Soba Inari are deep fried tofu pockets stuffed with soba both seasoned in a sweet and salty dashi based broth. Quick and easy to make, these are refreshing and perfect for the summer! They also make great additions to bentos and packed lunches.
Inari Age are seasoned pockets of deep fried tofu used for making Inari Sushi, Kitsune Udon Noodle Soup and more! Learn how to make homemade inari age with this easy step by step recipe.
Quick and easy pan fried dumplings made with rice paper! These vegan gluten free dumplings are crispy on the outside and stuffed with a simple yet flavourful tofu vegetable filling.
Learn how to make the best vegan chicken drumsticks with seitan and rice paper! These vegan drumsticks are meaty and tender with a chewy-crispy skin all air fried or baked in a shoyu flavoured sauce. Packed with plant based protein, these are the perfect appetizers or weekend meal!
Learn how to make the best Vegan Teriyaki ‘Chicken’ with this authentic recipe prepared using the traditional Japanese cooking method. Made with yuba (bean curd sheets) and homemade teriyaki sauce, this popular Japanese dish is the perfect easy weeknight meal!
Skip the store bought stuff and make teriyaki sauce at home! This is my family’s secret Golden Ratio Teriyaki Sauce that comes together in under 5 minutes! If you recreate this Teriyaki Sauce recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen,…
Learn how to make vegan shrimp from scratch with seitan and rice papers! These vegan prawns are stir fried and then coated in a sweet and spicy Japanese chili sauce.
Friends, I am SO excited to bring you guys todays recipe: Vegan Shaka Shaka Chicken!! (McD Japan Copycat). Let me just start off by saying that McDonald’s in Japan is on a whole other level. From menu items, portion sizes, the atmosphere and most importantly, the quality of their food- it was always just so…
Learn how to make this Braised Vegan ‘Beef’ using Pomelo Pith! Inspiration Have you tried braising piths before? They have a really cool meat-like texture (think frozen tofu), but more tender. They soak up flavour like a sponge and are perfect for braising, soups and stir fries if prepped right! Utilizing every bit of any…