20 Delicious Gluten-Free Japanese Recipes to Try at Home

If you’re looking to enjoy the delicious flavors of Japanese cuisine without gluten, you’re in the right place! This collection of gluten-free Japanese recipes offers tasty alternatives for traditional favorites.

From sushi to ramen, we’ve simplified the steps and highlighted key ingredients so you can whip up mouthwatering dishes right in your own kitchen. Get ready to savor every bite!

Traditional Miso Soup with Tofu

Traditional Miso Soup with Tofu is a comforting and wholesome dish that perfectly embodies the essence of Japanese cuisine. This soup is known for its rich umami flavor, which comes from the miso paste, a fermented soybean product. With soft tofu adding creaminess and green onions for a fresh touch, it’s a simple yet satisfying meal that anyone can whip up in no time.

Making miso soup at home is quite straightforward. The key is to use good-quality miso paste, which you can find in many grocery stores or Asian markets. This soup is not only gluten-free but also versatile—feel free to add other ingredients like seaweed or mushrooms to suit your taste!

Ingredients

• 4 cups dashi stock (or vegetable broth for a vegetarian option)
• 1/4 cup miso paste
• 1 cup firm tofu, cubed
• 2 green onions, chopped
• 1/2 cup seaweed (wakame), rehydrated (optional)
• 1 tablespoon soy sauce (gluten-free if needed)

Instructions

1. Prepare the Dashi: In a pot, heat the dashi stock over medium heat until it’s warm but not boiling.
2. Dissolve Miso: In a small bowl, mix a few tablespoons of the warm dashi with the miso paste until smooth. This step helps prevent clumps in the soup.
3. Add Ingredients: Pour the miso mixture back into the pot and stir gently. Add the cubed tofu and rehydrated seaweed if using. Heat through for about 5 minutes.
4. Finish with Green Onions: Just before serving, stir in the chopped green onions. Adjust seasoning with soy sauce if desired.
5. Serve: Ladle the soup into bowls and enjoy warm!

Grilled Salmon with Yuzu Sauce

Grilled salmon with yuzu sauce is a delightful dish that brings a burst of fresh flavors to your table. The salmon is perfectly grilled, allowing its natural richness to shine through, while the yuzu sauce adds a refreshing citrusy kick. This dish is not only delicious but also simple to prepare, making it great for both weeknight dinners and special occasions.

The combination of tender salmon and the tangy yuzu sauce creates a delightful harmony of flavors that will impress anyone who tries it. Pair this dish with some grilled vegetables for a complete meal that’s gluten-free and full of vibrant tastes.

Ingredients

• 2 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup yuzu juice
• 1 tablespoon soy sauce (gluten-free)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Chopped green onions, for garnish

Instructions

1. Preheat your grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. In a small bowl, mix yuzu juice, soy sauce, honey, and sesame oil to create the marinade.
4. Place the salmon on the grill, skin side down, and cook for about 6-8 minutes per side, or until it flakes easily with a fork.
5. During the last few minutes of grilling, brush the salmon with the yuzu marinade.
6. Once cooked, remove the salmon from the grill, garnish with chopped green onions, and serve immediately.

Gluten-Free Ramen with Homemade Broth

Ramen is a comforting dish that warms the soul, and making it gluten-free doesn’t mean sacrificing flavor. This recipe features a rich homemade broth that simmers to perfection, bringing out delicious umami notes. The combination of tender noodles, savory toppings, and fragrant broth creates a delightful experience.

Even if you’re new to cooking, this ramen recipe is straightforward. With a little time and patience, you can whip up a bowl that’s just as satisfying as what you’d find in a restaurant, all while adhering to gluten-free dietary needs.

Ingredients

• 4 cups chicken or vegetable broth
• 2 cups water
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon miso paste
• 2 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 1 tablespoon sesame oil
• 8 ounces gluten-free ramen noodles
• 2 green onions, chopped
• 2 soft-boiled eggs
• 1 cup cooked pork or tofu slices
• 1 cup bok choy or spinach

Instructions

1. Combine Broth Ingredients: In a large pot, combine the chicken or vegetable broth, water, gluten-free soy sauce, miso paste, garlic, ginger, and sesame oil. Bring to a boil, then reduce heat and let it simmer for about 20 minutes to develop flavors.
2. Cook Noodles: In a separate pot, cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
3. Prepare Toppings: While the broth is simmering, soft-boil the eggs by cooking them in boiling water for 6-7 minutes, then place them in an ice bath. Slice the pork or tofu into thin slices.
4. Assemble Ramen: Divide the noodles into bowls, ladle the hot broth over the noodles, and top with slices of pork or tofu, soft-boiled eggs, bok choy, and chopped green onions.
5. Serve: Enjoy your homemade gluten-free ramen while it’s hot!

Rice Flour Tempura Vegetables

Rice flour tempura vegetables are a delightful twist on the classic Japanese dish. They bring a light, crispy texture that makes each bite incredibly satisfying. The use of rice flour not only makes this dish gluten-free but also adds a unique flavor that complements the fresh vegetables wonderfully.

This recipe is simple to make and perfect for both novice cooks and seasoned chefs looking to impress at their next meal. The tempura batter is quick to whip up, and you can customize the veggies to your liking, making it an adaptable dish for any occasion.

Ingredients

• 1 cup rice flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 cup cold sparkling water
• 2 cups mixed vegetables (such as zucchini, bell peppers, and carrots)
• Oil for frying
• Salt to taste

Instructions

1. Prepare the Vegetables: Wash and cut your chosen vegetables into bite-sized pieces.
2. Make the Batter: In a bowl, mix rice flour, cornstarch, baking powder, and salt. Gradually stir in the cold sparkling water until just combined. The batter should be slightly lumpy.
3. Heat the Oil: In a deep pan or fryer, heat oil over medium heat until hot. You can test it by dropping a small amount of batter into the oil; it should sizzle immediately.
4. Fry the Vegetables: Dip the vegetable pieces into the batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown, about 3-4 minutes. Do not overcrowd the pan to ensure even cooking.
5. Drain and Serve: Remove the tempura from the oil and drain on paper towels. Serve hot with your favorite dipping sauce, like soy sauce or sweet chili sauce.

Gluten-Free Sushi Rolls with Fresh Vegetables

Gluten-free sushi rolls are a delightful way to enjoy fresh flavors while keeping your meal light and healthy. Packed with vibrant vegetables and wrapped in tender rice, these rolls are not only tasty but also simple to make at home. The crunch of fresh veggies combined with the chewiness of sushi rice offers a satisfying bite that everyone will love.

This recipe lets you customize your sushi rolls with your favorite fillings, making it perfect for any occasion. Whether you’re hosting a casual dinner or looking for a fun cooking project, gluten-free sushi rolls are sure to impress!

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets nori (seaweed)
• 1 small cucumber, julienned
• 1 carrot, julienned
• 1 avocado, sliced
• 1/2 bell pepper, julienned
• Soy sauce or tamari for dipping

Instructions

1. Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 10 minutes.
2. Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice until well combined. Allow the rice to cool to room temperature.
3. Assemble the Rolls: Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
4. Add Fillings: Add a line of cucumber, carrot, avocado, and bell pepper across the center of the rice. Press down gently to compact the filling.
5. Roll the Sushi: Starting from the edge closest to you, lift the bamboo mat and roll it away from you, pressing gently to form a tight roll. Seal the edge with a bit of water.
6. Slice and Serve: Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce or tamari for dipping and enjoy your fresh, gluten-free sushi rolls!

Japanese-style Cabbage Salad with Sesame Dressing

This Japanese-style cabbage salad is a refreshing and crunchy dish that perfectly balances flavors. The crisp cabbage, colorful carrots, and aromatic herbs come together with a rich sesame dressing that adds a nutty taste. It’s a great side dish that’s not only simple to make but also gluten-free, making it perfect for various diets.

The salad is light yet satisfying, making it an excellent choice for lunch or dinner. It takes just a few minutes to whip up, and you can customize it with your favorite vegetables. Enjoy the vibrant colors and textures that make this salad a delightful addition to your meal!

Ingredients

• 4 cups thinly sliced cabbage
• 1 cup julienned carrots
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sesame seeds
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced cabbage, julienned carrots, green onions, and chopped cilantro.
2. In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and a pinch of salt and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Sprinkle sesame seeds on top and give it another gentle toss.
5. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Green Tea Mochi with Sweet Red Bean Filling

Green Tea Mochi with Sweet Red Bean Filling is a delightful treat that combines the chewy texture of mochi with the subtle bitterness of green tea and the sweetness of red bean paste. This dessert is not only a feast for the taste buds but also a visual delight, perfect for impressing friends and family.

Making mochi is surprisingly simple and can be a fun activity to do with loved ones. The key is to get the right consistency, which makes the dough soft and pliable while ensuring it holds the sweet filling well. Enjoy this delicious treat with a cup of green tea for a perfect afternoon snack!

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1 tablespoon matcha green tea powder
• 1/2 cup water
• 1/2 cup sweet red bean paste
• Cornstarch for dusting

Instructions

1. Mix the Dough: In a microwave-safe bowl, combine glutinous rice flour, sugar, and matcha powder. Gradually add the water while stirring to create a smooth batter.
2. Cook the Dough: Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture, then cover and microwave for another 1 minute. Repeat for a final minute, stirring well each time until the dough is translucent.
3. Cool and Prepare: Dust a clean surface with cornstarch. Once the dough is cool enough to handle, transfer it to the surface and knead gently. Divide the dough into small, equal portions.
4. Add the Filling: Flatten each portion, place a small amount of sweet red bean paste in the center, and fold the edges over to seal. Roll gently into a ball.
5. Serve: Dust with more cornstarch to prevent sticking and enjoy your homemade green tea mochi!

Soba Noodle Salad with Mixed Veggies

This soba noodle salad is a refreshing and satisfying dish that highlights the delightful flavors of fresh vegetables. The nutty taste of soba noodles pairs beautifully with crisp veggies, making it a healthy option for lunch or dinner. Plus, it’s super easy to whip up, perfect for busy weeknights!

The combination of textures and colors makes this salad not only tasty but also visually appealing. You’ll enjoy the crunch of bell peppers, the softness of zucchini, and the bright flavor of fresh herbs. Serve it chilled for a light meal or as a side dish, and you’re in for a treat!

Ingredients

• 8 ounces soba noodles
• 1 cup bell peppers, thinly sliced
• 1 cup cucumber, diced
• 1 cup red cabbage, shredded
• 1 cup cherry tomatoes, halved
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Cook the Soba Noodles: In a pot of boiling water, cook soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
2. Prepare the Veggies: While the noodles are cooking, chop the bell peppers, cucumber, red cabbage, and cherry tomatoes.
3. Make the Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, salt, and pepper until combined.
4. Toss Everything Together: In a large bowl, combine the cooked soba noodles, chopped vegetables, green onions, and cilantro. Pour the dressing over the salad and toss gently to combine.
5. Chill and Serve: Let the salad sit for about 15 minutes in the fridge to allow the flavors to meld together before serving.

Gluten-Free Onigiri Rice Balls

Onigiri, or Japanese rice balls, are a delightful and versatile dish. They combine sticky rice with various fillings, all wrapped in nori (seaweed). These little bites pack a punch of flavor and are perfect for a quick snack or a light meal. Plus, they’re gluten-free, making them a great option for those with dietary restrictions.

Making onigiri is simple and fun. You just need rice, your choice of fillings, and nori. The result is a comforting dish that satisfies and bursts with flavor. Feel free to experiment with different ingredients to find your favorite combination!

Ingredients

• 2 cups short-grain rice
• 2 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 4 oz cooked salmon or tuna
• 4 sheets nori, cut into quarters
• Optional: pickled vegetables or avocado for filling

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain and soak the rice in water for about 30 minutes.
2. Add the soaked rice and 2 1/2 cups of water to a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool slightly.
4. With wet hands, take a handful of rice (about 1/4 cup) and flatten it in your palm. Place a piece of salmon or tuna in the center and mold the rice around it, forming a triangle or oval shape.
5. Wrap the onigiri in a piece of nori and serve immediately or store in an airtight container for later.

Chirashi Sushi Bowl

Chirashi Sushi Bowl is a delightful and colorful dish that brings together various fresh ingredients, showcasing the beautiful flavors of Japan. This bowl features a bed of sushi rice topped with an assortment of sashimi, vegetables, and garnishes, making it both visually appealing and incredibly tasty. It’s a great option for a simple meal that doesn’t require rolling sushi.

The taste is a harmonious blend of savory, sweet, and umami, with the freshness of the fish and the slight tang of the rice vinegar. Plus, it’s customizable, so you can use your favorite toppings. Whether you’re a sushi enthusiast or trying it for the first time, this bowl is sure to delight!

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 8 ounces assorted sashimi (tuna, salmon, etc.)
• 1/2 cucumber, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup pickled ginger
• Wasabi, for serving
• Sesame seeds, for garnish
• Shiso leaves, for garnish (optional)

Instructions

1. Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. Make the Sushi Vinegar: In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Allow it to cool.
3. Season the Rice: Once the rice is cooked, transfer it to a large bowl. Gently fold in the sushi vinegar while the rice is still warm. Let it cool to room temperature.
4. Assemble the Bowl: Place a serving of sushi rice in a bowl. Arrange the sashimi, cucumber, avocado, and pickled ginger on top of the rice.
5. Garnish and Serve: Sprinkle sesame seeds over the bowl and add shiso leaves if desired. Serve with wasabi on the side.

Teriyaki Chicken with Zucchini Noodles

This Teriyaki Chicken with Zucchini Noodles is a delightful and healthy twist on a classic dish. The sweet and savory teriyaki sauce pairs perfectly with tender chicken, while the zucchini noodles create a light and refreshing base. It’s a simple recipe that’s quick to whip up, making it ideal for busy weeknight dinners.

The flavors are vibrant, and you’ll love how the zoodles soak up the delicious sauce. With just a few ingredients and minimal prep time, you’ll have a satisfying meal that feels indulgent without the guilt.

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey or maple syrup
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 medium zucchinis, spiralized
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. Prepare the Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Set aside.
2. Cook the Chicken: Heat sesame oil in a skillet over medium heat. Add the chicken and cook for about 5-7 minutes on each side, or until fully cooked. Remove from the skillet and let it rest.
3. Add the Sauce: In the same skillet, pour the prepared teriyaki sauce and bring it to a simmer. Let it cook for 2-3 minutes to thicken slightly.
4. Combine: Slice the cooked chicken and add it back to the skillet, stirring to coat it in the sauce.
5. Prepare the Zoodles: In another pan, briefly sauté the spiralized zucchini noodles for 1-2 minutes until just tender.
6. Serve: Plate the zucchini noodles and top with the teriyaki chicken. Garnish with sesame seeds and chopped green onions before enjoying!

Japanese Ginger Salad with Carrot Dressing

This Japanese Ginger Salad is a delightfully fresh and zesty dish that brings a burst of flavor to your table. Featuring crisp vegetables and a creamy carrot dressing, it’s both healthy and satisfying. The dressing is vibrant and slightly sweet, perfectly complementing the crunchy salad ingredients.

You’ll find this recipe is simple to whip up, making it a great choice for a quick lunch or a side dish for dinner. The combination of ginger and carrots creates a refreshing taste that’s sure to please everyone.

Ingredients

• 4 cups mixed salad greens
• 2 large carrots, grated
• 1/2 cucumber, thinly sliced
• 1/4 cup chopped green onions
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon grated ginger
• 1/4 cup mayonnaise (or vegan mayo for a dairy-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce (or tamari for gluten-free)
• 1 teaspoon honey or maple syrup

Instructions

1. Prepare the Salad: In a large bowl, mix the salad greens, grated carrots, cucumber, green onions, and cilantro. Toss to combine.
2. Make the Dressing: In a separate bowl, whisk together the grated ginger, mayonnaise, rice vinegar, soy sauce, and honey until smooth.
3. Combine: Drizzle the dressing over the salad and toss gently to ensure everything is coated.
4. Serve: Enjoy immediately as a fresh side dish or a light lunch!

Baked Sweet Potato with Miso Glaze

Baked Sweet Potato with Miso Glaze is a delightful dish that perfectly balances savory and sweet flavors. The natural sweetness of the potato pairs beautifully with the umami-rich miso glaze, creating a comforting meal or side dish. Plus, it’s straightforward to prepare, making it a great choice for both beginners and seasoned cooks.

This dish is not only gluten-free but also packed with nutrients. The creamy texture of the sweet potato, combined with the glossy miso sauce and a sprinkle of green onions, makes it visually appealing and incredibly satisfying. Enjoy it as a warm snack or a hearty side at dinner!

Ingredients

• 2 medium sweet potatoes
• 2 tablespoons white miso paste
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce (gluten-free)
• 1-2 green onions, chopped
• Sesame seeds for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes and pierce them several times with a fork.
3. Place them on a baking sheet and bake for 45-60 minutes or until soft.
4. While the potatoes are baking, prepare the miso glaze. In a small bowl, mix together the miso paste, maple syrup, sesame oil, and soy sauce until smooth.
5. Once the sweet potatoes are done, let them cool slightly, then cut them open lengthwise.
6. Drizzle the miso glaze over the warm sweet potatoes and sprinkle with chopped green onions and sesame seeds before serving.

Nasu Dengaku: Grilled Eggplant with Miso

Nasu Dengaku is a delicious Japanese dish that highlights the natural sweetness of grilled eggplant, topped with a rich and savory miso glaze. The combination of the tender eggplant and the umami-packed miso creates a satisfying balance of flavors that’s hard to resist. This dish is simple to prepare, making it a great choice for both weeknight dinners and special occasions.

With its smoky, caramelized exterior and creamy interior, Nasu Dengaku offers a wonderful taste experience. Whether enjoyed as a side dish or a vegetarian main course, it’s a delightful way to enjoy eggplant. Plus, it’s gluten-free, making it a perfect option for those with dietary restrictions.

Ingredients

• 2 medium eggplants
• 1/4 cup miso paste (white or yellow)
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 tablespoon soy sauce (gluten-free)
• 1 tablespoon sesame oil
• 2 green onions, finely chopped (for garnish)

Instructions

1. Prepare the Eggplants: Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Sprinkle salt on the cut sides and let them sit for about 15 minutes to draw out excess moisture.
2. Make the Miso Glaze: In a small bowl, mix together the miso paste, mirin, sugar, soy sauce, and sesame oil until smooth.
3. Grill the Eggplants: Preheat your grill or grill pan over medium heat. Rinse the eggplants to remove the salt, pat them dry, and place them cut side down on the grill. Cook for about 5-7 minutes until they start to soften and show grill marks.
4. Add the Miso: Flip the eggplants over and spread the miso glaze on the cut sides. Cook for an additional 5 minutes until the glaze is bubbly and slightly caramelized.
5. Serve: Remove the eggplants from the grill, garnish with chopped green onions, and enjoy warm!

Gluten-Free Gyoza with Dipping Sauce

Gyoza are a delightful Japanese dumpling that pack a flavorful punch. They’re crispy on the outside and tender on the inside, making them a perfect snack or appetizer. This gluten-free version allows everyone to enjoy the lovely mix of textures and tastes without worrying about gluten. The filling can be customized to suit your preferences, featuring ground meat or a delicious vegetable medley.

Making gluten-free gyoza is straightforward, even for those new to cooking. You’ll be wrapping your filling in a simple gluten-free dough and then pan-frying them to achieve that beautiful golden color. Pair them with a tangy dipping sauce for a burst of flavor that complements the gyoza perfectly!

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup water
• 1/4 teaspoon salt
• 1 cup ground pork or chicken (or a mix of vegetables)
• 1/4 cup finely chopped cabbage
• 1 tablespoon minced garlic
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce (gluten-free)
• 1 tablespoon sesame oil
• Green onions, chopped (for garnish)

Instructions

1. Make the Dough: In a bowl, mix the gluten-free flour, water, and salt until a dough forms. Knead it briefly until smooth. Cover with a damp cloth and let it rest for about 30 minutes.
2. Prepare the Filling: In a separate bowl, combine the ground meat or vegetables, cabbage, garlic, ginger, soy sauce, and sesame oil. Mix well.
3. Shape the Gyoza: Divide the dough into small balls and roll each into a thin circle. Place a spoonful of filling in the center of each circle. Fold and pinch the edges to seal.
4. Cook the Gyoza: Heat a tablespoon of oil in a frying pan over medium heat. Add the gyoza and cook for about 2 minutes until the bottoms are golden. Add a splash of water to the pan, cover, and steam for 5-6 minutes.
5. Serve: Remove the lid, let them crisp for another minute, and then serve hot with your favorite dipping sauce.

Zucchini and Corn Okonomiyaki

Zucchini and corn okonomiyaki is a delightful twist on the traditional Japanese savory pancake, perfect for those seeking gluten-free options. This dish is packed with flavor and has a satisfying texture, thanks to the fresh vegetables. It’s easy to whip up and makes for a great meal or snack any time of the day.

The combination of zucchini and corn gives this okonomiyaki a sweet and savory taste, while the toppings like mayonnaise and okonomiyaki sauce add an extra layer of deliciousness. Plus, it’s a fun way to include more veggies in your diet!

Ingredients

• 1 cup gluten-free flour
• 1/2 cup corn kernels (fresh or frozen)
• 1 medium zucchini, grated
• 1/2 cup water
• 2 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• Okonomiyaki sauce (for drizzling)
• Mayonnaise (for drizzling)
• Chopped green onions (for garnish)

Instructions

1. Mix the Batter: In a large bowl, combine the gluten-free flour, corn, grated zucchini, water, eggs, salt, and pepper. Stir until well mixed.
2. Heat the Pan: Place a non-stick skillet over medium heat and add a little vegetable oil.
3. Cook the Okonomiyaki: Pour a ladleful of the batter into the pan, spreading it into a circle about 1/2 inch thick. Cook for about 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes.
4. Add Toppings: Once cooked, transfer it to a plate and drizzle with okonomiyaki sauce and mayonnaise. Garnish with chopped green onions.
5. Serve: Slice into wedges and enjoy warm!

Matcha Pudding with Coconut Cream

Matcha pudding with coconut cream is a delightful treat that combines the earthy flavor of matcha with the creamy richness of coconut. It’s smooth, subtly sweet, and has a refreshing taste that makes it perfect for any occasion. Plus, it’s simple to whip up, making it an ideal dessert for both beginners and experienced cooks alike.

This pudding offers a delightful balance between the unique taste of matcha and the luscious coconut cream topping. It’s a great way to enjoy a gluten-free dessert that feels indulgent without being overly heavy. Serve it chilled for a refreshing finish to your meal!

Ingredients

• 1 cup coconut milk
• 2 tablespoons matcha green tea powder
• 1/4 cup maple syrup or honey
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar (for whipping cream)
• Fresh mint leaves and chopped nuts for garnish

Instructions

1. In a small saucepan, combine coconut milk, matcha powder, maple syrup, cornstarch, vanilla extract, and a pinch of salt. Whisk together until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.
3. Once thickened, remove from heat and let it cool slightly before pouring it into serving cups. Refrigerate for at least 2 hours to set.
4. While the pudding is chilling, whip the heavy cream with powdered sugar until soft peaks form.
5. Once the pudding is set, top each cup with whipped cream and garnish with fresh mint leaves and chopped nuts. Serve chilled and enjoy!

Takoyaki-Style Cauliflower Bites

Takoyaki-style cauliflower bites are a fun and tasty twist on the traditional Japanese street food. These bites are packed with flavor and provide a delightful crunch, making them a perfect appetizer or snack. With a light, crispy exterior and a tender inside, they are sure to satisfy your cravings without gluten.

This recipe is simple to prepare and can be whipped up in no time, making it ideal for a casual gathering or a cozy night in. Pair them with your favorite dipping sauces for an extra burst of flavor!

Ingredients

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 cup gluten-free all-purpose flour
• 1/2 cup water
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: sliced green onions, bonito flakes, or sesame seeds

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking powder, salt, and pepper. Gradually add the water and soy sauce, mixing until you have a smooth batter.
3. Dip each cauliflower floret into the batter, ensuring it is well-coated, and place them on the prepared baking sheet.
4. Drizzle vegetable oil over the coated cauliflower and bake for about 20-25 minutes, or until golden and crispy.
5. Once out of the oven, top with optional ingredients like sliced green onions or bonito flakes for an added touch before serving.

Gluten-Free Japanese Curry with Vegetables

Japanese curry is a comforting and flavorful dish that is perfect for any day of the week. This gluten-free version brings together a delightful mix of vegetables and a rich, savory sauce that will warm your heart. It’s not only tasty but also simple to prepare, making it a great choice for beginners and seasoned cooks alike.

The curry is thick and aromatic, with hints of sweetness that balance out the spices. You can customize it with your favorite vegetables, ensuring every bite is packed with flavor and nutrition. Serve it over a bed of fluffy rice for a complete meal!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 carrots, chopped
• 2 potatoes, cubed
• 1 bell pepper, chopped
• 2 cups vegetable broth
• 1 tablespoon gluten-free curry powder
• 1 tablespoon soy sauce (gluten-free)
• 1 tablespoon honey (or maple syrup for a vegan option)
• Salt and pepper to taste
• 2 cups cooked rice

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent.
2. Add the carrots and potatoes, cooking for about 5 minutes until they begin to soften. Then, stir in the bell pepper.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
4. Stir in the gluten-free curry powder, soy sauce, and honey. Cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Serve the curry over the cooked rice, and enjoy!

Shoyu Ramen with Grilled Chicken

Shoyu Ramen with Grilled Chicken is a delightful dish that combines savory flavors with a comforting noodle soup. The rich soy sauce broth complements the tender grilled chicken perfectly, making every spoonful satisfying. This recipe is simple enough for a weeknight dinner but impressive enough to serve guests.

The umami from the broth, paired with the freshness of green onions and a soft-boiled egg, creates a balanced meal that is both hearty and fulfilling. Plus, making ramen at home allows you to customize it just the way you like!

Ingredients

• 4 cups chicken broth
• 1/4 cup soy sauce (gluten-free)
• 2 tablespoons miso paste
• 1 tablespoon sesame oil
• 2 servings of gluten-free ramen noodles
• 1 chicken breast, grilled and sliced
• 2 soft-boiled eggs
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a pot, combine chicken broth, soy sauce, miso paste, and sesame oil. Bring to a simmer over medium heat.
2. Cook the Noodles: In a separate pot, cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
3. Grill the Chicken: Season the chicken breast with salt and pepper, then grill until fully cooked. Slice into strips.
4. Assemble the Ramen: In serving bowls, add cooked noodles, ladle in the hot broth, and top with sliced grilled chicken and halved soft-boiled eggs.
5. Garnish: Finish with chopped green onions and enjoy your homemade Shoyu Ramen!