩Cod Liver with Ponzu

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/cod-liver-with-ponzu/

🔷Ingredients (1 servings)
2 tbsp cod liver (https://geni.us/0N1JcWY)
1 tbsp spring onion (sliced)
1.5 tbsp ponzu (https://geni.us/uqbiOr)

🔷Directions

Place cod liver on a plate and add sliced spring onion.
Pour ponzu.
Enjoy!

🟩Cod Liver with Wasabi and Soy Sauce

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/cod-liver-with-wasabi-and-soy-sauce/

🔷Ingredients (1 servings)
2 tbsp cod liver (https://geni.us/0N1JcWY)
wasabi (https://amzn.to/3X6uS59)
0.5 tsp soy sauce (https://geni.us/KEexB29)

🔷Directions

Place cod liver on a plate and add wasabi and soy sauce.
Enjoy!

🟩Recipe Notes

STORAGE: Once the can is opened, the cod liver will start to get oxidized and rancid quickly in a couple of hours. So try to finish it up as soon as the dish is ready. If there is any leftover, store it in the freezer and try to finish it within days.

🟩 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.

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#snack #codliver

The 3 Best Ways to Eat Cod Liver (Recipe) - Sakura Yubi

Pork skewers (yakiton, 焼きとん) are the second most popular skewers after chicken skewers (yakitori, 焼き鳥) in Tokyo. Pork is generally more satiating and flavorful than chicken, so I tend to crave pork skewers more than chicken skewers.

I used to get pork skewers delivered on busy nights but recently found a way to prepare them at home quickly and easily.

The trick is preparing raw skewers in a big batch and storing them in the freezer. On the day you want to eat them, simply take a few from the freezer and cook them for about 10 mins. No defrosting is necessary!

I often like to cook just a few of them as a late-night snack. They are delicious, satiating, and keto-friendly. It’s much healthier and more satisfying than potato chips!

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/easy-pork-skewers-yakiton/

🔷Equipment
- 5 skewers
- 1 fish grill or oven (https://geni.us/rOcuh)

🔷Ingredients (2 servings)

- 500 g (1.1 lb) pork belly (I like using pork belly for this recipe, but you can use other cuts of pork too (see Recipe Notes below).)

Flavorings (optional)
- salt
- black pepper
- mustard
- Japanese pickled plum (umeboshi) (https://geni.us/x4YX)

🔷Directions

Preparing raw skewers

- Chop the block of pork into 2 cm (0.8 in) slices.
- Then chop them into chunks 4.5cm (1.8 in) wide.
- Skewer several chunks. The fat layers should run horizontal so that the chunks can stay more stably on the skewers while they are being cooked and the fat layers start to melt away.
- They can be cooked immediately, but I like to freeze them, so I can snack on them whenever I want. If you want to cook them right away, skip the freezing step.

Storing raw skewers in the freezer (optional)

- Before putting the skewers into the freezer, place each skewer apart from each other in a plastic bag or a container so that they won't get frozen sticking to each other.
- Placing a parchment paper between the layers of skewers will prevent them from sticking to each other.
- Into the freezer 🙂

Cooking the skewers

- Place the skewers in a fish grill or oven. I'm using a fish grill in the picture and the video. If the skewers were stored in the freezer, you can cook them straight out of the freezer (defrosting is not necessary). Cook for 7 mins or so on high heat.
- Flip them over.
- Cook for another 3 mins or so until both sides start to brown and most of the fat has drained.

Delicious Flavoring Options

- Flavor #1 – salt & pepper
Simple 🙂
- Flavor #2 – mustard
- Flavor #3 – Japanese pickled plum (umeboshi)

- Enjoy!

🔷Recipe Notes

- The meat should have nice layers of fat, amounting to about 50% fat and 50% flesh. You can use leaner cuts of pork too, but I find pork belly is the juiciest and the most delicious. I’ve tried with pork shoulder loin too, but the meat came out rather dry after cooking.

🔷 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.

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#keto #pork

Easy Pork Skewers (Yakiton | Great as a Quick Snack! | Recipe) - Sakura Yubi

Onsen tamago (hot spring eggs, 温泉卵) are commonly made by boiling eggs in hot springs throughout parts of Japan, hence the name. They are similar to poached eggs in that they have creamy yolks, but onsen tamago are easier to make, and involve less clean-up.

There are different ways to prepare onsen tamago, but my recipe is foolproof.

I like to eat onsen tamago with a pinch of salt. They are ideal as a snack or side dish.

Delicious seasonings for onsen tamago include:
- Salt and pepper
- Concentrated liquid dashi (also called “shiro dashi”) (https://geni.us/1RRAYEP)
- Soy sauce (https://geni.us/KEexB29)

You can also add onsen tamago to a salad, or any dish of your choice.

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/onsen-tamago-hot-spring-eggs/

🔷Equipment
- 1 Pot
- 1 Ladle
- 1 Bowl

🔷Ingredients (4 eggs)
- 4 eggs
- water (The amount of water should be more than just enough to cover the top of the eggs.)

🔷Directions

- Add water to a pot and bring the water to a boil.

- Add refrigerated, cold eggs into the boiling water. Use a ladle to prevent cracks.

- Stop the heat and let it sit uncovered for about 13 minutes.

- While waiting for the eggs to get cooked, prepare cold water (room temperature or colder) in a bowl.

- Take out the eggs from the pot and transfer them to the cold water to let them cool for a few minutes

- Once the eggs have cooled, hold the egg in your hand and gently shake it.This will help separate the egg white from the egg shell. Without this step, the egg white may stick to the eggshell and not come out of the shell properly as you crack the egg.

- Crack the eggshell and take out the onsen tamago to serve. Enjoy!

🔷Recipe Notes

🔸When the eggs are super fresh, the egg white tends to stick to the eggshell. Eggs that are a few days older seem to have less of this problem.

🔸Gently shaking the egg before cracking it will help prevent the egg white from sticking to the eggshell.

🔸The optimal time for cooking the eggs in hot water will depend on the amount of water, the room temperature, the number of eggs, the material of your pot, etc. Adjust the time to your liking.

🔸STORAGE: Uncracked onsen tamago will last for 2-3 days in the fridge.

🔷 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.

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#keto #egg

Onsen Tamago (Hot Spring Eggs | No-Hassle Eggs! | 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

Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients | Recipe) - Sakura Yubi

You want to eat sushi, but you don't want the carbs. No problem. Here is a great recipe for you. It's low-carb (keto-friendly), and absolutely delicious. You won't miss the rice!

Being a sushi lover who's been avoiding carbs, I've developed this recipe through trial and error, with the help of my partner who always gave me honest feedback.

We are using kefir cheese or cream cheese as the base for the keto rice (shari, シャリ). I like to use kefir cheese so I get the benefits of probiotics too.

Because working with the cheese can be messy, I like to make temari zushi (手まり寿司, ball-shaped sushi), which is shaped using plastic wraps, as shown in the recipe and the video, rather than the typical type of sushi, i.e. nigiri zushi (握り寿司, hand-pressed sushi), which is shaped using hands.

It's a little time consuming to make. But in the end you will get a beautiful-looking dish that will wow the crowd. So make this for a special occasion. :)

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/keto-sushi/

🔷Ingredients (2 servings)

🔸Keto Rice (Shari, シャリ)
250 ml kefir cheese or cream cheese (If you are using kefir cheese, make sure it is drained thoroughly to the point where its consistency becomes similar to cream cheese. (See my kefir cheese recipe on how to make kefir cheese drier and denser.))
1 pinch salt (Salt is for kefir cheese only. If you are using cream cheese, omit salt, as cream cheese already contains salt.)
65 ml ground cauliflower florets (About 1/4 the volume of the kefir/cream cheese.)

🔸Toppings (Nega, ネタ) - Use any fish, seafood, vegetables, etc. of your choice. Below are examples.
tuna (thinly sliced)
salmon (thinly sliced)
squid (thinly sliced)
steamed shrimp (thinly sliced)
cucumber (thinly sliced)
egg (thin strips (kinshi tamago, 錦糸卵))

🔸Garnish - Optional. Below are examples.
salmon roe (ikura, イクラ)
lemon, yuzu, or other citrus fruits
broccoli sprouts
basil leaves / oba leaves / Italian parsely
sesame seeds
olives / capers
pink peppercorns
ground black pepper
Maldon salt or other crystal salts
edible gold leaf

🔷Directions

🔸Making Keto Rice (Shari, シャリ)

Briefly cook ground cauliflower florets in a pan on low heat.
Add the cooked cauliflower florets to the kefir/cream cheese.
Kefir/cream cheese is silky smooth in texture. Adding some ground cauliflower florets into the keto rice will give a little bit of crunch and more of a satisfactory feel when you bite into the keto rice.
If you are using kefir cheese (rather than cream cheese), add salt.
Mix, and we have keto rice!

🔸Assembly

Prepare the toppings and garnish.
Lay a piece of plastic wrap on a table. Then lay one or two pieces of sushi toppings.
Keep the layer of toppings thin so that they can easily bind with the keto rice after this.
Lay a teaspoon to a tablespoon of kefir rice on the layer of toppings.
Pick up the whole thing in your hand and wrap the layer of toppings around the keto rice using the plastic wrap. Form it into a ball shape.
Take out the ball-shaped sushi from the plastic wrap and place it onto a plate.
It’s a little messy, but somehow it works out in the end. :)

Decorate with garnish.

Serve it with soy sauce and/or salt. Enjoy!

🔷Recipe Notes

How to make kefir cheese: https://youtu.be/JQfrDZT4VdU

🔷 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/

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#sushi #keto #kefir

Keto Sushi (No Rice! | Recipe) - Sakura Yubi

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