25+ Delicious Sunday Low-Sodium Japanese Recipes for a Healthier Lifestyle

Japanese cuisine is celebrated for its delicate balance of flavors, combining savory, sweet, salty, and umami in every dish. However, for those looking to cut down on sodium, traditional Japanese meals can sometimes be too rich in salt due to ingredients like soy sauce and miso.

But with a few simple swaps and thoughtful substitutions, you can still enjoy the vibrant, rich flavors of Japanese food without the excessive sodium.

In this blog article, we’ve compiled a collection of 25+ low-sodium Japanese recipes that are perfect for a Sunday meal.

Whether you’re in the mood for a comforting bowl of donburi, a fresh soba noodle salad, or a perfectly grilled teriyaki salmon, these recipes will offer a delicious and healthy alternative to traditional Japanese dishes.

Get ready to indulge in nutrient-packed, flavorful dishes that bring the best of Japanese cooking to your table — without the added salt!

25+ Delicious Sunday Low-Sodium Japanese Recipes for a Healthier Lifestyle

These 25+ low-sodium Japanese recipes are proof that you don’t need to sacrifice flavor for health.

By using reduced-sodium soy sauce, fresh vegetables, and lean proteins, you can still experience the rich and complex flavors that Japanese cuisine is known for.

Whether you’re preparing a light lunch or a comforting Sunday dinner, these dishes will satisfy your cravings while keeping your sodium intake in check.

Give these recipes a try, and you’ll be able to enjoy the taste of Japan, guilt-free and full of flavor!

Low-Sodium Japanese Miso Soup

This classic Japanese miso soup is reimagined with a low-sodium twist. By using reduced-sodium miso paste and incorporating more fresh vegetables, this version maintains the comfort and depth of flavor of the original without the excess sodium. Perfect for a light and nourishing Sunday meal, it’s both heartwarming and satisfying.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tablespoons reduced-sodium miso paste
• 1/2 cup tofu, cubed
• 1/4 cup dried wakame seaweed
• 1 small carrot, thinly sliced
• 1/4 cup green onions, chopped
• 1/2 cup mushrooms, sliced (shiitake or button mushrooms)
• 1 teaspoon sesame oil (optional for added flavor)

Instructions:

1. In a medium pot, bring the vegetable broth to a simmer over medium heat.
2. Add the sliced carrots, mushrooms, and seaweed to the pot. Simmer for about 5-7 minutes, or until the vegetables are tender.
3. In a small bowl, whisk the reduced-sodium miso paste with a bit of warm broth until smooth. Stir it into the soup, ensuring it dissolves evenly.
4. Add the tofu cubes and sesame oil (if using) to the soup, and let it simmer for another 2-3 minutes.
5. Serve the soup hot, garnished with chopped green onions.

This low-sodium miso soup offers all the warmth and comfort of the traditional dish, but with significantly less sodium, making it a healthier choice. The fresh vegetables and tofu provide a light, nourishing meal perfect for a Sunday lunch or dinner. With its umami-rich flavors, it’s a delightful dish that doesn’t compromise on taste while being mindful of your sodium intake.

Low-Sodium Teriyaki Chicken

This low-sodium teriyaki chicken is a healthier alternative to the traditional recipe. By replacing regular soy sauce with a low-sodium version and controlling the sugar content, this dish delivers a savory and sweet glaze without the extra salt. It’s a great way to enjoy a popular Japanese meal while maintaining a healthy lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional)
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 2 teaspoons olive oil

Instructions:

1. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, garlic, and ginger to create the teriyaki sauce.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts lightly with black pepper.
3. Cook the chicken breasts in the skillet for about 6-7 minutes on each side until golden brown and cooked through.
4. While the chicken cooks, pour the teriyaki sauce into a separate saucepan and bring it to a simmer. Stir in the cornstarch-water mixture to thicken the sauce.
5. Once the chicken is cooked, pour the teriyaki sauce over the chicken and simmer for an additional 2-3 minutes, allowing the sauce to coat the chicken.
6. Garnish with sesame seeds if desired, and serve with steamed rice or vegetables.

This low-sodium teriyaki chicken offers the same savory-sweet flavors of the classic dish but with much less sodium. The combination of honey and rice vinegar balances the flavors, and the homemade teriyaki sauce ensures there are no hidden additives or excess salt. This dish is perfect for a Sunday dinner and pairs wonderfully with steamed vegetables or brown rice for a complete, healthy meal.

Low-Sodium Japanese Veggie Stir-Fry

This colorful Japanese veggie stir-fry features a medley of fresh vegetables stir-fried in a savory low-sodium soy-based sauce. By using seasonal vegetables and avoiding added salt, this dish is a vibrant, flavorful option for a lighter Sunday meal that doesn’t skimp on taste.

Ingredients:

• 1 tablespoon sesame oil
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1/2 cup snap peas
• 1 cup mushrooms, sliced
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 teaspoon garlic, minced
• 1 tablespoon sesame seeds (optional)
• Cooked brown rice, for serving

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat. Add the onions and bell pepper, and stir-fry for 2-3 minutes until softened.
2. Add the zucchini, snap peas, and mushrooms to the pan, and stir-fry for another 5 minutes until the vegetables are tender but still crisp.
3. In a small bowl, mix the low-sodium soy sauce, rice vinegar, honey, ginger, and garlic to make the stir-fry sauce.
4. Pour the sauce over the vegetables and toss to coat. Stir-fry for another 2 minutes to allow the flavors to meld.
5. Serve the stir-fry over brown rice and garnish with sesame seeds if desired.

This low-sodium veggie stir-fry is a fresh, colorful dish that’s packed with flavor and nutrition. The combination of seasonal vegetables and a savory sauce creates a satisfying meal without the excess sodium commonly found in takeout stir-fries. It’s a great option for a healthy Sunday meal, offering plenty of vitamins and fiber, while still delivering the savory flavors you crave.

Low-Sodium Japanese Beef Sukiyaki

Beef Sukiyaki is a popular Japanese hot pot dish, typically cooked with thinly sliced beef, tofu, and vegetables in a sweet and savory broth. This low-sodium version replaces traditional soy sauce with a reduced-sodium variety and uses a carefully balanced combination of seasonings, making it a healthier alternative without sacrificing flavor. It’s a great choice for a Sunday gathering or a cozy meal for one.

Ingredients:

• 1 lb thinly sliced beef (sirloin or ribeye)
• 2 cups low-sodium beef broth
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 1 block firm tofu, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1 small onion, thinly sliced
• 2 cups napa cabbage, chopped
• 2-3 green onions, chopped
• 1 tablespoon sesame oil
• Cooked rice, for serving

Instructions:

1. In a large skillet or shallow pot, heat the sesame oil over medium heat. Add the beef and cook until browned, about 3-4 minutes. Remove the beef and set it aside.
2. In the same pot, add the low-sodium beef broth, low-sodium soy sauce, mirin, rice vinegar, and honey. Bring to a simmer and stir to combine.
3. Add the tofu, mushrooms, onion, and napa cabbage to the pot. Simmer for 5-7 minutes, until the vegetables are tender.
4. Return the beef to the pot and simmer for an additional 3 minutes to allow the flavors to meld.
5. Serve the Sukiyaki hot, garnished with green onions, and accompanied by cooked rice.

This low-sodium Beef Sukiyaki delivers all the heartwarming comfort of the traditional dish, with a healthier approach. By using a reduced-sodium broth and soy sauce, you can enjoy a rich, flavorful meal without the excess salt. This dish is perfect for a Sunday meal, especially when shared with family and friends, and provides a great balance of protein and vegetables in a savory broth.

Low-Sodium Japanese Donburi (Rice Bowl)

Donburi is a traditional Japanese rice bowl dish, typically served with a variety of toppings such as meat, vegetables, or seafood. This low-sodium version is made with chicken and vegetables, topped with a simple yet delicious low-sodium sauce. It’s a quick and easy meal, perfect for a satisfying Sunday lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 cups cooked rice (brown or white)
• 1/2 onion, thinly sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 bell pepper, sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a skillet over medium heat. Add the chicken slices and cook for 5-6 minutes, until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the onion, mushrooms, and bell pepper. Sauté for 3-4 minutes until softened.
3. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and grated ginger to create the sauce. Pour the sauce into the skillet with the vegetables and simmer for 2-3 minutes.
4. Stir in the cornstarch mixture to thicken the sauce. Once the sauce has thickened, return the chicken to the skillet and toss to coat evenly.
5. Serve the chicken and vegetable mixture over cooked rice and garnish with chopped green onions.

This low-sodium Donburi is a wholesome and satisfying dish that’s easy to prepare and packed with flavor. By using fresh vegetables and a balanced sauce, this recipe brings the essence of Japanese rice bowls without the excess sodium. It’s a versatile meal that works well for a light yet fulfilling Sunday lunch or dinner, offering a great combination of protein, vegetables, and rice.

Low-Sodium Japanese Katsu Curry

Japanese Katsu Curry is a beloved dish featuring crispy breaded pork or chicken cutlets served with a rich, flavorful curry sauce. This low-sodium version keeps all the deliciousness of the traditional recipe while using lower-sodium ingredients like homemade curry powder and a reduced-sodium broth. It’s a great comfort food for a Sunday meal, providing both satisfaction and nutrition.

Ingredients:

• 2 boneless, skinless chicken breasts or pork cutlets
• 1/2 cup whole wheat panko breadcrumbs
• 1 egg, beaten
• 1/4 cup whole wheat flour
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 2 tablespoons curry powder (adjust to taste)
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 1 medium potato, peeled and diced
• Cooked rice, for serving

Instructions:

1. To prepare the katsu, dredge the chicken or pork cutlets in flour, dip in the beaten egg, and then coat with panko breadcrumbs. Heat the olive oil in a skillet over medium heat and cook the cutlets for 3-4 minutes on each side until golden brown and crispy. Set aside.
2. In a large pot, heat a bit of olive oil and sauté the onions until translucent, about 5 minutes. Add the carrots and potatoes and cook for another 5 minutes.
3. Add the low-sodium chicken broth, low-sodium soy sauce, honey, and curry powder to the pot. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
4. Slice the cooked katsu and place it on a plate with a serving of rice. Spoon the curry sauce and vegetables over the katsu and rice.
5. Serve hot and enjoy the comforting flavors of this low-sodium Katsu Curry.

This low-sodium Katsu Curry brings all the flavors of the traditional Japanese dish, with a healthier twist. By using whole wheat panko and reducing the sodium content in the sauce, this recipe allows you to enjoy a rich and hearty meal without sacrificing taste or nutrition. It’s perfect for a Sunday dinner, offering a crispy, savory cutlet paired with a comforting, flavorful curry sauce.

Low-Sodium Japanese Ramen

Japanese ramen is a comforting, flavorful noodle dish that typically comes with a rich broth and toppings like pork, egg, and vegetables. This low-sodium version uses homemade broth with reduced-sodium soy sauce and miso paste, providing a lighter yet equally delicious alternative. Perfect for a Sunday evening meal, this ramen satisfies cravings without the extra salt.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon miso paste (preferably reduced-sodium)
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 2 packs whole wheat ramen noodles
• 1/2 cup sliced mushrooms (shiitake or button)
• 2 boiled eggs (soft or hard)
• 1/2 cup spinach or bok choy
• 2 tablespoons green onions, chopped
• 1 teaspoon sesame seeds (optional)

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, cooking for about 1 minute until fragrant.
2. Add the low-sodium chicken broth, soy sauce, and miso paste. Stir to dissolve the miso and bring to a simmer. Let the broth cook for 10-15 minutes to develop flavor.
3. While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside.
4. In the last 5 minutes of simmering, add the mushrooms and spinach to the broth, allowing them to cook until tender.
5. To serve, place the cooked noodles in bowls, ladle the broth and vegetables over them, and top with a boiled egg and chopped green onions. Garnish with sesame seeds if desired.

This low-sodium ramen dish offers all the rich, comforting flavors of traditional Japanese ramen without the high salt content. The homemade broth is light yet flavorful, and the combination of fresh vegetables and egg adds nutrition to the meal. It’s a perfect Sunday comfort food, easy to make, and customizable with your favorite toppings.

Low-Sodium Japanese Tamagoyaki (Japanese Omelette)

Tamagoyaki is a Japanese rolled omelette known for its delicate texture and savory-sweet flavor. This low-sodium version uses reduced-sodium soy sauce and minimizes added sugar, offering a healthier option while still maintaining the traditional taste. It’s a great addition to a Sunday brunch or as a snack.

Ingredients:

• 4 large eggs
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 tablespoon sesame oil (for greasing)
• 1/2 teaspoon ground white pepper

Instructions:

1. In a bowl, whisk together the eggs, low-sodium soy sauce, rice vinegar, honey, and white pepper until fully combined.
2. Heat a non-stick tamagoyaki or regular frying pan over medium-low heat and brush lightly with sesame oil.
3. Pour a small amount of the egg mixture into the pan, tilting the pan to spread the mixture evenly. Cook for 1-2 minutes until the egg sets, but the top is still slightly runny.
4. Gently roll the omelette from one side to the other using chopsticks or a spatula. Push the rolled omelette to the side of the pan.
5. Pour in a little more egg mixture, lifting the roll to allow the mixture to flow underneath it. Repeat the process, rolling each layer of egg over the previous one.
6. Once all the egg mixture is used and the tamagoyaki is fully cooked, remove it from the pan and allow it to cool slightly. Slice into bite-sized pieces and serve.

This low-sodium Tamagoyaki is a light, flavorful, and protein-packed dish perfect for breakfast, brunch, or as part of a bento box. The reduced-sodium soy sauce and touch of honey create a sweet-savory balance that makes this traditional Japanese omelette both satisfying and healthy. It’s a versatile and delicious option to enjoy on a Sunday morning.

Low-Sodium Japanese Grilled Salmon (Shioyaki)

Shioyaki is a simple yet flavorful Japanese dish where fish, often salmon, is grilled with just a hint of salt. This low-sodium version minimizes the salt used, opting for fresh lemon and herbs for seasoning. It’s a light and healthy dish, perfect for a Sunday dinner, packed with omega-3s and easy to prepare.

Ingredients:

• 2 salmon fillets, skin-on
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme or dill
• 1/2 teaspoon ground black pepper
• 1 teaspoon low-sodium soy sauce (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat the grill or broiler to medium-high heat. Lightly grease the grill rack or a baking sheet with olive oil to prevent sticking.
2. In a small bowl, mix the olive oil, lemon zest, lemon juice, thyme, and black pepper to create the marinade.
3. Brush the salmon fillets with the marinade, making sure to coat both sides. If you like, you can also drizzle a small amount of low-sodium soy sauce over the fillets for extra umami flavor.
4. Grill the salmon fillets for about 4-5 minutes per side, or until the fish flakes easily with a fork. Keep an eye on the fillets to prevent overcooking.
5. Serve the salmon with lemon wedges on the side.

This low-sodium Shioyaki-style grilled salmon is a simple yet elegant dish that highlights the natural flavors of the fish. By using fresh lemon and herbs, this version brings brightness to the dish without relying on excess salt. It’s a perfect Sunday dinner option, offering a healthy serving of protein with a light, refreshing taste that complements any side dish.

Low-Sodium Japanese Miso Soup

Miso Soup is a traditional Japanese dish often served as an appetizer or side dish. It’s usually made with miso paste and a savory broth, but in this low-sodium version, we use reduced-sodium miso paste and a lighter broth to maintain flavor without excess salt. Packed with tofu and seaweed, this miso soup is a nutritious and comforting addition to any meal.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tablespoons reduced-sodium white miso paste
• 1/2 cup tofu, cubed
• 1/4 cup dried wakame seaweed (rehydrated)
• 2 green onions, chopped
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger (optional)
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. In a pot, heat the vegetable broth over medium heat. Once it begins to simmer, add the reduced-sodium miso paste and stir until fully dissolved.
2. Add the cubed tofu, rehydrated wakame seaweed, and optional grated ginger and garlic powder to the pot. Simmer for 5-7 minutes, allowing the flavors to blend.
3. Just before serving, drizzle a teaspoon of sesame oil into the soup for added depth of flavor.
4. Serve the soup hot, garnished with chopped green onions.

This low-sodium Miso Soup captures all the comforting, umami-rich flavors of the classic Japanese dish without overwhelming saltiness. The combination of tofu, seaweed, and a light broth makes it a nutritious option that can be enjoyed as a side or a light meal. Perfect for a Sunday dinner, this miso soup is not only delicious but also beneficial for your health.

Low-Sodium Japanese Okonomiyaki (Savory Pancake)

Okonomiyaki is a savory Japanese pancake made with cabbage, flour, and various fillings, often topped with mayonnaise and okonomiyaki sauce. In this low-sodium version, we use a homemade sauce with reduced-sodium soy sauce and eliminate heavy toppings, creating a lighter yet still flavorful dish. This is a perfect dish for Sunday brunch, offering a balance of texture and flavor.

Ingredients:

• 2 cups shredded cabbage
• 1/2 cup whole wheat flour
• 1/4 cup water
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 cup chopped green onions
• 1/4 cup cooked chicken or shrimp (optional)
• 1 tablespoon olive oil (for cooking)
• 2 tablespoons reduced-sodium soy sauce (for the sauce)
• 1 tablespoon rice vinegar (for the sauce)
• 1 teaspoon honey (for the sauce)
• 1/2 teaspoon sesame oil (for the sauce)
• 1 tablespoon chopped cilantro (optional for garnish)

Instructions:

1. In a large bowl, mix the shredded cabbage, flour, water, egg, baking powder, and green onions to form a thick batter. If you’re adding chicken or shrimp, fold them into the batter as well.
2. Heat a non-stick skillet over medium heat and brush with a little olive oil. Pour the batter into the pan, spreading it out into a round pancake shape.
3. Cook for about 4-5 minutes per side, flipping carefully to ensure both sides are golden and cooked through.
4. While the pancake cooks, make the sauce by combining the reduced-sodium soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
5. Once the okonomiyaki is cooked, transfer it to a plate and drizzle the homemade sauce over the top. Garnish with cilantro if desired and serve hot.

Low-sodium Okonomiyaki is a healthier version of the popular Japanese savory pancake, offering a balance of crispiness and tenderness. The homemade sauce is light but flavorful, allowing you to enjoy the dish without worrying about excess sodium. It’s an ideal choice for a Sunday brunch or light dinner that’s both satisfying and nutritious.

Low-Sodium Japanese Chirashi Sushi

Chirashi Sushi is a traditional Japanese dish featuring sushi rice topped with a variety of fresh, raw fish and vegetables. This low-sodium version uses a reduced-sodium soy sauce for the rice and skips salty condiments, making it a healthier sushi option. Chirashi Sushi is an excellent choice for a Sunday meal, offering a colorful and nutritious dish that’s easy to prepare.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water (for cooking rice)
• 2 tablespoons rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon sugar (optional)
• 1/2 lb sushi-grade salmon, thinly sliced
• 1/2 lb sushi-grade tuna, thinly sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup avocado, sliced
• 1/4 cup pickled ginger (optional)
• 2 tablespoons sesame seeds
• 1/4 cup green onions, chopped
• 1 tablespoon nori flakes (optional)

Instructions:

1. Cook the sushi rice according to package instructions. Once cooked, allow it to cool slightly.
2. In a small bowl, combine the rice vinegar, reduced-sodium soy sauce, and sugar (if using). Drizzle the mixture over the rice, stirring gently to incorporate.
3. To assemble the Chirashi Sushi, spread the seasoned rice in a large bowl or individual bowls.
4. Arrange the salmon, tuna, cucumber, avocado, and pickled ginger (if using) on top of the rice.
5. Garnish with sesame seeds, green onions, and nori flakes (if desired). Serve immediately.

Low-sodium Chirashi Sushi provides the fresh, vibrant flavors of traditional sushi with a healthy twist. By using reduced-sodium soy sauce and skipping excessive condiments, this dish remains light yet flavorful. It’s a perfect option for a Sunday meal, offering a nutritious and colorful bowl full of fresh fish, vegetables, and perfectly seasoned rice.

Low-Sodium Japanese Tempura

Tempura is a popular Japanese dish where seafood and vegetables are lightly battered and deep-fried to a crispy texture. This low-sodium version uses a light batter and reduced-sodium soy sauce for dipping, ensuring the dish stays crispy and flavorful without the extra salt. It’s a great choice for a Sunday dinner, offering a satisfying crunch and delicious taste with minimal sodium.

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold water
• 1 egg
• 1/2 lb shrimp, peeled and deveined
• 1 small zucchini, sliced into thin rounds
• 1/2 sweet potato, sliced thinly
• 1/2 cup broccoli florets
• 1/4 cup reduced-sodium soy sauce (for dipping sauce)
• 1 teaspoon rice vinegar (for dipping sauce)
• 1 teaspoon honey (for dipping sauce)
• 1 tablespoon sesame oil (for frying)

Instructions:

1. In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the cold water and egg, stirring until the batter is smooth. Do not overmix to keep the batter light and airy.
2. Heat the sesame oil in a large pot over medium heat until it reaches about 350°F (175°C).
3. Dip the shrimp and vegetables into the batter, allowing excess batter to drip off before carefully placing them in the hot oil.
4. Fry the tempura in batches, cooking each piece for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
5. To make the dipping sauce, combine the reduced-sodium soy sauce, rice vinegar, and honey in a small bowl.
6. Serve the tempura hot with the dipping sauce on the side.

Low-sodium Tempura offers the delightful crunch and flavor of the classic dish without the added salt. By using a light batter and a reduced-sodium dipping sauce, you can enjoy this crispy treat guilt-free. It’s a fun and flavorful option for Sunday dinner or any special occasion, giving you a healthier way to enjoy Japanese cuisine.

Low-Sodium Japanese Grilled Chicken Yakitori

Yakitori is a popular Japanese skewered chicken dish, often grilled with a savory soy-based glaze. This low-sodium version uses a homemade marinade with reduced-sodium soy sauce, mirin, and a touch of honey to create a sweet-savory flavor without excess salt. It’s a great choice for a Sunday dinner or barbecue, offering deliciously tender and flavorful chicken with a healthy twist.

Ingredients:

• 1 lb chicken breast or thighs, cut into bite-sized cubes
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons mirin (or rice vinegar)
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1-inch piece of ginger, grated
• 1/2 teaspoon ground black pepper
• 1/4 cup green onions, chopped
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine the reduced-sodium soy sauce, mirin, honey, sesame oil, garlic, ginger, and black pepper. Stir until the honey dissolves and the marinade is well combined.
2. Add the chicken cubes to the marinade and mix well, ensuring the chicken is fully coated. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
3. Preheat a grill or grill pan over medium heat.
4. Thread the marinated chicken cubes onto the soaked skewers.
5. Grill the yakitori for 4-5 minutes per side, or until the chicken is fully cooked and slightly charred.
6. Garnish with chopped green onions and serve hot.

Low-sodium Grilled Chicken Yakitori brings the authentic flavors of Japan to your table without overwhelming your taste buds with salt. The homemade marinade is perfectly balanced, with the sweetness of honey and the umami from the reduced-sodium soy sauce creating a delicious glaze. It’s a simple yet flavorful dish that’s ideal for a Sunday dinner or any time you want a healthy, satisfying meal.

Low-Sodium Japanese Nasu Dengaku (Miso-Glazed Eggplant)

Nasu Dengaku is a traditional Japanese dish where eggplant is grilled or broiled with a sweet and savory miso glaze. In this low-sodium version, we use a reduced-sodium miso paste and minimize the added sugar, providing a healthier alternative without sacrificing flavor. This dish is a great side for a Sunday meal, offering a rich umami flavor and a satisfying texture.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 tablespoon sesame oil
• 3 tablespoons reduced-sodium miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon reduced-sodium soy sauce
• 1/2 teaspoon grated ginger
• 1 tablespoon sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Preheat the grill or broiler to medium heat. Brush the cut sides of the eggplant halves with sesame oil and place them on the grill or under the broiler, cut-side down. Grill for 4-5 minutes, or until the flesh softens and shows grill marks.
2. While the eggplant cooks, prepare the miso glaze by combining the reduced-sodium miso paste, rice vinegar, honey, soy sauce, and grated ginger in a small bowl. Stir until smooth and well combined.
3. Once the eggplant halves are grilled, flip them over and generously brush the miso glaze onto the flesh.
4. Return the eggplant to the grill or broiler and cook for another 2-3 minutes, allowing the glaze to caramelize and the eggplant to become tender.
5. Remove from the heat and sprinkle with sesame seeds and chopped green onions before serving.

Low-sodium Nasu Dengaku offers all the savory and sweet flavors of this classic Japanese dish with a healthier twist. The grilled eggplant absorbs the rich miso glaze, providing a satisfying umami-packed bite without the excess salt. It’s a perfect Sunday side dish, easy to prepare, and full of flavor, making it a wonderful addition to any meal.

Note: More recipes are coming soon!