Name: 8 Summer Meal Prep Side Dishes (Komatsuna with Plum, Salt Kelp Okra, Coleslaw, Atsuage Chanpuru, Bell Peppers with Meat Miso, Nira Tama, Pork Bulgogi, Sweet & Sour Chicken Breast and Eggplant)
Cuisine: 和食
Ingredients: [Komatsuna with Plum]; Komatsuna (Japanese mustard spinach) 1 bunch; Umeboshi (pickled plum) 1; Shiso leaves 5; Mirin 2 tbsp; Mentsuyu (4x concentrated noodle soup base) 1 tsp; Katsuobushi (bonito flakes) a pinch; [Salt Kelp Okra]; Okra 8; Water 200ml; Chicken bouillon powder 1/2 tsp; Shio kombu (salted kelp) 5g; Soy sauce 1 tsp; Sugar 2 tsp; Rice vinegar 1 tsp; Salt 1/2 tsp; [Easy Coleslaw]; Cabbage 350g; Carrot 15g; Cucumber 1; Salt (for sweating) 1 tsp; Sugar (for sweating) 1 tsp; Corn 30g; Mayonnaise 3 tbsp; Sugar 1 tsp; Soy sauce 1/2 tsp; Whole grain mustard 2 tsp; [Atsuage Chanpuru]; Ground pork 100g; Atsuage (deep-fried tofu) 1 block

About "8 Summer Meal Prep Side Dishes (Komatsuna with Plum, Salt Kelp Okra, Coleslaw, Atsuage Chanpuru, Bell Peppers with Meat Miso, Nira Tama, Pork Bulgogi, Sweet & Sour Chicken Breast and Eggplant)"

This recipe video features 8 meal prep side dishes that are easy to make and eat even during the hot summer. It includes a wide variety of dishes, from refreshing options like komatsuna with plum and salt kelp okra, to hearty dishes like atsuage chanpuru and sweet & sour chicken and eggplant. It also features summer-friendly cooking methods, such as microwave-only pork bulgogi that requires no stove heat. All dishes can be stored in the fridge for 3 to 4 days, making them perfect to prep ahead during the cooler hours of the day. They also make great appetizers for drinks!

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Video Timestamps

Tips for Making "8 Summer Meal Prep Side Dishes (Komatsuna with Plum, Salt Kelp Okra, Coleslaw, Atsuage Chanpuru, Bell Peppers with Meat Miso, Nira Tama, Pork Bulgogi, Sweet & Sour Chicken Breast and Eggplant)"

Prep
- Cool the komatsuna in water after microwaving, squeeze out excess moisture thoroughly, and cut into 2-3 cm pieces.
Prep
- Carefully trim the calyx of the okra, cut off the tips, and shave around the caps with a peeler before boiling.
Prep
- Sweat the coleslaw veggies with 1 tsp each of salt and sugar, let sit for 5 minutes, then squeeze out moisture thoroughly.
Prep
- Slice the chicken breast diagonally, season with soy sauce and pepper, and coat with potato starch to keep it moist.
Seasoning
- Add the okra to the marinade while still warm; it absorbs the flavors deeply as it cools down.
Seasoning
- Using honey instead of sugar in the coleslaw adds extra depth and richness.
Heat control
- Gently fold the egg into the atsuage chanpuru without over-mixing, and simmer until slightly reduced but still saucy.
Prep
- Cut the raw bell peppers in half, deseed, and soak in ice water for 3 minutes to achieve an ultra-crispy texture.
Time-saving
- For the pork bulgogi, combine everything in a microwave-safe bag, massage, let sit for 10 minutes, then microwave at 500W for 4-5 minutes.
Heat control
- Sauté the eggplant in rice bran oil until it absorbs the oil and browns, then remove it before combining with the chicken.

Ingredients for "8 Summer Meal Prep Side Dishes (Komatsuna with Plum, Salt Kelp Okra, Coleslaw, Atsuage Chanpuru, Bell Peppers with Meat Miso, Nira Tama, Pork Bulgogi, Sweet & Sour Chicken Breast and Eggplant)"

40 items

* Tap ingredient names to find on Amazon

[Komatsunawith Plum]
Komatsuna(Japanese mustard spinach) 1 bunch
Umeboshi(pickled plum) 1
Shisoleaves 5
Mirin2 tbsp
Mentsuyu(4x concentrated noodle soup base) 1 tsp
Katsuobushi(bonito flakes) a pinch
[SaltKelp Okra]
Okra8
Water200ml
Chickenbouillon powder 1/2 tsp
Shiokombu (salted kelp) 5g
Soysauce 1 tsp
Sugar2 tsp
Ricevinegar 1 tsp
Salt1/2 tsp
[EasyColeslaw]
Cabbage350g
Carrot15g
Cucumber1
Salt(for sweating) 1 tsp
Sugar(for sweating) 1 tsp
Corn30g
Mayonnaise3 tbsp
Sugar1 tsp
Soysauce 1/2 tsp
Wholegrain mustard 2 tsp
[AtsuageChanpuru]
Groundpork 100g
Atsuage(deep-fried tofu) 1 block
Carrot10g
Beansprouts 20g
Egg1
Ricebran oil 1 tbsp
Water100ml
Dashipowder 1 tsp
Soysauce 1 tbsp
Katsuobushi(bonito flakes) a pinch
[CrispyBell Peppers with Meat Miso]
Greenbell peppers 4

How to Make "8 Summer Meal Prep Side Dishes (Komatsuna with Plum, Salt Kelp Okra, Coleslaw, Atsuage Chanpuru, Bell Peppers with Meat Miso, Nira Tama, Pork Bulgogi, Sweet & Sour Chicken Breast and Eggplant)"

1
[Komatsuna with Plum]
2
Cut 1 bunch of komatsuna in half, arrange on a microwave-safe plate, drizzle with 2 tbsp of mirin, cover with plastic wrap, and microwave at 500W for 2-3 minutes.
3
While microwaving, remove the pit from 1 umeboshi and finely chop it with 5 shiso leaves until they form a paste.
4
Cool the microwaved komatsuna in cold water, squeeze out the excess moisture thoroughly, and cut into 2-3 cm (approx. 1 inch) pieces.
5
In a bowl, combine the squeezed komatsuna, the cooked mirin (alcohol evaporated), 1 tsp of mentsuyu, the plum-shiso paste, and a pinch of katsuobushi, then mix well.
6
[Salt Kelp Okra]
7
Carefully trim the calyx (cap) of 8 okra pods, cut off the tough tips, and use a peeler to shave off the tough skin around the caps.
8
Boil the okra in boiling water for 1-2 minutes, then drain in a colander.
9
In a ziplock bag, combine 200ml of water, 5g of shio kombu, 1/2 tsp of salt, 2 tsp of sugar, 1 tsp of vinegar, 1 tsp of soy sauce, and 1/2 tsp of chicken bouillon powder.
10
Add the warm okra to the bag, massage gently, and let it sit for about 30 minutes to absorb the flavors.
11
[Easy Coleslaw]
12
Shred 350g of cabbage, 1 cucumber, and 15g of carrot slightly thicker than a fine julienne.
13
Sprinkle 1 tsp each of salt and sugar (for sweating) over the cut vegetables, mix well, and let sit for 5 minutes.
14
Once the vegetables have softened, squeeze out the excess moisture thoroughly.
15
Add 3 tbsp of mayonnaise, 1 tsp of sugar, 1/2 tsp of soy sauce, and 2 tsp of whole grain mustard, then toss to combine.
16
Add 30g of corn and mix well.
17
[Atsuage Chanpuru]
18
Cut 1 block of atsuage into bite-sized pieces and slice 10g of carrot into small rectangles.
19
Heat 1 tbsp of rice bran oil in a pan and sauté 100g of ground pork.
20
Once the pork is browned and crumbled, add the atsuage and stir-fry briefly, then add the carrot and 20g of bean sprouts.
21
Add 1 tsp of dashi powder, 100ml of water, and 1 tbsp of soy sauce, and bring to a boil.
22
Crack 1 egg into the center, gently fold it into the mixture without over-mixing, and simmer until the liquid is slightly reduced but some sauce remains.
23
Garnish with a pinch of katsuobushi to finish.
24
[Crispy Bell Peppers with Meat Miso]
25
Finely mince 3cm of green onion and 1 shiitake mushroom.
26
Heat 2 tsp of sesame oil in a pan, sauté 100g of ground pork, and once crumbled, add the green onion and shiitake.
27
Add 4 tbsp of mirin, 2 tbsp of miso, 1 tsp of soy sauce, and 1 tsp of sugar, and simmer until thickened.
28
Cut 4 green bell peppers in half lengthwise, remove the seeds, and submerge in ice water for 3 minutes to chill thoroughly.
29
Serve by topping the chilled, crispy bell peppers with the meat miso.
30
[Quick Nira Tama]

Detailed Commentary on "8 Summer Meal Prep Side Dishes (Komatsuna with Plum, Salt Kelp Okra, Coleslaw, Atsuage Chanpuru, Bell Peppers with Meat Miso, Nira Tama, Pork Bulgogi, Sweet & Sour Chicken Breast and Eggplant)"

* Content organized by topics from the video.

Prevent Summer Fatigue with Komatsuna & Plum!

Cut 1 bunch of komatsuna in half and place on a microwave-safe plate. Drizzle with 2 tbsp of mirin, cover with plastic wrap, and microwave at 500W for 2-3 minutes. Meanwhile, finely chop 1 pitted umeboshi and 5 shiso leaves into a paste. Once the komatsuna is cooked, cool it in water and squeeze it out with absolute, uncompromising force—as if you're teaching a harsh life lesson to someone who leaves their socks inside out in the laundry. Cut into 2-3 cm pieces, then mix with the cooked mirin, 1 tsp of mentsuyu, the plum-shiso paste, and a generous pinch of katsuobushi. It's a refreshing palate cleanser you can eat endlessly. In the video, the speaker shares a melancholy story about making tons of side dishes to comfort themselves because they're on the verge of crying over missing a summer music festival.

Sticky Power! Easy Salt Kelp Okra

Carefully trim the calyx of 8 okra pods, cut off the tough tips, and shave around the caps with a peeler. The video features a humorous monologue wishing one's hand would transform into a peeler after doing this so much. Boil the prepped okra for 1-2 minutes and drain. In a bag, combine 200ml of water, 5g of shio kombu, 1/2 tsp of salt, 2 tsp of sugar, 1 tsp of vinegar, 1 tsp of soy sauce, and 1/2 tsp of chicken bouillon powder. Add the warm okra, massage gently, and let sit for 30 minutes. As it cools, the flavors soak in deeply, creating a delicious dish combining sticky texture and savory dashi. It's great on its own or chopped up and mixed with natto.

Veggie-Packed Easy Coleslaw Secrets

Shred 350g of cabbage, 1 cucumber, and 15g of carrot slightly thicker than a fine julienne. The prep goes on alongside some bitter-sweet banter about cabbage once costing 500 yen for half a head, and how hard work and play never seem to raise one's income. Sprinkle 1 tsp each of salt and sugar (for sweating) over the veggies, mix carefully without spilling, and let sit for 5 minutes. Once softened, squeeze the moisture out with a vengeance—don't let the veggies walk all over you! Toss with 3 tbsp of mayonnaise, 2 tsp of vinegar, 1 tsp of sugar, 1/2 tsp of soy sauce, and 2 tsp of whole grain mustard. Using honey instead of sugar adds extra depth. Mix in 30g of corn for a colorful, sweet coleslaw kids will love.

Satisfying Atsuage Chanpuru

Wash 20g of bean sprouts and slice 10g of carrot into small rectangles. Cut 1 block of atsuage into bite-sized pieces, and prep 100g of ground pork and 1 egg. Heat 1 tbsp of rice bran oil in a pan and sauté the pork. Once crumbled, add the atsuage, stir-fry briefly, then add the carrot and bean sprouts. Add 1 tsp of dashi powder, 100ml of water, and 1 tbsp of soy sauce, and bring to a boil. Crack the egg into the center, stare at it blankly for a moment, then gently fold everything together without over-mixing. Simmer until the liquid is slightly reduced but some sauce remains, and top with katsuobushi. The atsuage absorbs the savory dashi beautifully, and since it tastes great even when cold, it's perfect for bento lunches.

Stamina-Boosting Bell Peppers & Nira Tama

For the raw bell peppers with meat miso, mince 3cm of green onion and 1 shiitake. Sauté 100g of ground pork in 2 tsp of sesame oil, add the onion and shiitake, then simmer with 4 tbsp of mirin, 2 tbsp of miso, 1 tsp of soy sauce, and 1 tsp of sugar until thickened. Cut 4 bell peppers in half lengthwise, deseed, and soak in ice water for 3 minutes for an ultra-crispy texture. Topped with rich meat miso, it's the ultimate summer beer snack. For the quick nira tama, chop 30g of homegrown garlic chives. Whisk 2 eggs with 1 tsp of chicken bouillon powder, a pinch of salt and pepper, and 1/2 tsp of soy sauce. Sauté the chives in 2 tsp of sesame oil, pour in the egg mixture, scramble until soft-cooked, and top with aonori (seaweed flakes). Both are easy and stamina-boosting!

No-Stove Microwave Pork Bulgogi

Slice 15g of carrot into small rectangles, slice 1/4 onion, 30g of bean sprouts, and 1 shiitake (finely chopping the stem). Place the veggies in a microwave-safe bag, then add 200g of sliced pork belly, tearing it apart. Add a pinch each of grated ginger and garlic, 2 tbsp of mirin, 2 tbsp of soy sauce, 2 tsp of sugar, 2 tsp of gochujang (or miso), 1 tbsp of sesame oil, and toasted sesame seeds. Massage and knead everything thoroughly through the bag. Squeeze out the air, tie the bag, and let sit for 10 minutes to marinate. Then, place on a plate and microwave at 500W for 4-5 minutes. Since it requires no stove heat, it's a perfect quick recipe for hot summer days. The sweet and savory gochujang flavor coats the pork and veggies beautifully, making it incredibly rice-friendly!

Budget-Friendly Sweet & Sour Chicken & Eggplant

Slice 1 chicken breast diagonally into thin medallions, season with a pinch of soy sauce and pepper, and massage gently. Slice 1 eggplant into rounds and score a crosshatch pattern on the surfaces. Mix 2 tbsp of sushi vinegar, 2 tbsp of soy sauce, and 1 tbsp of mirin to make the sauce, and julienne 5g of ginger. Coat the chicken with 2 tbsp of potato starch. Heat 2 tbsp of rice bran oil in a pan, sauté the eggplant until it absorbs the oil and browns, then remove it. Add more oil, arrange the chicken in the pan, and sear both sides until crispy. Return the eggplant, add the sauce and julienned ginger, and stir-fry until the sauce thickens. Garnish with chopped shiso leaves. The potato starch keeps the chicken moist and tender, while the refreshing, rich sweet and sour sauce coats everything beautifully.

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