45+ Easy Friday Paleo Japanese Recipes for a Delicious Weekend

Looking for new ways to make your Fridays exciting while sticking to your Paleo diet?

Japanese cuisine offers an abundance of flavors and ingredients that can be easily adapted to fit a healthy, grain-free lifestyle.

In this blog, we’ve curated 45+ mouthwatering Paleo Japanese recipes that will not only satisfy your cravings but also fuel your body with wholesome, nutrient-dense ingredients.

Whether you’re in the mood for sushi, savory broths, or grilled delicacies, these recipes will bring the essence of Japan to your Friday night without the guilt.

Let’s dive in and discover how to create vibrant, delicious meals that are perfect for your Paleo lifestyle!

45+ Easy Friday Paleo Japanese Recipes for a Delicious Weekend

With these 45+ Friday Paleo Japanese recipes, you now have an exciting array of dishes to enjoy every week.

Whether you’re entertaining guests, enjoying a quiet evening, or simply want to explore new flavors, these recipes offer a healthy twist on your favorite Japanese meals.

By embracing the Paleo diet, you’re not only treating your taste buds to an array of rich, umami-packed flavors but also nourishing your body with clean and whole ingredients.

So, gather your ingredients, get cooking, and turn your Friday night into a celebration of delicious, nutritious food!

Paleo Japanese Chicken Katsu (Low-Carb & Keto)

A healthier version of the classic Japanese Chicken Katsu, this Paleo-friendly recipe uses almond flour instead of breadcrumbs and avoids deep-frying. It’s a perfect keto-friendly lunch that’s crispy on the outside, tender on the inside, and full of flavor. The dish is complemented by a sugar-free tonkatsu sauce, making it an ideal meal for those following low-carb or keto diets.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup almond flour
• 2 large eggs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup avocado oil (for frying)

For the Tonkatsu Sauce:

• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp mustard powder
• 1 tsp ground ginger
• 1/4 tsp stevia or monk fruit sweetener (optional)

Instructions:

1. Prepare the Chicken:
   Flatten the chicken breasts by pounding them gently to an even thickness. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
2. Coating:
   In a shallow bowl, beat the eggs. In another bowl, add the almond flour. Dip the seasoned chicken into the eggs and coat evenly with the almond flour.
3. Frying:
   Heat the avocado oil in a skillet over medium-high heat. Fry the chicken for 4-5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
4. Tonkatsu Sauce:
   In a small saucepan, combine coconut aminos, apple cider vinegar, mustard powder, ginger, and sweetener (if using). Simmer for 2-3 minutes until thickened.
5. Serving:
   Slice the chicken into strips and drizzle with the tonkatsu sauce. Serve with a side of steamed cauliflower rice or sautéed vegetables.

This Paleo Chicken Katsu brings the taste of Japan to your table with a keto-friendly twist. By using almond flour instead of breadcrumbs, it keeps carbs low while maintaining the crispy texture we love in traditional katsu. The homemade tonkatsu sauce adds a tangy sweetness without any added sugars, making this dish both a healthy and satisfying choice for your low-carb lunch.

Paleo Japanese Beef Sukiyaki (Low-Carb & Keto)

Sukiyaki is a comforting Japanese hot pot that typically combines thinly sliced beef, vegetables, tofu, and noodles in a flavorful broth. This low-carb, Paleo-friendly version skips the noodles and tofu, replacing them with hearty vegetables like shiitake mushrooms, bok choy, and zucchini. The savory-sweet broth is made with coconut aminos, creating a deep umami flavor that is perfect for a keto lunch.

Ingredients:

• 1 lb thinly sliced beef (preferably ribeye or sirloin)
• 1 medium zucchini, sliced
• 1 cup shiitake mushrooms, sliced
• 2 cups bok choy, chopped
• 1 small onion, thinly sliced
• 2 tbsp avocado oil
• 2 cups beef broth (sugar-free)
• 1/4 cup coconut aminos
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp sesame oil
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Broth:
   In a large pot, combine beef broth, coconut aminos, rice vinegar, sesame oil, ginger, garlic, and a pinch of salt and pepper. Bring to a simmer over medium heat.
2. Sauté Vegetables and Beef:
   In a large skillet, heat the avocado oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef and set aside. In the same skillet, sauté the onions, zucchini, and mushrooms until tender, about 5 minutes.
3. Combine:
   Add the cooked beef and sautéed vegetables into the simmering broth. Let everything cook together for another 5-7 minutes to allow the flavors to meld.
4. Serving:
   Divide the sukiyaki into bowls and serve hot. You can garnish with sesame seeds or green onions for extra flavor.

This Paleo Japanese Beef Sukiyaki provides all the savory goodness of the traditional dish without the carbs. The combination of beef, mushrooms, and vegetables in a rich, umami-packed broth makes this meal comforting and filling. It’s a perfect lunch option for those following low-carb and keto diets, offering a warming, satisfying meal that aligns with a healthy lifestyle.

Paleo Japanese Miso Soup with Shirataki Noodles (Low-Carb & Keto)

This Paleo Japanese Miso Soup offers a warm and nourishing option that is also keto-friendly. Traditional miso soup is made with miso paste and tofu, but this version skips the soy-based tofu and replaces it with Shirataki noodles, which are low-carb and perfect for a keto diet. It’s light, flavorful, and makes a perfect appetizer or light lunch.

Ingredients:

• 4 cups bone broth or vegetable broth
• 2 tbsp Paleo-friendly miso paste (look for one without added sugars)
• 1/2 cup Shirataki noodles, drained and rinsed
• 2 green onions, sliced
• 1/2 cup seaweed (wakame or nori)
• 1 tbsp coconut aminos
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• Salt to taste

Instructions:

1. Prepare the Broth:
   In a medium pot, bring the bone or vegetable broth to a simmer over medium heat. Stir in the miso paste and coconut aminos until fully dissolved.
2. Add Noodles and Vegetables:
   Add the Shirataki noodles, green onions, and seaweed to the broth. Let the soup simmer for 5 minutes to heat the noodles through and allow the flavors to combine.
3. Final Touches:
   Stir in the grated ginger and sesame oil, then season with salt to taste.
4. Serving:
   This Paleo Japanese Miso Soup is an excellent choice for anyone looking for a light, flavorful meal that still satisfies. The Shirataki noodles provide the comforting texture of traditional noodles without the carbs, and the miso-based broth is rich in umami flavor. Whether as an appetizer or a quick lunch, this low-carb version of miso soup is a perfect fit for those on a keto or Paleo diet.

Paleo Japanese Teriyaki Salmon (Low-Carb & Keto)

This Paleo-friendly Japanese Teriyaki Salmon recipe takes the classic teriyaki glaze and gives it a healthier, low-carb twist. The salmon is rich in omega-3s and pairs beautifully with a sugar-free, Paleo teriyaki sauce made from coconut aminos. It’s a perfect dish for a satisfying keto lunch, with crispy skin and tender flesh that’s packed with flavor.

Ingredients:

• 2 salmon fillets (skin-on)
• 2 tbsp avocado oil (for frying)
• 1/4 cup coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 1 tbsp garlic, minced
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp chopped green onions (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Teriyaki Sauce:
   In a small saucepan, combine coconut aminos, apple cider vinegar, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat and cook for 3-5 minutes until the sauce slightly thickens. Remove from heat and set aside.
2. Cook the Salmon:
   Heat the avocado oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon in the skillet, skin-side down, and cook for 4-5 minutes. Flip the salmon and cook for another 3-4 minutes, until the fish is cooked through and the skin is crispy.
3. Glaze the Salmon:
   Reduce the heat and pour the prepared teriyaki sauce over the salmon fillets, allowing it to coat the fish. Let it simmer for an additional minute to absorb the flavors.
4. Serving:
   Serve the salmon fillets with the teriyaki glaze on top, garnished with sesame seeds and green onions. Pair it with a side of cauliflower rice or steamed vegetables for a complete meal.

This Paleo Japanese Teriyaki Salmon is a flavorful and healthy twist on a beloved dish. The coconut aminos-based teriyaki sauce is sweet and savory without any added sugars, making it ideal for low-carb or keto diets. With crispy skin and a tender center, the salmon is a satisfying and nutritious option for lunch or dinner.

Paleo Japanese Ramen with Zucchini Noodles (Low-Carb & Keto)

This Paleo-friendly Japanese ramen swaps traditional wheat noodles for zucchini noodles, making it a keto-friendly and low-carb option. The rich, flavorful broth is packed with umami from bone broth and coconut aminos, while the zucchini noodles provide a light and healthy alternative. It’s a perfect lunch for those craving ramen without the carbs.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 4 cups bone broth (chicken or beef)
• 1 tbsp coconut aminos
• 1 tbsp miso paste (Paleo-friendly)
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 2 soft-boiled eggs
• 1/2 cup cooked chicken or pork (optional)
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds
• 1 sheet nori (seaweed), sliced into strips

Instructions:

1. Prepare the Broth:
   In a large pot, combine the bone broth, coconut aminos, miso paste, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat and cook for 5 minutes, allowing the flavors to meld.
2. Add the Zucchini Noodles:
   Spiralize the zucchinis into noodles and add them to the simmering broth. Let the noodles cook for 3-4 minutes until they soften slightly but still retain some crunch.
3. Prepare the Toppings:
   Soft-boil the eggs by cooking them for 6-7 minutes in boiling water, then peel and set aside. If using cooked chicken or pork, warm it in the broth for a few minutes.
4. Assemble the Ramen:
   Divide the zucchini noodles into bowls and pour the hot broth over them. Top with soft-boiled eggs, sliced green onions, sesame seeds, and nori strips. Add cooked chicken or pork for extra protein if desired.
5. Serving:
   Serve hot and enjoy your low-carb, Paleo ramen!

This Paleo Japanese Ramen with Zucchini Noodles is a delicious, low-carb alternative to traditional ramen. The zucchini noodles provide a fresh, light base, while the rich, umami-filled broth offers all the depth of flavor without the carbs. Topped with protein-rich soft-boiled eggs and your choice of meat, this is a comforting, satisfying lunch for anyone following a keto or Paleo lifestyle.

Paleo Japanese Cucumber Salad (Low-Carb & Keto)

This Paleo Japanese Cucumber Salad is a refreshing, low-carb side dish that complements any Japanese-inspired meal. With thinly sliced cucumbers and a tangy sesame dressing, this salad is light, crunchy, and perfect for a quick keto lunch or side. It’s a flavorful, healthy choice to add variety to your meal plan.

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp sesame oil
• 1 tsp coconut aminos
• 1 tsp grated ginger
• 1 tbsp sesame seeds
• 1 tbsp chopped cilantro or mint (optional)
• Pinch of sea salt
• 1/4 tsp chili flakes (optional)

Instructions:

1. Prepare the Cucumbers:
   Slice the cucumbers thinly using a mandoline or knife. If the cucumbers are watery, sprinkle with a little salt and let them sit for 5-10 minutes, then pat them dry with paper towels.
2. Make the Dressing:
   In a small bowl, combine the rice vinegar, sesame oil, coconut aminos, grated ginger, and chili flakes (if using). Stir well to combine.
3. Toss the Salad:
   In a large bowl, toss the sliced cucumbers with the dressing. Ensure that the cucumbers are well coated.
4. Garnish and Serve:
   Top the salad with sesame seeds and chopped cilantro or mint for added freshness. Serve immediately or chill in the fridge for 20-30 minutes before serving to enhance the flavors.

This Paleo Japanese Cucumber Salad is a perfect side dish that adds a crunchy, refreshing element to any meal. With the tangy sesame dressing, it provides a burst of flavor that pairs wonderfully with protein-heavy dishes like teriyaki salmon or sukiyaki. It’s an easy-to-make, low-carb, and keto-friendly option that’s perfect for lunch or as a side to a larger dinner.

jaleo Japanese Grilled Chicken Yakitori (Low-Carb & Keto)

Yakitori is a popular Japanese street food consisting of skewered and grilled chicken, often glazed with a sweet soy-based sauce. This Paleo version swaps traditional soy sauce for coconut aminos, ensuring it’s sugar-free and low-carb. The result is tender, flavorful chicken with a slightly smoky glaze—perfect for a keto lunch or snack.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp honey (optional, for sweetness)
• 1 tbsp sesame seeds
• 2 green onions, chopped
• Skewers (soaked in water if wooden)

Instructions:

1. Prepare the Marinade:
   In a bowl, mix the coconut aminos, sesame oil, rice vinegar, grated ginger, garlic, and honey (if using). Add the chicken pieces to the marinade and stir to coat. Let the chicken marinate for at least 30 minutes, or up to 2 hours for maximum flavor.
2. Skewer the Chicken:
   Thread the marinated chicken pieces onto the skewers, spacing them evenly.
3. Grill the Yakitori:
   Preheat the grill or a grill pan to medium-high heat. Grill the chicken skewers for about 4-5 minutes per side, basting with any remaining marinade during cooking, until the chicken is fully cooked and has a nice char.
4. Garnish and Serve:
   Sprinkle the grilled yakitori with sesame seeds and chopped green onions before serving. Enjoy with a side of steamed broccoli or cauliflower rice for a complete meal.

Paleo Japanese Grilled Chicken Yakitori offers a delicious, keto-friendly alternative to the traditional Japanese street food. The coconut aminos-based marinade gives the chicken a savory-sweet flavor, while the grilling adds a satisfying smoky taste. This dish is easy to prepare and perfect for a quick, protein-packed lunch or snack.

Paleo Japanese Eggplant Miso Stir-Fry (Low-Carb & Keto)

This Paleo Japanese Eggplant Miso Stir-Fry is a low-carb, veggie-packed dish that features tender eggplant, a rich miso sauce, and a variety of fresh vegetables. It’s a great way to enjoy a flavorful, keto-friendly lunch, with earthy miso, garlic, and ginger bringing depth to every bite. It’s also a great option for a meatless lunch while still being filling and satisfying.

Ingredients:

• 2 medium eggplants, sliced into half-moons
• 1 tbsp avocado oil (for stir-frying)
• 1/2 cup coconut aminos
• 2 tbsp Paleo-friendly miso paste
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Prepare the Sauce:
   In a small bowl, whisk together the coconut aminos, miso paste, sesame oil, apple cider vinegar, garlic, and ginger. Set aside.
2. Cook the Eggplant:
   Heat the avocado oil in a large skillet or wok over medium heat. Add the sliced eggplant and cook, stirring occasionally, for about 5-7 minutes, until the eggplant becomes soft and slightly golden.
3. Add the Sauce:
   Once the eggplant is cooked, pour the miso sauce over the vegetables and stir to coat evenly. Let the mixture simmer for another 3-4 minutes, allowing the sauce to thicken and the flavors to meld.
4. Serve and Garnish:
   Serve the stir-fry hot, garnished with chopped green onions and sesame seeds. Pair it with a side of cauliflower rice or grilled chicken for a balanced, low-carb lunch.

This Paleo Japanese Eggplant Miso Stir-Fry is a simple, yet flavorful dish that’s perfect for those on a low-carb or keto diet. The miso sauce brings out the natural sweetness of the eggplant, and the sesame oil adds a rich, nutty finish. Whether you enjoy it on its own or as a side to your favorite protein, this dish is an easy and delicious way to incorporate more vegetables into your keto lunch.

Paleo Japanese Cauliflower Fried Rice (Low-Carb & Keto)

Cauliflower Fried Rice is a popular low-carb alternative to traditional fried rice, and this Paleo Japanese version uses cauliflower rice in place of regular rice. With a savory combination of coconut aminos, vegetables, and protein, it’s a quick and easy dish that satisfies your cravings for fried rice without the carbs. Perfect for a keto-friendly lunch that’s both light and filling.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 2 tbsp avocado oil
• 1/4 cup coconut aminos
• 1/2 cup peas (optional, or use green beans for a lower-carb option)
• 2 eggs, scrambled
• 1/2 cup cooked chicken or shrimp (optional)
• 1/4 cup chopped green onions
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp sesame oil
• Salt and pepper to taste

Instructions:

1. Prepare the Cauliflower Rice:
   If using fresh cauliflower, chop it into florets and pulse in a food processor until it resembles rice grains. Alternatively, you can buy pre-processed cauliflower rice.
2. Cook the Eggs:
   Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Scramble the eggs in the skillet and cook until set, about 2-3 minutes. Remove the eggs and set them aside.
3. Stir-Fry the Cauliflower Rice:
   In the same skillet, add the remaining tablespoon of avocado oil. Add the cauliflower rice and stir-fry for 5-7 minutes until tender. Add the peas (or green beans), garlic, and ginger, and continue cooking for another 2 minutes.
4. Add the Protein and Sauce:
   Stir in the scrambled eggs, cooked chicken or shrimp (if using), and coconut aminos. Cook for another 2 minutes until everything is well combined and heated through.
5. Garnish and Serve:
   Drizzle with sesame oil and top with chopped green onions. Serve hot as a satisfying, low-carb lunch.

This Paleo Japanese Cauliflower Fried Rice is a quick, low-carb alternative to traditional fried rice, packed with flavor and nutrition. By using cauliflower rice, it stays keto-friendly while still delivering the savory, umami-rich taste of classic fried rice. This dish is versatile and can be customized with different proteins or veggies, making it a perfect go-to for a light but filling lunch.

Paleo Japanese Beef and Broccoli Stir-Fry (Low-Carb & Keto)

This Paleo Japanese Beef and Broccoli Stir-Fry is a quick and flavorful dish that combines tender slices of beef with crunchy broccoli in a savory sauce made with coconut aminos and sesame oil. The dish is low-carb, keto-friendly, and full of umami, making it an excellent option for a healthy lunch. With a balance of protein and vegetables, it’s both satisfying and nourishing.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tbsp avocado oil (for stir-frying)
• 1/4 cup coconut aminos
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Sauce:
   In a small bowl, combine the coconut aminos, sesame oil, apple cider vinegar, grated ginger, minced garlic, and a pinch of salt and pepper. Stir well to combine.
2. Stir-Fry the Beef:
   Heat the avocado oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef and set aside.
3. Cook the Broccoli:
   In the same skillet, add the broccoli florets and stir-fry for about 5-6 minutes until they are tender but still crisp. You can add a splash of water to help steam the broccoli if necessary.
4. Combine and Serve:
   Return the cooked beef to the skillet and pour the sauce over the beef and broccoli. Stir well to coat everything evenly with the sauce and cook for an additional 2-3 minutes to heat through.
5. Garnish:
   Garnish with sesame seeds and chopped green onions before serving. Serve the stir-fry on its own or with a side of cauliflower rice for a low-carb meal.

This Paleo Japanese Beef and Broccoli Stir-Fry is a quick, low-carb meal that is both filling and packed with flavor. The savory coconut aminos-based sauce complements the tender beef and crisp broccoli perfectly. This dish is a great option for a healthy keto lunch that provides plenty of protein and vegetables in every bite.

Paleo Japanese Tuna Salad (Low-Carb & Keto)

This Paleo Japanese Tuna Salad combines tuna with a creamy, flavorful sesame dressing, offering a refreshing and protein-packed meal. It’s a simple yet satisfying dish that’s perfect for those on a low-carb or keto diet. The sesame dressing gives the salad a rich, nutty flavor, while the tuna provides healthy fats and protein, making it an excellent lunch option.

Ingredients:

• 2 cans of tuna in olive oil (drained)
• 1/2 cucumber, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup green onions, chopped
• 1 tbsp sesame oil
• 1 tbsp coconut aminos
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp Dijon mustard
• 1 tbsp sesame seeds
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables:
   In a large bowl, combine the drained tuna, cucumber slices, shredded carrots, and chopped green onions.
2. Make the Dressing:
   In a small bowl, whisk together the sesame oil, coconut aminos, rice vinegar, Dijon mustard, sesame seeds, and a pinch of salt and pepper.
3. Combine:
   Pour the sesame dressing over the tuna mixture and stir until everything is well-coated.
4. Serving:
   Serve the salad on its own or over a bed of leafy greens like spinach or arugula. Garnish with additional sesame seeds or green onions if desired.

This Paleo Japanese Tuna Salad is a quick and easy lunch option that’s rich in healthy fats, protein, and fiber. The sesame dressing adds a creamy, nutty depth of flavor that complements the tuna perfectly. This dish is light but filling and makes a great keto-friendly, low-carb meal.

Paleo Japanese Shabu-Shabu (Low-Carb & Keto)

Shabu-Shabu is a Japanese hot pot dish where thinly sliced beef is cooked briefly in hot broth. This Paleo-friendly, low-carb version focuses on lean beef and a variety of vegetables, served with a sesame dipping sauce. It’s a fun, interactive meal that’s perfect for a keto lunch, allowing you to cook your own beef and vegetables in the flavorful broth at the table.

Ingredients:

• 1 lb thinly sliced beef (sirloin or ribeye)
• 4 cups beef broth (sugar-free)
• 2 cups bok choy, chopped
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup zucchini, sliced into rounds
• 1/2 cup napa cabbage, chopped
• 2 green onions, sliced
• 1 tbsp sesame oil
• 1/4 cup coconut aminos (for dipping sauce)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp tahini or almond butter (optional)
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. Prepare the Broth:
   In a large pot, bring the beef broth to a simmer over medium heat. Add sesame oil and a pinch of salt and pepper. Keep the broth simmering throughout the meal.
2. Prepare the Dipping Sauce:
   In a small bowl, whisk together the coconut aminos, rice vinegar, tahini (if using), and grated ginger. Adjust the seasoning with salt and pepper as needed.
3. Cook the Vegetables:
   Add the bok choy, shiitake mushrooms, zucchini, and napa cabbage to the simmering broth. Let the vegetables cook for 5-7 minutes until tender.
4. Cook the Beef:
   Dip the thinly sliced beef into the simmering broth for about 30 seconds to 1 minute, or until cooked to your preferred doneness. Remove and dip into the sesame sauce.
5. Serve:
   Serve the shabu-shabu hot with the dipping sauce on the side. Enjoy the interactive cooking experience by cooking your own beef and vegetables in the flavorful broth.

Paleo Japanese Shabu-Shabu is a fun and interactive meal that’s perfect for a keto-friendly lunch. The broth and sesame dipping sauce provide a rich, savory base, while the thinly sliced beef and vegetables cook quickly, making it a delicious and nutritious option. This dish is both satisfying and low-carb, ideal for those following a Paleo or keto lifestyle.

Paleo Japanese Katsu Chicken (Low-Carb & Keto)

This Paleo Japanese Katsu Chicken is a healthier, low-carb take on the classic crispy fried chicken cutlet. Instead of traditional breadcrumbs, almond flour is used to coat the chicken, providing a crunchy exterior without the carbs. Paired with a Paleo-friendly, sugar-free katsu sauce, this dish offers all the flavors of the original without the guilt, making it perfect for a keto lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/4 cup coconut flour
• 2 eggs, beaten
• 1 tbsp avocado oil (for frying)
• Salt and pepper to taste

For the Katsu Sauce:

• 1/4 cup coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/2 tbsp sesame oil
• 1 tbsp water (if needed, to thin)

Instructions:

1. Prepare the Chicken:
   Season the chicken breasts with salt and pepper. In a shallow bowl, mix the almond flour and coconut flour together. In another bowl, beat the eggs. Dip each chicken breast into the eggs, then coat them thoroughly in the flour mixture.
2. Fry the Chicken:
   Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and fry for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside to drain on a paper towel.
3. Make the Katsu Sauce:
   In a small saucepan, combine the coconut aminos, apple cider vinegar, Dijon mustard, ginger, garlic powder, and sesame oil. Simmer over low heat for 3-5 minutes, stirring occasionally. If the sauce is too thick, add a little water to thin it to your desired consistency.
4. Serve:
   Slice the chicken breasts into strips and drizzle with the katsu sauce. Serve with a side of steamed vegetables or cauliflower rice for a complete meal.

This Paleo Japanese Katsu Chicken offers all the crispy, savory flavors of the classic dish while being low-carb and keto-friendly. The almond and coconut flour coating provides a crunchy texture, and the tangy, umami-rich katsu sauce brings everything together. It’s a satisfying and delicious lunch option for anyone following a low-carb or Paleo diet.

Paleo Japanese Miso Soup (Low-Carb & Keto)

Miso Soup is a traditional Japanese dish that’s comforting and full of flavor. This Paleo version uses a sugar-free, Paleo-friendly miso paste and combines it with simple ingredients like seaweed, tofu, and green onions. It’s a low-carb, keto-friendly soup that’s perfect for warming up on a chilly day or enjoying as a light, nutritious lunch.

Ingredients:

• 4 cups bone broth (or water for a lighter broth)
• 2 tbsp Paleo miso paste
• 1/4 cup coconut aminos
• 1/2 cup tofu, cubed (optional for extra protein)
• 1/4 cup dried wakame seaweed (or fresh if preferred)
• 1/4 cup sliced green onions
• 1/2 tsp grated ginger
• 1 tbsp sesame oil
• Salt and pepper to taste

Instructions:

1. Prepare the Broth:
   In a large pot, bring the bone broth to a simmer over medium heat. Add the sesame oil, grated ginger, and coconut aminos to the broth. Stir to combine and simmer for 5-7 minutes.
2. Add the Miso Paste:
   In a small bowl, mix the miso paste with a little hot broth to dissolve it. Once dissolved, add the miso mixture to the pot and stir until well combined. Taste and adjust seasoning with salt or pepper as needed.
3. Add the Tofu and Seaweed:
   Add the cubed tofu and dried wakame seaweed to the pot. Simmer for another 3-5 minutes, allowing the flavors to meld.
4. Serve:
   Ladle the miso soup into bowls and garnish with sliced green onions. Serve hot as an appetizer or a light lunch.

This Paleo Japanese Miso Soup is a simple, healthy, and satisfying dish that’s both low-carb and keto-friendly. The miso broth is rich and savory, while the seaweed adds a natural umami flavor. The tofu is optional, but it provides a nice source of protein for a well-rounded, nourishing meal.

Paleo Japanese Shitake Mushroom and Spinach Stir-Fry (Low-Carb & Keto)

This Paleo Japanese Shitake Mushroom and Spinach Stir-Fry is a quick and easy side dish that combines earthy shitake mushrooms with fresh spinach in a savory coconut aminos-based sauce. The dish is low in carbs, rich in vitamins, and provides a satisfying crunch from the mushrooms and a burst of flavor from the garlic and ginger. It’s a great keto-friendly lunch or side dish for a more substantial meal.

Ingredients:

• 1 cup shitake mushrooms, sliced
• 2 cups spinach, roughly chopped
• 2 tbsp avocado oil (for stir-frying)
• 2 tbsp coconut aminos
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat the Oil:
   Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the sliced shitake mushrooms and cook for about 4-5 minutes until they are soft and browned.
2. Add the Garlic and Ginger:
   Add the minced garlic and grated ginger to the skillet and stir-fry for an additional 1-2 minutes, until fragrant.
3. Add the Spinach and Sauce:
   Add the chopped spinach to the skillet and pour in the coconut aminos and sesame oil. Stir until the spinach wilts and everything is well coated with the sauce, about 2-3 minutes.
4. Serve:
   Garnish the stir-fry with sesame seeds and serve immediately. This dish pairs well with grilled meats, seafood, or cauliflower rice for a complete meal.

This Paleo Japanese Shitake Mushroom and Spinach Stir-Fry is a flavorful, low-carb side dish that’s packed with nutrients. The umami flavor from the shitake mushrooms combined with the savory coconut aminos sauce makes this dish a delicious, keto-friendly addition to any meal. It’s quick, healthy, and full of flavor—perfect for a light lunch or as an accompaniment to your favorite protein.

Note: More recipes are coming soon!