45+ Deliciously Holiday Dairy-Free Japanese Recipes for Every Occasion

The holiday season is a time for indulgence, celebration, and delicious meals with family and friends.

However, for those who follow a dairy-free lifestyle or have dietary restrictions, holiday feasts can sometimes feel limiting.

Fear not, as Japanese cuisine offers a rich variety of dishes that are naturally dairy-free or can be easily adapted to fit your needs.

From comforting miso soups to crispy tempura, there are endless possibilities to create a memorable holiday spread.

In this collection, we’ve rounded up over 45 mouthwatering dairy-free Japanese recipes that will inspire your holiday menu.

Whether you’re hosting a festive gathering or simply looking for a unique dish to bring to the table, these recipes will offer delightful flavors and textures for everyone to enjoy.

45+ Deliciously Holiday Dairy-Free Japanese Recipes for Every Occasion

Dairy-free eating doesn’t have to mean compromising on flavor or enjoyment, especially when it comes to the rich, umami-packed world of Japanese cuisine.

With these 45+ holiday dairy-free Japanese recipes, you can create an unforgettable spread that suits both your dietary needs and your guests’ palates.

Whether you’re craving savory soups, crisp tempura, or sweet treats like mochi, there’s a recipe in this collection that will elevate your holiday meals.

These dishes not only offer fresh, vibrant flavors but also bring something truly special and unique to the festive table.

Embrace the joy of cooking and share the love through delicious, dairy-free Japanese dishes this holiday season!

Dairy-Free Japanese Kuri Kinton (Sweet Chestnut Puree)

Kuri Kinton is a traditional Japanese sweet dish often enjoyed during the New Year’s celebrations. Typically made with sweetened chestnuts and mashed sweet potatoes, this version is dairy-free yet retains all the festive flavors. Its smooth texture and subtly sweet taste make it a delightful addition to your holiday table, symbolizing prosperity and good fortune.

Ingredients

• 2 medium sweet potatoes
• 1 cup cooked chestnuts (preferably vacuum-packed or canned, drained)
• 2 tbsp maple syrup or coconut sugar
• 1/4 tsp salt
• 1 tbsp olive oil or dairy-free butter (optional)
• 1/2 tsp vanilla extract (optional)

Instructions

1. Peel and chop the sweet potatoes into chunks. Boil them in a large pot of water for about 15-20 minutes or until soft.
2. Drain the sweet potatoes and return them to the pot. Mash them using a potato masher or a fork until smooth.
3. In a separate bowl, roughly chop the chestnuts.
4. Add the chestnuts, maple syrup, salt, and vanilla extract to the mashed sweet potatoes. Mix well.
5. For a creamier texture, add a tablespoon of olive oil or dairy-free butter and continue mixing until smooth and well combined.
6. Spoon the mixture into a serving bowl and smooth the top. You can garnish with extra chestnuts or a few sprigs of rosemary for a festive touch.

Kuri Kinton is a beautiful, dairy-free alternative to traditional holiday sweets. The combination of sweet potatoes and chestnuts is not only delicious but also offers a healthy, plant-based option for those avoiding dairy. This dish’s naturally sweet and creamy texture makes it a perfect complement to any holiday spread.

Dairy-Free Japanese Nabe (Hot Pot)

A Nabe, or Japanese hot pot, is a comforting and communal dish often enjoyed during the winter months, especially around the holidays. This dairy-free version of Nabe features a flavorful broth made from dashi, soy sauce, and miso, with an assortment of vegetables, tofu, and seafood. The dish’s versatility allows you to customize it with your favorite ingredients, making it perfect for holiday gatherings.

Ingredients

• 4 cups vegetable broth
• 2 cups water
• 1/4 cup soy sauce
• 1/4 cup miso paste (preferably white miso for a lighter flavor)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 block of firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, thinly sliced
• 1/2 head napa cabbage, chopped
• 2 cups spinach leaves
• 1/2 pound seafood (shrimp, mussels, or fish fillets), optional
• 1/2 cup cooked udon noodles (optional)
• 2 green onions, sliced (for garnish)

Instructions

1. In a large pot, combine the vegetable broth, water, soy sauce, miso paste, rice vinegar, and sesame oil. Bring it to a simmer over medium heat, stirring to dissolve the miso.
2. Once the broth is simmering, add the carrots and shiitake mushrooms. Cook for 5-7 minutes until the vegetables are tender.
3. Add the tofu, napa cabbage, and spinach. Stir gently and let cook for another 5-7 minutes.
4. If using seafood, add it to the pot and cook for an additional 3-5 minutes, or until the seafood is cooked through.
5. For an added touch, serve the Nabe with cooked udon noodles or serve the hot pot as-is, with the ingredients floating in the flavorful broth.
6. Garnish with sliced green onions and serve hot.

Japanese Nabe is an excellent way to bring warmth and flavor to your holiday table without dairy. This one-pot dish is not only easy to make but also incredibly satisfying. You can easily adjust the ingredients based on your preferences, making it a versatile and comforting meal for everyone at the holiday table.

Dairy-Free Mochi Cake with Matcha Glaze

This dairy-free mochi cake is a delightful Japanese dessert with a chewy texture, sweet flavor, and matcha glaze. Mochi, a glutinous rice cake, is naturally dairy-free and pairs perfectly with a rich, green tea glaze. It’s a great option for those looking to indulge in a unique holiday treat that combines traditional Japanese flavors with modern, plant-based ingredients.

Ingredients

• 2 cups sweet rice flour (mochi flour)
• 1/2 cup coconut sugar or brown sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup water
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp matcha powder
• 2 tbsp maple syrup (for the glaze)
• 1/4 cup water (for the glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking dish.
2. In a large mixing bowl, whisk together the sweet rice flour, coconut sugar, baking powder, and salt.
3. Add the water, melted coconut oil, and vanilla extract to the dry ingredients. Stir until well combined, forming a smooth batter.
4. Pour the batter into the prepared baking dish and smooth the top.
5. Bake for 30-35 minutes or until the mochi cake is firm to the touch and a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the matcha glaze by whisking together the matcha powder, maple syrup, and water in a small saucepan over medium heat. Bring it to a simmer and cook for 3-5 minutes, or until the glaze thickens slightly.
7. Once the cake has cooled slightly, drizzle the matcha glaze over the top and serve.

This dairy-free mochi cake with matcha glaze is a perfect holiday dessert, blending chewy textures with the earthiness of matcha. It’s a simple yet elegant treat that is both satisfying and festive. The matcha glaze adds a pop of color and a distinct flavor, making it an ideal addition to any holiday spread.

Dairy-Free Japanese Teriyaki Tofu Skewers

Teriyaki tofu skewers are a perfect holiday appetizer, offering a savory, sweet, and smoky flavor profile. Marinated in a dairy-free teriyaki sauce and grilled to perfection, these skewers are not only delicious but also visually appealing, making them a crowd-pleaser. Whether served as an appetizer or as part of the main course, these skewers will bring an exciting twist to your holiday meals.

Ingredients

• 1 block firm tofu, pressed and cut into cubes
• 1/4 cup tamari (or soy sauce)
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1/2 tsp chili flakes (optional for spice)
• 1 tbsp sesame seeds (for garnish)
• 1 green onion, chopped (for garnish)

Instructions

1. In a bowl, whisk together tamari, maple syrup, rice vinegar, sesame oil, ginger, garlic, and chili flakes (if using) to create the marinade.
2. Place the tofu cubes in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
3. Preheat your grill or grill pan over medium heat. Thread the marinated tofu cubes onto skewers.
4. Grill the tofu skewers for 3-4 minutes on each side, or until golden brown and slightly crispy on the outside.
5. Remove from the grill and garnish with sesame seeds and chopped green onions.
6. Serve hot with steamed rice or as a stand-alone appetizer.

These dairy-free teriyaki tofu skewers are a great addition to any holiday spread, offering a flavorful yet light dish for guests. The tofu absorbs the savory teriyaki marinade, and grilling gives it a smoky depth that pairs wonderfully with the sweetness of the sauce. It’s a great choice for both plant-based eaters and anyone looking for a delicious holiday treat.

Dairy-Free Japanese Yaki Imo (Roasted Sweet Potatoes)

Yaki Imo is a popular Japanese street food that features simple, yet delicious roasted sweet potatoes. Traditionally enjoyed in the colder months, this dish is naturally dairy-free and packed with nutrients. The sweet, earthy flavor of roasted sweet potatoes makes it a comforting and warming option, perfect for holiday gatherings.

Ingredients

• 4 medium Japanese sweet potatoes (Satsumaimo)
• 1 tbsp olive oil or coconut oil
• 1 tsp cinnamon (optional)
• 1 tbsp maple syrup (optional)
• Pinch of sea salt

Instructions

1. Preheat your oven to 375°F (190°C). Wash the sweet potatoes thoroughly, scrubbing off any dirt.
2. Pat the sweet potatoes dry and coat them lightly with olive oil or coconut oil.
3. If desired, sprinkle with cinnamon for extra flavor, or drizzle with a little maple syrup for sweetness.
4. Place the sweet potatoes on a baking sheet and roast for 45-60 minutes, turning them halfway through, until they are tender and the skin has browned slightly.
5. Remove from the oven and let them cool for a few minutes before serving. Sprinkle with a pinch of sea salt for contrast.
6. Serve warm as a side dish or a sweet treat.

Yaki Imo offers a simple yet satisfying way to enjoy sweet potatoes. With their natural sweetness and creamy texture, these roasted sweet potatoes bring comfort and warmth to your holiday meal. The addition of cinnamon or maple syrup can elevate the flavor, making it a versatile dish that will please a variety of palates.

Dairy-Free Japanese Miso Soup with Tofu and Wakame

Miso soup is a classic Japanese dish, often served as part of a holiday meal or as a comforting first course. This dairy-free version is made with a flavorful miso broth, tofu, and wakame seaweed. It’s a light yet satisfying soup that provides warmth and nutrition, making it a perfect addition to any holiday gathering.

Ingredients

• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp tamari (or soy sauce)
• 1 block firm tofu, cubed
• 1/4 cup dried wakame seaweed
• 2 green onions, sliced
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger (optional)

Instructions

1. In a medium pot, heat sesame oil over medium heat. Add the garlic (and ginger, if using) and sauté for 1-2 minutes until fragrant.
2. Add the vegetable broth and bring to a simmer.
3. Stir in the miso paste and tamari, whisking until the miso is completely dissolved.
4. Add the tofu cubes and wakame seaweed to the broth, simmering for another 5-7 minutes until the tofu is heated through and the seaweed has softened.
5. Garnish with sliced green onions before serving.
6. Serve the miso soup hot as a first course or a side dish.

Dairy-free miso soup is a flavorful and nourishing addition to any holiday meal. The combination of miso, tofu, and wakame offers a comforting and umami-rich soup that pairs well with various holiday dishes. It’s a simple yet elegant option that can easily be customized, making it a perfect choice for a wide range of dietary preferences.

Dairy-Free Japanese Chashu Pork (Vegan Option with Tempeh)

Chashu is a savory, tender braised pork belly often served with ramen in Japan. For those avoiding dairy, this recipe offers a delicious alternative using tempeh, which mimics the richness of the traditional dish while keeping it plant-based. Braised in a savory sauce made with tamari, mirin, and sesame oil, this dairy-free Chashu will add a flavorful and festive touch to your holiday meals.

Ingredients

• 1 block of tempeh (or 1 pound of pork belly, if not vegan)
• 1/4 cup tamari (or soy sauce)
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1-inch piece of ginger, sliced
• 2 garlic cloves, crushed
• 1/4 tsp five-spice powder (optional)
• 1 green onion, chopped (for garnish)

Instructions

1. Slice the tempeh into thick strips (about 1/2 inch). If using pork belly, slice into equal portions.
2. In a small saucepan, combine tamari, mirin, rice vinegar, maple syrup, sesame oil, ginger, garlic, and five-spice powder (if using). Bring to a simmer over medium heat and let cook for about 5 minutes.
3. Place the tempeh (or pork belly) in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
4. Heat a non-stick skillet over medium heat and add the tempeh slices. Cook each side for 3-4 minutes, until golden brown and crispy. If using pork belly, cook until the meat is tender and caramelized.
5. Pour the leftover marinade into the skillet and simmer for 2-3 minutes until it thickens into a glaze.
6. Drizzle the sauce over the tempeh or pork belly, garnish with chopped green onions, and serve.

This dairy-free Chashu is a great way to enjoy a traditionally rich and flavorful Japanese dish without any dairy. The tempeh absorbs the savory marinade, and the glaze adds a luscious, sweet-salty finish. It’s a wonderful dish to serve as a main or as part of a larger holiday spread, offering a satisfying and flavorful alternative to traditional meats.

Dairy-Free Japanese Kinpira Gobo (Braised Burdock Root and Carrot)

Kinpira Gobo is a classic Japanese side dish featuring thinly sliced burdock root and carrots braised in a soy-based sauce. Traditionally enjoyed during the New Year’s celebrations, this dish is both crunchy and savory with a touch of sweetness. This dairy-free version keeps the integrity of the dish’s flavors while providing a healthy, plant-based side that’s perfect for any holiday meal.

Ingredients

• 1 large burdock root, peeled and julienned
• 2 medium carrots, julienned
• 1 tbsp sesame oil
• 2 tbsp tamari (or soy sauce)
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1/2 tsp chili flakes (optional)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

1. Peel and julienne the burdock root and carrots into thin matchstick-like pieces.
2. In a large skillet, heat the sesame oil over medium heat. Add the burdock root and carrots and stir-fry for 3-4 minutes, or until they begin to soften.
3. Add the tamari, mirin, rice vinegar, maple syrup, and chili flakes (if using) to the pan. Stir well to coat the vegetables in the sauce.
4. Cover and simmer for another 5-7 minutes until the vegetables are tender but still have a slight crunch.
5. Sprinkle with toasted sesame seeds before serving.

Kinpira Gobo is a beautiful and delicious dairy-free side dish that brings a balance of savory, sweet, and slightly spicy flavors. The tender braised vegetables are complemented by the richness of the sesame oil and soy sauce, making this dish a perfect addition to your holiday table. It’s light yet full of flavor, making it an excellent choice for anyone looking for a plant-based side.

Dairy-Free Japanese Daifuku Mochi (Sweet Rice Cakes with Red Bean Paste)

Daifuku mochi is a popular Japanese dessert made from chewy rice dough filled with sweet fillings, often red bean paste. This version is completely dairy-free and provides a delicious, authentic experience that’s perfect for the holidays. The soft, chewy texture of the mochi pairs wonderfully with the slightly sweet red bean filling, creating a delightful treat for any celebration.

Ingredients

• 1 cup mochiko (sweet rice flour)
• 1/4 cup sugar
• 1/2 cup water
• 1/4 tsp salt
• 1/2 cup sweet red bean paste (anko)
• Cornstarch or potato starch (for dusting)

Instructions

1. In a medium mixing bowl, whisk together the mochiko, sugar, and salt. Add the water slowly, stirring to form a smooth batter.
2. Pour the batter into a microwave-safe bowl and cover it with a damp cloth. Microwave the mixture on high for 1 minute. Stir, then microwave again for 1 minute. Stir again, and microwave for a final 30 seconds.
3. Let the mochi cool slightly, then dust your work surface with cornstarch or potato starch to prevent sticking.
4. Transfer the mochi onto the dusted surface and knead gently for a minute. Divide the dough into 6-8 equal portions.
5. Flatten each portion into a round disc, place a teaspoon of red bean paste in the center, and seal the edges around the filling, forming a ball.
6. Dust off any excess starch and place the finished daifuku mochi on a serving plate.

Dairy-free daifuku mochi is a sweet and chewy treat that offers a wonderful balance of flavors and textures. The soft, sticky mochi exterior contrasts perfectly with the sweet red bean paste filling, making it a crowd-pleasing dessert for your holiday celebrations. It’s easy to customize with other fillings like matcha or fruit, making it versatile and fun to make.

Dairy-Free Japanese Soba Noodles with Sesame Dressing

Soba noodles, made from buckwheat flour, are a popular dish in Japan, often served cold or hot. This dairy-free version pairs soba noodles with a rich sesame dressing, offering a combination of nutty, savory, and tangy flavors. The dish is simple to prepare and makes a refreshing, light addition to your holiday table. It’s also great for those looking for a gluten-free option (if using gluten-free soba noodles).

Ingredients

• 8 oz soba noodles (gluten-free if preferred)
• 2 tbsp tahini (or sesame paste)
• 2 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1/4 cup warm water
• 1 tbsp toasted sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)
• Optional: 1/2 tsp chili flakes (for spice)

Instructions

1. Cook the soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a small bowl, whisk together the tahini, tamari, rice vinegar, maple syrup, sesame oil, garlic, and warm water until smooth. If you prefer a spicier sauce, stir in the chili flakes.
3. Toss the cooled soba noodles in the sesame dressing, ensuring they are well-coated.
4. Garnish with toasted sesame seeds and chopped green onions before serving.

Dairy-free soba noodles with sesame dressing provide a flavorful, refreshing dish that is perfect for a holiday meal or as a side. The sesame paste adds a creamy texture without any dairy, and the tangy dressing complements the nutty flavor of the soba noodles. It’s a versatile dish that can easily be adjusted to suit personal preferences, and it’s a great option for those seeking gluten-free or plant-based meals.

Dairy-Free Japanese Vegetable Tempura

Tempura is a beloved Japanese dish that features lightly battered and fried vegetables or seafood. This dairy-free vegetable tempura brings a crispy, golden exterior with a tender interior, making it the perfect appetizer or side dish for your holiday feast. The batter is made without dairy, allowing the natural flavors of the vegetables to shine through while still providing the signature crispness of tempura.

Ingredients

• 1 zucchini, sliced into thin rounds
• 1 sweet potato, peeled and sliced into thin rounds
• 1 red bell pepper, sliced into strips
• 1 small eggplant, sliced into rounds
• 1/2 cup rice flour
• 1/2 cup cold sparkling water
• 1/4 cup cornstarch
• 1/4 tsp sea salt
• Vegetable oil, for frying
• Soy sauce, for dipping (optional)

Instructions

1. Prepare the vegetables by slicing them into thin, bite-sized pieces.
2. In a medium bowl, whisk together the rice flour, cornstarch, and sea salt. Slowly add the sparkling water and stir until a smooth batter forms. The batter should be somewhat thick but still pourable.
3. Heat about 2 inches of vegetable oil in a deep pan or pot over medium-high heat.
4. Dip each vegetable piece into the batter, ensuring it is coated evenly, then gently place it into the hot oil. Fry in batches, cooking for 2-3 minutes until golden brown and crispy.
5. Remove the tempura from the oil and drain on paper towels to remove excess oil.
6. Serve hot with soy sauce for dipping.

Dairy-free vegetable tempura is a delicious and light dish that’s sure to be a hit at any holiday gathering. The crispy batter enhances the natural flavors of the vegetables, while the sparkling water creates a light, airy texture. It’s easy to prepare and perfect for those looking for a dairy-free appetizer or side that’s both indulgent and satisfying.

Dairy-Free Japanese Sweet Potato and Black Sesame Cake

This Japanese-inspired cake combines the earthy sweetness of roasted sweet potatoes with the rich flavor of black sesame seeds. The cake is naturally dairy-free and has a soft, moist texture with a delightful nutty flavor. It’s an excellent dessert to serve during the holidays, providing a unique twist on traditional cake recipes with a fusion of sweet and savory tastes.

Ingredients

• 2 medium sweet potatoes, peeled and roasted
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs (or flax eggs for vegan)
• 1/4 cup black sesame paste (or ground black sesame seeds)
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp toasted black sesame seeds (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
2. Roast the sweet potatoes by wrapping them in foil and baking them for about 45 minutes until tender. Once cool, mash the sweet potatoes in a bowl.
3. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
4. In a separate bowl, combine the mashed sweet potatoes, maple syrup, melted coconut oil, eggs, black sesame paste, and vanilla extract. Mix until smooth.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before removing from the pan. Garnish with toasted black sesame seeds.

This dairy-free Japanese sweet potato and black sesame cake offers a unique dessert option with a delightful blend of flavors. The sweet potatoes create a moist, naturally sweet base, while the black sesame paste adds a rich, nutty depth. This cake is perfect for those looking for a dairy-free holiday dessert that’s both distinctive and delicious, and the sesame seeds give it a sophisticated, festive touch.

Dairy-Free Japanese Miso Soup with Tofu and Seaweed

Miso soup is a classic Japanese dish often served as a starter in traditional meals, including holiday feasts. This dairy-free version uses a base of miso paste and features tofu, seaweed, and green onions. It’s comforting, umami-rich, and can be easily customized with seasonal vegetables. This soup is ideal for anyone looking for a light yet flavorful dish to balance heavier holiday meals.

Ingredients

• 4 cups vegetable broth (or water)
• 3 tbsp white or red miso paste
• 1/2 cup tofu, cubed
• 1/4 cup dried wakame seaweed
• 1/4 cup green onions, chopped
• 1/4 cup shiitake mushrooms (optional), sliced
• 1 tsp soy sauce (optional for extra depth)

Instructions

1. In a medium saucepan, bring the vegetable broth (or water) to a simmer over medium heat.
2. Whisk in the miso paste, ensuring it dissolves completely into the broth.
3. Add the cubed tofu, dried wakame, shiitake mushrooms (if using), and soy sauce. Stir gently and let the soup simmer for 3-4 minutes, until the tofu is warmed through and the seaweed has expanded.
4. Remove the soup from heat and stir in the chopped green onions.
5. Taste and adjust the seasoning with more soy sauce or miso paste, if desired.
6. Serve hot in individual bowls.

Dairy-free miso soup is a light yet flavorful start to your holiday meal. The miso paste provides a savory umami taste, while the tofu and seaweed add texture and nutritional value. This soup is easily adaptable by adding vegetables or adjusting the seasoning to suit your preferences. It’s the perfect way to bring warmth and comfort to your table during the festive season.

Dairy-Free Japanese Daifuku Mochi

Daifuku mochi is a traditional Japanese dessert made from soft, chewy rice dough filled with various fillings like sweet red bean paste or fruit. This dairy-free version keeps the dessert light, sweet, and gluten-free (if using glutinous rice flour). It’s a wonderful treat for holiday celebrations, offering both sweetness and texture with every bite.

Ingredients

• 1 cup glutinous rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• Cornstarch (for dusting)
• 1/2 cup sweet red bean paste (anko) or fruit filling (like strawberries or mango slices)

Instructions

1. In a heatproof bowl, combine the glutinous rice flour and sugar. Add the water and mix until smooth.
2. Steam the mixture for about 15-20 minutes, stirring occasionally to ensure it becomes thick and translucent.
3. Once the dough has cooled slightly, sprinkle a clean surface with cornstarch to prevent sticking.
4. Take small portions of the dough and flatten them into rounds about 3 inches in diameter.
5. Place a spoonful of sweet red bean paste (or your choice of fruit) in the center of each dough round.
6. Gently fold the edges over the filling and pinch to seal, creating a ball or pouch shape.
7. Dust off excess cornstarch and serve.

Dairy-free Daifuku mochi is a chewy, sweet delight that brings a unique texture to any holiday spread. The soft rice dough paired with sweet fillings offers a delightful combination that’s both comforting and satisfying. Whether you fill them with traditional red bean paste or fruit, these little mochi bites are sure to be a crowd-pleaser, making them a fun and festive addition to your holiday celebrations.

Dairy-Free Japanese Chawanmushi (Savory Egg Custard)

Chawanmushi is a savory Japanese egg custard dish traditionally made with dashi, eggs, and a variety of fillings such as shrimp, mushrooms, and ginkgo nuts. This dairy-free version is made with plant-based substitutes and is packed with umami flavors from the soy sauce and mushrooms. It’s an elegant and comforting dish, perfect for holiday dinners or as a special appetizer to kick off the meal.

Ingredients

• 3 large eggs
• 1 1/2 cups vegetable broth or dashi (ensure it’s dairy-free)
• 1 tbsp tamari (or soy sauce)
• 1/2 tsp sesame oil
• 1/4 tsp salt
• 4-6 shiitake mushrooms, sliced
• 1/4 cup cooked shrimp, peeled (optional)
• 2-3 ginkgo nuts (optional)
• 1-2 green onions, chopped, for garnish

Instructions

1. In a bowl, whisk together the eggs, vegetable broth, tamari, sesame oil, and salt until smooth.
2. Strain the mixture to remove any air bubbles and ensure a silky texture.
3. Prepare 4 small heatproof bowls or ramekins. Divide the sliced shiitake mushrooms, shrimp, and ginkgo nuts evenly among the bowls.
4. Pour the egg mixture over the fillings in each bowl, making sure the ingredients are submerged.
5. Cover each bowl loosely with foil or parchment paper.
6. Steam the bowls in a steamer or a large pot with a lid for about 15-20 minutes, until the custard is set but still slightly wobbly in the center.
7. Garnish with chopped green onions before serving.

Dairy-free Chawanmushi is an elegant and delicate dish that brings a savory, comforting element to your holiday table. The smooth egg custard, paired with the earthy shiitake mushrooms and the subtle umami from the tamari and sesame oil, makes this dish both nourishing and satisfying. It’s a wonderful addition to any holiday meal, especially for those seeking a dairy-free appetizer or side with a distinctly Japanese flair.

Note: More recipes are coming soon!