綾目茸の炭火焼き
Charcoal-Grilled Ayametake Mushrooms
Yes, keto as served. About 3g net carbs per serving, lower than 5 in 10 Japanese dishes.
What it is
Ayametake mushrooms (a type of oyster mushroom) simply grilled over charcoal, seasoned with salt. Highlights the earthy flavor and smoky aroma, served as a delightful side dish.
Key ingredients
Ayametake mushrooms, sea salt, (optional: a dash of olive oil or lemon wedge).
Optional tweaks
Ensure only salt is used for seasoning; avoid any sweet sauces, glazes, or marinades. Confirm no butter if you prefer no dairy.
Say this to the waiter (Japanese)
味付けは塩のみでお願いします。甘いソースやたれ、バターは無しでお願いします。
Please use only salt for seasoning. No sweet sauces, glazes, marinades, or butter, please.
Watch out for
Mushrooms contain some natural carbs. The main risk is if a sugary marinade or sauce is unexpectedly used (unlikely for sumibiyaki).
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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