Kaiyaki (Keto-Modified)
Baked Scallops with Keto Miso and Egg Yolk
Yes, with a tweak: request the use of sugar-free miso paste and ensure no mirin or sake is included in the topping mixture or preparation. About 7g net carbs per serving, on the higher side for Japanese food, so watch the portion.
What it is
Fresh scallops baked in a shell or small dish, traditionally topped with a rich miso and egg yolk mixture. The keto modification focuses on using a sugar-free miso paste and omitting mirin or sake.
Key ingredients
Scallops, egg yolk, miso paste (sugar-free), dashi, butter, possibly mushrooms or green onions as garnish.
How to make it keto
Request the use of sugar-free miso paste and ensure no mirin or sake is included in the topping mixture or preparation. Confirm no added sugar in the dashi.
Say this to the waiter (Japanese)
貝焼きは、砂糖不使用の味噌を使ってください。みりん、酒は使わず、出汁にも砂糖を加えないでください。
For Kaiyaki, please use sugar-free miso paste. Ensure no mirin or sake in the topping or preparation, and no added sugar in the dashi.
Watch out for
Sugar/mirin in traditional miso paste, sake, hidden sugars in dashi or prepared sauces.
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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