Fond of Japanese recipes, especially bento boxes, but love plant-based foods? Then this vegan bento box is something you will love, with crunchy, savoury, fresh, and sweet elements packed into one neat box. The star of this vegan bento box is the panko-coated tofu katsu, made by pressing firm tofu into cutlets, breading them, and frying or air-frying them, then pairing them with steamed rice and a handful of no-cook sides like cherry tomatoes, cucumber, and edamame. The three-bowl breading method for the tofu cutlets gives them their signature crunch. The first bowl holds flour seasoned with salt, pepper, chilli flakes, and garlic powder; the second holds unsweetened plant milk; and the third holds panko breadcrumbs. Each tofu slab is dipped through the bowls in that exact order: flour first to help the wet coating stick, then plant milk, then a generous press into the panko, which is what gives the katsu its crispy texture rather than a smooth, thin crust. This might be one of the simplest vegan recipes and also a Japanese recipe, and if you are working out how to make the katsu’s crust that stays crunchy, frying is the more reliable route, but air-frying at 200°C for about 15 minutes, flipping halfway, gets close results with far less oil. Short-grain rice is the classic pairing, though brown rice or quinoa works just as well, with a sprinkle of toasted sesame seeds over the rice. Cherry tomatoes, cucumber, and edamame round out the box without needing any cooking.

Vegan dashi broth recipe is a light, plant-based Japanese soup stock that acts as the foundation for countless classic dishes. From miso soup and ramen to soba and oden, this light yet deeply flavourful broth helps bring out the natural taste of ingredients without relying on heavy seasoning. Made using kombu (dried kelp) and dried shiitake mushrooms, it develops a clean umami depth that feels both comforting and nourishing. This vegan stock, also known as shojin dashi, is widely used in vegan and vegetarian Japanese cooking. Vegan dashi recipe is appreciated for its simplicity, using just a handful of basic pantry ingredients and a slow, gentle simmer to build flavour. As the kombu and dried shiitake mushrooms release their essence into the water, the broth develops a savoury depth. This natural infusion creates a balanced base that enhances rather than overpowers other ingredients. It works well in soups, simmered vegetables, and noodle dishes. This vegan dashi recipe is simple and works well for everyday cooking. It lets you enjoy authentic Japanese flavours using animal-based ingredients. The broth comes together in a short time, making it useful for busy days.

This avocado onigiri sushi recipe reimagines two classic Japanese dishes - onigiri and sushi – to create a flavorful appetiser. Onigiri is a traditional Japanese rice ball, formed in different shapes (triangular or cylindrical being the most common) and wrapped in nori. They can have sour and salty fillings, but unlike sushi, use plain, steamed and lightly salted rice. However, with this avocado onigiri recipe, the plain rice gets swapped with vinegared rice (commonly found in sushi). And diced avocado becomes part of the filling. This is excellent for those days when you’re tired of recycling through the same avocado recipes but still want to include the green fruit in your diet. While the ongiri recipe is fairly easy to follow, it does require precision in terms of ingredients being used (such as the type of rice) and the practised rolling of rice balls and nori sheets. Opt for a slow and steady approach, and you’ll nail this avocado recipe in no time!