Name: 8 Summer Meal Prep Side Dishes (Pickled White Melon, Raw Bell Pepper & Tuna Kinpira, Steamed Eggplant with Vinegar Ginger Sauce, Salt & Butter Garlic Komatsuna, Pork Tongue with Green Onion Salt, Asparagus Cheese Rolls, Crispy Fried Chicken, Microwave Pork Ginger)
Cuisine: 和食
Ingredients: [Pickled White Melon]; White melon (shirouri) 1; Salt 1/2 tsp; Sugar 1 tsp; Salted kelp (shio kombu) A pinch; [Raw Bell Pepper & Tuna Kinpira]; Bell peppers 3; Salt 1 tsp; Canned tuna 1 can; Sugar 1/2 tsp; Soy sauce 1 tsp; Sesame oil 1/2 tsp; Toasted sesame seeds A pinch; Bonito flakes 2 pinches; [Steamed Eggplant with Vinegar Ginger Sauce]; Eggplants 3; Vinegar 2 tbsp; Mirin 2 tbsp; Sugar 2 tsp; Soy sauce 2 tsp; Ginger 5g; Toasted sesame seeds A pinch; Bonito flakes A pinch; [Salt & Butter Garlic Komatsuna]; Komatsuna (Japanese mustard spinach) 3 heads; Garlic 3 cloves; Sliced ham 4 sheets; Butter 15g; Rice bran oil 2 tsp; Salt 1/3 tsp

About "8 Summer Meal Prep Side Dishes (Pickled White Melon, Raw Bell Pepper & Tuna Kinpira, Steamed Eggplant with Vinegar Ginger Sauce, Salt & Butter Garlic Komatsuna, Pork Tongue with Green Onion Salt, Asparagus Cheese Rolls, Crispy Fried Chicken, Microwave Pork Ginger)"

This video introduces 8 meal prep side dishes designed to boost your appetite even during the hot summer months. The lineup ranges from refreshing dishes like pickled white melon and steamed eggplant to hearty options like fried chicken and pork tongue with green onion salt. Featuring quick and easy cooking methods like microwaving and shallow frying, these recipes allow you to prep efficiently even on busy days. It's a perfect recipe collection to stay nourished and combat summer fatigue.

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Video Timestamps

Tips for Making "8 Summer Meal Prep Side Dishes (Pickled White Melon, Raw Bell Pepper & Tuna Kinpira, Steamed Eggplant with Vinegar Ginger Sauce, Salt & Butter Garlic Komatsuna, Pork Tongue with Green Onion Salt, Asparagus Cheese Rolls, Crispy Fried Chicken, Microwave Pork Ginger)"

Prep
- Scoop out the seeds of the white melon with a spoon, massage with salt, sugar, and salted kelp, and let sit for 1 hour.
Prep
- Sprinkle salt on raw bell peppers and let sit for 10 minutes, then lightly rinse and squeeze out moisture thoroughly to enhance their crunchiness.
Prep
- Peel the eggplants completely and soak in water for 4 to 5 minutes to remove bitterness.
Prep
- Slice the onion along the grain for the ginger pork and let dry for about 15 minutes to allow the flavors to penetrate better.
Prep
- Knead the chicken with the egg and seasonings, let marinate in the fridge for 30 minutes, then drizzle a splash of soy sauce and add flour and potato starch right before frying.
Heat control
- Sear the pork tongue quickly over high heat, and toss with the green onion sauce while still hot.
Heat control
- For the asparagus cheese rolls, spread the cheese in a cold pan, cook slowly over medium-low heat, and flip multiple times to cook the asparagus through.
Heat control
- Do not touch the fried chicken until the surface sets, then shallow-fry while tossing occasionally once it firms up.
Cooking method
- After removing bitterness, place the eggplants in a microwave-safe dish, sprinkle with a little water, cover with plastic wrap, and microwave at 600W for 2.5 minutes.
Cooking method
- For the ginger pork, marinate in a plastic bag, squeeze out the air, tie the bag, and simply microwave at 600W for 3 minutes to complete.
Seasoning
- For the eggplant sauce, combine vinegar, mirin, sugar, and soy sauce, microwave briefly, and add grated ginger.
Seasoning
- For the green onion sauce, combine vinegar, sesame oil, salt, chicken bouillon powder, lemon juice, and white pepper, mixing in green onion tops for extra flavor.
Finishing
- Let the asparagus cheese rolls cool slightly before slicing to ensure a clean, beautiful cross-section.

Ingredients for "8 Summer Meal Prep Side Dishes (Pickled White Melon, Raw Bell Pepper & Tuna Kinpira, Steamed Eggplant with Vinegar Ginger Sauce, Salt & Butter Garlic Komatsuna, Pork Tongue with Green Onion Salt, Asparagus Cheese Rolls, Crispy Fried Chicken, Microwave Pork Ginger)"

40 items

* Tap ingredient names to find on Amazon

[PickledWhite Melon]
Whitemelon (shirouri) 1
Salt1/2 tsp
Sugar1 tsp
Saltedkelp (shio kombu) A pinch
[RawBell Pepper & Tuna Kinpira]
Bellpeppers 3
Salt1 tsp
Cannedtuna 1 can
Sugar1/2 tsp
Soysauce 1 tsp
Sesameoil 1/2 tsp
Toastedsesame seeds A pinch
Bonitoflakes 2 pinches
[SteamedEggplant with Vinegar Ginger Sauce]
Eggplants3
Vinegar2 tbsp
Mirin2 tbsp
Sugar2 tsp
Soysauce 2 tsp
Ginger5g
Toastedsesame seeds A pinch
Bonitoflakes A pinch
[Salt& Butter Garlic Komatsuna]
Komatsuna(Japanese mustard spinach) 3 heads
Garlic3 cloves
Slicedham 4 sheets
Butter15g
Ricebran oil 2 tsp
Salt1/3 tsp
PepperA pinch
Garlicpowder 1/2 tsp
Soysauce A pinch
[PorkTongue with Green Onion Salt]
Porktongue (or beef tongue) To taste
Saltand pepper A pinch
Sesameoil A pinch (for frying)
Greenonion (negi) 10cm
Vinegar1 tbsp
Sesameoil 1 tbsp

How to Make "8 Summer Meal Prep Side Dishes (Pickled White Melon, Raw Bell Pepper & Tuna Kinpira, Steamed Eggplant with Vinegar Ginger Sauce, Salt & Butter Garlic Komatsuna, Pork Tongue with Green Onion Salt, Asparagus Cheese Rolls, Crispy Fried Chicken, Microwave Pork Ginger)"

1
[Pickled White Melon]
2
Peel the white melon roughly, scoop out the seeds with a spoon, and slice it slightly thick.
3
Place in a plastic bag, add 1/2 tsp salt, 1 tsp sugar, and a pinch of salted kelp, and massage well.
4
Let it sit for about 1 hour to complete.
5
[Raw Bell Pepper & Tuna Kinpira]
6
Cut 3 bell peppers in half lengthwise, remove only the tough part of the stem, and slice them lengthwise with the seeds.
7
Transfer to a bowl, sprinkle with 1 tsp salt, mix lightly, and let sit for 10 minutes.
8
Lightly rinse off the salt and squeeze out the moisture thoroughly.
9
Add 1 can of tuna with its oil, then add 1/2 tsp sugar, 1 tsp soy sauce, 1/2 tsp sesame oil, toasted sesame seeds, and 2 pinches of bonito flakes, and mix well.
10
[Steamed Eggplant with Vinegar Ginger Sauce]
11
Cut off the stems of 3 eggplants diagonally and peel off all the skin with a vegetable peeler.
12
Soak in water for 4 to 5 minutes to remove bitterness.
13
Meanwhile, combine 2 tbsp vinegar, 2 tbsp mirin, 2 tsp sugar, and 2 tsp soy sauce in a bowl, microwave briefly, and add 5g of grated ginger to make the sauce.
14
Transfer the soaked eggplants to a microwave-safe dish, sprinkle with a little water, cover with plastic wrap, and microwave at 600W for 2.5 minutes.
15
Let cool slightly, then tear them by hand or make a slit to split them, and submerge them in the sauce.
16
Garnish with toasted sesame seeds and bonito flakes.
17
[Salt & Butter Garlic Komatsuna]
18
Cut off the roots of 3 heads of komatsuna and chop into bite-sized pieces.
19
Slice 3 cloves of garlic and thinly slice 4 sheets of ham.
20
Heat 2 tsp rice bran oil and the garlic in a pan, and sauté until fragrant.
21
Add the ham and 15g butter, and sauté further.
22
Add the washed and drained komatsuna, sprinkle with 1/3 tsp salt, a pinch of pepper, and 1/2 tsp garlic powder, and sauté quickly.
23
Drizzle a pinch of soy sauce to finish and toss everything together.
24
[Pork Tongue with Green Onion Salt]
25
Coarsely chop 10cm of green onion (mixing in the green part is recommended) and place in a bowl.
26
Add 1 tbsp vinegar, 1 tbsp sesame oil, 1/3 tsp salt, 1 tsp chicken bouillon powder, 1 tsp lemon juice, and a pinch of white pepper, and mix well to make the green onion sauce.
27
Wipe off excess moisture from the pork tongue with a paper towel, and season only one side with salt and pepper.
28
Heat a pan with a little sesame oil over high heat, and sear the tongue quickly.
29
Once cooked, transfer to the green onion sauce while still hot and toss well.
30
[Asparagus Cheese Rolls]

Detailed Commentary on "8 Summer Meal Prep Side Dishes (Pickled White Melon, Raw Bell Pepper & Tuna Kinpira, Steamed Eggplant with Vinegar Ginger Sauce, Salt & Butter Garlic Komatsuna, Pork Tongue with Green Onion Salt, Asparagus Cheese Rolls, Crispy Fried Chicken, Microwave Pork Ginger)"

* Content organized by topics from the video.

Savoring Summer: Pickled Melon & Tuna Kinpira

First, let's start with the perfect summer dish, 'Pickled White Melon.' Roughly peel one white melon, scoop out the easily spoiled seeds with a spoon, and slice it slightly thick. Place it in a plastic bag, add 1/2 tsp salt, 1 tsp sugar, and a pinch of salted kelp, massage it well, and let it sit for about an hour. Next is 'Raw Bell Pepper & Tuna Kinpira.' Cut 3 bell peppers in half lengthwise, remove only the tough part of the stem, and slice them lengthwise with the seeds. Transfer to a bowl, sprinkle with 1 tsp salt, mix lightly, and let sit for 10 minutes. After that, lightly rinse off the salt and squeeze out the moisture thoroughly. Add 1 can of tuna with its oil, 1/2 tsp sugar, 1 tsp soy sauce, 1/2 tsp sesame oil, toasted sesame seeds, and 2 pinches of bonito flakes, and mix well. The crunchy texture of the raw bell peppers is absolutely divine, making it the perfect palate cleanser.

Easy Microwave Steamed Eggplant with Ginger Sauce

Next is 'Steamed Eggplant with Vinegar Ginger Sauce.' Cut off the stems of 3 eggplants diagonally and peel them completely bare with a vegetable peeler. Soak the peeled eggplants in water for 4 to 5 minutes to remove bitterness. Meanwhile, combine 2 tbsp vinegar, 2 tbsp mirin, 2 tsp sugar, and 2 tsp soy sauce in a bowl, and microwave briefly. Grate about 5g of ginger into it and mix well to make the sauce. Transfer the soaked eggplants to a microwave-safe dish, sprinkle with a little water, cover with plastic wrap, and microwave at 600W for 2.5 minutes. Be careful as they will be extremely hot right after heating. Let them cool slightly, then tear them by hand or make a slit at the top to split them instantly, and submerge them in the sauce. Garnish with toasted sesame seeds and bonito flakes for a refreshing dish that goes down easily even on hot days.

Gratitude-Filled Salt & Butter Garlic Komatsuna

Next is 'Salt & Butter Garlic Komatsuna with Ham.' Cut off the roots of 3 heads of komatsuna and chop them into bite-sized pieces. Sharing an anecdote about receiving a thank-you comment from a farmer when I previously shared a komatsuna recipe, I cook this with gratitude. Slice 3 cloves of garlic and thinly slice 4 sheets of ham. Heat 2 tsp rice bran oil and the garlic in a pan, sauté until fragrant, then add the ham. Add 15g butter to add richness. Add the washed and drained komatsuna, sprinkle with 1/3 tsp salt, a pinch of pepper, and 1/2 tsp garlic powder, and sauté quickly. Drizzle a pinch of soy sauce to finish and toss everything together. Rich in calcium, iron, and vitamins, this komatsuna dish is incredibly delicious with the rich flavors of butter and garlic.

Quick High-Heat Pork Tongue with Green Onion Salt

Next up is 'Pork Tongue with Green Onion Salt.' Coarsely chop about 10cm of green onion, preferably mixing in the green part, and place in a bowl. Add 1 tbsp vinegar, 1 tbsp sesame oil, 1/3 tsp salt, 1 tsp chicken bouillon powder, 1 tsp lemon juice, and a pinch of white pepper, and mix well to prepare the green onion sauce. Thoroughly wipe off excess moisture from the pork tongue (beef tongue works too) with a paper towel, and lightly season only one side with salt and pepper. Heat a pan with a little sesame oil and sear the tongue quickly over high heat. Once cooked, transfer to the prepared green onion sauce while still hot and toss well. The residual heat cooks the green onions just enough to remove their sharp bite, highlighting their crunchy texture and savory flavor. It makes a fantastic side dish or drinking snack.

Slow-Cooked Crispy Asparagus Cheese Rolls

Next, we will make 'Asparagus Cheese Rolls.' Cut off the tough ends of 4 asparagus spears and lightly peel the lower stems with a vegetable peeler. Dust them thoroughly with 2 tbsp flour. Spread 80 to 100g of pizza cheese in a cold pan and turn the heat to medium-low. Once the cheese starts to melt, arrange the asparagus on top. When the bottom turns golden brown, use a spatula to gently fold the cheese over from the edge. Trying to do it all at once can lead to failure, so the key is to roll it carefully while watching its progress. Since the asparagus is still firm at this stage, cook it slowly over low heat, flipping it several times. Once the asparagus yields slightly when pressed, turn off the heat, let it cool down, and then slice. The cross-section looks beautiful, making it perfect for bento boxes or pairing with beer.

Fluffy & Juicy Japanese Fried Chicken (Karaage)

Everyone's favorite, 'Fluffy & Juicy Fried Chicken (Karaage).' Cut 1 chicken thigh into bite-sized pieces and place in a bowl. Add 1/2 tsp grated ginger, 1 tsp grated garlic, a pinch of salt and pepper, a pinch of nutmeg, 2 tbsp soy sauce, and 1 egg, and knead thoroughly by hand. Adding the egg makes the batter fluffy and keeps the inside juicy. Cover with plastic wrap and let it marinate in the refrigerator for about 30 minutes. Afterward, drizzle a splash of soy sauce for aroma, add 2 tbsp flour and 2 tbsp potato starch, and mix until sticky. Heat a small amount of oil (a little over 1 tbsp) in a pan and shallow-fry the chicken. Do not touch until the surface sets; once it firms up, fry while tossing occasionally until golden brown, then remove. This fried chicken remains tender and delicious even after cooling.

Microwave Pork Ginger with Deeply Infused Flavor

Lastly, we have 'Microwave Pork Ginger,' which is made entirely in the microwave. Slice 1/2 onion along the grain, separate the slices, and let them dry for about 15 minutes. This helps the flavors penetrate better. Place the onion in a plastic bag, cut 200g of sliced pork belly into bite-sized pieces, and add them to the bag, peeling the slices apart one by one. Add 2 tbsp mirin, 2 tsp sugar, 2.5 tbsp soy sauce, and 1 tsp grated ginger, and massage well through the bag to distribute the flavors. Flatten the mixture, squeeze out the air, tie the bag, and let it marinate in the refrigerator for about 30 minutes. After that, simply microwave the bag at 600W for 3 minutes to complete. Transfer to a plate and loosen everything up to easily enjoy exquisite ginger pork with deeply infused flavors.

About 夕方食堂

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