地鶏の炭火焼き
Charcoal-Grilled Local Chicken
Yes, keto as served. About 1g net carbs per serving, lower than 8 in 10 Japanese dishes.
What it is
Succulent pieces of premium local chicken (jidori), grilled over traditional charcoal (sumibi) to impart a distinct smoky aroma and achieve crispy skin while keeping the meat juicy and tender. Typically seasoned only with salt and black pepper.
Key ingredients
Jidori chicken, sea salt, black pepper, cooking oil (if any additional is used for grilling).
Optional tweaks
Ensure only salt and pepper are used for seasoning; confirm no sugary marinades, glazes, or sauces are applied during or after cooking.
Say this to the waiter (Japanese)
地鶏の炭火焼きは、味付けは塩胡椒のみでお願いします。砂糖入りの漬け込み液、タレ、ソースは避けてください。
For Jidori Sumibiyaki, please season only with salt and pepper. No sugary marinades, glazes, or sauces, please.
Watch out for
Hidden sugar in marinades or dipping sauces. Some restaurants may use small amounts of sugar in seasoning rubs.
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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