Shabu-Shabu
Hot Pot with Thinly Sliced Meat
Yes, with a tweak: request a plain dashi broth without any added sugar or mirin. About 10g net carbs per serving, on the higher side for Japanese food, so watch the portion.
What it is
A communal Japanese hot pot dish where diners cook very thinly sliced meat (typically beef or pork) and various vegetables by swishing them briefly in a simmering broth. Cooked items are then dipped in sauces.
Key ingredients
Thinly sliced beef/pork, dashi broth (water, kombu), various low-carb vegetables (napa cabbage, mushrooms, green onions, shirataki noodles), tofu.
How to make it keto
CRITICAL: Request a plain dashi broth without any added sugar or mirin. Avoid all traditional dipping sauces (ponzu, goma dare/sesame sauce) as they are typically high in sugar. Instead, use plain low-sugar soy sauce with lemon, or just salt and pepper. Exclude high-carb vegetables like carrots, corn, or potatoes. Ensure no rice or noodles are served.
Say this to the waiter (Japanese)
しゃぶしゃぶは、出汁を砂糖やみりんなしでお願いします。ポン酢やごまだれは不要です。砂糖なしの醤油とレモン、または塩胡椒で。人参、コーン、芋、ご飯、麺はなしで。
For Shabu-Shabu, please use plain dashi with no sugar or mirin. No ponzu or goma dare. Just plain unsweetened soy sauce with lemon, or salt/pepper. No carrots, corn, potatoes, rice, or noodles.
Watch out for
Dipping sauces (ponzu, goma dare) are significant carb risks. Certain vegetables (carrots, corn, potatoes) are higher carb. Rice and noodles are typically served alongside. Broth may contain mirin or 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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