20 Delicious Vegan Japanese Recipes for Every Occasion

Vegan cuisine and Japanese flavors are a match made in heaven, and we’re here to prove it with our roundup of 20 Delicious Vegan Japanese Recipes for Every Occasion. Whether you’re craving quick weeknight dinners, comforting bowls of ramen, or seasonal treats that celebrate the freshest ingredients, this list has something to tempt your taste buds. Dive in and discover how easy and satisfying vegan Japanese cooking can be!

Vegan Miso Soup with Tofu and Wakame

Brighten your day with this simple yet flavorful vegan miso soup. Packed with umami and ready in minutes, it’s a comforting staple.

Ingredients

• 4 cups filtered water
• 1/4 cup white miso paste
• 1/2 cup firm tofu, cubed
• 1 tbsp dried wakame seaweed
• 2 green onions, thinly sliced
• 1 tsp toasted sesame oil

Instructions

1. In a medium pot, bring 4 cups of filtered water to a gentle simmer over medium heat.
2. Reduce heat to low. Add 1/4 cup white miso paste to the pot. Whisk until fully dissolved.
3. Add 1/2 cup cubed firm tofu and 1 tbsp dried wakame seaweed to the broth. Simmer for 5 minutes to rehydrate the wakame and warm the tofu.
4. Remove from heat. Stir in 2 thinly sliced green onions and 1 tsp toasted sesame oil.
5. Let the soup sit for 2 minutes before serving to allow flavors to meld.

Hearty and soothing, this soup boasts a silky texture with bursts of freshness from the green onions. Serve with a sprinkle of sesame seeds for extra crunch.

Avocado and Cucumber Vegan Sushi Rolls

Kickstart your culinary adventure with these refreshing Avocado and Cucumber Vegan Sushi Rolls, perfect for a light meal or snack.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp organic cane sugar
• 1/2 tsp sea salt
• 2 ripe avocados, thinly sliced
• 1 medium cucumber, julienned
• 4 sheets nori
• 1 tbsp toasted sesame seeds

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the sushi setting for 20 minutes.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small saucepan. Heat over low until sugar dissolves, then cool.
3. Transfer cooked rice to a wooden bowl. Gently fold in vinegar mixture with a rice paddle. Cool to room temperature.
4. Place a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly, leaving a 1-inch border at the top.
5. Arrange avocado slices and cucumber juliennes horizontally across the rice’s center. Sprinkle with sesame seeds.
6. Roll the bamboo mat tightly from the bottom, pressing gently to shape the roll. Seal the edge with a dab of water.
7. Repeat with remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife.

Wrapped in crisp nori, these rolls offer a creamy texture from the avocado and a refreshing crunch from the cucumber. Serve with a side of pickled ginger for an extra zing.

Teriyaki Tofu with Steamed Vegetables

Want a quick, nutritious meal that doesn’t skimp on flavor? Teriyaki Tofu with Steamed Vegetables delivers with minimal effort and maximum taste.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1/4 cup low-sodium soy sauce
• 2 tbsp mirin
• 1 tbsp raw honey
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 tbsp avocado oil
• 2 cups mixed vegetables (broccoli florets, carrot slices, snap peas)
• 1 tsp sesame seeds, for garnish

Instructions

1. In a small bowl, whisk together soy sauce, mirin, honey, ginger, and garlic to create the teriyaki sauce.
2. Heat avocado oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 3 minutes per side.
3. Pour teriyaki sauce over tofu. Reduce heat to medium and simmer until sauce thickens, about 5 minutes, stirring occasionally.
4. Meanwhile, steam mixed vegetables in a steamer basket over boiling water for 4-5 minutes, until crisp-tender.
5. Serve tofu over steamed vegetables. Garnish with sesame seeds.

Key to this dish’s appeal is the contrast between the crispy tofu and tender vegetables, all coated in a glossy, sweet-savory sauce. Try serving it over a bed of quinoa for an extra protein boost.

Vegan Ramen with Mushroom Broth

Perfect for chilly evenings, this vegan ramen boasts a rich mushroom broth that’s both comforting and complex. Pair it with chewy noodles and your favorite toppings for a satisfying meal.

Ingredients

• 8 oz shiitake mushrooms, thinly sliced
• 4 cups vegetable stock
• 2 tbsp miso paste
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 4 oz ramen noodles
• 2 green onions, thinly sliced
• 1 tbsp chili oil (optional)

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering.
2. Add garlic and ginger, sauté for 30 seconds until fragrant.
3. Add shiitake mushrooms, cook for 5 minutes until softened.
4. Pour in vegetable stock, bring to a simmer over high heat.
5. Whisk in miso paste until fully dissolved, reduce heat to low.
6. Stir in soy sauce and rice vinegar, simmer for 10 minutes to meld flavors.
7. Meanwhile, cook ramen noodles according to package instructions, drain.
8. Divide noodles between bowls, ladle hot broth over top.
9. Garnish with green onions and drizzle with chili oil if desired.

Best enjoyed immediately, the broth is deeply umami with a slight tang from the vinegar. For an extra layer of texture, top with crispy fried shallots or roasted seaweed.

Japanese Sweet Potato Salad with Sesame Dressing

Vibrant and wholesome, this salad combines the earthy sweetness of Japanese sweet potatoes with a rich, nutty sesame dressing. Perfect for a light lunch or a side dish that steals the show.

Ingredients

• 2 medium Japanese sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 cup tahini
• 2 tbsp toasted sesame oil
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1/4 tsp garlic powder
• 2 tbsp water
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss diced sweet potatoes with olive oil and sea salt until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, flipping halfway, until potatoes are tender and edges are caramelized.
4. While potatoes roast, whisk together tahini, toasted sesame oil, maple syrup, rice vinegar, soy sauce, garlic powder, and water in a small bowl until smooth. Tip: Adjust water for desired dressing consistency.
5. Transfer roasted sweet potatoes to a large bowl. Drizzle with sesame dressing and gently toss to coat.
6. Sprinkle with toasted sesame seeds and sliced green onions before serving. Tip: For extra crunch, add a handful of crushed roasted peanuts.
7. Serve warm or at room temperature. Tip: This salad pairs beautifully with grilled salmon or as part of a grain bowl.

The creamy dressing clings to each cube of sweet potato, offering a delightful contrast of textures. The sesame seeds add a subtle crunch, while the green onions bring a fresh, sharp note. Try serving it over a bed of baby spinach for an extra nutrient boost.

Vegan Okonomiyaki (Savory Pancake) with Cabbage

Just when you thought pancakes couldn’t get any better, here comes a savory twist. Vegan Okonomiyaki, a Japanese-inspired delight, packs flavor and texture into every bite.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup potato starch
• 1 cup shredded green cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1 cup cold water
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tsp baking powder
• 2 tbsp vegetable oil
• Vegan mayonnaise, for serving
• Okonomiyaki sauce, for serving

Instructions

1. In a large bowl, whisk together all-purpose flour, potato starch, and baking powder.
2. Add cold water, soy sauce, and mirin to the dry ingredients. Stir until just combined.
3. Fold in shredded cabbage, carrots, and green onions until evenly distributed.
4. Heat vegetable oil in a non-stick skillet over medium heat (350°F).
5. Pour 1/2 cup of batter into the skillet, spreading it into a 6-inch circle. Cook for 4 minutes.
6. Flip the pancake carefully. Cook for another 4 minutes until golden brown.
7. Repeat with remaining batter, adding more oil as needed.
8. Serve hot, drizzled with vegan mayonnaise and okonomiyaki sauce.

Notably crisp on the outside yet tender inside, this pancake balances umami and sweetness. Try topping with pickled ginger for an extra zing.

Edamame and Seaweed Rice Bowl

Vibrant and nutritious, this Edamame and Seaweed Rice Bowl combines simplicity with depth of flavor. Perfect for a quick lunch or a light dinner, it’s a dish that satisfies without weighing you down.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1.5 cups water
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup shelled edamame, blanched
• 1/4 cup dried wakame seaweed, rehydrated
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 green onion, thinly sliced
• 1 tsp sesame seeds, toasted

Instructions

1. In a medium saucepan, combine sushi rice and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes. Do not lift the lid.
3. Remove from heat and let stand, covered, for 10 minutes. Tip: This ensures perfectly fluffy rice.
4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice.
5. In a large bowl, combine edamame, wakame, sesame oil, soy sauce, and ginger. Toss lightly.
6. Divide the seasoned rice between two bowls. Top with the edamame and seaweed mixture.
7. Garnish with green onion and sesame seeds. Tip: Toasting sesame seeds enhances their nutty flavor.
8. Serve immediately. Tip: For an extra crunch, add thinly sliced cucumber or radish.

A harmonious blend of textures, the creamy rice contrasts with the crisp edamame and chewy seaweed. The umami-rich dressing ties everything together, making each bite a delight. Try it with a sprinkle of chili flakes for a spicy kick.

Vegan Gyoza with Mushroom and Cabbage Filling

Just when you thought vegan dumplings couldn’t get any better, these gyoza stuffed with mushroom and cabbage prove otherwise. Perfectly crispy on the bottom, tender on top, they’re a game-changer for plant-based appetizers.

Ingredients

• 1 cup finely chopped shiitake mushrooms
• 1 cup shredded Napa cabbage
• 2 tbsp toasted sesame oil
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp tamari
• 1/2 tsp sea salt
• 1 package vegan gyoza wrappers
• 1/4 cup water, for sealing
• 2 tbsp vegetable oil, for frying

Instructions

1. Heat sesame oil in a skillet over medium heat. Add mushrooms and cabbage, sauté for 5 minutes until softened.
2. Stir in ginger, garlic, tamari, and sea salt. Cook for 2 more minutes. Remove from heat and let cool slightly.
3. Place a gyoza wrapper on a clean surface. Spoon 1 tsp of filling into the center. Dip your finger in water and moisten the edges.
4. Fold the wrapper over the filling, pleating the edges to seal. Repeat with remaining wrappers and filling.
5. Heat vegetable oil in a non-stick pan over medium-high heat. Arrange gyoza in the pan, flat side down. Cook for 2-3 minutes until bottoms are golden.
6. Pour 1/4 cup water into the pan, cover immediately. Steam for 5 minutes, then uncover and cook until water evaporates.
7. Remove gyoza from pan with a spatula, serve hot.

Best enjoyed with a dipping sauce of tamari and rice vinegar. The gyoza offer a delightful crunch with a savory, umami-rich filling. Try serving them on a bed of steamed greens for an elegant presentation.

Cold Soba Noodles with Peanut Sauce

Looking for a refreshing, nutty dish to beat the heat? Cold Soba Noodles with Peanut Sauce is your go-to, combining chewy noodles with a creamy, spicy sauce.

Ingredients

• 8 oz dried soba noodles
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup warm water
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat. Add soba noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
2. Drain noodles and rinse under cold water until completely cool. Shake off excess water and set aside.
3. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes until smooth.
4. Gradually add warm water to the peanut sauce, whisking continuously, until the sauce reaches a pourable consistency.
5. Toss the cooled soba noodles with the peanut sauce until evenly coated.
6. Garnish with sliced green onions and toasted sesame seeds before serving.

Perfect for a quick lunch or a light dinner, these noodles offer a delightful contrast of textures and a balance of sweet, savory, and spicy flavors. Serve with extra red pepper flakes on the side for those who prefer a kick.

Vegan Japanese Curry with Chickpeas

Rich in flavor and hearty in texture, this Vegan Japanese Curry with Chickpeas is a comforting dish that’s both nutritious and satisfying. Ready in under an hour, it’s perfect for a weeknight dinner.

Ingredients

• 1 tbsp cold-pressed coconut oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp Japanese curry powder
• 1 tbsp tomato paste
• 2 cups vegetable stock, unsalted
• 1 cup coconut milk, full-fat
• 2 cups cooked chickpeas, drained and rinsed
• 2 medium carrots, peeled and diced
• 1 medium potato, peeled and cubed
• 1 tbsp soy sauce, reduced-sodium
• 1 tsp maple syrup

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and ginger. Sauté until onion is translucent, about 5 minutes.
3. Stir in curry powder and tomato paste. Cook for 1 minute until fragrant.
4. Pour in vegetable stock and coconut milk. Bring to a gentle boil.
5. Add chickpeas, carrots, and potato. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
6. Season with soy sauce and maple syrup. Simmer for an additional 5 minutes.
7. Remove from heat. Let stand for 5 minutes to thicken.

Warm and aromatic, this curry boasts a velvety texture with a subtle sweetness. Serve over steamed rice or with a side of pickled vegetables for contrast.

Grilled Eggplant with Miso Glaze

You’ve likely seen eggplant take center stage in dishes worldwide, but this miso-glazed version brings a umami-packed twist to your grill.

Ingredients

– 1 large eggplant, sliced into 1/2-inch rounds – 2 tbsp white miso paste – 1 tbsp mirin – 1 tbsp sake – 1 tbsp granulated sugar – 1 tbsp sesame oil – 1/2 tsp grated ginger – 1 garlic clove, minced – 1 tbsp toasted sesame seeds – 1 scallion, thinly sliced

Instructions

1. Preheat grill to medium-high heat (400°F). 2. In a small bowl, whisk together miso paste, mirin, sake, and sugar until smooth. 3. Brush both sides of eggplant slices with sesame oil. 4. Grill eggplant for 3-4 minutes per side, until grill marks appear. 5. Brush miso glaze onto one side of each eggplant slice. 6. Grill for an additional 1-2 minutes, glaze side down, until caramelized. 7. Flip slices, brush other side with glaze, and grill for another 1-2 minutes. 8. Remove from grill and sprinkle with sesame seeds and scallions. 9. Let rest for 2 minutes before serving. 10. Serve warm as a side or over steamed rice for a hearty main. Lush and tender, the eggplant’s creamy interior contrasts beautifully with the crispy, caramelized glaze. For an extra crunch, top with crushed peanuts or serve alongside a crisp cucumber salad.

Kinpira Gobo (Braised Burdock Root and Carrots)

Vibrant and earthy, this dish brings a satisfying crunch and a hint of sweetness to your table. Kinpira Gobo is a staple in Japanese cuisine, known for its simple yet bold flavors.

Ingredients

– 1 large burdock root (about 8 oz), julienned
– 1 large carrot (about 6 oz), julienned
– 2 tbsp toasted sesame oil
– 1 tbsp mirin
– 1 tbsp soy sauce
– 1 tsp granulated sugar
– 1/2 tsp red pepper flakes (optional)
– 1 tbsp toasted sesame seeds

Instructions

1. Soak the julienned burdock root in cold water for 5 minutes to remove bitterness. Drain well.
2. Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.
3. Add the burdock root and carrot to the skillet. Stir-fry for 5 minutes until slightly softened.
4. Reduce heat to medium. Add the mirin, soy sauce, sugar, and red pepper flakes if using. Stir to combine.
5. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
6. Remove from heat. Sprinkle with toasted sesame seeds before serving.
7. Serve warm or at room temperature. The dish pairs well with steamed rice or as a side to grilled meats.
Aromatic and textured, Kinpira Gobo offers a delightful contrast between the earthy burdock and sweet carrot. For an extra crunch, top with additional sesame seeds right before serving.

Vegan Natto and Scallion Rice Bowl

Kickstart your day with a nutrient-packed Vegan Natto and Scallion Rice Bowl, a simple yet flavorful dish that combines the umami of fermented soybeans with the freshness of scallions. Perfect for a quick lunch or a light dinner, this bowl is as satisfying as it is healthy.

Ingredients

• 1 cup short-grain white rice, rinsed
• 1 1/2 cups water
• 1/2 cup vegan natto, thawed if frozen
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame oil
• 1 tsp soy sauce
• 1/2 tsp grated fresh ginger

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes. Do not lift the lid during cooking.
3. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam.
4. Fluff the rice with a fork, then gently fold in the vegan natto, scallions, toasted sesame oil, soy sauce, and grated ginger until well combined.
5. Divide the mixture between two bowls and serve immediately. Tip: For an extra crunch, top with additional sliced scallions or a sprinkle of sesame seeds.

The Vegan Natto and Scallion Rice Bowl offers a delightful contrast of textures, from the sticky rice to the slimy natto, all brought together by the sharpness of scallions. Serve it with a side of pickled vegetables for an added tangy dimension.

Tofu Katsu with Tonkatsu Sauce

Just when you thought tofu couldn’t get any better, here’s a crispy, golden twist. Tofu Katsu with Tonkatsu Sauce brings the crunch without the meat, perfect for a quick dinner.

Ingredients

• 1 block extra-firm tofu, pressed and drained
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup vegetable oil, for frying
• 1/2 cup tonkatsu sauce

Instructions

1. Slice the pressed tofu into 1/2-inch thick cutlets. Pat dry with paper towels to remove excess moisture.
2. Season the tofu cutlets on both sides with sea salt and freshly ground black pepper.
3. Dredge each tofu cutlet in all-purpose flour, shaking off any excess.
4. Dip the floured tofu into the lightly beaten eggs, ensuring full coverage.
5. Coat the tofu in panko breadcrumbs, pressing gently to adhere. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
6. Heat vegetable oil in a deep skillet over medium-high heat to 350°F. Use a thermometer for accuracy.
7. Fry the breaded tofu cutlets in batches until golden brown, about 2-3 minutes per side. Tip: Avoid overcrowding the pan to ensure even cooking.
8. Transfer the fried tofu to a wire rack to drain excess oil. Tip: Keeping them elevated prevents sogginess.
9. Serve the tofu katsu hot, drizzled with tonkatsu sauce.

Amazingly crisp on the outside yet tender inside, this tofu katsu pairs wonderfully with steamed rice and pickled vegetables. For a twist, try slicing it into strips for a katsu sandwich.

Vegan Chawanmushi (Steamed Savory Custard)

Here’s how to make Vegan Chawanmushi, a silky steamed savory custard that’s surprisingly simple to whip up.

Ingredients

• 1 cup unsweetened almond milk
• 1 tbsp agar-agar powder
• 1 tbsp white miso paste
• 1 tsp mirin
• 1/2 tsp soy sauce
• 1/4 tsp salt
• 1/4 cup shiitake mushrooms, thinly sliced
• 2 tbsp green onions, finely chopped
• 1 tsp toasted sesame oil

Instructions

1. In a small saucepan, combine almond milk and agar-agar powder. Let sit for 5 minutes to bloom.
2. Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves, about 3 minutes. Do not boil.
3. Remove from heat. Whisk in miso paste, mirin, soy sauce, and salt until smooth.
4. Divide the shiitake mushrooms and green onions evenly among 2 small heatproof cups.
5. Pour the custard mixture over the vegetables, filling each cup to just below the rim.
6. Cover each cup with aluminum foil to prevent condensation from dripping into the custard.
7. Place the cups in a steamer. Steam over medium heat for 15 minutes, or until the custard is set but still jiggly in the center.
8. Remove from steamer. Drizzle with toasted sesame oil before serving.

Vegan Chawanmushi offers a delicate, jiggly texture with a rich umami flavor. Serve it warm as an elegant appetizer or a light meal, garnished with extra green onions for a pop of color.

Yaki Onigiri (Grilled Rice Balls) with Shiso

Fancy a twist on traditional rice balls? Yaki Onigiri with Shiso offers a crispy, flavorful upgrade. Perfect for a quick snack or side dish.

Ingredients

• 2 cups short-grain sushi rice, cooked and slightly cooled
• 4 fresh shiso leaves, finely chopped
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp clarified butter
• 1 tsp toasted sesame oil
• Sea salt, to season

Instructions

1. In a large bowl, combine cooked sushi rice with chopped shiso leaves. Mix gently to distribute evenly.
2. Wet hands with water to prevent sticking, then shape the rice mixture into 4 equal-sized balls. Press firmly to ensure they hold their shape.
3. Heat a non-stick skillet over medium heat. Add clarified butter and sesame oil, swirling to coat the pan.
4. Place rice balls in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Brush each onigiri with a mixture of soy sauce and mirin during the last minute of cooking for a glossy finish.
6. Remove from heat. Sprinkle lightly with sea salt while still warm.

Delightfully crispy on the outside with a tender, flavorful interior, these Yaki Onigiri are a testament to simplicity. Serve with a side of pickled ginger for an extra zing.

Vegan Tempura with Sweet Potato and Zucchini

Here’s a crispy, golden vegan tempura that’s surprisingly simple to whip up. Sweet potato and zucchini slices get a light, airy batter for a dish that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup ice-cold sparkling water
• 1 medium sweet potato, thinly sliced into 1/8-inch rounds
• 1 medium zucchini, thinly sliced into 1/8-inch rounds
• 1 quart sunflower oil, for frying
• 1/2 tsp sea salt

Instructions

1. Heat sunflower oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy.
2. While oil heats, prepare the batter. Whisk sifted flour and ice-cold sparkling water until just combined. Lumps are fine; overmixing leads to a heavy batter.
3. Dip sweet potato and zucchini slices into the batter, letting excess drip off. Fry in batches to avoid crowding, about 2-3 minutes per side, until golden and crisp.
4. Transfer fried vegetables to a wire rack set over a baking sheet. Immediately sprinkle with sea salt for optimal flavor adhesion.
5. Serve immediately for the best texture. The tempura’s light crunch pairs wonderfully with a drizzle of agave syrup or a side of pickled ginger for contrast.

Each bite offers a satisfying crunch, revealing the tender sweetness of the vegetables beneath. Try stacking them high for an impressive presentation or serving with a bold, spicy mayo for dipping.

Sunomono (Cucumber Salad) with Vinegar Dressing

Whip up a refreshing Sunomono with this straightforward recipe. Perfect for hot days, this cucumber salad is crisp, tangy, and light.

Ingredients

• 2 English cucumbers, thinly sliced
• 1 tsp kosher salt
• 1/4 cup rice vinegar
• 2 tbsp granulated sugar
• 1 tsp soy sauce
• 1/2 tsp toasted sesame seeds

Instructions

1. Place thinly sliced cucumbers in a colander. Sprinkle with kosher salt. Toss gently to coat. Let sit for 10 minutes to draw out excess moisture.
2. Rinse cucumbers under cold water. Pat dry with paper towels to remove any remaining salt and moisture.
3. In a small bowl, whisk together rice vinegar, granulated sugar, and soy sauce until sugar is completely dissolved.
4. Combine cucumbers and vinegar dressing in a mixing bowl. Toss gently to ensure even coating.
5. Sprinkle toasted sesame seeds over the salad. Toss once more to distribute evenly.
6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Vibrant and crunchy, this Sunomono offers a perfect balance of sweet and sour. Serve alongside grilled fish or as a palate cleanser between richer dishes.

Vegan Matcha Green Tea Ice Cream

Just when you thought vegan desserts couldn’t get any better, this Vegan Matcha Green Tea Ice Cream proves otherwise. Its vibrant hue and rich flavor are a game-changer for plant-based treats.

Ingredients

• 2 cups full-fat coconut milk, chilled
• 1/2 cup granulated sugar
• 2 tbsp culinary-grade matcha powder
• 1 tsp pure vanilla extract
• 1/4 tsp xanthan gum

Instructions

1. In a blender, combine chilled coconut milk, granulated sugar, matcha powder, vanilla extract, and xanthan gum. Blend on high for 30 seconds until smooth.
2. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a loaf pan. Use a spatula to smooth the top. Cover with parchment paper, pressing directly onto the surface to prevent ice crystals.
4. Freeze for at least 4 hours, or until firm. For easier scooping, let it sit at room temperature for 5 minutes before serving.

Creamy and luxuriously smooth, this ice cream boasts a perfect balance of earthy matcha and sweet coconut. Serve it in a waffle cone for a delightful crunch or alongside a warm vegan brownie for a decadent dessert duo.

Black Sesame and Azuki Bean Mochi

Kickstart your culinary adventure with this Black Sesame and Azuki Bean Mochi, a delightful blend of nutty and sweet flavors wrapped in a chewy texture. Perfect for those who appreciate traditional desserts with a twist.

Ingredients

– 1 cup glutinous rice flour
– 1/4 cup black sesame seeds, finely ground
– 1/2 cup azuki bean paste
– 1/4 cup granulated sugar
– 1 cup water
– 1 tbsp clarified butter
– 1/4 tsp salt

Instructions

1. In a medium bowl, combine 1 cup glutinous rice flour, 1/4 cup finely ground black sesame seeds, 1/4 cup granulated sugar, and 1/4 tsp salt.
2. Gradually add 1 cup water to the dry ingredients, stirring continuously until a smooth batter forms.
3. Heat a non-stick pan over medium-low heat and add 1 tbsp clarified butter, ensuring the pan is evenly coated.
4. Pour the batter into the pan, spreading it evenly. Cook for 5 minutes or until the edges start to pull away from the pan.
5. Flip the mochi carefully and cook for another 5 minutes until both sides are lightly golden.
6. Remove from heat and let it cool slightly. Divide the mochi into equal portions.
7. Flatten each portion into a disc, place 1 tbsp azuki bean paste in the center, and seal the edges to form a ball.
8. Serve immediately or store in an airtight container for up to 2 days.

Tip: For a smoother texture, sift the glutinous rice flour before mixing.
Tip: To enhance the sesame flavor, toast the seeds before grinding.
Tip: Ensure the mochi is completely cool before filling to prevent the paste from leaking.

This mochi offers a perfect balance of textures, from the chewy exterior to the creamy bean filling. Try serving it with a dusting of roasted soybean powder for an extra layer of flavor.

Summary

Delightfully diverse, this roundup of 20 vegan Japanese recipes offers something for every occasion, from cozy weeknights to festive gatherings. We hope these dishes inspire your kitchen adventures! Don’t forget to try them out, share your favorites in the comments, and pin the recipes you love on Pinterest. Happy cooking!