21 Japanese recipes – Japanese food tastes so easy

If you think Japanese food is all sushi and sashimi, then in this article I will (hopefully) convince you otherwise.

Here you will find 21 delicious vegetarian Japanese recipes that you can easily imitate even as a beginner.

Also try:

Vegetarian Indian curry noodle and vegetable pan Croatian delicatessen Vegetarian spring rolls

Japanese Cuisine – Recipe 1 – Vegetarian Sushi:

Ingredients:

• 400g sushi rice
• 6 tablespoons sushi vinegar (rice vinegar, sugar, salt)
• 10g kombu seaweed
• 2 tablespoons mirin (sweet rice wine)
• Avocado, cucumber, pepper, mushroom, radish
• Nori seaweed sheets
• Wasabi, soy sauce

Preparation:

• Rinse the sushi rice in a sieve and bring to a boil in a saucepan with 600ml water.
• Close the pot lid and cook the rice over low heat for 18-20 minutes.
• Meanwhile, heat the sushi vinegar, kombu seaweed, mirin and 2 tablespoons water in a small saucepan until the sugar has dissolved.
• Put the cooked rice in a bowl and pour the hot sushi vinegar over it. Using a rice cooker or large spoon, stir gently until rice is evenly coated.
• Allow the rice to cool, then cut into bite-sized pieces.
• Place a sheet of nori seaweed on a sushi mat, place a handful of rice on top and spread out into a thin layer with your hands.
• Place the vegetarian ingredients such as avocado, cucumber, peppers, mushrooms, radish on the rice and carefully roll up the nori seaweed sheet. Serve with soy sauce and wasabi.

Japanese Cuisine – Recipe 2 – Vegetarian Ramen:

Ingredients:

• 400g ramen noodles
• 4 tablespoons oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• 4 tablespoons soy sauce
• 4 tablespoons Mirin
• 4 tablespoons sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons ginger, chopped
• 4 cups vegetable broth
• 1/2 cup edamame peas
• 1/2 cup chopped pak choi
• 2 eggs (optional)
• spring onions, chopped (for garnish)
• Nori seaweed sheets (for garnish)

Preparation:

• Cook the ramen noodles in boiling water according to package directions and drain.
• In a large saucepan, heat the oil and sauté the onions, garlic and ginger until soft.
• Add soy sauce, mirin, sesame oil, brown sugar, and rice vinegar and heat, stirring, until sugar dissolves.
• Add the vegetable broth and bring to a boil.
• Add the edamame peas and pak choi and cook for another 2-3 minutes until the vegetables are tender.
• Optionally, you can now boil 2 eggs hard and cut them into slices and add them to the soup.
• Add the ramen noodles to the soup and stir well.
• Garnish with spring onions and nori seaweed leaves and serve.
• Nori seaweed sheets (for garnish)

Japanese Cuisine – Recipe 3 – Vegetarian Gyoza:

Ingredients:

• 1 pack Gyoza dough
• 1/2 cup chopped Chinese cabbage
• 1/2 cup chopped carrots
• 1/2 cup chopped tofu
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ginger, chopped
• oil for frying

Preparation:

• Put all ingredients in a bowl and mix well.
• Take a gyoza mold
• and place a gyoza sheet on the mold. Place a teaspoon of the filling mixture in the center of the pastry sheet and moisten the edges of the pastry sheet with water.
• 3. Fold the gyoza sheet over and pinch the edges to create a tightly sealed gyoza.
• In a large skillet, heat oil and fry the gyoza for 2-3 minutes on each side until golden and crispy.
• Serve with soy sauce.

Japanese Cuisine – Recipe 4 – Vegetarian Okonomiyaki

Ingredients:

• 1 cup flour
• 3/4 cup water
• 1/4 cup chopped green onions
• 1/4 cup chopped Chinese cabbage
• 1/4 cup chopped carrots
• 2 tablespoons chopped tofu
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon Baking powder
• oil for frying

Preparation:

• Place all ingredients in a bowl and mix well until a smooth dough forms.
• Heat oil in a large pan and add the batter.
• Fry the okonomiyaki over medium-high heat for 3-4 minutes on each side until golden and crispy.
• Serve with okonomiyaki sauce and Kewpie mayonnaise.

Japanese Cuisine – Recipe 5 – Vegetarian Udon Noodle Soup

Ingredients:

• 4 cups vegetable broth
• 8 oz udon noodles
• 1/2 cup chopped mushrooms
• 1/2 cup chopped pak choi
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon ginger, chopped
• spring onions, chopped (for garnish)

Preparation:

• Cook the udon noodles in boiling water according to package directions and drain.
• In a large saucepan, heat the vegetable stock and add the mushrooms, pak choi, scallions, soy sauce, mirin, and ginger.
• Bring to a boil and cook for another 2-3 minutes until vegetables are tender.
• Add the udon noodles to the soup and stir well.
• Garnish with chopped spring onions and serve.

Japanese Cuisine – Recipe 6 – Vegetarian Inari Sushi:

Ingredients:

• 1 Pkg. Inari Sushi Bags
• 1/2 cup chopped tofu
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

Preparation:

• Place the tofu, scallions, soy sauce, rice vinegar, and sesame oil in a bowl and mix well.
• Open inari sushi pouches and fill with filling mixture.
• Serve with soy sauce.

Japanese Cuisine – Recipe 7 – Vegetarian Yakitori

Ingredients:

• 1/2 cup chopped tofu
• 1/2 cup chopped mushrooms
• 1/4 cup chopped onions
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon ginger, chopped
• Bamboo or metal skewers for grilling

Preparation:

• Thread the tofu, mushrooms, onions and ginger onto the skewers.
• Mix soy sauce and mirin in a bowl and brush onto skewers.
• Grill on a grill or in a griddle pan over medium-high heat until golden and cooked through.
• Serve with soy sauce.

Japanese Cuisine – Recipe 8 – Vegetarian Onigiri

Ingredients:

• 2 cups of sushi rice
• 2 cups of water
• 2 tablespoons rice vinegar
• 1 tsp sugar
• 1/2 cup chopped green onions
• 2 tablespoons soy sauce
• Sheets of nori for wrapping

Preparation:

• Bring the sushi rice to a boil in a pot of water and cook over low heat until soft.
• Mix the rice vinegar and sugar in a bowl and pour over the rice while it is still hot.
• Let the rice cool and put it in the palm of your hand. Make a small well in the center and add the spring onions and soy sauce.
• Shape the rice into a ball and wrap in a sheet of nori.

Japanese Cuisine – Recipe 9 – Vegetarian Takoyaki

Ingredients:

• 1 cup flour
• 3/4 cup water
• 2 tablespoons chopped tofu
• 1/4 cup chopped green onions
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon Baking powder
• oil for frying

Preparation:

• Place all ingredients in a bowl and mix well until a smooth dough forms.
• Heat the oil in a takoyaki pan and pour the batter into each well of the pan.
• 3. Add the tofu and green onions and toss the pan to distribute the batter evenly.
• Drizzle oil over the surface with a small spoon and fry the takoyaki over medium heat until golden brown on all sides.
• Serve with soy sauce and mirin.

Japanese Cuisine – Recipe 10 – Vegetarian Okonomiyaki

Ingredients:

• 1 cup flour
• 3/4 cup water
• 1/2 cup chopped tofu
• 1/4 cup chopped cabbage
• 1/4 cup chopped green onions
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon Baking powder
• oil for frying
• Okonomiyaki sauce and mayonnaise to serve

Preparation:

• Place all ingredients in a bowl and mix well until a smooth dough forms.
• Heat oil in a pan and add the batter.
• Place the tofu, cabbage, and scallions on top of the batter and cover the pan to steam the okonomiyaki.
• Fry on medium heat until golden brown on both sides.
• Serve with okonomiyaki sauce and mayonnaise.

Japanese Cuisine – Recipe 11 – Miso Soup:

Ingredients:

• 4 cups of water
• 1/4 cup miso paste (Japanese soybean paste)
• 2 spring onions (cut into rings)
• 2 mushrooms (sliced)
• 1 carrot (cut into thin sticks)
• 1 tofu (diced)
• 2 tbsp seaweed sheets (optional)
• 1 tbsp soy sauce

Preparation:

• Bring the water to a boil in a saucepan.
• Gently add the miso paste, stirring constantly, until well dissolved.
• Add the spring onions, mushrooms, carrots and tofu and simmer for 2-3 minutes until just cooked through.
• Add the seaweed sheets and soy sauce and stir well again.
• Divide the soup into bowls and serve.

Japanese Cuisine – Recipe 12 – Kara-age from Tofu:

Ingredients:

• 400 grams of tofu
• 1/2 cup cornstarch
• 1/2 cup flour
• 1 tbsp paprika powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• salt and pepper to taste
• oil for frying

Preparation:

• Cut the tofu into 1.5 cm thick slices and place them on paper towels to remove excess water.
• In a bowl, mix together the cornstarch, flour, paprika powder, garlic powder, ginger powder, salt and pepper.
• Dip the tofu slices in the flour mixture and cover well.
• Heat oil in a pan over medium-high heat and fry the tofu slices until golden brown on both sides.
• Drain with paper towels and serve with hot sauce.

Japanese Cuisine – Recipe 13 – Steamed Gyoza with Hot Sauce:

Ingredients:

• 1 pack Gyoza dough
• 1 cup chopped vegetables (e.g. cabbage, onions, mushrooms)
• 200 grams of tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp garlic (chopped)
• 1 tsp ginger (chopped)
• Hot sauce to taste

Preparation:

• In a bowl, mix together the chopped greens, tofu, soy sauce, rice vinegar, brown sugar, garlic, and ginger.
• Place a disc of dough on a floured work surface and place a teaspoon of filling in the center.
• Fold the dough around the filling and pinch the edges firmly to form a gyoza.
• Put on a steamer and cook the gyoza in it until golden brown and crispy.
• Serve with the spicy sauce.

Japanese Cuisine – Recipe 14 – Baked Tofu with Spicy Sauce:

Ingredients:

• 400 g tofu (diced)
• 1 cup flour
• 2 tbsp panko breadcrumbs
• 1 tsp hot paste (e.g. Sambal Oelek)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• oil for frying
• Hot sauce for serving

Preparation:

• Dip tofu cubes in flour and tap off excess flour.
• Set out a bowl of panko breadcrumbs.
• Dip the tofu cubes first in the spicy paste, then in the panko breadcrumbs.
• Heat a pan with oil and fry the tofu cubes on both sides until golden brown.
• Mix the soy sauce and rice vinegar in a small bowl.
• Arrange the fried tofu cubes on a plate and drizzle over the soy sauce and rice vinegar mixture.
• Serve with hot sauce.

Japanese Cuisine – Recipe 15 – Grilled Eggplant with Spicy Sauce:

Ingredients:

• 2 aubergines (halved lengthways)
• 1 cup soy sauce
• 1 cup rice vinegar
• 1 tsp hot paste (e.g. Sambal Oelek)
• 1 tsp garlic (chopped)
• 1 tsp ginger (chopped)
• Hot sauce for serving

Preparation:

• Halve the aubergines lengthwise and pierce several times with a fork.
• In a bowl, mix soy sauce, rice vinegar, hot paste, garlic and ginger.
• Place the aubergine halves in the sauce and marinate for at least 1 hour.
• Place the eggplant halves on the grill and grill on both sides until tender and browned.
• Serve with hot sauce.

Japanese Cuisine – Recipe 16 – Steamed Cheeks with Spicy Sauce:

Ingredients:

• 8 cheeks (peeled and boned)
• 1 cup soy sauce
• 1 cup rice vinegar
• 1 tsp hot paste (e.g. Sambal Oelek)
• 1 tsp garlic (chopped)
• 1 teaspoon ginger (chopped)
• Hot sauce for serving

Preparation:

• Place cheeks in a bowl.
• Mix soy sauce, rice vinegar, hot paste, garlic and ginger in a small bowl and pour over cheeks.
• Marinate the cheeks for at least 30 minutes.
• Set a steamer in a large wok or saucepan.
• Place the cheeks in the steamer basket and cover with water.
• Cover and simmer over medium heat for 20-25 minutes until tender.
• Serve with hot sauce.

Japanese Cuisine – Recipe 17 – Vegetable Udon Noodles with Spicy Sauce:

Ingredients:

• 300 g udon noodles
• 1 tbsp oil
• 1 onion (chopped)
• 2 garlic cloves (chopped)
• 1 tsp hot paste (e.g. Sambal Oelek)
• 1 cup vegetables (e.g. carrots, peppers, mushrooms) (cut into strips)
• Hot sauce for serving

Preparation:

• Cook udon noodles according to package instructions.
• Heat a pan with oil and add onion, garlic and hot paste.
• Fry for 2 minutes until the onion is soft.
• Add the vegetables and fry for another 3-4 minutes.
• Add the cooked noodles and mix well.
• Serve with hot sauce.

Japanese Cuisine – Recipe 18 – Vegetable Tofu Tempura with Spicy Sauce:

Ingredients:

• 300 g tofu (diced)
• 1 cup vegetables (e.g. carrots, zucchini, mushrooms) (cut into strips)
• 1 cup flour
• 1 egg
• 1 cup panko breadcrumbs
• oil for frying
• Hot sauce for serving

Preparation:

• Dredge the tofu and vegetable strips in flour.
• Whisk egg in a bowl.
• Set aside panko breadcrumbs in another bowl.
• Dip the tofu and vegetable strips first in the egg, then in the panko breadcrumbs.
• Heat a pan with oil and the tofu and vegetable strips from both sides
• Fry on medium-high heat for 3-4 minutes until golden and crispy.
• Drain on kitchen paper to remove excess oil.
• Serve with hot sauce.

Japanese Cuisine – Recipe 19 – Sauteed Udon Noodles with Spicy Sauce:

Ingredients:

• 400 g udon noodles
• 1 cup chopped vegetables (e.g. cabbage, onions, mushrooms)
• 1 cup tofu (diced)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp hot paste (e.g. Sambal Oelek)
• 1 tsp garlic (chopped)
• 1 tsp ginger (chopped)
• oil for frying
• Hot sauce for serving

Preparation:

• Cook the udon noodles according to package instructions and drain.
• Heat a pan with oil and add the chopped vegetables, diced tofu, soy sauce, rice vinegar, hot paste, garlic and ginger.
• Fry everything for 5 minutes on medium heat.
• Add the cooked noodles and mix well.
• Serve with hot sauce.

Japanese Cuisine – Recipe 20 – Edamame Salad

Ingredients:

• 1 pound edamame beans (cooked and hulled)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 garlic clove (finely chopped)
• 1 teaspoon fresh ginger (finely chopped)
• 1 teaspoon of sugar

Preparation:

• Place the cooked and hulled edamame beans in a bowl.
• In a separate bowl, stir together the soy sauce, rice vinegar, sesame oil, garlic, ginger, and sugar.
• Pour the sauce over the edamame beans and mix well.
• Let the edamame salad marinate in the fridge for at least 30 minutes.
• Mix well before serving and garnish with spring onions and sesame seeds, if desired.

Japanese Cuisine – Recipe 21 – Agemaki

Ingredients:

• 400 grams of tofu
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tablespoon of sugar
• 1/2 teaspoon chili powder
• aluminum foil

Preparation:

• Thinly slice the tofu and break into four parts.
• Wrap each piece of tofu in aluminum foil.
• In a separate bowl, stir together the soy sauce, mirin, sugar, and chili powder.
• Place the packets of tofu in an ovenproof dish and pour the sauce over them.
• Bake in a preheated oven at 200 degrees Celsius for about 15-20 minutes until cooked through and the sauce has absorbed.
• Before serving, remove the agemaki from the oven and wrap them in the aluminum foil. Garnish with fresh spring onions and sesame seeds and serve.