How to Make Japanese Vegetarian Side Dishes to Pair with Main Courses

Japanese cuisine is renowned for its delicate flavors, beautiful presentation, and an emphasis on seasonal ingredients. For those who are vegetarian or simply looking to incorporate more plant-based options into their meals, Japanese side dishes can be a delightful addition. In this article, we will explore some tasty and easy-to-make Japanese vegetarian side dishes that pair perfectly with main courses.

1. Tsukemono (Japanese Pickles)

Tsukemono are a staple in Japanese cuisine, providing a burst of flavor and a refreshing crunch. These pickles can incorporate various vegetables like cucumbers, radishes, and carrots. To make a simple version, follow these steps:

Ingredients: 1 cucumber, 1 tablespoon salt, 1 tablespoon rice vinegar, 1 teaspoon sugar, and optional chili flakes for heat.
Slice the cucumber into thin rounds or strips.
Sprinkle salt over the cucumber slices and let them sit for about 30 minutes to draw out moisture.
Rinse and drain the cucumbers, then mix them with rice vinegar, sugar, and chili flakes.
Let the pickles marinate for at least an hour for the best flavor.

2. Goma-ae (Sesame Spinach Salad)

Goma-ae is a flavorful dish featuring blanched greens tossed in a rich sesame dressing. It’s a delightful way to enjoy greens while adding a nutty flavor.

Ingredients: 200g spinach, 3 tablespoons tahini or sesame paste, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon sesame seeds.
Blanch the spinach in boiling water for a minute, then cool it in an ice bath to maintain its vibrant color.
Drain well and squeeze out excess water before cutting the spinach into bite-sized pieces.
In a bowl, mix tahini, soy sauce, and sugar. Toss the spinach in the dressing and sprinkle sesame seeds on top.

3. Nasu Dengaku (Miso Eggplant)

Nasu dengaku features grilled or roasted eggplant topped with a savory miso glaze. This dish is not only simple but also bursts with umami flavor.

Ingredients: 1 large eggplant, 3 tablespoons miso paste, 1 tablespoon mirin, 1 tablespoon sugar, and optional toppings like green onions or sesame seeds.
Slice the eggplant in half lengthwise and score the flesh in a diamond pattern.
In a bowl, mix miso paste, mirin, and sugar to create a glaze.
Preheat the oven to 400°F (200°C). Brush the cut sides of the eggplant with the miso glaze and place them cut-side up on a baking sheet.
Bake for about 20-25 minutes until the eggplant is soft and caramelized. Garnish with green onions or sesame seeds before serving.

4. Agedashi Tofu (Deep-Fried Tofu)

Agedashi tofu is a comforting side dish of deep-fried tofu served in a hot dashi broth. To make a vegetarian version, simply replace the dashi with a flavorful vegetable broth.

Ingredients: 400g firm tofu, cornstarch for coating, 1 cup vegetable broth, 2 tablespoons soy sauce, and green onions for garnishing.
Press the tofu to remove excess moisture and cut it into cubes.
Coat each tofu cube in cornstarch and deep-fry until golden and crispy. Drain on paper towels.
In a separate pot, heat the vegetable broth with soy sauce. Once warm, serve the fried tofu in bowls, pouring the hot broth over them. Garnish with chopped green onions.

5. Kinpira Gobo (Braised Burdock Root)

Kinpira gobo is a traditional side dish made from burdock root and carrots, sautéed and then braised. It’s crunchy, sweet, and savory, making it an excellent accompaniment.

Ingredients: 200g burdock root, 1 carrot, 2 tablespoons soy sauce, 1 tablespoon mirin, and sesame oil.
Peel and julienne the burdock root and