[8 Meal Prep Side Dishes] ♢Quick & Easy! Simple yet Delicious Recipes♢

Overview

This video compiles 8 meal prep side dishes by the Yugata Shokudo channel. It features 8 recipes: Crunchy Plum & Kelp, Garlic Infused Eggplant, Spicy Microwave Torn Konjac, Yam & Garlic Chive Kimchi Salad, Onigiri-style Rolled Omelet, Fried Chicken Knee Gristle, Pork Belly Wrapped Summer Vegetables, and Chicken & Winter Melon Soup Curry. All dishes can be refrigerated for 3 to 4 days and are simple yet delicious. While reheating in the microwave is generally recommended, dry-pan roasting is recommended for the fried chicken. These are perfect as meal prep sides or quick appetizers.

Video Timestamps

• 00:00オープニング
• 00:56カリカリ梅昆布
• 02:43茄子のにんにくおひたし
• 04:01ちぎり蒟蒻のピリ辛レンチン
• 05:01長芋とニラのキムチ和え
• 06:23おにぎり玉子焼き
• 08:27ひざなんこつの唐揚げ
• 09:37夏野菜の豚バラ巻き
• 11:47鶏と冬瓜のスープカレー

Key Tips

• Storage
  • All 8 dishes can be stored in the refrigerator for 3 to 4 days.
• Reheating
  • Reheating in the microwave is generally recommended. For the fried chicken, dry-pan roasting is best.
• Plum & Kelp Prep
  • Use kombu kelp for dashi, rehydrate it in water, and cut into thin strips.
• Plum & Kelp Flavor
  • Simmer vinegar, soy sauce, mirin, sugar, and yukari together, then toss with the kombu and crunchy pickled plums.
• Eggplant Prep
  • Heat the eggplant in the microwave or grill it, then peel and tear into bite-sized pieces.
• Eggplant Flavor
  • Pour a sauce made of mentsuyu, water, and garlic over it, then top with green onion, bonito flakes, and toasted sesame seeds.
• Konjac Prep
  • Tearing the konjac by hand allows the flavors to absorb better.
• Konjac Cooking
  • Simply place the konjac, shiitake, shimeji, and seasonings in a microwave-safe container and microwave.
• Yam Salad Prep
  • Peel the nagaimo and cut into bite-sized pieces or matchsticks.
• Yam Salad Flavor
  • A simple recipe: just toss with kimchi, garlic chives, green onion, water, soy sauce, and sesame oil.
• Omelet Prep
  • Remove the mentaiko from its skin and mix it into the egg mixture.
• Omelet Cooking
  • Cook the rolled omelet, wrap with nori, and shape into an onigiri form for a cute presentation.
• Gristle Prep
  • Marinate the chicken knee gristle with garlic, ginger, mirin, and soy sauce, coat with potato starch, and deep-fry.
• Gristle Heat
  • Deep-fry until crispy, and season with salt and pepper to finish.
• Pork Roll Prep
  • Wrap green beans and bell peppers together with pork belly slices. Sprinkling a little salt on the vegetables enhances the flavor.
• Pork Roll Flavor
  • Finish with yakiniku sauce for a teriyaki-style glaze. Simple and packed with umami.
• Soup Curry Prep
  • Peel and deseed the winter melon, then cut into bite-sized pieces. Cut the chicken thigh into bite-sized pieces as well.
• Soup Curry Heat
  • Sauté garlic and ginger in oil until fragrant, add curry powder, then simmer with chicken, vegetables, water, and seasonings.
• Soup Curry Flavor
  • Create a deep flavor with bouillon (or consommé), ketchup, sugar, salt, dried basil, and bay leaf.
• Soup Curry Ideas
  • Can be customized by adding your favorite summer vegetables like eggplant or pumpkin.

* Tap ingredient names to find on Amazon

• [CrunchyPlum & Kelp]
• Kombukelp (for dashi) 120g
• Crunchypickled plums (karikari ume) 40g
• Water300ml
• Vinegar1/2 tsp
• Soysauce 2 tbsp
• Mirin1 tbsp
• Sugar25g
• Yukari(red shiso powder) 1 tsp
• [GarlicInfused Eggplant]
• Eggplants3
• Garlic1/2 tsp
• Mentsuyu(noodle soup base) 2 tbsp
• Water1 tbsp
• Greenonion (finely chopped) a pinch
• Bonitoflakes a pinch
• Toastedsesame seeds a pinch (sprinkle)
• [SpicyMicrowave Torn Konjac]
• Konjacblock 1 sheet
• Shiitakemushrooms 2
• Shimejimushrooms 1/3 cluster
• Mentsuyu(noodle soup base) 2 tbsp
• Water2 tsp
• Sesameoil 1 tbsp
• Gingera pinch
• Ichimitogarashi (ground red chili pepper) a pinch (sprinkle)
• [Yam& Garlic Chive Kimchi Salad]
• Nagaimo(Japanese mountain yam) 300g
• Kimchi100g
• Garlicchives 10g
• Greenonion 8cm
• Water1 tbsp
• Soysauce 1 tsp
• Sesameoil 1/2 tsp
• [Onigiri-styleRolled Omelet]
• Mentaiko(spicy cod roe) 1/2 skein
• Eggs2
• Water1 tbsp
• Salt1/4 tsp
• Mirin1/2 tsp

Instructions

1. [Crunchy Plum & Kelp]
2. 1

   Soak 120g of kombu kelp (for dashi) in 300ml of water to rehydrate, then cut into thin strips.

3. 2

   Remove the pits from 40g of crunchy pickled plums and finely chop them.

4. 3

   Put the kombu and its soaking liquid into a pot, add 1/2 tsp vinegar, 2 tbsp soy sauce, 1 tbsp mirin, and 25g sugar, and simmer over medium heat until the liquid reduces.

5. 4

   When the liquid is almost gone, add the crunchy pickled plums and mix well.

6. 5

   Turn off the heat, add 1 tsp yukari (red shiso powder), mix, and it's done.

7. [Garlic Infused Eggplant]
8. 1

   Cut off the stems of 3 eggplants, wrap them in plastic wrap, and microwave (approx. 600W) for 3 to 4 minutes.

9. 2

   Once cooled slightly, peel off the skin and tear into bite-sized pieces by hand.

10. 3

    Mix 2 tbsp mentsuyu, 1 tbsp water, and 1/2 tsp garlic, then pour this sauce over the eggplant.

11. 4

    Top with finely chopped green onion, a pinch of bonito flakes, and toasted sesame seeds to complete.

12. [Spicy Microwave Torn Konjac]
13. 1

    Tear 1 konjac block into bite-sized pieces by hand (this helps the flavors absorb better).

14. 2

    Thinly slice 2 shiitake mushrooms and separate 1/3 cluster of shimeji mushrooms.

15. 3

    Place the konjac, shiitake, and shimeji in a microwave-safe bowl, add 2 tbsp mentsuyu, 2 tsp water, 1 tbsp sesame oil, a pinch of ginger, and a pinch of ichimi togarashi, then mix.

16. 4

    Cover loosely with plastic wrap, microwave (600W) for about 4 to 5 minutes, mix well, and it's done.

17. [Yam & Garlic Chive Kimchi Salad]
18. 1

    Peel 300g of nagaimo and cut into bite-sized matchsticks or chunks.

19. 2

    Cut 10g of garlic chives into 3-4cm lengths, and finely chop 8cm of green onion.

20. 3

    In a bowl, combine the nagaimo, garlic chives, green onion, and 100g of kimchi. Add 1 tbsp water, 1 tsp soy sauce, and 1/2 tsp sesame oil, and toss everything well.

21. 4

    Let the flavors meld, and it's done.

22. [Onigiri-style Rolled Omelet]
23. 1

    Make a slit in the skin of 1/2 skein of mentaiko and scrape out the roe.

24. 2

    In a bowl, thoroughly mix 2 eggs, 1 tbsp water, 1/4 tsp salt, 1/2 tsp mirin, and the mentaiko.

25. 3

    Lightly grease a tamagoyaki pan with rice oil, heat over medium, pour in the egg mixture in several batches, and roll to make the omelet.

26. 4

    Once cooked, wrap with nori seaweed, wrap in plastic wrap, and shape into an onigiri form (triangle or cylinder).

27. 5

    Once cooled slightly, remove the plastic wrap, slice into bite-sized pieces, and serve.

28. [Fried Chicken Knee Gristle]
29. 1

    Place 120g of chicken knee gristle in a bowl, add 1/3 tsp garlic, 1/3 tsp ginger, 1 tsp mirin, and 1 tsp soy sauce, massage well, and let marinate for 10 to 15 minutes.

30. 2

    Dust with 2 tbsp potato starch to coat thoroughly.

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