28+ Tasty Spring Japanese Recipes to Refresh Your Palate

As the vibrant season of spring arrives, it’s the perfect time to embrace fresh ingredients and light, flavorful dishes.

Japanese cuisine, known for its delicate balance of flavors and seasonal focus, offers a plethora of spring recipes that highlight the best of the season.

From tender vegetables to fresh seafood, Japanese dishes can refresh your palate while celebrating nature’s bounty.

In this article, we’ll explore 28+ spring-inspired Japanese recipes that will bring the taste of Japan to your kitchen, from savory soups to delicate sushi, and everything in between.

Whether you’re a seasoned cook or a beginner, these recipes are sure to add a delightful twist to your spring meals.

28+ Tasty Spring Japanese Recipes to Refresh Your Palate

Spring is a season of renewal, and Japanese cuisine reflects that through its vibrant and seasonally focused dishes.

The 28+ recipes we’ve explored offer a wonderful range of options, from simple appetizers to full-course meals.

Incorporating fresh vegetables, delicate broths, and sweet ingredients, these dishes provide the perfect balance of flavor, texture, and color.

Try these spring Japanese recipes to elevate your cooking and savor the seasonal goodness that spring has to offer.

Whether for a casual dinner or a festive gathering, these dishes are sure to impress and satisfy.

Zucchini and Tofu Stir-Fry with Miso Sauce

This light yet satisfying stir-fry is packed with fresh zucchini, firm tofu, and an aromatic miso-based sauce. It’s a great option for a low-carb lunch that keeps you full without compromising on flavor. The miso adds a rich umami flavor, while the zucchini gives a subtle crunch, making for a deliciously balanced dish.

Ingredients:

• 1 medium zucchini, sliced into thin rounds
• 1 block firm tofu, drained and cubed
• 1 tablespoon sesame oil
• 1 tablespoon miso paste
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame seeds (optional)
• Green onions for garnish

Instructions:

1. In a pan, heat sesame oil over medium heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add tofu cubes and cook until they become golden brown on all sides, about 5–7 minutes.
3. Toss in the zucchini slices and stir-fry for an additional 3–5 minutes, allowing the zucchini to soften but remain crisp.
4. In a small bowl, whisk together miso paste, rice vinegar, soy sauce, and a splash of water to create the sauce.
5. Pour the sauce over the tofu and zucchini mixture, stirring until everything is evenly coated.
6. Garnish with sesame seeds and green onions before serving.

This zucchini and tofu stir-fry is an excellent low-carb keto lunch option that is quick to prepare and full of flavors. The combination of miso, tofu, and zucchini makes for a savory yet light meal. The dish is also highly customizable, allowing you to add your favorite keto-friendly vegetables or protein sources. It provides a filling and nutritious meal, perfect for those following a low-carb diet.

almon Sashimi Salad with Avocado and Seaweed

This refreshing salad combines fresh salmon sashimi, creamy avocado, and nutrient-packed seaweed, creating a delicious low-carb lunch. The dish is light yet filling and is an excellent source of healthy fats and protein. The addition of a tangy soy-sesame dressing enhances the flavors and gives it a savory, umami punch.

Ingredients:

• 4 oz fresh salmon sashimi, sliced
• 1 avocado, sliced
• 1/2 cup wakame seaweed (rehydrated if dried)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds
• Fresh cilantro (optional)
• 1 teaspoon lemon juice (optional)

Instructions:

1. In a small bowl, mix sesame oil, soy sauce, rice vinegar, and lemon juice to create the dressing.
2. Arrange the fresh salmon slices, avocado slices, and wakame seaweed on a plate.
3. Drizzle the dressing over the salad and sprinkle with sesame seeds.
4. Garnish with fresh cilantro if desired and serve immediately.

The Salmon Sashimi Salad with Avocado and Seaweed is the perfect combination of freshness, texture, and flavor. The rich omega-3s from the salmon and avocado make it a satisfying meal that keeps you energized throughout the day. The seaweed adds not only a pleasant crunch but also a healthy dose of iodine and fiber. This keto-friendly recipe is both simple and elegant, ideal for anyone looking for a quick and nutritious low-carb lunch.

Shirataki Noodle Stir-Fry with Vegetables

Shirataki noodles are a fantastic low-carb alternative to traditional noodles. In this dish, they’re stir-fried with colorful vegetables like bell peppers, cabbage, and spinach, and flavored with a savory soy-based sauce. It’s a vibrant, light dish that feels satisfying while staying true to a keto lifestyle.

Ingredients:

• 1 package Shirataki noodles (drained and rinsed)
• 1/2 cup bell peppers, thinly sliced
• 1/2 cup cabbage, chopped
• 1/2 cup spinach, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon chili flakes (optional)
• Green onions for garnish

Instructions:

1. Heat sesame oil in a pan over medium heat. Add garlic and ginger and sauté until fragrant.
2. Add the bell peppers and cabbage and cook for 3–5 minutes until softened.
3. Add the Shirataki noodles and spinach to the pan, stir-frying for another 2–3 minutes.
4. Pour in soy sauce, rice vinegar, and chili flakes (if using), tossing everything together to coat evenly.
5. Garnish with green onions before serving.

Shirataki Noodle Stir-Fry with Vegetables is a delightful low-carb, keto-friendly dish that doesn’t compromise on taste. The noodles are almost calorie-free and absorb the flavors of the sauce perfectly, while the vegetables add crunch and nutrition. It’s a versatile dish that can be adjusted to include any seasonal vegetables or proteins of your choice. Light yet filling, this recipe is an excellent lunch option that satisfies both the body and the taste buds.

Each of these recipes offers a unique take on Japanese cuisine while adhering to a low-carb, keto-friendly diet. Enjoying these dishes

Japanese Chicken Katsu with Cabbage Slaw

This Japanese-style chicken katsu is made keto-friendly by using a low-carb coating, providing a crispy, satisfying texture without the carbs. Paired with a crunchy cabbage slaw, it makes for a flavorful and filling lunch. This recipe allows you to enjoy the comforting, crispy goodness of chicken katsu while staying within your keto goals.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour (for coating)
• 1 tablespoon sesame seeds
• 1 tablespoon coconut flour
• 1 large egg (beaten)
• Salt and pepper to taste
• 1/2 small cabbage, thinly shredded
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper.
3. In a shallow bowl, mix almond flour, coconut flour, and sesame seeds. Dip the chicken breasts into the beaten egg, then coat with the flour mixture.
4. Place the coated chicken breasts on a baking sheet and bake for 25–30 minutes or until the chicken is golden brown and cooked through.
5. Meanwhile, mix the shredded cabbage with rice vinegar, sesame oil, and mustard for the slaw.
6. Serve the crispy chicken katsu alongside the cabbage slaw.

This chicken katsu is a healthier twist on a Japanese favorite, and it offers the same satisfying crunch and flavor as the original. The cabbage slaw is a refreshing, light addition that balances the richness of the chicken. This recipe is a perfect keto lunch option, offering protein, fiber, and healthy fats while keeping carbs low.

Japanese Eggplant and Pork Stir-Fry

This stir-fry features tender Japanese eggplant and savory pork, cooked in a flavorful soy-based sauce. The eggplant absorbs the rich sauce and pairs perfectly with the protein-packed pork, making this a delicious and hearty low-carb dish. It’s a great way to enjoy the flavors of Japanese cuisine without the added carbs.

Ingredients:

• 1 medium Japanese eggplant, sliced into rounds
• 8 oz ground pork
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1 tablespoon chili paste (optional)
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger and sauté for 1 minute.
2. Add the ground pork and cook, breaking it apart until browned and fully cooked, about 5–7 minutes.
3. Add the eggplant slices and stir-fry for an additional 5 minutes until the eggplant becomes tender.
4. Stir in soy sauce, rice vinegar, and chili paste (if using), and cook for another 2–3 minutes, allowing the sauce to coat the pork and eggplant evenly.
5. Garnish with green onions and serve.

This Japanese Eggplant and Pork Stir-Fry is an ideal keto lunch dish full of flavor and texture. The eggplant soaks up the savory sauce, creating a rich, satisfying taste that pairs beautifully with the juicy pork. This meal is low in carbs, high in protein, and offers a great way to enjoy Japanese flavors while sticking to a keto lifestyle.z

Keto-Friendly Sushi Rolls with Cauliflower Rice

These sushi rolls are made with cauliflower rice instead of traditional rice, making them a perfect keto-friendly alternative. Filled with fresh fish, avocado, and cucumber, they’re light and refreshing, yet satisfying. The rolls are easy to prepare, making them an excellent choice for a spring lunch.

Ingredients:

• 1 cup cauliflower rice (grated or processed cauliflower)
• 1 tablespoon rice vinegar
• 1/4 teaspoon stevia (optional)
• 4 nori sheets
• 4 oz sushi-grade tuna or salmon, thinly sliced
• 1 avocado, sliced
• 1/2 cucumber, julienned
• Soy sauce or tamari for dipping

Instructions:

1. In a bowl, mix cauliflower rice with rice vinegar and stevia to mimic the flavor of traditional sushi rice.
2. Lay a sheet of nori on a bamboo sushi mat, shiny side down.
3. Spread a thin layer of cauliflower rice over the nori, leaving about 1 inch of space at the top.
4. Layer the sliced fish, avocado, and cucumber along the center of the rice.
5. Carefully roll the sushi from the bottom up, using the bamboo mat to help you shape the roll.
6. Slice the roll into bite-sized pieces and serve with soy sauce for dipping.

These keto-friendly sushi rolls are a delightful and healthy way to enjoy sushi without the carbs. The cauliflower rice provides a great base that mimics traditional sushi rice, while the fresh fillings add a burst of flavor. These rolls are a perfect spring lunch, light yet satisfying, and full of healthy fats and protein.

Miso Soup with Zucchini Noodles

This comforting miso soup gets a keto twist by using zucchini noodles instead of traditional noodles. The savory miso broth, combined with the zucchini, provides a low-carb yet flavorful meal. This soup is a great way to enjoy a warm, nourishing dish that’s light on carbs and perfect for a spring lunch.

Ingredients:

• 2 cups vegetable broth
• 2 tablespoons miso paste (preferably white or yellow)
• 1 small zucchini, spiralized into noodles
• 1/4 cup tofu, cubed
• 1/2 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 green onion, chopped
• 1 teaspoon nori flakes (optional)

Instructions:

1. In a pot, heat vegetable broth over medium heat. Once it’s simmering, stir in the miso paste and soy sauce.
2. Add the zucchini noodles and tofu cubes, cooking for 2–3 minutes until the zucchini is tender.
3. Drizzle in sesame oil and stir.
4. Ladle the soup into bowls and garnish with green onions and nori flakes.
5. Serve hot.

This Miso Soup with Zucchini Noodles is a light yet satisfying dish that’s perfect for a keto lunch. The zucchini noodles provide a fresh, low-carb alternative to traditional noodles, while the miso broth delivers a deep, umami flavor. This simple soup is a nourishing, low-carb option that’s perfect for a quick lunch or a starter to a larger meal.

Cauliflower Rice and Shrimp Stir-Fry

This shrimp stir-fry features cauliflower rice, making it a great low-carb, keto-friendly alternative to traditional fried rice. The shrimp adds a protein-packed element, while the vegetables bring freshness and crunch to the dish. This recipe is quick, easy, and packed with flavor, making it an excellent choice for a spring lunch.

Ingredients:

• 1 cup cauliflower rice
• 8 oz shrimp, peeled and deveined
• 1/2 cup bell peppers, diced
• 1/4 cup onions, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 egg (optional)
• Green onions for garnish

Instructions:

1. In a large skillet, heat sesame oil over medium heat. Add the onions and bell peppers and sauté for 2–3 minutes.
2. Add the shrimp and cook until they turn pink, about 3–4 minutes.
3. Stir in the cauliflower rice and cook for another 3–5 minutes, allowing the rice to soften.
4. Push the ingredients to the side of the skillet and scramble the egg (if using) in the empty space, then mix everything together.
5. Add soy sauce and grated ginger, stirring to coat evenly.
6. Garnish with green onions and serve.

This Cauliflower Rice and Shrimp Stir-Fry is a perfect, low-carb meal that packs a punch of flavor. The cauliflower rice absorbs the savory soy sauce and ginger, providing a satisfying base for the shrimp and vegetables. This dish is quick, easy, and filling, making it a great option for a healthy spring lunch.

Japanese-style Cucumber and Wakame Salad

This refreshing cucumber and wakame salad is a light and satisfying keto-friendly dish. The cucumber adds a crisp, refreshing texture, while the wakame seaweed provides a savory umami flavor. The simple dressing is a tangy, slightly sweet vinaigrette that perfectly complements the freshness of the vegetables. It’s a great side or light main dish for lunch.

Ingredients:

• 1 cucumber, thinly sliced
• 1/2 cup wakame seaweed (rehydrated if dried)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame seeds
• Chili flakes (optional)

Instructions:

1. In a bowl, combine the cucumber slices and wakame seaweed.
2. In a small bowl, whisk together rice vinegar, sesame oil, and soy sauce.
3. Pour the dressing over the cucumber and seaweed, tossing to coat evenly.
4. Sprinkle sesame seeds and chili flakes (if desired) on top.his Japanese-style Cucumber and Wakame Salad is a light, refreshing, and low-carb lunch option. The combination of fresh cucumber and nutrient-packed wakame seaweed makes for a satisfying and flavorful dish. It’s a great choice for a quick and healthy side or a light meal when you’re craving something refreshing.

These recipes are designed to help you enjoy the best of Japanese cuisine while adhering to your keto diet. They provide healthy fats, protein, and fiber, with minimal carbohydrates, perfect for a spring-inspired low-carb lunch.

Keto Teriyaki Chicken with Shirataki Noodles

This keto-friendly teriyaki chicken dish is made with a rich homemade sugar-free teriyaki sauce and served alongside Shirataki noodles, which are low in carbs. The chicken is tender and flavorful, and the noodles provide a great alternative to traditional noodles, making this a satisfying yet light meal perfect for a spring lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 package Shirataki noodles (drained and rinsed)
• 1 tablespoon sesame oil
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 2 tablespoons erythritol (or preferred keto sweetener)
• 1 tablespoon grated ginger
• 1 teaspoon garlic, minced
• 1 teaspoon sesame seeds
• Green onions for garnish

Instructions:

1. In a small bowl, mix soy sauce, rice vinegar, erythritol, grated ginger, and garlic to create the teriyaki sauce.
2. Heat sesame oil in a pan over medium heat and cook the chicken breasts until golden brown on both sides, about 6–7 minutes per side.
3. Pour the teriyaki sauce over the chicken and cook for an additional 2–3 minutes, allowing the sauce to thicken and coat the chicken.
4. In another pan, quickly sauté the Shirataki noodles for 2–3 minutes until heated through.

This keto Teriyaki Chicken with Shirataki Noodles is a flavorful and satisfying lunch that is both low-carb and delicious. The homemade teriyaki sauce brings out the savory flavors of the chicken while keeping carbs in check. The Shirataki noodles are an excellent substitute for traditional noodles, making this dish a guilt-free way to enjoy the taste of teriyaki chicken.

Keto Japanese Beef and Cabbage Stir-Fry

This hearty stir-fry combines tender beef with crunchy cabbage and a savory, slightly sweet soy-based sauce. It’s a quick and easy keto-friendly meal that brings together protein, fiber, and healthy fats. The addition of sesame oil enhances the flavors, making it a perfect low-carb lunch option for spring.

Ingredients:

• 8 oz beef sirloin, thinly sliced
• 1/2 small cabbage, shredded
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon garlic, minced
• 1 teaspoon sesame seeds
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, sautéing for about 1 minute.
2. Add the beef and cook until browned, about 5–7 minutes.
3. Add the shredded cabbage to the pan and stir-fry for another 3–5 minutes until the cabbage softens.
4. Pour in the soy sauce and rice vinegar, stirring until everything is well coated.
5. Garnish with sesame seeds and green onions before serving.

This Keto Japanese Beef and Cabbage Stir-Fry is a simple yet flavorful dish that’s low in carbs and rich in protein. The combination of beef and cabbage creates a satisfying texture, and the soy-based sauce adds depth and umami. This dish is a great choice for a spring lunch that is filling, easy to prepare, and perfect for anyone following a keto diet.

Keto Japanese Ramen with Zucchini Noodles

This keto version of Japanese ramen features zucchini noodles in place of traditional ramen noodles, making it a low-carb option without sacrificing flavor. The broth is rich and savory, and the zucchini noodles provide a light yet satisfying texture, making this dish a perfect comfort food for a spring lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 4 cups chicken broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon miso paste
• 1 tablespoon sesame oil
• 2 boiled eggs, halved
• 1/2 cup sliced green onions
• 1/2 cup mushrooms, sliced
• 1 teaspoon sesame seeds (optional)

Instructions:

1. In a pot, heat the chicken broth over medium heat. Stir in the soy sauce, miso paste, and sesame oil until the miso is fully dissolved.
2. Add the zucchini noodles to the pot and simmer for 2–3 minutes until the noodles are tender.
3. Divide the soup into bowls and top with boiled eggs, mushrooms, and green onions.
4. Garnish with sesame seeds and serve.

This Keto Japanese Ramen with Zucchini Noodles is a comforting, low-carb alternative to traditional ramen. The miso-based broth is rich and savory, while the zucchini noodles offer a light texture that pairs perfectly with the toppings. This dish provides a warm, filling meal that’s perfect for a cozy spring lunch while staying within your keto goals.

Keto Tuna Tataki Salad

Tuna tataki is a Japanese dish where the tuna is briefly seared, leaving the center raw, and then sliced thin. This keto tuna tataki salad combines the delicate flavors of the seared tuna with a tangy soy-sesame dressing and fresh greens. It’s a light yet protein-packed dish, perfect for a spring lunch.

Ingredients:

• 4 oz sushi-grade tuna, seared on the outside
• 1 cup mixed salad greens (arugula, spinach, etc.)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon sesame seeds
• 1/4 cucumber, sliced

Instructions:

1. Sear the tuna on all sides in a hot skillet with sesame oil, about 1–2 minutes per side. Slice the tuna into thin pieces.
2. In a bowl, toss the salad greens and cucumber slices.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger to make the dressing.
4. Arrange the sliced tuna on top of the salad and drizzle the dressing over the top.
5. Garnish with sesame seeds and serve immediately.

This Keto Tuna Tataki Salad is a refreshing and light dish that’s perfect for a spring lunch. The seared tuna adds a touch of elegance and protein, while the soy-sesame dressing brings a burst of flavor. It’s an ideal choice for anyone on a keto diet who craves a protein-packed, low-carb salad with Japanese flavors.

Keto Japanese Egg Drop Soup

This simple egg drop soup is made with a clear, savory broth and beaten eggs, creating a comforting dish that is low in carbs. It’s an easy-to-make, flavorful soup that is perfect for a spring lunch, providing warmth and nourishment without a heavy calorie load.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger
• 1 tablespoon green onions, chopped
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. In a pot, heat the broth over medium heat. Add soy sauce, sesame oil, and grated ginger.
2. Once the broth is simmering, slowly pour in the beaten eggs while stirring gently to create egg ribbons in the soup.
3. Cook for an additional 2–3 minutes, allowing the eggs to fully cook.

Keto Japanese Egg Drop Soup is a warm, comforting dish that is simple to prepare and perfect for a light spring lunch. The savory broth combined with the silky eggs makes for a satisfying bowl of soup that is low in carbs and high in flavor. It’s an ideal choice when you need something quick and nourishing that won’t disrupt your keto lifestyle.

Keto Tempura Shrimp with Zucchini Fries

Keto tempura shrimp is made by coating shrimp in a low-carb batter and frying them to crispy perfection. Paired with zucchini fries, this dish gives you the crunchy satisfaction of traditional tempura while staying low-carb. It’s a great springtime lunch, offering a delicious combination of protein and vegetables.

Ingredients:

• 8 large shrimp, peeled and deveined
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium zucchini, sliced into fries
• 2 tablespoons olive oil
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix almond flour, coconut flour, salt, and pepper.
3. Dip the shrimp into the beaten egg, then coat in the flour mixture.
4. Place the coated shrimp on the baking sheet and bake for 10–12 minutes, flipping halfway through, until golden and crispy.
5. Meanwhile, toss zucchini fries with olive oil, salt, and pepper, and bake for 15 minutes, flipping halfway through.
6. Serve the tempura shrimp with zucchini fries, garnished with sesame seeds if desired.

ith Zucchini Fries is a fun and satisfying dish that brings the crispy, crunchy elements of traditional tempura into the low-carb world. The shrimp is perfectly crispy on the outside and tender on the inside, and the zucchini fries are a great, light alternative to regular fries. This dish is perfect for a keto-friendly spring lunch that feels indulgent without the carbs.

Keto Japanese Gyoza with Almond Flour Wrapper

These keto-friendly Japanese gyoza are made with almond flour wrappers instead of traditional dough, making them low-carb but just as flavorful. Stuffed with ground pork and vegetables, they are pan-fried to crispy perfection. This recipe offers a delicious and satisfying dish that maintains the essence of traditional gyoza without the carbs.

Ingredients:

• 1/2 cup almond flour
• 1 tablespoon coconut flour
• 1 egg (for dough)
• 1/2 lb ground pork
• 1/4 cup cabbage, finely chopped
• 1 tablespoon ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon green onions, chopped

Instructions:

1. Combine almond flour, coconut flour, and egg to form a dough. Divide the dough into small balls and roll each into a thin circle.
2. Mix the ground pork, cabbage, ginger, garlic, soy sauce, and green onions in a bowl.
3. Place a spoonful of the pork mixture in the center of each dough circle, fold the dough over the filling, and pinch the edges to seal.
4. Heat sesame oil in a pan over medium heat. Fry the gyoza for 2-3 minutes on each side until golden and crispy.
5. Serve with soy sauce for dipping.

These Keto Japanese Gyoza are a delicious twist on a classic favorite, offering the same savory flavors without the carbs. The almond flour dough provides a perfect crunchy exterior, while the flavorful pork and vegetable filling makes for a satisfying, low-carb lunch. Whether served as an appetizer or main dish, this recipe is sure to impress.

Keto Sashimi Salad with Wasabi Dressing

This keto sashimi salad is a fresh and vibrant dish that combines thinly sliced sashimi-grade fish with a variety of crisp vegetables. The wasabi dressing adds a tangy, spicy kick that complements the fresh fish. It’s a refreshing, low-carb option perfect for a light spring lunch that’s rich in protein and healthy fats.

Ingredients:

• 4 oz sushi-grade tuna or salmon, thinly sliced
• 1/2 cucumber, julienned
• 1/2 avocado, sliced
• 1/4 cup shredded cabbage
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon wasabi paste
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

Instructions:

1. Arrange the thinly sliced sashimi-grade tuna or salmon on a plate.
2. In a bowl, mix the cucumber, avocado, and shredded cabbage.
3. In a separate small bowl, whisk together soy sauce, wasabi paste, rice vinegar, and sesame oil to make the dressing.
4. Drizzle the dressing over the salad and garnish with sesame seeds.
5. Serve immediately as a light and refreshing meal.

The Keto Sashimi Salad with Wasabi Dressing is a perfect spring lunch for those looking for a light yet flavorful dish. The fresh sashimi combined with the crisp vegetables provides a satisfying and nutrient-rich base, while the wasabi dressing gives a bold kick. This dish is high in healthy fats and protein while keeping carbs to a minimum.

Keto Japanese Pork Curry

This keto-friendly Japanese pork curry is made with tender pork and a flavorful, spicy curry sauce, all served over cauliflower rice instead of regular rice to keep it low-carb. The rich and savory curry sauce is made with a blend of spices, creating a comforting and

Ingredients:

• 1 lb pork shoulder or pork belly, cut into bite-sized cubes
• 1 small onion, chopped
• 1 tablespoon curry powder
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup coconut milk
• 1 1/2 cups cauliflower rice
• 1 tablespoon sesame oil

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add pork and brown on all sides, about 6–8 minutes.
2. Add onions, garlic, and ginger, and sauté for another 2 minutes until softened.
3. Stir in curry powder and soy sauce, then add coconut milk. Simmer for 15–20 minutes, allowing the curry to thicken.
4. Meanwhile, cook the cauliflower rice by sautéing it in a pan for 4–5 minutes.
5. Serve the curry over the cauliflower rice and enjoy.

This Keto Japanese Pork Curry is rich in flavor and packed with protein, making it a perfect lunch for anyone on a low-carb diet. The tender pork in a flavorful curry sauce pairs perfectly with cauliflower rice, which offers a great low-carb alternative to regular rice. It’s a comforting and satisfying dish that’s perfect for a spring lunch.

Keto Shrimp and Avocado Seaweed Salad

This keto-friendly shrimp and avocado seaweed salad combines fresh shrimp, creamy avocado, and nutrient-dense seaweed, all tossed in a tangy soy-based dressing. It’s a light, refreshing dish that’s perfect for a spring lunch and provides healthy fats, protein,

Ingredients:

• 8 large shrimp, peeled and deveined
• 1/2 avocado, diced
• 1/4 cup dried seaweed (wakame or kombu)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds
• 1 tablespoon green onions, chopped

Instructions:

1. Rehydrate the seaweed in warm water for 5 minutes, then drain and set aside.
2. Cook the shrimp by sautéing them in a pan with a little oil for 2-3 minutes on each side until pink and cooked through.
3. In a bowl, combine the shrimp, avocado, rehydrated seaweed, and green onions.
4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sesame seeds for the dressing.
5. Toss the salad with the dressing and serve immediately.

This Keto Shrimp and Avocado Seaweed Salad is a fresh, light, and nutrient-packed lunch that’s full of healthy fats and protein. The combination of tender shrimp, creamy avocado, and nutrient-dense seaweed makes for a satisfying and delicious meal, while the soy-based dressing ties everything together. It’s a great spring lunch option that is both low-carb and flavorful.

Keto Japanese Chashu Pork Belly

This keto-friendly version of Chashu, the savory pork belly typically used in ramen, is cooked to perfection and served as a standalone dish. The pork is slow-cooked in a rich soy-based sauce and has a melt-in-your-mouth texture. It pairs beautifully with sautéed greens or cauliflower rice, making it a perfect spring lunch.

Ingredients:

• 1 lb pork belly, cut into thick slices
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon ginger, grated
• 1 clove garlic, minced
• 1 teaspoon stevia (or preferred keto sweetener)
• 2 cups spinach or bok choy, sautéed

Instructions:

1. Heat sesame oil in a pan over medium heat. Brown the pork belly slices on all sides, about 3-4 minutes.
2. In a separate bowl, whisk together soy sauce, rice vinegar, ginger, garlic, and stevia to create the marinade.
3. Pour the marinade over the pork belly and simmer for 40–50 minutes, until the pork is tender and fully cooked.
4. Serve the Chashu pork with sautéed spinach or bok choy.

Keto Japanese Chashu Pork Belly is a tender, flavorful dish that is rich in protein and fat, making it a satisfying low-carb meal. The soy-based marinade adds depth of flavor to the pork, and the slow cooking process ensures a melt-in-your-mouth texture. Paired with sautéed greens, it’s a hearty yet light dish perfect for a spring lunch.

Keto Japanese Tofu Katsu

Tofu Katsu is a great low-carb, vegetarian alternative to traditional chicken katsu. The tofu is breaded in almond flour and coconut flour for a crispy texture, then fried to golden perfection. Paired with a low-carb cabbage slaw, this dish makes for a satisfying and protein-packed lunch with all the crispy goodness of Katsu.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1/2 cup almond flour
• 1 tablespoon coconut flour
• 1 egg, beaten
• Salt and pepper to taste
• 1 tablespoon sesame oil
• 1/4 small cabbage, shredded
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

Instructions:

1. Slice the tofu into 1/2-inch thick pieces.
2. In a shallow bowl, combine almond flour, coconut flour, salt, and pepper. Dip each tofu slice into the beaten egg, then coat with the flour mixture.
3. Heat sesame oil in a pan over medium heat and fry the tofu slices for 3-4 minutes on each side until golden and crispy.
4. In a separate bowl, mix the shredded cabbage with rice vinegar and sesame oil.
5. Serve the crispy tofu with the cabbage slaw.

Keto Japanese Tofu Katsu is a delicious and satisfying low-carb alternative to the traditional chicken katsu. The almond and coconut flour coating creates a perfect crispy exterior, while the tofu inside remains soft and protein-packed. Served with a refreshing cabbage slaw, this dish is a wonderful, vegetarian keto lunch option.

Note: More recipes are coming soon