Buri no Misoyaki (Keto-Modified)
Yellowtail with Keto Miso Glaze
Yes, with a tweak: the miso glaze is the critical modification: it MUST be made entirely without sugar or traditional mirin. About 8g net carbs per serving, on the higher side for Japanese food, so watch the portion.
What it is
Thick, fatty cuts of yellowtail (buri) marinated in a special keto-friendly miso glaze, carefully prepared without sugar or mirin. The fish is then grilled or broiled until flaky, moist, and slightly caramelized, offering a savory umami experience.
Key ingredients
Buri (yellowtail) fillets, white miso paste (minimal sugar content), sake (minimal, mostly evaporates), sugar-free sweetener, a tiny dash of sugar-free soy sauce, neutral cooking oil.
How to make it keto
The miso glaze is the critical modification: it MUST be made entirely without sugar or traditional mirin. This requires explicit communication with the restaurant. Request it served plain, without rice or high-carb side dishes.
Say this to the waiter (Japanese)
鰤の味噌焼きは、味噌ダレに砂糖とみりんを使わないでください。プレーンで、ご飯や高糖質な付け合わせなしでお願いします。
For the Buri no Misoyaki, the miso glaze must be made without sugar or mirin. Please serve it plain, without rice or any high-carb sides.
Watch out for
Miso paste can contain small amounts of carbs; traditional misoyaki glaze is very high in sugar and mirin. Small amounts from sake.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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