25+ Savor the Flavors Gluten-Free Japanese Recipes You’ll Love

Are you a fan of Japanese cuisine but need to stick to a gluten-free diet? No worries!

You can still enjoy a variety of delicious and authentic Japanese dishes without compromising on taste.

Fridays are the perfect time to unwind and treat yourself to a satisfying meal, and these 25+ gluten-free Japanese recipes will give you all the flavors you crave.

From comforting ramen to crispy katsu and sweet mochi, this collection of recipes has something for every taste.

Whether you’re preparing a solo dinner or feeding a crowd, these dishes are sure to become a favorite part of your weekly routine.

Let’s dive into these flavorful, gluten-free Japanese options that will make your Friday night dinner both easy and exciting!

25+ Savor the Flavors Gluten-Free Japanese Recipes You’ll Love

With these 25+ gluten-free Japanese recipes, you can indulge in the rich and savory flavors of Japan without worrying about gluten.

From hearty soups like miso and ramen to crispy and satisfying dishes like chicken katsu, each recipe provides a perfect way to end your week with a comforting and delicious meal.

Whether you’re a long-time fan of Japanese food or trying it for the first time, these recipes are sure to bring authenticity, warmth, and joy to your Friday nights.

So, roll up your sleeves, grab your ingredients, and enjoy a delightful Japanese feast that you can feel good about!

Gluten-Free Japanese Chicken Katsu

Japanese Chicken Katsu is a beloved comfort food featuring a crispy, golden-brown coating over tender, juicy chicken. This gluten-free version uses rice flour and gluten-free panko breadcrumbs to maintain the traditional crunch without compromising taste. Paired with a delicious homemade tonkatsu sauce, this dish is both satisfying and simple to prepare for a Friday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup rice flour
• 2 eggs, beaten
• 1 cup gluten-free panko breadcrumbs
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Tonkatsu sauce (for serving)

Instructions:

1. Season the chicken breasts with salt and pepper on both sides.
2. Set up a breading station with three shallow bowls: one with rice flour, one with beaten eggs, and one with gluten-free panko breadcrumbs.
3. Dredge each chicken breast in the rice flour, ensuring an even coat. Dip into the egg mixture, then coat thoroughly with the gluten-free panko.
4. Heat vegetable oil in a skillet over medium-high heat. Once hot, add the breaded chicken breasts and cook for 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
5. Remove from the pan and let it rest for a minute before slicing.
6. Serve with tonkatsu sauce for dipping and enjoy!

Gluten-free Chicken Katsu brings the crispy, savory flavors of traditional Japanese cooking to your dinner table without gluten. The combination of rice flour and gluten-free panko ensures a crispy exterior, while the tender chicken inside provides a satisfying contrast. With homemade tonkatsu sauce, you’ll enjoy a flavor-packed meal that’s perfect for any Friday night.

Gluten-Free Japanese Ramen

This gluten-free Japanese ramen recipe features a rich, savory broth and tender gluten-free noodles. It’s a comforting, hearty dish perfect for a cold Friday evening. Packed with flavor from miso and soy sauce (use gluten-free tamari for a gluten-free version), this ramen recipe is versatile and can be topped with a variety of proteins, vegetables, and garnishes.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 tablespoon gluten-free tamari (or soy sauce)
• 1 tablespoon miso paste (check for gluten-free)
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 teaspoons sesame oil
• 2 packs of gluten-free ramen noodles
• Toppings: soft-boiled egg, sliced green onions, spinach, mushrooms, nori, and sesame seeds

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
2. Pour in the chicken or vegetable broth, gluten-free tamari, and miso paste. Stir until the miso paste is fully dissolved. Bring the broth to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
3. While the broth is simmering, cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
4. Divide the cooked noodles into bowls. Pour the hot broth over the noodles.
5. Top with your desired toppings, such as a soft-boiled egg, sliced green onions, sautéed mushrooms, spinach, nori, and sesame seeds.
6. Serve hot and enjoy!

This gluten-free ramen offers the comforting flavors of traditional Japanese ramen without the gluten. The rich miso-based broth is a perfect complement to the gluten-free noodles, and with customizable toppings, you can enjoy a personalized bowl every time. This dish is a wonderful choice for a Friday evening meal, bringing the essence of Japan into your home.

Gluten-Free Japanese Okonomiyaki (Savory Pancake)

Okonomiyaki is a savory Japanese pancake filled with a variety of ingredients like cabbage, pork, and seafood. This gluten-free version uses a mixture of rice flour and gluten-free flour to create a delicious, crispy pancake that retains all the flavors of the traditional dish. Perfect for a fun, Friday dinner with family or friends.

Ingredients:

• 1 cup rice flour
• ½ cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 cup water
• 2 eggs
• 2 cups shredded cabbage
• ½ cup sliced green onions
• ½ cup cooked pork belly or shrimp (optional)
• Vegetable oil for frying
• Okonomiyaki sauce (or gluten-free Worcestershire sauce)
• Japanese mayo (optional)
• Bonito flakes (optional)

Instructions:

1. In a large bowl, combine the rice flour, gluten-free all-purpose flour, and baking powder. Gradually whisk in the water to form a smooth batter.
2. Add the eggs to the batter and mix until fully combined. Fold in the shredded cabbage, sliced green onions, and your choice of protein (pork belly or shrimp).
3. Heat a non-stick skillet or griddle over medium heat and add a little vegetable oil.
4. Pour the batter into the skillet and spread it out into a pancake shape. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until fully cooked through.
5. Remove from the skillet and place on a plate. Drizzle with okonomiyaki sauce, a swirl of Japanese mayo, and sprinkle with bonito flakes if desired.
6. Slice into wedges and serve hot.

Gluten-free Okonomiyaki is a delightful savory pancake that brings the flavors of Japan to your table. With its crispy edges and soft center, combined with the rich umami of okonomiyaki sauce and mayo, this dish is a fun and interactive way to enjoy a gluten-free Japanese meal. Whether you’re cooking for yourself or hosting a group on a Friday night, this dish is sure to be a hit.

Gluten-Free Japanese Tamagoyaki (Sweet Rolled Omelette)

Tamagoyaki is a Japanese rolled omelette that is traditionally sweet and savory. This gluten-free version uses tamari (gluten-free soy sauce) and rice vinegar to retain the balance of flavors without the need for wheat-based ingredients. Tamagoyaki makes for a perfect breakfast or light dinner on a Friday, served as part of a bento box or alongside steamed rice.

Ingredients:

• 4 large eggs
• 1 tablespoon gluten-free tamari (or soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon vegetable oil (for cooking)
• Salt to taste

Instructions:

1. In a bowl, whisk together the eggs, gluten-free tamari, rice vinegar, sugar, and a pinch of salt until well combined.
2. Heat a tamagoyaki pan or a non-stick skillet over medium heat and lightly grease with vegetable oil.
3. Pour a thin layer of egg mixture into the pan and swirl it around to cover the surface. Once the egg is cooked through but not crispy, roll it up using chopsticks or a spatula, pushing it to one side of the pan.
4. Add another thin layer of egg mixture to the pan, lifting the rolled omelette to allow the new mixture to flow underneath. Once cooked, roll the omelette again, incorporating the previous roll.
5. Repeat the process until all the egg mixture is used.
6. Remove from the pan and let it cool for a minute before slicing into bite-sized pieces.
7. Serve warm or at room temperature.

Gluten-free Tamagoyaki offers a delightful combination of sweet and savory flavors in every bite. The rolling technique creates tender layers that melt in your mouth, making it a versatile dish for breakfast, lunch, or dinner. Its simplicity and elegant presentation make it a perfect addition to any meal on a Friday.

Gluten-Free Japanese Miso Soup

Miso soup is a staple in Japanese cuisine, known for its deep umami flavor. This gluten-free version uses tamari in place of traditional soy sauce and includes tofu, seaweed, and green onions for a light yet nourishing meal. Whether served as an appetizer or a standalone dish, miso soup is a comforting choice for a Friday night.

Ingredients:

• 4 cups vegetable or chicken broth
• 2 tablespoons gluten-free tamari (or soy sauce)
• 3 tablespoons white miso paste (ensure it’s gluten-free)
• 1 cup soft tofu, cubed
• 2 tablespoons dried wakame seaweed
• 2 green onions, chopped
• 1 tablespoon sesame oil
• Optional: a few drops of rice vinegar

Instructions:

1. In a medium saucepan, bring the broth to a simmer over medium heat.
2. Stir in the gluten-free tamari and miso paste. Mix well to dissolve the miso paste completely.
3. Add the tofu cubes and dried wakame seaweed. Let the soup simmer for another 2-3 minutes until the tofu is heated through and the seaweed has expanded.
4. Drizzle in the sesame oil and add a few drops of rice vinegar for extra flavor if desired.
5. Serve the soup hot, garnished with chopped green onions.
6. Enjoy as a soothing and savory appetizer or light meal.

Gluten-free Miso Soup is a perfect dish for warming up on a Friday evening. The rich, savory broth combined with soft tofu and rehydrated seaweed creates a comforting bowl that is full of depth and flavor. Whether enjoyed on its own or as part of a Japanese meal, this miso soup offers a simple and nutritious way to enjoy gluten-free cuisine.

Gluten-Free Japanese Sushi Rolls (Maki Sushi)

Sushi rolls (maki sushi) are a fun and customizable dish that can easily be made gluten-free by using tamari instead of soy sauce and ensuring all other ingredients are gluten-free. This recipe offers a simple, delicious sushi experience with the option to include a variety of fillings such as cucumber, avocado, and fish for a refreshing and satisfying Friday meal.

Ingredients:

• 2 cups sushi rice, cooked
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4-6 sheets of nori (seaweed)
• 1 cucumber, julienned
• 1 avocado, sliced
• ½ pound sushi-grade fish (e.g., tuna, salmon) or cooked shrimp
• ¼ cup gluten-free tamari for dipping

Instructions:

1. Cook the sushi rice according to package instructions. Once cooked, combine the rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Gently fold the vinegar mixture into the rice while it is still warm. Let it cool to room temperature.
2. Lay a sheet of nori on a bamboo sushi mat with the shiny side down.
3. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top.
4. Place the cucumber, avocado, and fish or shrimp in a line across the middle of the rice.
5. Carefully roll the sushi from the bottom using the mat to help guide the roll. Seal the edge with a little water to hold it together.
6. Slice the roll into bite-sized pieces using a sharp knife. Repeat with the remaining ingredients.
7. Serve with gluten-free tamari for dipping.

Gluten-free Japanese Sushi Rolls offer a fun, interactive meal that can be easily customized to your preferences. The combination of seasoned rice, fresh vegetables, and protein makes each bite a perfect balance of flavors. With the simple swap of tamari for soy sauce, these sushi rolls are both delicious and gluten-free, making them an ideal choice for a Friday dinner.

Gluten-Free Japanese Beef Gyudon (Beef Bowl)

Gyudon is a classic Japanese dish consisting of thinly sliced beef simmered in a savory sauce, served over a bowl of rice. This gluten-free version uses tamari instead of soy sauce to maintain the rich umami flavor without gluten. It’s a quick and satisfying meal perfect for a Friday evening, offering tender beef and flavorful sauce served over a bed of rice.

Ingredients:

• 1 lb thinly sliced beef (ribeye or sirloin)
• 1 large onion, thinly sliced
• 2 tablespoons gluten-free tamari
• 2 tablespoons mirin
• 2 tablespoons sake (or water)
• 1 tablespoon sugar
• 1 cup dashi broth (or use vegetable broth)
• 2 cups cooked rice (preferably short-grain)
• 2 boiled eggs (optional, for topping)
• Green onions, chopped (for garnish)
• Pickled ginger (optional, for garnish)

Instructions:

1. In a large skillet, heat the tamari, mirin, sake, and sugar over medium heat, stirring to dissolve the sugar.
2. Add the dashi broth and bring the mixture to a simmer. Once simmering, add the sliced onions and cook for 5-6 minutes until softened.
3. Add the thinly sliced beef to the pan and cook for 3-4 minutes, or until the beef is fully cooked and tender.
4. To serve, place a bowl of cooked rice and ladle the beef and onion mixture over the top.
5. Optionally, top with a boiled egg, chopped green onions, and pickled ginger.
6. Serve warm and enjoy!

Gluten-free Beef Gyudon is a comforting and satisfying dish that brings the flavors of Japan straight to your table. The tender beef, savory sauce, and sweet onions are a perfect combination when served over a bed of rice. This dish is easy to prepare and great for a cozy Friday night dinner, giving you a taste of Japan in just a few simple steps.

Gluten-Free Japanese Tsukemono (Pickled Vegetables)

Tsukemono refers to a variety of Japanese pickled vegetables that are often served as side dishes. These tangy, crunchy vegetables are great for balancing out richer dishes, and they’re naturally gluten-free. With a simple brine of rice vinegar, sugar, and salt, these pickles can be made with any combination of vegetables, making it a flexible and refreshing accompaniment to a Friday meal.

Ingredients:

• 1 cucumber, sliced thin
• 1 small daikon radish, peeled and thinly sliced
• 1 small carrot, thinly sliced
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1 tablespoon gluten-free tamari
• 1 teaspoon salt
• 1 small piece of kombu (optional, for extra flavor)

Instructions:

1. In a bowl, mix the rice vinegar, sugar, gluten-free tamari, and salt. Stir until the sugar dissolves.
2. Add the sliced cucumber, daikon, and carrot to the brine. If using kombu, add it as well.
3. Toss the vegetables in the brine to coat them thoroughly.
4. Let the vegetables sit in the brine for at least 30 minutes, or refrigerate for up to 24 hours for a more intense pickled flavor.
5. Drain the vegetables before serving and enjoy as a refreshing side dish.

Gluten-free Tsukemono is a wonderful side dish that adds a tangy crunch to any Japanese meal. The crisp vegetables, paired with the savory-sweet brine, create a refreshing contrast to heavier dishes like Gyudon or ramen. This simple and quick recipe is perfect for a Friday meal and can be made ahead to add a burst of flavor to your dinner.

Gluten-Free Japanese Tempura Vegetables

Tempura is a popular Japanese dish where vegetables (and sometimes seafood) are lightly battered and deep-fried to crispy perfection. This gluten-free version uses rice flour and cornstarch to create a delicate, crispy coating that holds up well to a variety of vegetables like sweet potatoes, zucchini, and mushrooms. Perfect for a Friday meal, these tempura vegetables are a treat on their own or served with a dipping sauce.

Ingredients:

• 1 small sweet potato, peeled and sliced into rounds
• 1 zucchini, sliced into rounds
• 6-8 shiitake mushrooms, cleaned and halved
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup cold water (adjust as needed)
• Vegetable oil for frying
• Gluten-free soy sauce or tempura dipping sauce (for serving)

Instructions:

1. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
2. In a bowl, whisk together the rice flour, cornstarch, and baking powder. Gradually add the cold water, mixing until you achieve a smooth batter. The batter should be thick but not overly pasty.
3. Dip the sweet potato slices, zucchini rounds, and shiitake mushroom halves into the batter, ensuring each piece is evenly coated.
4. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy.
5. Use a slotted spoon to remove the tempura vegetables from the oil and place them on a paper towel-lined plate to drain.
6. Serve with gluten-free soy sauce or tempura dipping sauce for dipping.

Gluten-free Tempura Vegetables offer a light and crispy crunch that’s perfect for a Friday night treat. The rice flour and cornstarch batter create a delicate coating that lets the natural flavors of the vegetables shine through. Whether served as a snack or alongside a main dish, tempura vegetables are a delightful addition to your gluten-free Japanese meal.

Gluten-Free Japanese Chicken Katsu (Crispy Fried Chicken)

Chicken Katsu is a beloved Japanese dish consisting of a breaded and deep-fried chicken cutlet. Traditionally made with panko breadcrumbs, this gluten-free version uses rice flour and gluten-free breadcrumbs to create a crispy, golden coating. Served with shredded cabbage and drizzled with savory tonkatsu sauce, this dish is a perfect Friday night treat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup rice flour
• 2 large eggs, beaten
• 1 cup gluten-free breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying
• Tonkatsu sauce (make sure it’s gluten-free) or homemade sauce
• Shredded cabbage (for serving)

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Dredge each piece of chicken first in rice flour, then dip into the beaten eggs, and finally coat with gluten-free breadcrumbs, pressing gently to ensure even coverage.
3. Heat vegetable oil in a deep skillet over medium-high heat. Once the oil is hot, fry the chicken breasts for 4-5 minutes on each side, or until the coating is golden brown and the chicken is fully cooked.
4. Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
5. Slice the chicken into strips and serve with shredded cabbage and tonkatsu sauce for dipping.

Gluten-free Chicken Katsu is a flavorful and crispy dish that is both satisfying and easy to make. The tender chicken is enveloped in a crunchy, golden crust, making it irresistible. Paired with tonkatsu sauce and served with cabbage, it offers the perfect balance of flavors and textures for a Friday dinner.

Gluten-Free Japanese Ramen (With Homemade Broth)

Ramen is a Japanese noodle soup traditionally served with rich broth, meat, and toppings like soft-boiled eggs, bamboo shoots, and green onions. This gluten-free version uses rice noodles, and the broth is made from scratch using gluten-free tamari, miso paste, and vegetables. This hearty, flavorful ramen will warm you up on a Friday night and provide an authentic taste of Japan.

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons gluten-free tamari (or soy sauce)
• 2 tablespoons white miso paste (ensure it’s gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 4 cups water
• 2 bundles of gluten-free ramen noodles (or rice noodles)
• 2 soft-boiled eggs
• 1/2 cup sliced green onions
• 1/2 cup bamboo shoots (optional)
• 1/2 cup spinach (optional)
• Sriracha (optional, for heat)

Instructions:

1. In a large pot, combine the vegetable broth, gluten-free tamari, miso paste, sesame oil, and rice vinegar. Bring to a simmer over medium heat and stir until the miso paste is dissolved.
2. Add water to the pot, bringing the broth to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.
3. While the broth is simmering, cook the gluten-free ramen noodles according to the package instructions.
4. Divide the cooked noodles into bowls. Pour the hot broth over the noodles.
5. Top the ramen with sliced green onions, bamboo shoots, spinach, and a soft-boiled egg. Add sriracha for extra heat if desired.
6. Serve hot and enjoy!

This gluten-free Japanese Ramen is a rich and comforting dish, perfect for a Friday night. The flavorful homemade broth, combined with tender rice noodles and fresh toppings, provides a satisfying meal that rivals traditional ramen. It’s a warming and customizable dish that can be tailored to suit your tastes, offering a perfect balance of savory and umami flavors.

Gluten-Free Japanese Okonomiyaki (Savory Pancake)

Okonomiyaki is a savory Japanese pancake filled with a variety of ingredients such as cabbage, pork, and seafood. This gluten-free version swaps traditional wheat flour for rice flour and cornflour, allowing everyone to enjoy this crispy, flavorful dish. Okonomiyaki is often topped with okonomiyaki sauce, bonito flakes, and pickled ginger, making it a satisfying and customizable Friday meal.

Ingredients:

• 1 cup rice flour
• 1/4 cup cornstarch
• 1 tablespoon gluten-free tamari
• 1/2 cup dashi broth (or water)
• 1 large egg
• 1 1/2 cups shredded cabbage
• 1/2 cup grated carrot
• 1/4 cup chopped green onions
• 1/2 cup cooked shrimp (optional)
• 1/2 cup cooked pork belly or bacon (optional)
• Vegetable oil for frying
• Okonomiyaki sauce (gluten-free) or homemade sauce
• Pickled ginger (optional)

Instructions:

1. In a large bowl, whisk together the rice flour, cornstarch, tamari, and dashi broth to form a smooth batter. Add the egg and stir to combine.
2. Add the shredded cabbage, grated carrot, green onions, and your choice of shrimp or pork. Mix everything until the vegetables are evenly coated with the batter.
3. Heat a non-stick skillet over medium heat and lightly oil the surface.
4. Pour half of the batter into the pan, spreading it into a round pancake shape. Cook for about 5 minutes on one side until golden and crispy.
5. Flip the pancake carefully and cook for another 5-6 minutes until the other side is golden and the pancake is cooked through.
6. Repeat with the remaining batter.
7. Serve the okonomiyaki topped with okonomiyaki sauce, pickled ginger, and bonito flakes if desired.

Gluten-free Okonomiyaki offers a deliciously savory and hearty dish that’s perfect for a Friday meal. The crispy, golden pancake, loaded with vegetables and your choice of protein, is topped with a tangy sauce for an irresistible finish. This versatile dish is perfect for customizing with your favorite ingredients and is sure to become a family favorite.

Gluten-Free Japanese Shoyu Ramen

Shoyu Ramen is a classic Japanese noodle soup with a savory soy-based broth. This gluten-free version uses gluten-free soy sauce (tamari) and rice noodles to keep it gluten-free while preserving the traditional flavor. The rich and flavorful broth, combined with tender noodles and fresh toppings, makes it a delicious and satisfying meal that’s perfect for any Friday dinner.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 tablespoons gluten-free tamari (soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 2 bundles of gluten-free ramen noodles (or rice noodles)
• 2 soft-boiled eggs (optional)
• 1/4 cup sliced green onions
• 1/4 cup nori (seaweed), shredded
• 1/2 cup cooked chicken, pork, or tofu (optional)
• 1/2 cup corn kernels (optional)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large pot, combine the chicken or vegetable broth, tamari, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
2. While the broth is simmering, cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
3. Remove the ginger slices from the broth and discard.
4. To serve, place the cooked noodles in bowls and ladle the hot broth over them.
5. Top with soft-boiled eggs, green onions, nori, cooked chicken or tofu, corn, and sesame seeds.
6. Serve hot and enjoy!

Gluten-free Shoyu Ramen offers a hearty, comforting dish that is full of rich umami flavor. The tamari-based broth, paired with the tender noodles and fresh toppings, creates a meal that’s both satisfying and customizable. This gluten-free ramen is a great option for those craving a warm, savory soup to end the week on a high note.

Gluten-Free Japanese Miso Soup with Tofu

Miso Soup is a staple in Japanese cuisine, typically served as a side dish or starter. This gluten-free version uses tamari instead of regular soy sauce and includes soft tofu and wakame (seaweed) for added texture and flavor. This simple yet comforting soup is perfect for a Friday meal when you’re looking for something light but full of flavor.

Ingredients:

• 4 cups dashi broth (or vegetable broth)
• 2 tablespoons gluten-free tamari (soy sauce)
• 2 tablespoons white miso paste (make sure it’s gluten-free)
• 1/2 cup cubed firm tofu
• 1/4 cup dried wakame seaweed
• 1/4 cup chopped green onions
• 1 teaspoon sesame oil (optional)

Instructions:

1. In a large pot, bring the dashi broth to a simmer over medium heat.
2. Add the gluten-free tamari and miso paste, stirring until the miso paste is completely dissolved.
3. Add the cubed tofu and dried wakame to the pot and simmer for about 5 minutes until the tofu is heated through and the wakame rehydrates.
4. Stir in the sesame oil, if using, and remove the soup from the heat.
5. Ladle the soup into bowls and garnish with chopped green onions.
6. Serve hot as a light starter or side dish.

Gluten-free Miso Soup with Tofu is a delicate, soothing soup that can easily be enjoyed on a Friday night. The miso paste gives the soup a savory depth, while the tofu and seaweed add a satisfying texture. It’s a quick and nutritious dish that’s easy to make, perfect for a warm and comforting addition to your meal.

Gluten-Free Japanese Daifuku (Mochi with Filling)

Daifuku is a traditional Japanese dessert made with soft, chewy rice dough filled with sweet fillings like red bean paste. This gluten-free version uses glutinous rice flour (also known as mochiko) to create the sticky, chewy texture. With the sweet filling inside, it’s a delightful treat that can be enjoyed at the end of a Friday meal.

Ingredients:

• 1 cup mochiko (glutinous rice flour)
• 1/4 cup sugar
• 1/2 cup water
• Cornstarch (for dusting)
• 1/2 cup sweetened red bean paste (anko)
• Optional fillings: chocolate, matcha paste, or fruit

Instructions:

1. In a microwave-safe bowl, combine the mochiko and sugar. Add the water and stir until smooth.
2. Microwave the mixture on high for 1 minute, stir, and then microwave for another 30-45 seconds. Stir again. Repeat until the dough is thick and sticky, about 2-3 minutes in total.
3. Dust your work surface with cornstarch to prevent sticking. Turn the dough out onto the surface and let it cool for a few minutes until it’s manageable.
4. Once cooled, divide the dough into small balls (about 8-10 pieces).
5. Flatten each piece into a disc and place a spoonful of red bean paste (or your desired filling) in the center. Pinch the edges together to seal the filling inside.
6. Roll the daifuku in cornstarch to coat it and prevent sticking.
7. Serve chilled or at room temperature.

Gluten-free Daifuku is a deliciously chewy and sweet Japanese treat that’s perfect for those with gluten sensitivities. The soft, sticky rice dough contrasts wonderfully with the sweet red bean paste or any filling you choose. It’s a fun and creative dessert that can be customized with different fillings, offering a sweet way to finish off your Friday meal.

Note: More recipes are coming soon!