Are you a foodie looking for inspiration from around the world? Look no further! Japan is renowned for its vibrant culinary scene, and its vegetarian dishes are just as impressive. In this article, we’ll explore 18 mouth-watering Japanese vegetarian recipes that showcase the country’s unique flavors and ingredients. From comforting miso soups to savory tempura and stir-fries, these dishes will delight your taste buds and leave you wanting more.
From popular favorites like Vegetable Tempura with Dipping Sauce and Vegetarian Sushi Rolls with Avocado and Cucumber, to lesser-known gems like Nasu Dengaku (Miso-Glazed Eggplant) and Shiitake Mushroom and Spinach Ohitashi, there’s something for everyone in this collection of Japanese vegetarian recipes.
In the following pages, we’ll take a culinary journey through Japan, exploring the country’s rich vegetable traditions and showcasing the versatility of its ingredients. Whether you’re a seasoned cook or just starting out, these 18 flavorful Japanese vegetarian recipes are sure to inspire your next meal.
Miso Soup with Tofu and Wakame
Miso soup is a staple of Japanese cuisine, and this recipe adds a boost of protein and fiber with the addition of tofu and wakame seaweed. This comforting and flavorful soup is perfect for a quick lunch or dinner.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1 tablespoon miso paste
– 1/4 cup cubed firm tofu
– 1/4 cup wakame seaweed, rehydrated
– 2 green onions, thinly sliced
– 1 teaspoon grated ginger
Instructions:
1. In a medium saucepan, combine dashi broth and miso paste. Whisk until smooth.
2. Add cubed tofu and simmer for 5 minutes.
3. Stir in wakame seaweed and cook for an additional 2-3 minutes, or until the seaweed is tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with green onions and a sprinkle of grated ginger.
Cooking Time: 15 minutes
Vegetable Tempura with Dipping Sauce
Enjoy a flavorful and crunchy snack with this simple recipe for vegetable tempura, paired with a spicy dipping sauce. This Japanese-inspired treat is perfect for any time of day.
Ingredients:
– 1 cup mixed vegetables (such as carrots, zucchini, bell peppers, and onions)
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup water
– Vegetable oil for frying
– Spicy dipping sauce (see below)
Instructions:
1. Cut the vegetables into bite-sized pieces and set aside.
2. In a bowl, whisk together flour, cornstarch, salt, and baking soda.
3. Gradually add water to form a batter.
4. Dip each vegetable piece into the batter, then gently place into hot oil (350°F) in batches.
5. Fry for 2-3 minutes or until golden brown. Drain on paper towels.
6. Serve with Spicy Dipping Sauce (see below).
Spicy Dipping Sauce:
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 1 tablespoon gochujang (Korean chili paste)
– 1 tablespoon sugar
Combine all ingredients in a bowl and whisk until smooth. Serve with tempura.
Cooking Time: 10-12 minutes (frying time: 2-3 minutes per batch)
Nasu Dengaku (Miso-Glazed Eggplant)
A classic Japanese side dish that combines the natural sweetness of eggplant with the savory flavor of miso paste. This simple yet flavorful recipe is perfect for accompanying grilled meats, noodles, or as a standalone snack.
Ingredients:
– 2 medium eggplants
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry sherry)
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. In a small bowl, whisk together miso paste, soy sauce, sake, brown sugar, rice vinegar, and grated ginger.
4. Place the eggplant slices on a baking sheet lined with parchment paper.
5. Brush both sides of the eggplant with the miso glaze.
6. Bake for 20-25 minutes or until the eggplant is tender and caramelized.
7. Garnish with sesame seeds and chopped scallions, if desired.
Cooking Time: 20-25 minutes
Vegetarian Sushi Rolls with Avocado and Cucumber
Discover the simplicity of making delicious vegetarian sushi rolls at home! This recipe combines creamy avocado, refreshing cucumber, and sticky rice for a tasty and healthy snack.
Ingredients:
– 1 cup short-grain Japanese rice
– 2 cups water
– 1/2 ripe avocado, sliced
– 1/2 cucumber, thinly sliced
– 1 sheet of nori seaweed
– Sesame seeds (optional)
Instructions:
1. Prepare the sushi rice according to package instructions using 2 cups of water.
2. Cut the nori sheet into desired roll sizes.
3. Spread a thin layer of sushi rice onto the nori, leaving a small border at the top.
4. Arrange the avocado and cucumber slices horizontally in the middle of the rice.
5. Roll the sushi gently but firmly using your hands or a bamboo sushi mat.
6. Slice the roll into individual pieces.
7. Serve with soy sauce, wasabi, and pickled ginger for added flavor (optional).
Cooking Time: 10-15 minutes
Kinpira Gobo (Braised Burdock Root and Carrot)
This traditional Japanese recipe brings out the natural sweetness of burdock root, paired with carrots in a savory soy-based broth. Kinpira Gobo is often served as a side dish or used as an ingredient in other recipes.
Ingredients:
– 2 medium-sized burdock roots (about 1 pound), peeled and sliced into thin strips
– 2 medium-sized carrots, peeled and sliced into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups soy sauce-based broth (or dashi broth)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the burdock and carrot slices, cooking for an additional 5 minutes.
4. Add the garlic, broth, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and braise for 30-40 minutes, or until the vegetables are tender.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 45-50 minutes
Shiitake Mushroom and Spinach Ohitashi
Ohitashi is a traditional Japanese dish that combines the earthy flavor of shiitake mushrooms with the nutritional benefits of spinach. This recipe is a modern twist on the classic, featuring sautéed shiitake mushrooms and wilted spinach in a savory sauce.
Ingredients:
– 1 cup fresh spinach leaves
– 2 cups sliced shiitake mushrooms
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the soy sauce, sake, and mirin to the pan, stirring to combine. Bring the mixture to a simmer.
4. Add the fresh spinach leaves to the pan, stirring constantly until wilted.
5. Season with salt and pepper to taste. Serve immediately over steamed rice or noodles.
Cooking Time: 15-20 minutes
Vegetarian Okonomiyaki (Savory Pancake)
Okonomiyaki, a popular Japanese savory pancake, gets a vegetarian twist with this recipe. This flavorful dish is perfect for a quick and easy meal or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup grated yamaimo (Japanese mountain yam) or nagaimo (long yam)
– 1/4 cup chopped cabbage
– 1/4 cup diced green onion
– 1/4 cup sliced shiitake mushrooms
– 1/4 cup firm tofu, crumbled
– 2 tablespoons soy sauce
– 1 tablespoon sake or mirin
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together flour and water to form a smooth batter.
2. Add grated yamaimo, chopped cabbage, green onion, mushrooms, and tofu. Mix well.
3. Heat a non-stick skillet or okonomiyaki pan over medium heat.
4. Pour 1/4 cup of the batter into the pan and cook for 2-3 minutes or until the bottom is golden brown.
5. Flip the pancake and cook for an additional 2-3 minutes.
6. Brush with soy sauce, sake or mirin, and sesame oil.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Gomaae (Spinach with Sesame Dressing)
Gomaae is a popular Korean dish that combines the nutritional benefits of spinach with the rich flavor of sesame. This simple and healthy recipe makes for a great side dish or light meal.
Ingredients:
– 1 bunch fresh spinach, washed and drained
– 2 tablespoons tahini
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon Gochujang (Korean chili paste)
– 1/4 cup water
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. In a blender or food processor, combine tahini, soy sauce, rice vinegar, and Gochujang. Blend until smooth.
2. With the blender or food processor still running, slowly add water and continue blending until the dressing is well combined and creamy.
3. Heat sesame oil in a large pan over medium heat. Add spinach and cook until wilted, about 1-2 minutes.
4. Pour the sesame dressing over the cooked spinach and toss to combine.
5. Season with salt to taste.
Cooking Time: 10-15 minutes
Yasai Itame (Japanese Stir-Fried Vegetables)
A classic Japanese stir-fry dish that showcases the flavors and textures of a variety of colorful vegetables, cooked quickly over high heat to preserve their crunch and nutrients.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup carrots, peeled and julienned
– 1 cup bell peppers (any color), sliced
– 1/2 cup snow peas, sliced
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and stir-fry until fragrant, about 30 seconds.
3. Add onion and stir-fry until softened, about 2 minutes.
4. Add broccoli, carrots, bell peppers, and snow peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
5. Season with soy sauce to taste.
6. Serve immediately over steamed rice or noodles.
Cooking Time: 10-12 minutes
Kitsune Udon (Vegetarian Udon with Fried Tofu)
Inspired by Japan’s popular udon noodle dish, this vegetarian variation adds crispy fried tofu and savory broth for a satisfying meal. Kitsune Udon is perfect for a quick and easy dinner that’s packed with flavor.
Ingredients:
– 1 package of udon noodles
– 2 cups mixed vegetables (bell peppers, carrots, zucchini)
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large pan, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add garlic and sauté for 1 minute. Add mixed vegetables and cook until tender, about 3-4 minutes.
4. Pour in vegetable broth, soy sauce, and ginger. Bring to a simmer and let cook for 2-3 minutes or until flavors have melded together.
5. Add cooked udon noodles and fried tofu to the pan. Stir-fry everything together for 1-2 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Vegetarian Takoyaki with Green Onion and Tempura Bits
Experience the flavors of Japan’s popular street food, takoyaki, with a vegetarian twist. This recipe substitutes seafood with crispy tempura bits and adds fresh green onion for an added burst of flavor.
Ingredients:
– 1 package of takoyaki batter mix
– 1/2 cup water
– 1/4 cup tempura bits (vegetarian)
– 1/4 cup sliced green onions
– Vegetable oil for frying
– Optional: soy sauce, wasabi, and pickled ginger for serving
Instructions:
1. In a large bowl, mix the takoyaki batter with water according to package instructions.
2. Heat a non-stick pan or takoyaki grill over medium heat.
3. Pour about 1/4 cup of the batter mixture into the pan and spread evenly.
4. Add 2-3 tempura bits on top of the batter, followed by a sprinkle of sliced green onions.
5. Cook for 3-4 minutes or until the bottom is golden brown.
6. Loosen with a spatula and flip over. Cook for another 3-4 minutes or until the other side is also golden brown.
7. Serve hot with optional dipping sauces.
Cooking Time: 10-12 minutes
Kabocha Korokke (Pumpkin Croquettes)
Korokke, a popular Japanese snack, gets a seasonal twist with the addition of sweet and nutty kabocha pumpkin. These crispy exterior, fluffy interior croquettes are perfect for a quick bite or as an appetizer.
Ingredients:
– 1 small kabocha pumpkin (about 1 lb), cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a bowl, combine mashed pumpkin, flour, breadcrumbs, and cheese. Mix well.
2. Beat in the egg until just combined.
3. Divide the mixture into 6-8 portions, depending on desired size.
4. Shape each portion into a ball and then flatten slightly into a disk shape.
5. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
6. Fry korokke for 3-4 minutes on each side, until golden brown and crispy.
7. Drain on paper towels and serve hot.
Cooking Time: About 10-12 minutes
Vegetarian Chawanmushi (Steamed Egg Custard with Vegetables)
Chawanmushi, a traditional Japanese steamed egg custard, gets a delicious vegetarian twist with the addition of flavorful vegetables. This recipe is perfect for a light and refreshing meal or as a snack.
Ingredients:
– 2 cups water
– 1/2 cup soy milk
– 1/4 cup vegetable oil
– 2 eggs
– 1 small carrot, peeled and grated
– 1 small zucchini, sliced
– 1 tablespoon grated ginger
– Salt to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy milk, water, and vegetable oil.
2. Crack in the eggs and whisk until smooth.
3. Add the grated carrot, sliced zucchini, and grated ginger to the egg mixture. Whisk until well combined.
4. Pour the mixture into small individual cups or ramekins.
5. Steam the chawanmushi over boiling water for 12-15 minutes, or until set.
6. Serve warm, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: 12-15 minutes
Daikon and Carrot Nimono (Simmered Vegetables)
This traditional Japanese recipe is a simple yet flavorful way to cook daikon and carrots, perfect for accompanying grilled meats or as a side dish. The long simmering process tenderizes the vegetables while bringing out their natural sweetness.
Ingredients:
– 1 large daikon radish, peeled and sliced into thin rounds
– 2 medium-sized carrots, peeled and sliced into thin coins
– 4 cups water
– 2 tablespoons soy sauce
– 2 tablespoons sake (Japanese rice wine)
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 1 tablespoon sugar
– Salt to taste
Instructions:
1. In a large pot, combine daikon and carrots.
2. Add water, soy sauce, sake, mirin, and sugar. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 30 minutes or until the vegetables are tender.
4. Season with salt to taste.
5. Serve hot.
Cooking Time: 30 minutes
Vegetarian Yakisoba with Cabbage and Bean Sprouts
A flavorful and nutritious Japanese-inspired stir-fry that’s perfect for a quick weeknight meal or as a vegetarian option. This recipe combines the savory flavors of soy sauce, sesame oil, and miso paste with crunchy cabbage and bean sprouts.
Ingredients:
– 1 cup vegetables (cabbage, bean sprouts, carrots, bell peppers)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon miso paste
– Salt and pepper to taste
– Cooked soba noodles or rice (optional)
Instructions:
1. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the garlic, ginger, cabbage, and bean sprouts. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together soy sauce, sesame oil, and miso paste.
4. Pour the sauce into the wok and stir-fry for another minute to combine with the vegetables.
5. Season with salt and pepper to taste.
6. Serve over cooked soba noodles or rice, if desired.
Cooking Time: 10-12 minutes
Kimpira Renkon (Spicy Stir-Fried Lotus Root)
This spicy and savory kimpira renkon is a popular Japanese side dish that pairs well with rice or noodles. The lotus root adds a unique texture and flavor to the dish.
Ingredients:
– 1 medium-sized lotus root, peeled and sliced into thin rounds
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 1/4 cup sugar
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; stir-fry until the onion is translucent.
3. Add the lotus root and stir-fry for 5 minutes.
4. In a small bowl, whisk together soy sauce, sake (or dry white wine), sugar, rice vinegar, and sesame oil.
5. Pour the sauce over the lotus root mixture; stir-fry for an additional 2-3 minutes or until the liquid has reduced slightly.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Vegetarian Miso Ramen with Corn and Bamboo Shoots
This hearty bowl of noodles combines the rich flavors of miso paste, tender bamboo shoots, and sweet corn for a satisfying vegetarian meal. With just a few ingredients, you can create this comforting dish that’s perfect for any time of year.
Ingredients:
– 1 package of ramen noodles
– 2 cups of vegetable broth
– 2 tablespoons of white miso paste
– 1 cup of sliced bamboo shoots (canned or fresh)
– 1 cup of corn kernels
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper, to taste
– Scallions, for garnish
Instructions:
1. Cook the ramen noodles according to package instructions.
2. In a large pot, combine vegetable broth, miso paste, and soy sauce. Bring to a simmer over medium heat.
3. Add bamboo shoots and corn kernels to the pot. Cook for 5 minutes or until the vegetables are tender.
4. Stir in sesame oil and season with salt and pepper to taste.
5. Serve hot noodles in bowls and ladle the vegetable broth and toppings over the top. Garnish with scallions, if desired.
Cooking Time: 15-20 minutes
Tofu Dengaku (Grilled Tofu with Miso Glaze)
Experience the rich flavors of Japan with this simple yet impressive dish, where grilled tofu is smothered in a savory miso glaze.
Ingredients:
– 1 block firm tofu, drained and cut into 1-inch cubes
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 2 tablespoons white miso paste
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1/4 cup water
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small saucepan, whisk together soy sauce, sake, mirin, miso paste, rice vinegar, sugar, and water. Bring to a boil over medium heat.
3. Reduce heat to low and simmer glaze for 5 minutes, or until thickened slightly.
4. Grill tofu cubes for 2-3 minutes per side, or until golden brown.
5. Brush grilled tofu with miso glaze during the last minute of grilling.
6. Garnish with sesame seeds and chopped scallions. Serve immediately.
Cooking Time: 15-20 minutes
Summary
Discover the vibrant flavors of Japanese vegetarian cuisine with these 18 mouthwatering recipes. From classic dishes like miso soup and tempura to innovative creations like vegetarian sushi rolls and okonomiyaki, there’s something for every palate. Explore the rich flavors of Japan’s favorite ingredients, such as wakame seaweed, shiitake mushrooms, and sesame dressing. Whether you’re a seasoned cook or just starting out, these recipes will guide you in creating delightful, plant-based meals that are sure to impress.
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