25+ Delicious Sunday Keto Japanese Recipes for Your Meal Prep

If you’re following a keto diet, you know how important it is to find delicious and satisfying recipes that align with your low-carb lifestyle.

Japanese cuisine, with its emphasis on fresh ingredients, rich umami flavors, and healthy fats, is a perfect fit for keto meal planning.

Whether you’re craving savory grilled meats, refreshing salads, or soul-warming soups, there are countless ways to enjoy the flavors of Japan while staying within your keto macros.

In this blog article, we’re excited to share 25+ Sunday Keto Japanese Recipes that will make your weekend meals both delicious and keto-friendly.

From miso soups and crispy tempura to flavorful stir-fries and grilled meats, these recipes are packed with all the flavors you love about Japanese cuisine, with none of the carbs.

So, get ready to discover your new favorite keto-friendly Japanese dishes that will satisfy your taste buds and keep you on track with your dietary goals.

25+ Delicious Sunday Keto Japanese Recipes for Your Meal Prep

Whether you’re new to keto or a seasoned pro, these 25+ Sunday Keto Japanese Recipes will provide you with a variety of meal options that are both flavorful and nutritious.

From comforting soups to sizzling grilled dishes, you’ll find everything you need to create a keto-friendly Japanese feast at home.

The versatility of Japanese ingredients like tofu, seaweed, and shirataki noodles makes it easy to enjoy all your favorite dishes without compromising on taste or your low-carb goals.

Next Sunday, why not treat yourself to a meal that brings the authentic flavors of Japan to your kitchen while staying true to your keto lifestyle?

These recipes are designed to inspire creativity and variety in your keto meal prep.

Keto Miso Soup with Tofu and Seaweed

Miso soup is a staple in Japanese cuisine, but the traditional version can be high in carbohydrates due to the added rice or noodles. This keto-friendly version replaces any high-carb ingredients with tofu and seaweed, offering a warm, savory, and nutritious soup that’s perfect for a low-carb Sunday meal. The rich umami of miso combined with the health benefits of tofu makes this dish satisfying and comforting without the carb overload.

Ingredients:

• 3 cups water
• 2 tablespoons miso paste (preferably white or red)
• 100g firm tofu, cubed
• 1/4 cup dried seaweed (wakame)
• 1 tablespoon soy sauce or coconut aminos (for gluten-free option)
• 1/2 teaspoon grated ginger
• 1/4 cup chopped green onions
• 1/2 teaspoon sesame oil

Instructions:

1. Bring the water to a boil in a medium-sized pot.
2. Add the miso paste and stir until it fully dissolves into the water.
3. Lower the heat to medium, and add the tofu cubes and dried seaweed. Let it simmer for 5 minutes, allowing the tofu to soak up the flavors.
4. Stir in the soy sauce (or coconut aminos), grated ginger, and sesame oil. Simmer for another 2 minutes.
5. Taste the soup and adjust the seasoning if needed by adding more soy sauce or miso paste.
6. Serve in bowls and garnish with chopped green onions.

This Keto Miso Soup is a perfect low-carb Japanese dish to enjoy on a relaxing Sunday. The tofu offers a protein-rich base, while the miso provides the traditional savory depth of flavor. The seaweed adds a nice texture and an abundance of nutrients like iodine and vitamins. Whether you’re looking for a light meal or a comforting appetizer, this keto miso soup is sure to warm you up without compromising your carb goals.

Keto Chicken Katsu (No Breading)

Katsu, a beloved Japanese fried chicken dish, typically features a breaded chicken cutlet. In this keto version, we skip the breadcrumbs and use almond flour for a crispy crust, keeping the carbs low without sacrificing flavor. Served with a homemade low-carb tonkatsu sauce, this dish makes for a fulfilling Sunday meal that brings out the true essence of Japanese cuisine while maintaining a ketogenic approach.

Ingredients:

• 4 chicken breasts (boneless, skinless)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 eggs (beaten)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

For the Tonkatsu Sauce:

• 2 tablespoons sugar-free ketchup
• 1 tablespoon Worcestershire sauce (gluten-free if preferred)
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions:

1. In a shallow bowl, combine the almond flour, coconut flour, garlic powder, onion powder, salt, and pepper.
2. Dip each chicken breast into the beaten eggs, then dredge them in the flour mixture, pressing gently to ensure an even coating.
3. Heat olive oil in a large skillet over medium-high heat.
4. Fry the chicken breasts for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
5. While the chicken cooks, mix all the tonkatsu sauce ingredients in a small bowl and set aside.
6. Once the chicken is cooked, remove it from the skillet and let it rest for a minute before slicing.
7. Serve the chicken slices with a drizzle of homemade tonkatsu sauce.

This Keto Chicken Katsu brings the crispy, savory delight of the traditional dish, but without the carb-laden breading. The almond and coconut flour create a crunchy coating that perfectly mimics the traditional katsu without adding unnecessary carbs. Paired with a tangy homemade tonkatsu sauce, it’s a filling and delicious Sunday treat that’s both satisfying and keto-friendly. You won’t miss the carbs, and it’s a great option for anyone craving comfort food on a low-carb diet.

Keto Japanese Beef Sukiyaki

Sukiyaki is a popular Japanese hot pot dish known for its rich, savory broth and tender beef. The traditional recipe often includes noodles, but this keto version uses shirataki noodles or just omits them for a truly low-carb experience. This dish is perfect for a cozy Sunday dinner, offering a combination of thinly sliced beef, vegetables, and tofu in a sweet and savory broth that’s both comforting and keto-friendly.

Ingredients:

• 500g thinly sliced beef (ribeye or sirloin)
• 200g shirataki noodles (optional)
• 1/2 block tofu (firm, sliced)
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup bok choy, chopped
• 1/4 cup soy sauce or coconut aminos (for gluten-free option)
• 1/4 cup mirin (use sugar-free version if desired)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon erythritol (optional, for sweetness)
• 2 green onions, chopped
• 1 garlic clove, minced
• 2 tablespoons water

Instructions:

1. In a large skillet or hot pot, heat sesame oil over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant.
2. Add the beef slices and sear them on both sides until browned.
3. Add the soy sauce, mirin, rice vinegar, and erythritol (if using) to the skillet. Stir to combine, then pour in the water.
4. Add the mushrooms, bok choy, and tofu slices. Simmer for about 5 minutes until the vegetables are tender.
5. If using shirataki noodles, add them to the pot and simmer for an additional 2-3 minutes.
6. Garnish with green onions before serving.

Keto Japanese Beef Sukiyaki offers all the heartwarming qualities of the traditional dish with none of the carbs. The combination of beef, tofu, and vegetables stewed in a savory broth creates a flavorful meal that will leave you feeling satisfied. The sweet and savory broth perfectly balances the richness of the beef, while the shirataki noodles (or absence of them) keeps the dish in line with keto principles. This dish is perfect for a Sunday family dinner, offering a comforting and filling meal with plenty of flavor to enjoy without the carbs.

Keto Okonomiyaki (Japanese Savory Pancake)

Okonomiyaki is a savory Japanese pancake that’s typically filled with cabbage, meat, and seafood, then topped with a sweet sauce. This keto version uses almond flour and a variety of low-carb vegetables to maintain its texture and flavor while keeping the dish low in carbohydrates. It’s a great alternative to the traditional version, offering all the rich and savory goodness without the carbs, making it a perfect Sunday brunch dish.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/2 cup shredded cabbage
• 1/4 cup green onions, chopped
• 1/4 cup shredded cheese (optional)
• 1/4 cup cooked shrimp or pork belly (optional, or you can use chicken)
• 2 tablespoons coconut flour
• 1 tablespoon soy sauce or coconut aminos (for gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon baking powder
• 1 tablespoon sesame oil (for frying)
• Salt and pepper to taste

For the Toppings:

• 2 tablespoons mayonnaise (sugar-free)
• 1 tablespoon sugar-free ketchup or tonkatsu sauce (optional)
• A sprinkle of bonito flakes (optional)
• Pickled ginger (optional)

Instructions:

1. In a large bowl, combine the almond flour, coconut flour, baking powder, and a pinch of salt and pepper.
2. Add the eggs, soy sauce (or coconut aminos), and rice vinegar to the bowl. Mix well until you have a smooth batter.
3. Stir in the shredded cabbage, green onions, and your choice of protein (shrimp, pork belly, or chicken).
4. Heat sesame oil in a large skillet over medium heat.
5. Pour the batter into the skillet, forming a pancake shape. Cook for about 4-5 minutes on each side, until golden brown and cooked through.
6. Remove from the skillet and top with sugar-free mayonnaise, sugar-free ketchup or tonkatsu sauce, bonito flakes, and pickled ginger if desired.

This keto-friendly Okonomiyaki brings a Japanese comfort food favorite to your low-carb kitchen without compromising on flavor. The almond flour creates a satisfying, fluffy texture, while the cabbage and protein-packed filling make it hearty and delicious. The savory toppings mimic the traditional flavors, giving you that authentic Okonomiyaki experience. Whether you serve it as a main dish or a brunch snack, this is a must-try recipe for keto enthusiasts craving a delicious Japanese meal.

Keto Japanese Ramen (Low-Carb Noodles)

Ramen is a classic Japanese noodle dish, but the noodles are typically made from wheat flour, making it unsuitable for a keto diet. This recipe substitutes the traditional ramen noodles with shirataki noodles, which are low in carbs and provide a similar texture to the original. Paired with a rich, savory broth and a variety of low-carb toppings, this keto ramen is a perfect solution for your Sunday cravings.

Ingredients:

• 2 packs shirataki noodles (drained and rinsed)
• 4 cups chicken or beef broth
• 2 tablespoons miso paste (white or red)
• 2 tablespoons soy sauce or coconut aminos (for gluten-free option)
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger
• 2 garlic cloves, minced
• 2 boiled eggs (soft-boiled or hard-boiled)
• 1/4 cup sliced green onions
• 1/4 cup nori seaweed, shredded
• 1/4 cup cooked pork belly or chicken (optional)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a medium-sized pot, combine the broth, miso paste, soy sauce, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally until the miso paste fully dissolves.
2. While the broth simmers, prepare the shirataki noodles by draining and rinsing them well under cold water. Set aside.
3. Once the broth is ready, add the shirataki noodles to the pot and cook for 2-3 minutes, allowing them to soak up the flavors.
4. Divide the noodles into bowls and ladle the broth over the top.
5. Add your choice of toppings, such as boiled eggs, green onions, nori, and cooked pork belly or chicken.
6. Garnish with sesame seeds if desired and serve hot.

This Keto Japanese Ramen offers a rich, umami-packed broth with the classic ramen flavors, but without the carbs of traditional noodles. The shirataki noodles provide a similar texture to regular ramen, making this dish a satisfying alternative for keto lovers. Topped with protein-rich eggs and a variety of fresh ingredients, this bowl of ramen makes for a comforting and fulfilling meal perfect for a Sunday dinner. It’s a low-carb Japanese dish that will make you feel like you’re at your favorite ramen shop but without the guilt.

Keto Japanese Beef Teriyaki

Beef Teriyaki is a popular Japanese dish known for its sweet and savory glaze. This keto version replaces the sugar-laden teriyaki sauce with a low-carb alternative made from sugar-free sweeteners and a mix of soy sauce and spices. This dish is quick to prepare and delivers a tender, flavorful beef steak that’s perfect for a low-carb Sunday feast.

Ingredients:

• 4 beef steaks (sirloin, ribeye, or flank steak)
• 1/4 cup soy sauce or coconut aminos (for gluten-free option)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons erythritol or stevia (optional, for sweetness)
• 1 tablespoon water
• 1 tablespoon sesame seeds (for garnish)
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. In a small bowl, combine soy sauce, rice vinegar, sesame oil, grated ginger, garlic, and erythritol (or sweetener of choice). Stir until the sweetener dissolves.
2. Heat a grill pan or skillet over medium-high heat.
3. Season the beef steaks with a little salt and pepper, then cook them for about 4-5 minutes per side (depending on thickness) to your desired doneness.
4. While the steaks are cooking, pour the teriyaki sauce mixture into a small saucepan and bring to a simmer over low heat. Allow it to reduce for 2-3 minutes until thickened.
5. Once the steaks are cooked, remove them from the pan and let them rest for a minute.
6. Drizzle the teriyaki sauce over the steaks and garnish with sesame seeds and chopped green onions.

Keto Japanese Beef Teriyaki gives you all the flavor of a traditional teriyaki dish without the sugar and carbs. The rich, savory teriyaki glaze adds the perfect balance of sweetness and saltiness to the tender beef, making each bite irresistible. This keto-friendly version is ideal for a low-carb Sunday dinner, as it’s quick, delicious, and satisfying. The addition of sesame seeds and green onions provides a touch of freshness and texture, completing the dish beautifully.

Keto Japanese Eggplant Miso Stir-Fry

Eggplant is a versatile vegetable often featured in Japanese cuisine, and this keto-friendly miso stir-fry is a perfect low-carb dish. The dish is bursting with flavors from the miso paste and sesame oil, complemented by the tender, creamy texture of the eggplant. It’s a great option for a light yet filling side dish or a vegetarian main, offering a savory umami flavor while keeping the carbs in check.

Ingredients:

• 2 medium eggplants, sliced
• 2 tablespoons miso paste (white or red)
• 1 tablespoon soy sauce or coconut aminos (for gluten-free option)
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (optional for garnish)
• Chopped green onions (for garnish)

Instructions:

1. Heat olive oil and sesame oil in a large skillet over medium heat.
2. Add the sliced eggplant to the skillet and sauté for about 5-7 minutes, stirring occasionally until the eggplant becomes soft and slightly golden.
3. Add the grated ginger and minced garlic to the skillet and sauté for another minute until fragrant.
4. Stir in the miso paste, soy sauce, and rice vinegar. Mix well until the eggplant is coated evenly in the sauce.
5. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Garnish with sesame seeds and chopped green onions before serving.

This Keto Japanese Eggplant Miso Stir-Fry is an incredibly simple yet flavorful dish that celebrates the umami-rich taste of miso and the savory tenderness of eggplant. The combination of sesame oil and miso gives this dish depth and complexity, while keeping it low in carbs. Whether served as a side or a main dish, it’s a perfect option for those on a keto diet, delivering all the satisfying flavors of Japanese cuisine in a low-carb, healthy package.

Keto Japanese Chicken Katsu (Low-Carb Version)

Chicken Katsu is a popular Japanese dish that consists of breaded and fried chicken. In this keto-friendly version, we skip the breadcrumbs and use almond flour and grated Parmesan cheese to create a crispy, crunchy crust. This version provides the same satisfying texture and flavor as the original, but with no carbs, making it a great option for a keto lunch or dinner.

Ingredients:

• 2 boneless skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tablespoon coconut flour (optional, for extra crispiness)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• Sugar-free tonkatsu sauce (optional, for serving)

Instructions:

1. Begin by preparing the chicken breasts. If they are thick, slice them in half horizontally to create thinner cutlets.
2. In a shallow bowl, mix the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
3. In another shallow bowl, beat the egg.
4. Dip each chicken breast first in the egg and then coat it thoroughly with the almond flour mixture, pressing gently to ensure it sticks well.
5. Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes per side, or until the chicken is golden brown and fully cooked through.
6. Remove the chicken from the skillet and drain on a paper towel to remove excess oil.
7. Serve the chicken katsu with a drizzle of sugar-free tonkatsu sauce or as is, with a side of steamed vegetables or a simple salad.

This Keto Japanese Chicken Katsu delivers the satisfying crunch and deliciousness of the traditional dish without the carbs. The almond flour and Parmesan crust provides a crispy coating that mimics the breaded exterior, while the chicken remains juicy and tender inside. Pairing this with a keto-friendly dipping sauce like sugar-free tonkatsu makes for an indulgent yet low-carb meal perfect for any occasion.

Keto Japanese Cauliflower Fried Rice

Fried rice is a beloved dish in Japanese cuisine, but rice is not keto-friendly. This keto-friendly version uses cauliflower rice as a substitute, creating a low-carb, veggie-packed dish with all the flavors of the classic. With the addition of soy sauce, green onions, and a scrambled egg, this cauliflower fried rice becomes a perfect accompaniment to any Japanese meal or a stand-alone dish for a light lunch or dinner.

Ingredients:

• 1 medium cauliflower (or 4 cups pre-made cauliflower rice)
• 2 tablespoons soy sauce or coconut aminos (for gluten-free option)
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1/4 cup chopped green onions
• 2 eggs, lightly beaten
• 1/4 cup diced carrots (optional)
• 1/4 cup frozen peas (optional)
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional for garnish)

Instructions:

1. If using a whole cauliflower, break it into florets and pulse in a food processor until it resembles rice grains. Alternatively, use pre-made cauliflower rice.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the cauliflower rice to the skillet and stir-fry for 4-5 minutes, allowing it to cook and soften slightly.
4. Push the cauliflower rice to one side of the skillet, and in the empty space, pour in the beaten eggs. Scramble the eggs until cooked, then mix them into the cauliflower rice.
5. Add the soy sauce, chopped green onions, carrots, and peas (if using). Stir everything together and cook for another 3-4 minutes.
6. Season with salt and pepper to taste, then garnish with sesame seeds before serving.

Keto Japanese Cauliflower Fried Rice is a delicious and satisfying alternative to traditional fried rice. By using cauliflower rice, this dish becomes a low-carb, nutrient-rich option that still delivers all the umami and savory goodness of the original. The combination of soy sauce, garlic, and sesame oil creates a flavorful base, while the eggs and vegetables add texture and color. This keto-friendly fried rice is perfect for pairing with other Japanese dishes or enjoying on its own as a filling meal.

Keto Japanese Pork Shogayaki (Ginger Pork)

Pork Shogayaki, or ginger pork, is a popular Japanese dish that is both flavorful and comforting. The key ingredient in this dish is the zesty ginger marinade, which infuses the tender pork with a fragrant, spicy-sweet flavor. In this keto version, we substitute traditional sugar and high-carb ingredients with low-carb alternatives while keeping the dish just as delicious. It’s perfect for a quick, satisfying meal that fits seamlessly into a keto diet.

Ingredients:

• 4 pork loin chops or pork tenderloin, thinly sliced
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon stevia or erythritol (optional, for sweetness)
• 1 tablespoon olive oil (for cooking)
• Chopped green onions (for garnish)
• Sesame seeds (optional, for garnish)

Instructions:

1. In a bowl, mix the soy sauce, rice vinegar, sesame oil, grated ginger, garlic, and stevia or erythritol to create the marinade.
2. Place the thinly sliced pork into the marinade, ensuring all pieces are coated. Let the pork marinate for at least 15 minutes (or up to 1 hour if you have more time).
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork and cook for 3-4 minutes on each side, until the pork is fully cooked and has a nice sear.
4. Transfer the cooked pork to a serving dish and pour the remaining marinade from the skillet over the pork.
5. Garnish with chopped green onions and sesame seeds before serving.

This Keto Japanese Pork Shogayaki (Ginger Pork) is a flavorful dish that offers the perfect balance of savory, spicy, and umami notes. The ginger and garlic marinade tenderizes the pork, while the sesame oil adds a rich, nutty depth. With the low-carb substitution for traditional sweeteners, this dish remains keto-friendly without sacrificing flavor. It’s a delicious, quick, and satisfying meal perfect for your Sunday dinner.

Keto Japanese Tofu and Vegetable Sukiyaki

Sukiyaki is a beloved Japanese hot pot dish traditionally served with thinly sliced beef, vegetables, and tofu. In this keto version, we focus on using low-carb vegetables and tofu, making it a hearty and nutritious dish that is perfect for a warm, cozy Sunday meal. The umami-rich broth, flavored with soy sauce, mirin, and a touch of sweetness from stevia, infuses the ingredients, making this a satisfying and fulfilling keto-friendly Japanese dish.

Ingredients:

• 1 block firm tofu, sliced into cubes
• 2 cups mushrooms (shiitake, enoki, or a mix), sliced
• 1 cup napa cabbage, chopped
• 1/2 cup bamboo shoots, sliced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon stevia or erythritol (optional)
• 3 cups beef or chicken broth (preferably low-sodium)
• 2 tablespoons sake (optional)
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• Chopped green onions (for garnish)

Instructions:

1. Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the garlic and ginger slices, sautéing until fragrant.
2. Add the broth, soy sauce, rice vinegar, and stevia to the pot, stirring well to combine. Bring the mixture to a simmer over medium heat.
3. Add the tofu, mushrooms, cabbage, and bamboo shoots to the pot. Simmer the mixture for about 15-20 minutes, allowing the flavors to meld together and the vegetables to soften.
4. Taste and adjust the seasoning if necessary, adding more soy sauce or stevia to your preference.
5. Garnish with chopped green onions before serving.

Keto Japanese Tofu and Vegetable Sukiyaki is a warming, comforting dish perfect for colder weather or a relaxing Sunday meal. The broth is rich with umami flavors from the soy sauce and mirin, while the tofu and vegetables absorb all the delicious seasoning, making each bite satisfying and filling. This keto-friendly sukiyaki is an excellent way to enjoy the heartiness of a traditional Japanese hot pot without the carbs, keeping it light yet flavorful.

Keto Japanese Cucumber Sunomono Salad

Sunomono is a classic Japanese salad made with thinly sliced vegetables marinated in a tangy and slightly sweet vinegar-based dressing. In this keto version, we keep it low-carb by focusing on cucumbers and skipping any high-carb additions like carrots or sugar. The result is a refreshing, crisp salad with the perfect balance of sour, salty, and slightly sweet flavors—ideal as a side dish for your keto Japanese meals.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon stevia or erythritol (optional)
• 1/2 tablespoon soy sauce or coconut aminos
• 1/2 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional for garnish)
• 1 teaspoon sea salt
• Chopped nori (optional, for garnish)

Instructions:

1. Place the thinly sliced cucumbers in a colander and sprinkle them with salt. Let them sit for about 10-15 minutes to draw out excess water. Afterward, gently squeeze out any remaining moisture from the cucumbers.
2. In a small bowl, mix together the rice vinegar, stevia, soy sauce, and sesame oil to make the dressing.
3. Toss the cucumbers in the dressing, ensuring they are fully coated.
4. Garnish the salad with sesame seeds and chopped nori, if using, for added flavor and texture.
5. Chill the salad in the refrigerator for at least 15 minutes before serving.

This Keto Japanese Cucumber Sunomono Salad is a light, tangy, and refreshing dish perfect for balancing out heavier main dishes. The crisp texture of the cucumber contrasts beautifully with the savory, slightly sweet vinegar dressing, creating a satisfying side. It’s incredibly simple to prepare, making it an ideal option for a quick keto-friendly meal that adds a burst of freshness to your Sunday spread.

Keto Japanese Beef Yakiniku (Grilled Beef)

Yakiniku is a popular Japanese BBQ dish that features thinly sliced beef marinated in a flavorful sauce and grilled to perfection. This keto-friendly version keeps the signature savory flavors intact by swapping out any sugary elements for stevia or erythritol. The tender beef, combined with a smoky char and umami-rich marinade, makes for a mouthwatering keto meal that will transport you to a Japanese BBQ restaurant right from your own home.

Ingredients:

• 1 lb thinly sliced beef (sirloin or ribeye)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon stevia or erythritol (optional)
• 1 tablespoon toasted sesame seeds (optional)
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, garlic, and stevia or erythritol to make the marinade.
2. Add the thinly sliced beef to the marinade and toss to coat. Allow the beef to marinate for at least 30 minutes to absorb the flavors.
3. Preheat your grill or a grill pan to medium-high heat.
4. Grill the marinated beef for 2-3 minutes on each side, or until it reaches your desired level of doneness.
5. Remove the beef from the grill and garnish with toasted sesame seeds and chopped green onions. Serve immediately.

Keto Japanese Beef Yakiniku is a delicious, quick meal that delivers bold flavors with minimal carbs. The marinated beef has a deep umami profile from the soy sauce and sesame oil, complemented by the fresh notes of ginger and garlic. Grilling the beef adds a smoky element that enhances the flavor, making this dish perfect for a keto-friendly Japanese BBQ at home. Pair it with a side of sautéed veggies for a complete, satisfying meal.

Keto Japanese Avocado and Tuna Salad

This Keto Japanese Avocado and Tuna Salad is a light and refreshing dish, perfect for a quick Sunday lunch or as a side to a larger meal. Avocado provides a creamy texture, while tuna adds protein, and the sesame dressing ties everything together with its rich, savory flavor. This salad is packed with healthy fats and is completely keto-friendly, making it an ideal option for those looking for a nutritious and delicious meal.

Ingredients:

• 1 ripe avocado, diced
• 1 can (5 oz) tuna in olive oil, drained
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon stevia or erythritol (optional)
• 1 teaspoon sesame seeds (for garnish)
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. In a medium-sized bowl, combine the diced avocado and drained tuna.
2. In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and stevia (if using).
3. Pour the dressing over the avocado and tuna mixture and gently toss to combine.
4. Garnish the salad with sesame seeds and chopped green onions before serving.
5. Serve immediately for the freshest flavor or chill for 10 minutes before serving.

The Keto Japanese Avocado and Tuna Salad is a quick and nutritious meal that’s packed with healthy fats from the avocado and tuna. The sesame oil and soy sauce dressing adds a delicious depth of flavor, making this dish light but satisfying. It’s an ideal choice for a keto-friendly lunch or a refreshing side dish for your Sunday meal. Simple, delicious, and nutrient-dense, this salad is perfect for anyone following a keto lifestyle.

Keto Japanese Miso Soup with Tofu and Seaweed

Miso soup is a classic Japanese dish known for its umami-rich flavor, traditionally made with miso paste, tofu, and seaweed. In this keto-friendly version, we use low-carb ingredients, including shirataki noodles, to make a nourishing and comforting soup without the carbs. Packed with protein from tofu and rich in minerals from seaweed, this soup makes for a great starter or light meal.

Ingredients:

• 4 cups vegetable or chicken broth (low-sodium)
• 2 tablespoons miso paste (check for low-carb options)
• 1/2 block firm tofu, cubed
• 1/4 cup dried wakame seaweed (rehydrated)
• 1/2 cup shirataki noodles (optional, for added texture)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. In a medium pot, bring the broth to a simmer over medium heat.
2. Whisk in the miso paste and soy sauce, stirring until the paste is fully dissolved into the broth.
3. Add the cubed tofu and shirataki noodles (if using) to the pot, and let them simmer for 5-7 minutes, until the tofu is heated through.
4. Stir in the rehydrated wakame seaweed and sesame oil. Let it simmer for another 2-3 minutes.
5. Remove from heat and garnish with chopped green onions before serving.

Keto Japanese Miso Soup with Tofu and Seaweed is a warm and comforting dish that is low in carbs but rich in flavor. The miso paste creates a deep umami base, while the tofu provides protein, and the seaweed contributes valuable minerals. Shirataki noodles add a satisfying texture without adding carbs. This soup is a perfect way to start a meal or enjoy as a light snack, offering warmth and nourishment on a Sunday. It’s also incredibly versatile and can be made in just under 15 minutes!

Note: More recipes are coming soon!