40+ Must-Try Saturday Gluten-Free Japanese Recipes for Every Craving

When it comes to enjoying delicious, satisfying meals on a Saturday, there’s something about Japanese cuisine that makes it the perfect choice.

Whether it’s the savory flavors of sushi, the comforting warmth of miso soup, or the crispy crunch of tempura, Japanese dishes are known for their rich umami and balance of textures.

For those following a gluten-free diet, finding recipes that capture the essence of traditional Japanese cuisine without compromising on flavor can be a challenge.

But worry no more! We’ve rounded up over 40 gluten-free Japanese recipes that are perfect for a weekend feast.

From main dishes like katsu curry and teriyaki salmon to indulgent treats like mochi and dango, this list will help you create a memorable Saturday meal that’s both satisfying and gluten-free.

Whether you’re cooking for yourself, your family, or friends, these recipes are sure to impress and cater to every dietary need.

40+ Must-Try Saturday Gluten-Free Japanese Recipes for Every Craving

Embracing gluten-free Japanese recipes opens up a whole world of new culinary experiences.

You don’t have to miss out on the vibrant and delicious flavors of Japan, thanks to the array of gluten-free options available.

With dishes ranging from hearty stews to delicate sushi rolls, there’s something for every palate.

By incorporating these 40+ recipes into your weekend routine, you’ll not only create memorable meals but also discover how simple it can be to enjoy the best of Japanese cuisine while sticking to your gluten-free lifestyle.

So gather your ingredients, get cooking, and enjoy the diverse tastes and textures that these gluten-free Japanese dishes have to offer.

Miso-Glazed Grilled Salmon with Steamed Vegetables

Miso-glazed grilled salmon is a delicious and healthy dish that highlights the savory and slightly sweet flavors of miso paste. Paired with steamed seasonal vegetables, this gluten-free recipe is perfect for a relaxed yet elegant Saturday meal. The miso marinade adds depth to the salmon while the veggies provide a light and refreshing complement. This recipe is ideal for anyone seeking a nutritious and satisfying Japanese-inspired dish.

Ingredients

• 4 salmon fillets
• 3 tbsp white miso paste (ensure it’s gluten-free)
• 2 tbsp mirin
• 1 tbsp gluten-free soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 tsp grated ginger
• Assorted vegetables for steaming (e.g., broccoli, carrots, snap peas)

Instructions

1. Prepare the Marinade: In a small bowl, mix the miso paste, mirin, gluten-free soy sauce, honey, sesame oil, and grated ginger.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and coat them evenly with the miso marinade. Cover and refrigerate for 30 minutes.
3. Preheat the Grill: Heat a grill pan or outdoor grill to medium-high heat.
4. Cook the Salmon: Grill the salmon fillets skin-side down for about 4-5 minutes per side until the fish is cooked through and slightly charred.
5. Steam the Vegetables: While the salmon cooks, steam the vegetables until tender but still crisp, about 5-7 minutes.
6. Serve: Plate the grilled salmon alongside the steamed vegetables. Drizzle any extra miso glaze over the fish for added flavor.

This miso-glazed grilled salmon is an effortlessly impressive dish that’s as nourishing as it is flavorful. The marinade’s umami-rich notes pair wonderfully with the lightness of the vegetables, creating a harmonious gluten-free meal. Enjoy this dish as a centerpiece for your Saturday dining experience, offering both comfort and sophistication.

Gluten-Free Okonomiyaki (Japanese Savory Pancakes)

Okonomiyaki, a savory pancake packed with customizable toppings, is a beloved street food in Japan. This gluten-free version uses rice flour and gluten-free soy sauce to accommodate dietary needs without sacrificing flavor. Perfect for a Saturday brunch or dinner, this dish allows for creativity with toppings and can be a fun cooking project for the family.

Ingredients

• 1 cup rice flour
• 2 eggs
• 1/2 cup water or dashi stock
• 2 cups shredded cabbage
• 1/4 cup chopped green onions
• 1/2 cup cooked shrimp or diced chicken (optional)
• Gluten-free soy sauce
• Okonomiyaki sauce (store-bought or homemade, gluten-free)
• Japanese mayonnaise
• Bonito flakes (optional)
• Nori (seaweed) strips

Instructions

1. Make the Batter: In a mixing bowl, whisk rice flour, eggs, and water or dashi until smooth.
2. Add Vegetables and Protein: Fold in the cabbage, green onions, and any optional protein like shrimp or chicken.
3. Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly oil it. Pour a ladleful of batter into the skillet, spreading it into a pancake shape. Cook for 4-5 minutes on each side until golden brown and cooked through.
4. Top and Serve: Drizzle okonomiyaki sauce and Japanese mayonnaise over the pancake. Sprinkle with bonito flakes and nori strips for garnish.

Gluten-free okonomiyaki offers a delightful balance of textures and flavors, from the crispy edges of the pancake to the rich and creamy toppings. It’s an easy way to enjoy authentic Japanese street food at home while catering to dietary restrictions. This dish is a crowd-pleaser that makes your Saturday cooking both enjoyable and rewarding.

Gluten-Free Matcha Mochi Cake

This matcha mochi cake is a chewy and flavorful dessert that celebrates the earthy notes of Japanese green tea. Made with gluten-free glutinous rice flour and matcha powder, this cake is a unique treat that’s perfect for winding down your Saturday with something sweet yet sophisticated. Its simplicity and distinctive taste make it a must-try for matcha lovers.

Ingredients

• 1 cup glutinous rice flour (ensure it’s gluten-free)
• 1/2 cup sugar
• 1 tsp baking powder
• 1 tbsp matcha powder
• 1 cup coconut milk
• 2 eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a square baking pan.
2. Mix Dry Ingredients: In a bowl, whisk together the glutinous rice flour, sugar, baking powder, and matcha powder.
3. Combine Wet Ingredients: In another bowl, mix the coconut milk, eggs, melted butter, and vanilla extract until smooth.
4. Create Batter: Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms.
5. Bake: Pour the batter into the prepared baking pan and bake for 25-30 minutes or until the edges are slightly golden and the center is set.
6. Cool and Serve: Allow the cake to cool completely before slicing into squares.

This gluten-free matcha mochi cake is a delightful dessert that combines the unique chewiness of mochi with the delicate bitterness of matcha. Its vibrant green hue and satisfying texture make it a standout dessert for a relaxing Saturday. Enjoy it with a cup of green tea for the perfect ending to your day.

Gluten-Free Teriyaki Chicken Skewers

These gluten-free teriyaki chicken skewers are a perfect option for a Saturday gathering or dinner. Tender chicken marinated in a flavorful teriyaki sauce and grilled to perfection makes for a mouthwatering dish that is both easy to prepare and full of flavor. This recipe is ideal for those who crave a savory and slightly sweet meal, offering a fantastic gluten-free alternative without compromising on taste.

Ingredients

• 4 chicken breasts, cut into bite-sized pieces
• 3 tbsp gluten-free soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp sesame seeds (optional)
• Green onions, chopped (for garnish)
• Wooden skewers (soaked in water for 30 minutes)

Instructions

1. Make the Teriyaki Marinade: In a bowl, whisk together gluten-free soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
2. Marinate the Chicken: Place the chicken pieces in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes, preferably 2-3 hours.
3. Prepare the Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers.
4. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the chicken skewers for 4-5 minutes per side, until the chicken is fully cooked and slightly charred.
5. Serve: Sprinkle sesame seeds and chopped green onions over the skewers. Serve hot with steamed rice or vegetables.

These gluten-free teriyaki chicken skewers are an easy yet impressive dish that’s bursting with flavor. The savory, sweet teriyaki glaze creates a perfect balance with the grilled chicken, and the optional sesame seeds and green onions add a delightful crunch. Perfect for a Saturday barbecue or as a satisfying dinner, this recipe is a go-to for anyone seeking a tasty gluten-free meal.

Gluten-Free Ramen with Tofu and Vegetables

Ramen is a comforting Japanese dish that can be easily adapted to be gluten-free. This version combines gluten-free ramen noodles with crispy tofu and an array of vegetables, all served in a savory broth. It’s a nourishing, plant-based option that’s perfect for a cozy Saturday night in. The richness of the broth and the texture of the tofu will leave you feeling satisfied and refreshed.

Ingredients

• 2 packs gluten-free ramen noodles
• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp gluten-free soy sauce
• 1 tbsp sesame oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup baby spinach
• 1 carrot, julienned
• 4 cups vegetable broth
• 1 tbsp miso paste (gluten-free)
• 1 tsp grated ginger
• 1 tbsp sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions

1. Prepare the Tofu: Heat sesame oil in a large pan over medium heat. Add tofu cubes and sauté until golden and crispy on all sides. Set aside.
2. Make the Broth: In a pot, heat a little sesame oil over medium heat. Add the onion and garlic, cooking until fragrant. Add the mushrooms, and cook for another 3-4 minutes.
3. Add the Liquid: Pour in the vegetable broth, miso paste, and grated ginger. Bring to a simmer and let it cook for 5-7 minutes.
4. Cook the Noodles: In a separate pot, cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
5. Assemble the Ramen: Add the cooked ramen noodles to bowls, top with crispy tofu, spinach, carrot, and green onions. Pour the hot broth over the noodles and garnish with sesame seeds.

This gluten-free ramen with tofu and vegetables is a warming and satisfying dish that’s perfect for a chilly Saturday evening. The combination of fresh vegetables, rich broth, and crispy tofu creates a comforting and nutritious meal. Whether you’re craving a hearty soup or want a lighter, plant-based dinner, this recipe is a fulfilling choice that can easily be customized to suit your tastes.

Gluten-Free Shrimp Tempura with Dipping Sauce

Shrimp tempura is a classic Japanese dish that’s traditionally made with a light batter and deep-fried. This gluten-free version uses a rice flour batter to ensure a crispy, crunchy coating without the use of wheat flour. Paired with a savory dipping sauce, this dish is perfect for a Saturday appetizer or main course, offering a deliciously crispy texture and fresh shrimp flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup gluten-free rice flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold sparkling water
• Vegetable oil, for frying

Dipping Sauce:

• 1/4 cup gluten-free soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp sugar

Instructions

1. Make the Dipping Sauce: In a small saucepan, combine the soy sauce, mirin, rice vinegar, grated ginger, and sugar. Bring to a simmer over low heat and stir until the sugar dissolves. Set aside to cool.
2. Prepare the Batter: In a large bowl, combine rice flour, cornstarch, baking powder, and salt. Gradually add cold sparkling water, whisking until the batter is smooth but thick.
3. Fry the Shrimp: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip each shrimp into the batter, then carefully lower them into the hot oil. Fry for 2-3 minutes until golden brown and crispy.
4. Drain the Shrimp: Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Serve: Arrange the shrimp tempura on a plate and serve with the dipping sauce.

Gluten-free shrimp tempura provides all the crunch and flavor of the traditional dish, with a light, crispy batter that perfectly complements the sweetness of the shrimp. The dipping sauce adds a touch of umami and zest, making each bite even more irresistible. This dish is a fantastic way to enjoy a gluten-free version of a Japanese favorite, perfect for any Saturday meal or appetizer spread.

Gluten-Free Japanese Beef Curry

Japanese beef curry is a hearty, comforting dish that’s perfect for a Saturday dinner. This gluten-free version uses tender beef chunks simmered in a flavorful curry sauce made with aromatic spices, vegetables, and gluten-free ingredients. The rich, savory sauce and tender beef combine to create a satisfying meal that pairs wonderfully with steamed rice or gluten-free bread, making it a fantastic option for a cozy night in.

Ingredients

• 1 lb beef stew meat, cut into bite-sized cubes
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 potatoes, diced
• 2 cloves garlic, minced
• 3 cups beef broth (ensure gluten-free)
• 1 tbsp gluten-free soy sauce
• 1 tbsp tomato paste
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp rice flour (for thickening)
• 1 tbsp honey (optional, for sweetness)
• Cooked gluten-free rice, for serving

Instructions

1. Brown the Beef: Heat vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. Cook the Vegetables: In the same pot, add the onion, carrots, and potatoes. Cook for about 5 minutes until the vegetables soften. Add the garlic and grated ginger and cook for another minute.
3. Simmer the Curry: Return the beef to the pot and add the beef broth, gluten-free soy sauce, tomato paste, curry powder, garam masala, and honey. Bring to a simmer and cook for 1-1.5 hours, or until the beef is tender and the vegetables are fully cooked.
4. Thicken the Sauce: To thicken the curry, mix rice flour with a small amount of cold water to make a slurry. Stir this into the curry and let it simmer for an additional 5-10 minutes.
5. Serve: Serve the beef curry over gluten-free rice.

Gluten-free Japanese beef curry is a hearty, savory dish that’s perfect for a satisfying weekend meal. The tender beef and vegetables in the rich curry sauce create a comforting experience, while the spices offer a balanced depth of flavor. Paired with steamed rice, this dish is a fulfilling choice for those craving a gluten-free, flavorful curry that feels just like a warm hug on a Saturday night.

Gluten-Free Tempura Vegetables

Tempura vegetables are a light and crispy treat that’s perfect for a gluten-free appetizer or side dish. This gluten-free version features a rice flour batter that creates a crunchy coating for vegetables such as sweet potatoes, zucchini, and bell peppers. Served with a tangy dipping sauce, this dish is perfect for Saturday gatherings or a light snack to enjoy while watching your favorite show.

Ingredients

• 1 sweet potato, peeled and sliced into rounds
• 1 zucchini, sliced into rounds
• 1 bell pepper, sliced into strips
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup cold sparkling water
• Vegetable oil, for frying

Dipping Sauce:

• 1/4 cup gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1 tsp grated ginger

Instructions

1. Prepare the Vegetables: Slice the sweet potato, zucchini, and bell pepper into uniform pieces.
2. Make the Batter: In a bowl, whisk together rice flour, cornstarch, baking powder, and salt. Gradually add cold sparkling water, stirring until the batter reaches a smooth consistency.
3. Fry the Vegetables: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip the vegetable slices into the batter and carefully fry them for 2-3 minutes, or until golden brown and crispy. Remove and drain on paper towels.
4. Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, mirin, and grated ginger.
5. Serve: Serve the tempura vegetables with the dipping sauce on the side.

Gluten-free tempura vegetables are a delightful, crispy, and light snack that’s perfect for any Saturday meal or gathering. The rice flour batter creates a satisfyingly crunchy coating, while the dipping sauce adds a zesty kick. This dish is a fun way to enjoy vegetables, making it a great choice for those looking for a gluten-free appetizer or side that’s packed with flavor and texture.

Gluten-Free Sushi Rolls (Maki Sushi)

Sushi rolls (maki sushi) are a favorite Japanese dish that can easily be made gluten-free by using gluten-free soy sauce and ensuring that the rice vinegar and other ingredients are gluten-free. This recipe involves a combination of fresh ingredients like fish, vegetables, and rice, wrapped in nori seaweed. It’s perfect for a Saturday lunch or dinner, offering a fresh, light meal that’s both customizable and fun to prepare.

Ingredients

• 2 cups sushi rice (washed and soaked for 30 minutes)
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 10 sheets nori (seaweed)
• 1/2 lb sushi-grade tuna or salmon, sliced into strips
• 1 cucumber, julienned
• 1 avocado, sliced
• Gluten-free soy sauce, for dipping
• Pickled ginger (optional)
• Wasabi (optional)

Instructions

1. Prepare the Sushi Rice: In a saucepan, bring water to a boil. Add the soaked sushi rice, reduce the heat, and simmer for 15 minutes until the rice is tender and the water is absorbed. Let the rice cool slightly.
2. Season the Rice: In a small bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved. Gently fold this mixture into the cooled rice.
3. Assemble the Sushi Rolls: Place a sheet of nori on a sushi mat with the shiny side facing down. Spread a thin layer of rice over the nori, leaving about an inch at the top free of rice. Add slices of tuna or salmon, cucumber, and avocado along the center of the rice.
4. Roll the Sushi: Carefully lift the edge of the sushi mat closest to you and roll the sushi tightly, applying gentle pressure. Seal the edge with a little water.
5. Slice and Serve: Using a sharp knife, slice the roll into bite-sized pieces. Serve with gluten-free soy sauce, pickled ginger, and wasabi if desired.

These gluten-free sushi rolls are a refreshing and satisfying dish that brings the flavors of Japan straight to your table. The fresh fish and vegetables complement the seasoned rice, all wrapped in nori for a burst of umami. Making sushi at home on a Saturday is a fun, customizable activity, and these rolls provide a delicious and healthy meal option for those following a gluten-free diet.

Gluten-Free Teriyaki Salmon Bowl

The gluten-free teriyaki salmon bowl combines tender salmon, a rich teriyaki glaze, and a variety of fresh, crunchy vegetables. This vibrant and healthy bowl is ideal for a Saturday lunch or dinner. It offers a satisfying balance of flavors with the slightly sweet and savory teriyaki sauce pairing beautifully with the salmon and crisp vegetables. It’s an easy-to-make, nutritious meal that can be customized to your liking.

Ingredients

• 4 salmon fillets
• 3 tbsp gluten-free soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 2 cups cooked quinoa or rice
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions

1. Prepare the Teriyaki Sauce: In a small bowl, combine gluten-free soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the teriyaki marinade over them. Let it marinate for 15-20 minutes.
3. Cook the Salmon: Preheat a non-stick skillet over medium heat. Cook the salmon fillets for 4-5 minutes per side until golden and cooked through.
4. Assemble the Bowl: Divide the cooked quinoa or rice into four bowls. Top each with a salmon fillet, avocado, cucumber, shredded carrots, and a drizzle of the remaining teriyaki sauce.
5. Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the bowls for garnish.

This gluten-free teriyaki salmon bowl is an easy, flavorful, and balanced meal that will impress anyone who loves healthy, satisfying dishes. The rich teriyaki glaze enhances the tender salmon, while the fresh vegetables add crunch and brightness. Perfect for a weekend lunch or dinner, this dish brings a taste of Japan to your table while accommodating gluten-free diets.

Gluten-Free Japanese Sweet Potato Soup

This warm, comforting gluten-free Japanese sweet potato soup is a perfect choice for a cozy Saturday dinner. With its creamy texture and subtle sweetness from the Japanese sweet potatoes, it offers a soothing and nourishing meal. Infused with miso and ginger, the soup has a light umami flavor, making it a comforting yet healthy dish that’s naturally gluten-free.

Ingredients

• 2 medium Japanese sweet potatoes (or any variety of sweet potato), peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 2 tbsp white miso paste (ensure it’s gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Sauté the Aromatics: Heat sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until softened and fragrant, about 5 minutes.
2. Cook the Sweet Potatoes: Add the diced sweet potatoes to the pot and stir for 2-3 minutes.
3. Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
4. Blend the Soup: Once the sweet potatoes are tender, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender.
5. Add the Miso: In a small bowl, dissolve the miso paste with a bit of the hot broth, then stir it into the soup. Add rice vinegar, salt, and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with chopped green onions.

This gluten-free Japanese sweet potato soup is an easy-to-make, warm dish that’s full of comforting flavors. The sweetness of the sweet potatoes blends perfectly with the umami of the miso and the freshness of the ginger. It’s perfect for a cozy Saturday meal, offering warmth and nourishment while being naturally gluten-free and packed with nutrients.

Gluten-Free Japanese Dango Skewers (Rice Dumplings)

Dango skewers are a classic Japanese treat typically served as a snack or dessert. These gluten-free rice dumplings are made with sweet rice flour and drizzled with a sweet soy glaze. They’re chewy, satisfying, and perfect for a fun Saturday treat. These skewers are simple to make and a great way to enjoy a traditional Japanese dessert with a gluten-free twist.

Ingredients

• 1 cup gluten-free sweet rice flour (mochi flour)
• 1/4 cup water
• 2 tbsp sugar
• 1 tbsp gluten-free soy sauce
• 1 tbsp mirin
• 1 tbsp honey
• Bamboo skewers (soaked in water for 30 minutes)

Instructions

1. Make the Dango Dough: In a mixing bowl, combine the sweet rice flour and sugar. Gradually add water, mixing until a dough forms. The dough should be smooth and not too sticky.
2. Shape the Dango: Divide the dough into small balls, about 1 inch in diameter. Roll each piece into a smooth ball.
3. Cook the Dango: Bring a pot of water to a boil. Drop the dango balls into the water and cook for 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and set aside.
4. Prepare the Glaze: In a small saucepan, combine the gluten-free soy sauce, mirin, and honey. Bring to a simmer and cook for 3-5 minutes, or until the sauce thickens slightly.
5. Assemble the Dango Skewers: Thread the cooked dango balls onto the soaked bamboo skewers, 3-4 per skewer.
6. Serve: Drizzle the sweet soy glaze over the dango skewers and serve immediately.

Gluten-free Japanese dango skewers are a fun and chewy treat that’s perfect for a Saturday afternoon snack or dessert. The sweet and savory glaze adds depth to the rice dumplings, making them a delightful and satisfying gluten-free dessert. Enjoy this traditional Japanese delicacy with friends or family, and experience the unique texture and flavors of dango in a gluten-free version.

Gluten-Free Japanese Katsu Curry

Japanese katsu curry is a comforting and hearty dish that’s a favorite among many. This gluten-free version features a crispy, golden breaded chicken cutlet (or pork) served with a rich, flavorful curry sauce. The crispy coating is made with gluten-free breadcrumbs, and the curry sauce is packed with savory and aromatic spices. Paired with steamed rice, this dish is perfect for a satisfying Saturday dinner or lunch.

Ingredients

• 4 boneless, skinless chicken breasts (or pork cutlets)
• 1 cup gluten-free breadcrumbs
• 1/2 cup rice flour
• 2 eggs, beaten
• Vegetable oil, for frying
• 3 cups vegetable broth
• 2 tbsp gluten-free soy sauce
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp rice flour (for thickening)
• 1 tbsp honey (optional)
• 1 medium onion, diced
• 2 carrots, sliced
• 1 potato, diced
• Cooked gluten-free rice, for serving

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Coat each piece first in rice flour, then dip into the beaten eggs, and coat with gluten-free breadcrumbs.
2. Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken for about 4-5 minutes per side, or until golden brown and crispy. Remove from the pan and set aside to drain on paper towels.
3. Make the Curry Sauce: In a separate pot, heat a little oil and sauté the onion, carrots, and potatoes for about 5 minutes. Add the vegetable broth, soy sauce, curry powder, garam masala, and honey. Bring to a simmer and cook for 15-20 minutes, until the vegetables are tender.
4. Thicken the Sauce: Mix the rice flour with a little cold water to make a slurry. Stir it into the curry sauce and let it simmer for another 5 minutes to thicken.
5. Serve: Slice the crispy chicken into strips and serve over cooked gluten-free rice. Spoon the curry sauce over the top.

Gluten-free Japanese katsu curry brings all the flavors of the traditional dish while being fully gluten-free. The crispy chicken cutlet paired with the rich, spiced curry sauce creates a satisfying, comforting meal. Perfect for a weekend lunch or dinner, this dish provides the perfect balance of crunchy, savory, and slightly sweet flavors. It’s sure to be a hit for anyone craving a delicious and hearty gluten-free meal.

Gluten-Free Japanese Miso Soup with Tofu

Miso soup is a staple in Japanese cuisine, known for its savory umami flavor. This gluten-free miso soup with tofu offers a light, soothing bowl of broth filled with soft tofu, wakame seaweed, and green onions. It’s an easy and quick recipe that’s perfect for a Saturday breakfast, lunch, or as an appetizer. The miso paste used in this recipe is gluten-free, ensuring that it suits those with dietary restrictions while still delivering authentic flavor.

Ingredients

• 4 cups water or vegetable broth
• 3 tbsp gluten-free white miso paste
• 1 block firm tofu, cut into cubes
• 1/4 cup dried wakame seaweed
• 2 green onions, chopped
• 1 tsp sesame oil
• 1 tsp grated ginger (optional)

Instructions

1. Prepare the Broth: In a medium pot, bring the water or vegetable broth to a boil over medium heat.
2. Add the Miso Paste: Reduce the heat to low and whisk in the gluten-free miso paste until dissolved.
3. Add the Tofu and Seaweed: Add the tofu cubes and wakame seaweed to the pot. Simmer for 5-7 minutes until the tofu is warmed through and the seaweed rehydrates.
4. Finish the Soup: Stir in sesame oil and grated ginger (if using) for extra flavor.
5. Serve: Ladle the soup into bowls and garnish with chopped green onions.

This gluten-free miso soup with tofu is the perfect balance of savory, light, and soothing. The delicate miso broth, paired with soft tofu and the refreshing wakame seaweed, makes it an ideal dish for any time of day. This traditional Japanese soup is not only easy to make but also full of umami flavor, providing a warm, comforting option for a gluten-free diet.

Gluten-Free Okonomiyaki (Japanese Savory Pancake)

Okonomiyaki is a savory Japanese pancake loaded with ingredients like cabbage, pork, and shrimp, all held together in a gluten-free batter. This dish is often referred to as “Japanese pizza” due to its versatility and customizable toppings. It’s perfect for a Saturday brunch or dinner, offering a crispy exterior with a soft, flavorful interior. This gluten-free version uses a rice flour batter to create the right texture without the need for wheat flour.

Ingredients

• 2 cups shredded cabbage
• 1/2 cup gluten-free rice flour
• 1/4 cup cornstarch
• 2 large eggs
• 1/4 cup water
• 1 tbsp gluten-free soy sauce
• 1/2 cup cooked shrimp or thinly sliced pork belly (optional)
• 2 tbsp vegetable oil, for frying
• Okonomiyaki sauce (gluten-free)
• Kewpie mayo (or gluten-free mayonnaise)
• Pickled ginger (optional)
• Bonito flakes (optional, omit for a vegetarian version)

Instructions

1. Prepare the Batter: In a large bowl, mix together the rice flour, cornstarch, eggs, water, and gluten-free soy sauce to create a smooth batter.
2. Add the Vegetables and Protein: Stir in the shredded cabbage, shrimp or pork (if using), and any other desired fillings.
3. Cook the Okonomiyaki: Heat vegetable oil in a large skillet over medium heat. Pour the batter into the pan, shaping it into a large pancake. Cook for 5-7 minutes on one side, then flip and cook for an additional 5-7 minutes, until golden brown and cooked through.
4. Serve: Drizzle the okonomiyaki sauce and mayo over the top, and garnish with pickled ginger and bonito flakes (if using).

Gluten-free okonomiyaki is a fun, customizable dish that makes for a hearty Saturday meal. The crispy, savory pancake can be loaded with your favorite fillings, making it a versatile dish for any dietary preference. Topped with tangy okonomiyaki sauce and creamy mayo, it’s a satisfying and delicious gluten-free alternative to the traditional Japanese favorite. Perfect for a casual meal with friends or family!

Note: More recipes are coming soon!