Ketovore › Recipes › Tokyo Salmon Belly and Egg Skewers
CarnivoreTokyo Salmon Belly and Egg Skewers
Sizzling skewers of fatty salmon belly and soft-yolk quail eggs, griddled hot and brushed with a rich, salty mentaiko butter glaze.
0g
net carbs
45g
protein
45g
fat
590
kcal
The keto read
0g net carbs per serving
Sizzling skewers of fatty salmon belly and soft-yolk quail eggs, griddled hot and brushed with a rich, salty mentaiko butter glaze.
Ingredients
2 servings
Skewers
Salmon Belly350 g
Quail Eggs8 pieces
Lard10 g
Mentaiko Glaze
Salt-cured Cod Roe40 g
Butter30 g
Fish Sauce0.5 tsp
Method
Skewers
1
Gently boil the quail eggs for 2 minutes, plunge into ice water, and peel. Slice the salmon belly into thick cubes. Thread alternating pieces of salmon belly and whole quail eggs onto soaked wooden skewers.
Mentaiko Glaze
2
Remove the outer membrane from the cod roe. Whisk the roe into melted butter along with the fish sauce until smooth and pink.
Plate
3
Heat a cast-iron griddle over high heat and melt the lard. Sear the skewers for 1 to 2 minutes per side until the salmon fat is crispy and the eggs are warmed through. Brush the skewers generously with the mentaiko glaze right before removing them from the heat, and serve hot.
The keto read
Why this lands at 0g net carbs
Built almost entirely from animal foods — no sugar, starch, or high-carb plants — so the carb count stays effectively at zero. With 45g protein and 45g fat per serving, it reads as a clean carnivore plate.
Common questions
Is Tokyo Salmon Belly and Egg Skewers keto?▾
Tokyo Salmon Belly and Egg Skewers has 0g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Tokyo Salmon Belly and Egg Skewers?▾
590 calories, 45g protein, 45g fat, and 0g net carbs per serving.
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