Tsubugai no Sakamushi
Whelk Steamed in Sake
Yes, with a tweak: ensure no mirin or sugar is added to the broth. About 4g net carbs per serving.
What it is
Fresh whelk steamed in sake, releasing rich umami flavors into a light, clear broth. A delicate and flavorful seafood dish.
Key ingredients
Whelk, sake, water/dashi, salt, scallions (garnish).
How to make it keto
Ensure no mirin or sugar is added to the broth. The dish should be seasoned primarily with sake and salt. A small amount of sake contributes minimal carbs.
Say this to the waiter (Japanese)
つぶ貝の酒蒸しは、だしにみりんや砂糖を入れないでください。酒と塩だけで味付けをお願いします。
For Tsubugai no Sakamushi, please ensure no mirin or sugar is added to the broth. Season with sake and salt only.
Watch out for
Hidden sugars in dashi base, addition of mirin to broth, high-carb garnishes.
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 ›
