ケト出汁殻昆布の佃煮 (砂糖不使用)
Keto Simmered Kombu (Sugar-Free)
Yes, with a tweak: ensure that no sugar or mirin is used in the simmering sauce whatsoever. About 3g net carbs per serving, lower than 5 in 10 Japanese dishes.
What it is
Kombu (kelp) that has been used to make dashi broth, then simmered until tender in a sugar-free soy sauce mixture. This traditional side dish, known as Tsukudani, is usually high in sugar and mirin, requiring critical modification to be keto-friendly.
Key ingredients
Dashigara kombu (used kombu), soy sauce (keto-friendly, low-carb), sake (optional, for flavor), water.
How to make it keto
Crucially, ensure that no sugar or mirin is used in the simmering sauce whatsoever. Verify that any soy sauce used is low-carb.
Say this to the waiter (Japanese)
出汁殻昆布の佃煮は、煮汁に砂糖やみりんを使わないでください。醤油も低糖質のものでお願いします。
For the tsukudani, please ensure no sugar or mirin is used in the sauce. And please use low-carb soy sauce.
Watch out for
Extremely high sugar and mirin content in traditional Tsukudani recipes, hidden sugars in pre-made 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.
More on the Japanese menuAll 389 Japanese dishes ›
