玉子豆腐
Egg Tofu (Savory Egg Custard)
Yes, keto as served. About 3g net carbs per serving, lower than 5 in 10 Japanese dishes.
What it is
A chilled, savory steamed egg custard made with dashi broth, soy sauce, and eggs, resulting in a smooth, tofu-like texture. Often served with a light dashi sauce, sometimes with minimal toppings like grated ginger.
Key ingredients
Eggs, dashi broth, soy sauce (sugar-free), mirin (very small amount, mostly evaporated alcohol or omitted), salt.
Optional tweaks
Request sugar-free soy sauce and ensure no sugary mirin is used in the sauce or custard.
Say this to the waiter (Japanese)
ソースと玉子豆腐に砂糖やみりんは使わないでください。醤油も砂糖不使用でお願いします。
Please ensure the sauce and custard are made without sugar or mirin, and use sugar-free soy sauce.
Watch out for
Mirin (sweet rice wine) is common in the broth/sauce. Regular soy sauce contains wheat and sugar.
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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