Name: 8 Meal Prep Dishes (Mekabu Seaweed & Daikon, Sticky Moroheiya, Mizuna & Myoga Ohitashi, King Oyster Mushroom Lemon Marinade, Konjac Stir-Fry with Bonito Flakes, Deep-Fried Chicken Tail, Pork Belly with Garlic Chives & Egg, Sweet and Sour Chicken Tender)
Cuisine: 和食
Ingredients: [Mekabu Seaweed & Daikon]; Daikon radish: 150g; Seasoned mekabu seaweed: 3 packs; Salt: 1/2 tsp; Sugar (for massaging): 1/2 tsp; Mirin: 1 tbsp; Lemon juice: 1/2 tsp; Vinegar: 1 tsp; Soy sauce: 2 tbsp; Sugar (for sauce): 1 tsp; Katsuobushi (bonito flakes): 1 handful; [Sticky Moroheiya]; Moroheiya (Egyptian spinach): 1 bag; Okra: 4 pieces; Nameko mushrooms: 1 bag; Mentsuyu (noodle soup base): 1.5 tbsp; Wasabi: 1 tsp; Toasted sesame seeds: Generous amount (to taste); [Mizuna & Myoga Ohitashi]; Mizuna (Japanese mustard greens): 1/2 bag; Myoga (Japanese ginger buds): 4 pieces; Carrot: 15g; Water: 2 tbsp; Mirin: 2 tbsp; Hondashi (Japanese dashi powder): 1/2 tsp; Sugar: 1/2 tsp; Soy sauce: 1 tbsp; Grated ginger: 1/3 tsp; [King Oyster Mushroom Lemon Marinade]; King oyster mushrooms: 2 pieces

About "8 Meal Prep Dishes (Mekabu Seaweed & Daikon, Sticky Moroheiya, Mizuna & Myoga Ohitashi, King Oyster Mushroom Lemon Marinade, Konjac Stir-Fry with Bonito Flakes, Deep-Fried Chicken Tail, Pork Belly with Garlic Chives & Egg, Sweet and Sour Chicken Tender)"

This video introduces 8 fridge-friendly meal prep dishes that you can easily prepare during the cooler hours of the day to beat the summer heat. It covers a wide range of dishes, from refreshing sides to stamina-boosting mains, deep-fried foods, and stir-fries. It also explains time-saving microwave techniques and prep tips to preserve textures. This is a highly practical recipe collection that will help you get dinner on the table in no time, even on busy evenings.

Introduction to 夕方食堂 →

Video Timestamps

Tips for Making "8 Meal Prep Dishes (Mekabu Seaweed & Daikon, Sticky Moroheiya, Mizuna & Myoga Ohitashi, King Oyster Mushroom Lemon Marinade, Konjac Stir-Fry with Bonito Flakes, Deep-Fried Chicken Tail, Pork Belly with Garlic Chives & Egg, Sweet and Sour Chicken Tender)"

Prep
- When massaging the daikon with salt and sugar, adding sugar helps draw out the moisture faster. Squeeze thoroughly after letting it sit for 10 minutes.
Prep
- Since moroheiya stems are tough, pluck and use only the leaves. The stems can be saved for making soup stock.
Prep
- For the Mizuna & Myoga Ohitashi, cool under running water after blanching, shock in ice water to make them crisp, and squeeze out the moisture thoroughly.
Cooking Method
- Tossing the king oyster mushrooms and cucumber with olive oil before microwaving coats them, locking in moisture for a tender finish.
Prep
- After scoring the konjac in a grid pattern, tearing it with a fork creates an uneven surface area that absorbs flavors much better.
Prep
- The yellow oil glands on chicken tails can cause an odor, so trim them off if you prefer.
Heat Control
- For the pork belly and chive eggs, remove the eggs when they are about 50% cooked, then return them at the end and stir-fry over high heat for 30 seconds.
Prep
- Microwaving the onion and carrot for 2 minutes beforehand shortens the stir-fry time and ensures they cook evenly.
Seasoning
- Microwave the sauce for the Mekabu Daikon for 1 minute before combining it with the daikon.
Seasoning
- Letting the king oyster mushroom lemon marinade rest in the fridge for at least 1 hour allows the flavors to meld beautifully.

Ingredients for "8 Meal Prep Dishes (Mekabu Seaweed & Daikon, Sticky Moroheiya, Mizuna & Myoga Ohitashi, King Oyster Mushroom Lemon Marinade, Konjac Stir-Fry with Bonito Flakes, Deep-Fried Chicken Tail, Pork Belly with Garlic Chives & Egg, Sweet and Sour Chicken Tender)"

40 items

* Tap ingredient names to find on Amazon

[MekabuSeaweed & Daikon]
Daikonradish: 150g
Seasonedmekabu seaweed: 3 packs
Salt:1/2 tsp
Sugar(for massaging): 1/2 tsp
Mirin:1 tbsp
Lemonjuice: 1/2 tsp
Vinegar:1 tsp
Soysauce: 2 tbsp
Sugar(for sauce): 1 tsp
Katsuobushi(bonito flakes): 1 handful
[StickyMoroheiya]
Moroheiya(Egyptian spinach): 1 bag
Okra:4 pieces
Namekomushrooms: 1 bag
Mentsuyu(noodle soup base): 1.5 tbsp
Wasabi:1 tsp
Toastedsesame seeds: Generous amount (to taste)
[Mizuna& Myoga Ohitashi]
Mizuna(Japanese mustard greens): 1/2 bag
Myoga(Japanese ginger buds): 4 pieces
Carrot:15g
Water:2 tbsp
Mirin:2 tbsp
Hondashi(Japanese dashi powder): 1/2 tsp
Sugar:1/2 tsp
Soysauce: 1 tbsp
Gratedginger: 1/3 tsp
[KingOyster Mushroom Lemon Marinade]
Kingoyster mushrooms: 2 pieces
Cucumber:1
Lemon:1 (half sliced into quarters, half for juice)
Saltand pepper: A pinch
Oliveoil: 1 tbsp (for cooking) + 1 tbsp (for sauce)
Lemonjuice: 2 tbsp
Sugar:1/2 tsp
Soysauce: A pinch
[KonjacStir-Fry with Bonito Flakes]
Konjac:1 block
Greenbeans: 15 pieces

How to Make "8 Meal Prep Dishes (Mekabu Seaweed & Daikon, Sticky Moroheiya, Mizuna & Myoga Ohitashi, King Oyster Mushroom Lemon Marinade, Konjac Stir-Fry with Bonito Flakes, Deep-Fried Chicken Tail, Pork Belly with Garlic Chives & Egg, Sweet and Sour Chicken Tender)"

1
[Mekabu Seaweed & Daikon]
2
Julienne 150g of daikon radish into thick strips, massage with 1/2 tsp each of salt and sugar, let sit for 10 minutes, and squeeze out the excess moisture thoroughly.
3
In a microwave-safe bowl, combine 1 tbsp mirin, 1/2 tsp lemon juice, 1 tsp vinegar, 2 tbsp soy sauce, and 1 tsp sugar. Microwave at 500W for 1 minute to make the sauce.
4
Add 3 packs of seasoned mekabu seaweed and the microwaved sauce to the squeezed daikon. Crush a handful of katsuobushi (bonito flakes) into the bowl and mix everything well.
5
[Sticky Moroheiya]
6
Remove the stems of 4 okra pieces, rub them with salt on a cutting board, boil in boiling water for 1 minute, then transfer to ice water.
7
Pluck only the leaves of the moroheiya, boil for 1 minute, and transfer to cold water (keep the stems for soup stock).
8
Place 1 bag of nameko mushrooms in a strainer, boil briefly, and drain.
9
Slice the okra into rounds. Combine the okra, nameko, and roughly chopped moroheiya in a bowl. Add 1.5 tbsp mentsuyu, 1 tsp wasabi, and a generous amount of toasted sesame seeds, then mix.
10
[Mizuna & Myoga Ohitashi]
11
Cut the root end of 1/2 bag of mizuna vertically, then chop into bite-sized pieces. Finely julienne 15g of carrot. Cut 4 myoga ginger buds in half lengthwise, then julienne.
12
Blanch these vegetables in boiling water for about 1 minute, cool under running water, shock in ice water to make them crisp, and squeeze out the water thoroughly.
13
In a microwave-safe bowl, combine 2 tbsp water, 2 tbsp mirin, 1/2 tsp dashi powder, 1/2 tsp sugar, and 1 tbsp soy sauce. Microwave to heat, then stir in 1/3 tsp grated ginger.
14
Toss the squeezed vegetables with the sauce to complete.
15
[King Oyster Mushroom Lemon Marinade]
16
Diagonally slice 1 cucumber. Slice the stems of 2 king oyster mushrooms into rounds and slice the caps vertically. Cut half of a lemon into quarter-slices, keeping the other half for juice.
17
Place the mushrooms, cucumber, and lemon slices in a bowl. Toss with a pinch of salt and pepper and 1 tbsp olive oil. Cover with plastic wrap and microwave at 500W for 2 minutes.
18
Mix 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp sugar, a pinch of soy sauce, and a pinch of salt and pepper to make the dressing. Toss with the microwaved ingredients and let rest in the fridge for 1 hour.
19
[Konjac Stir-Fry with Bonito Flakes]
20
Score 1 block of konjac diagonally in a grid pattern, then tear into bite-sized pieces using a fork. Trim the ends of 15 green beans and cut them in half.
21
Parboil the konjac for about 2 minutes, then drain.
22
Heat 1 tbsp sesame oil in a pan and stir-fry the konjac and green beans over medium heat for 2 to 3 minutes.
23
Once the konjac turns slightly translucent/whitish, add 1 tbsp water, 1 tbsp mentsuyu, and 1 tsp garlic. Simmer briefly, then crush 4g of katsuobushi (bonito flakes) into the pan.
24
Once the liquid has evaporated, drizzle 1/2 tsp of soy sauce around the pan to finish.
25
[Deep-Fried Chicken Tail]
26
Trim off the yellow oil glands of 200g chicken tails (bonjiri) if desired, then massage in 1/2 tsp ginger, 1/2 tsp garlic, and 2 tbsp soy sauce.
27
Coat generously with 5 tbsp potato starch and deep-fry in oil at 170°C (340°F) until the outside is crispy.
28
Serve with lemon slices and a sprinkle of salt and pepper to finish.
29
[Pork Belly with Garlic Chives & Egg]
30
Cut 200g of sliced pork belly into bite-sized pieces and 50g of garlic chives into easy-to-eat lengths. Whisk 2 eggs with a pinch of salt.

Detailed Commentary on "8 Meal Prep Dishes (Mekabu Seaweed & Daikon, Sticky Moroheiya, Mizuna & Myoga Ohitashi, King Oyster Mushroom Lemon Marinade, Konjac Stir-Fry with Bonito Flakes, Deep-Fried Chicken Tail, Pork Belly with Garlic Chives & Egg, Sweet and Sour Chicken Tender)"

* Content organized by topics from the video.

Crispy & Refreshing Mekabu Daikon

Here is how to make Mekabu Daikon, perfect for summer. Julienne 150g of daikon radish into thick strips and massage with 1/2 tsp each of salt and sugar to draw out moisture. Adding sugar is a pro tip that helps extract the water faster. Let it sit for 10 minutes, then squeeze out the moisture thoroughly. For the sauce, combine 1 tbsp mirin, 1/2 tsp lemon juice, 1 tsp vinegar, 2 tbsp soy sauce, and 1 tsp sugar in a microwave-safe dish, and microwave at 500W for 1 minute. Combine the squeezed daikon with 3 packs of seasoned mekabu seaweed and the microwaved sauce. Finally, crush a handful of katsuobushi (bonito flakes) into the mix. It turns out shockingly delicious!

Beat the Heat with Sticky Moroheiya

A dish packed with the ultimate summer 'sticky' textures. Prep the okra by removing the stems, rubbing with salt, boiling for 1 minute, and shocking in ice water. Since moroheiya stems are tough, pluck only the leaves (save the stems for soup stock) and boil for 1 minute before cooling in cold water. Briefly boil 1 bag of nameko mushrooms in a strainer. While draining, the host shares a fun chat: 'Are you team Peyoung or team UFO for instant yakisoba? I'm definitely team Ippei-chan!' Slice the boiled okra into rounds, and combine them in a bowl with the nameko and roughly chopped moroheiya. Mix in 1.5 tbsp mentsuyu, 1 tsp wasabi, and plenty of toasted sesame seeds. This sticky dish is perfect for beating summer fatigue and makes a great topping for somen or soba noodles.

Fragrant Mizuna & Myoga Ohitashi

A delightful summer side dish combining crispy mizuna and fragrant myoga ginger. Cut the root end of 1/2 bag of mizuna vertically, then chop into bite-sized pieces. Finely julienne 15g of sliced carrot, and julienne 4 myoga ginger buds cut in half lengthwise. Combine and blanch them in boiling water for about 1 minute, cool under running water, shock in ice water to make them crisp, and squeeze out the water thoroughly. For the dressing, combine 2 tbsp water, 2 tbsp mirin, 1/2 tsp dashi powder, 1/2 tsp sugar, and 1 tbsp soy sauce in a microwave-safe container, microwave to heat, and add 1/3 tsp grated ginger. Toss with the squeezed vegetables to finish. Its refreshing flavor is irresistible on hot days.

Refreshing King Oyster & Cucumber Marinade

This King Oyster Mushroom and Cucumber Lemon Marinade is the perfect palate cleanser. Diagonally slice 1 cucumber. Slice the stems of 2 king oyster mushrooms into rounds and slice the caps vertically. The host shares a funny retro story: 'If you don't like king oyster mushrooms, use this as an excuse to force yourself to eat them! Back in my day, we ate whatever was served.' Cut half of a lemon into quarter-slices, keeping the other half for juice. Place the mushrooms, cucumber, and lemon slices in a bowl, toss with salt, pepper, and 1 tbsp olive oil, cover with plastic wrap, and microwave at 500W for 2 minutes. Coating them in oil before microwaving locks in the moisture, keeping them tender. Toss with a dressing made of the remaining lemon juice, 1 tbsp olive oil, salt, pepper, 1/2 tsp sugar, and a splash of soy sauce. Let it rest in the fridge for 1 hour to complete.

Savory Konjac Stir-Fry with Bonito

A healthy and delicious Konjac Stir-Fry with Bonito Flakes. Score 1 block of konjac diagonally in a grid pattern, then tear into bite-sized pieces using a fork. This creates an uneven surface area, allowing the flavors to penetrate easily. Trim the ends of 15 green beans and cut them in half. Parboil the konjac for about 2 minutes and drain. Heat 1 tbsp sesame oil in a pan and stir-fry the konjac and green beans over medium heat for 2 to 3 minutes. Once the konjac turns slightly translucent/whitish, add 1 tbsp water, 1 tbsp mentsuyu, and 1 tsp garlic, then simmer briefly. Crush 4g of katsuobushi (bonito flakes) into the pan, stir-fry until the liquid evaporates, and drizzle 1/2 tsp soy sauce to finish. The host passionately jokes, 'Brown food is justice; even superhero teams should put the brown ranger in the center!'

Crispy Deep-Fried Chicken Tail (Bonjiri)

Deep-Fried Chicken Tail (Bonjiri) makes the ultimate pub-style snack. Use 200g of chicken tails. The yellow oil glands can have a slight odor, so you can trim them off, though the host humorously shrugs it off: 'A little smell is fine, whatever works!' Massage 1/2 tsp ginger, 1/2 tsp garlic, and 2 tbsp soy sauce into the prepped chicken tails, then coat generously with 5 tbsp potato starch. Deep-fry in oil at around 170°C (340°F) until the outside is crispy. They turn out incredibly juicy, bursting with flavorful fat that isn't too heavy. The host jokes, 'One was enough for me!' before finishing the dish with a squeeze of lemon and a sprinkle of salt and pepper.

Stamina Pork Belly & Garlic Chive Egg

A stamina-boosting dish that upgrades classic garlic chive eggs with hearty pork belly. Cut 200g of sliced pork belly into bite-sized pieces and 50g of garlic chives into easy-to-eat lengths. Whisk 2 eggs with a pinch of salt. For the sauce, mix 1 tbsp mirin, 1/2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp chicken bouillon powder. Heat a pan with a generous 2 tbsp of rice oil, pour in the eggs all at once, scramble until soft-cooked (about 50% done), and remove from the pan. Add 1 tbsp sesame oil to the same pan, stir-fry the pork belly, and season lightly with salt and pepper. Once the meat is cooked, add the chives, stir-fry briefly, return the eggs to the pan, pour in the sauce, and toss everything over high heat for about 30 seconds.

Refreshing Sweet & Sour Chicken Tender

A refreshing and healthy twist on sweet and sour pork using chicken tenders. Use 4 tendonless chicken tenders, slice them diagonally, massage with a pinch of ginger and soy sauce, and coat with 4 tbsp potato starch. Cut 1/2 onion and 1/2 carrot into bite-sized pieces, place in a microwave-safe dish, cover with plastic wrap, and microwave at 500W for 2 minutes. Chop 2 green bell peppers and 1/2 yellow bell pepper into bite-sized chunks. For the sweet and sour sauce, mix 60ml water, 2 tbsp sugar, 2 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp ketchup, 1 tsp chicken bouillon powder, and 1 tsp sesame oil. Heat 4 tbsp rice oil in a pan and shallow-fry the chicken. Once cooked, add the microwaved onion and carrot, bell peppers, and yellow pepper. Pour in the sauce and toss until thickened. Plate and garnish with chopped green onions.

About 夕方食堂

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