鯛の酒蒸し (ケト変更)
Steamed Sea Bream with Sake (Keto-Modified)
Yes, with a tweak: request no sugary sauce; only a light sugar-free ponzu or salt. About 2g net carbs per serving, lower than 7 in 10 Japanese dishes.
What it is
Delicate sea bream fillet or whole fish gently steamed with sake (rice wine) and kombu (kelp), creating a light and aromatic dish. Typically served with a simple sugar-free ponzu or just salt.
Key ingredients
Sea bream (tai), sake, kombu, fresh ginger slices, scallions, sugar-free ponzu or salt for seasoning.
How to make it keto
Request no sugary sauce; only a light sugar-free ponzu or salt. Ensure no added sugar or mirin in the steaming liquid.
Say this to the waiter (Japanese)
鯛の酒蒸しは、甘いタレではなく塩か砂糖なしのポン酢で。蒸し汁に砂糖やみりんは使わないでください。
For the 鯛の酒蒸し, please use only salt or sugar-free ponzu. No sugary sauce, mirin, or added sugar in the steaming liquid.
Watch out for
Sugary sauces (e.g., nitsuke sauce), mirin in traditional recipes.
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 ›
