Fugu Nabe
Pufferfish Hotpot (Keto-Modified)
Yes, with a tweak: confirm dashi broth contains no mirin or sugar. About 7g net carbs per serving, on the higher side for Japanese food, so watch the portion.
What it is
A delicate and refined hotpot featuring thin slices of fugu (pufferfish) and various low-carb vegetables (like napa cabbage, shiitake mushrooms, tofu) simmered in a light kombu dashi broth. Keto modification ensures the broth is sugar-free and served with a keto ponzu sauce.
Key ingredients
Fugu (pufferfish), Kombu dashi, Napa cabbage, Chrysanthemum greens, Shiitake mushrooms, Tofu, Scallions, Keto ponzu sauce (sugar-free soy sauce, sudachi/lemon, dashi).
How to make it keto
Confirm dashi broth contains no mirin or sugar. Request a sugar-free ponzu sauce (or use plain lemon/lime/sugar-free soy sauce). Avoid any carby additions like rice or noodles typically served alongside.
Say this to the waiter (Japanese)
ふぐ鍋は、出汁にみりんや砂糖を使わないでください。ポン酢は砂糖不使用か、レモン・たまり醤油で。ご飯や麺はなしでお願いします。
For Fugu Nabe, please ensure no mirin or sugar in the dashi. Sugar-free ponzu, or lemon/tamari. No rice or noodles.
Watch out for
Ponzu sauce often contains sugar. Some restaurants might include higher-carb vegetables (e.g., carrots, enoki mushrooms in large quantities) in the vegetable mix. Always verify broth ingredients.
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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