JAPANESE MEAL PREP IN SUMMER/ 5 easy dressing recipes + light refreshing meals

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offer a similar taste.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce + tahini

Nutritional yeast adds umami without soy.

Tear 3 sheets of nori seaweed by hand and place them in a glass jar.

Add 1/2 cup of hot water to the jar with the nori and let it sit for about 5 minutes until it becomes a paste.

Add 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of flaxseed oil, 1 tablespoon of toasted sesame oil, and 1/2 teaspoon of black pepper (or white pepper) to the jar.

Close the lid tightly and shake the jar to mix the ingredients well.

Boil frozen udon noodles for about 2 minutes until still al dente, then drain and rinse under cold water to stop the cooking process.

Transfer the noodles to a bowl and add approximately 1 1/2 tablespoons of the nori dressing.

Add your favorite vegetables, such as spinach and halved cherry tomatoes, and ground toasted sesame seeds to the bowl.

Mix everything together, taste, and add soy sauce if needed. Optionally, add chili sauce or Japanese seven spices for heat and frozen edamame for protein.

To make tofu mayo, add 300 grams of silken tofu, 1/2 tablespoon of rice vinegar, 1/2 tablespoon of lemon juice, 1 teaspoon of mustard, 1 teaspoon of sugar, 1 teaspoon of salt, 1/4 teaspoon of pepper, and 4 tablespoons of flaxseed oil to a bowl.

Mix the ingredients until smooth and creamy, then transfer to a container and store in the fridge for up to a week.

To make a yuzukosho dressing, combine 3 tablespoons of vegan mayo with 1/2 teaspoon of yuzukosho and mix well.

For a miso tofu mayo dressing, mix 2 tablespoons of mayo with 1 teaspoon of miso paste and optionally add 1/2 teaspoon of Japanese seven spices.

For a curry tofu mayo dressing, combine 3 tablespoons of vegan mayo with 1/4 teaspoon of curry powder and 1/2 teaspoon of maple syrup.

To make caramelized onion dressing, thinly slice an onion and sauté it in a pan with 1/2 teaspoon of salt for about 10 minutes, adding water as needed to prevent sticking.

Transfer the caramelized onions to a container and add 1/2 teaspoon of sugar, 1 clove of minced garlic, 1 1/2 tablespoons of rice vinegar, 1 1/2 tablespoons of soy sauce, 1 1/2 tablespoons of olive oil, and 1/2 teaspoon of black pepper. Mix well and store in the fridge for up to a week.

For a veggie mixed rice, rinse and soak rice for 1 hour, then drain and add water and soup stock powder.

Finely chop carrot and green pepper (or other preferred vegetables) and add them to the rice along with frozen beans.

Bring the mixture to a boil, then reduce heat to low, cover, and cook for 10 minutes. After 10 minutes, increase heat to high for 15 seconds to evaporate excess moisture, then turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens