Name: Course Meal Made with 7-Eleven Products (3 Appetizers & Soup)
Cuisine: 和食
Ingredients: [Prosciutto on Soft-Boiled Egg]; Smoked-style soft-boiled egg: 1/2; Egg salad: 1 tbsp; Prosciutto: 2 slices; [Smoked Pork Tongue & Smoked Cheese Potato Salad]; Bacon potato salad: 1 bag (90g); Smoked pork tongue: 4–5 slices; Cheddar smoked cheese: 2 pieces; Mayonnaise: 1 tsp; Egg salad: 1 tsp; [Chilled Potato Soup]; Potato soup: 1 cup; Sea salt & seaweed lotus root chip: 1 piece; Edamame: 3–4 beans; [Crab Stick & Savory Egg Custard Soup]; Chawanmushi (savory egg custard): 1 cup (230g); Shiro-dashi: 20ml; Water: 180ml; Sashimi-style crab sticks (with crab vinegar): 3 pieces; Edamame: 3–4 beans

About "Course Meal Made with 7-Eleven Products (3 Appetizers & Soup)"

An authentic Japanese course meal made entirely with store-bought ingredients from 7-Eleven. By combining items like smoked-style soft-boiled eggs, prosciutto, potato salad, chilled soup, and crab sticks, and plating them beautifully on traditional Japanese tableware, you can achieve a professional finish. No seasoning required, making it easy for anyone to replicate.

Introduction to 動画 de 食堂とだか　料理人・戸高雄平 →

Tips for Making "Course Meal Made with 7-Eleven Products (3 Appetizers & Soup)"

Plating & Visuals
- Plating convenience store ingredients on authentic Japanese tableware instantly creates the atmosphere of a high-end traditional restaurant.
Combinations
- Get creative with ingredient combinations, using mayonnaise or egg salad to balance flavors and textures.
Prep
- Since convenience store items are already seasoned, there is no need for complex prep or marinating.

Ingredients for "Course Meal Made with 7-Eleven Products (3 Appetizers & Soup)"

20 items

* Tap ingredient names to find on Amazon

[Prosciuttoon Soft-Boiled Egg]
Smoked-stylesoft-boiled egg: 1/2
Eggsalad: 1 tbsp
Prosciutto:2 slices
[SmokedPork Tongue & Smoked Cheese Potato Salad]
Baconpotato salad: 1 bag (90g)
Smokedpork tongue: 4–5 slices
Cheddarsmoked cheese: 2 pieces
Mayonnaise:1 tsp
Eggsalad: 1 tsp
[ChilledPotato Soup]
Potatosoup: 1 cup
Seasalt & seaweed lotus root chip: 1 piece
Edamame:3–4 beans
[CrabStick & Savory Egg Custard Soup]
Chawanmushi(savory egg custard): 1 cup (230g)
Shiro-dashi:20ml
Water:180ml
Sashimi-stylecrab sticks (with crab vinegar): 3 pieces
Edamame:3–4 beans

How to Make "Course Meal Made with 7-Eleven Products (3 Appetizers & Soup)"

1
[Appetizer 1: Prosciutto on Soft-Boiled Egg]
2
Cut the egg and top with salad
Cut the smoked-style soft-boiled egg in half with a knife, and top generously with 1 tbsp of egg salad. Layering egg salad on top of the egg creates a rich and luxurious combination.
Make the most of the soft-boiled textureTop generously with egg salad using a spoon
3
Finish with prosciutto
Gently drape a slice of prosciutto over the top to wrap it. The moderate saltiness of the prosciutto gently envelops the rich flavors of the egg salad and soft-boiled egg.
Drape the prosciutto gently and loosely
4
[Appetizer 2: Smoked Pork Tongue & Smoked Cheese Potato Salad]
5
Prepare the potato salad
Place 1 bag (90g) of bacon potato salad into a bowl. This will serve as the base to which other ingredients are added.
6
Add the smoked ingredients
Cut 4–5 slices of smoked pork tongue into pieces just under 1 cm wide and add them to the bowl. Chop 2 pieces of smoked cheese into bite-sized pieces and add them as well. The goal is to add a smoky aroma and texture.
Cut the smoked tongue into roughly 1 cm piecesChop the smoked cheese into bite-sized pieces
7
Add seasonings and mix
Add 1 tsp of mayonnaise and the remaining 1 tsp of egg salad, then mix everything together thoroughly. The mayonnaise helps bind the ingredients, while the egg salad adds richness.
Use mayonnaise to bind and smooth the mixtureMix thoroughly
8
[Appetizer 3: Chilled Potato Soup]
9
Pour the soup into a bowl
Pour 1 cup of 7-Eleven's packaged potato soup into an elegant Japanese bowl.
10
Finish with toppings
Finely crush 1 sea salt & seaweed lotus root chip by hand and float it on the soup to add a crispy texture and savory aroma. Top with 3–4 edamame beans for a pop of color.
Crush the lotus root chip and float itUse a small amount of edamame for color
11
[Soup: Crab Stick & Savory Egg Custard Soup]
12
Warm the savory egg custard
Warm 1 cup (230g) of chawanmushi (savory egg custard) in its container using a hot water bath (10–12 minutes) or a microwave (500W for 2 minutes). Check the product instructions to choose the heating method.
Heat in a water bath or microwaveBe sure to check the product instructions
13
Prepare the dashi broth
Add 20ml of shiro-dashi and 180ml of water to a pot and bring to a boil. The ratio of shiro-dashi to water is 1:9.
Shiro-dashi to water ratio of 1:9Bring to a full boil
14
Prepare the crab sticks
Trim both ends of 3 sashimi-style crab sticks with a knife. Shape them to look like real crab meat.
Trim both ends neatly
15
Assemble in the bowl
Gently scoop the warmed chawanmushi with a spoon and spread it at the bottom of the bowl as a base. Luxuriously place the 3 trimmed crab sticks on top. Garnish with 3–4 edamame beans for color.
Spread the chawanmushi firmly as a basePlace the crab sticks generously
16
Pour the broth
Gently pour in the piping hot broth. The gentle dashi from the chawanmushi and the shiro-dashi of the soup blend together to complete an elegant, authentic Japanese soup dish.
Pour the broth gently

Food Science

Why This Dish Tastes So Good

Combining the glutamic acid found in eggs, cheese, and shiro-dashi with the inosilic acid in prosciutto, smoked pork tongue, and crab sticks creates a powerful umami synergy. Additionally, pairing the saltiness of the prosciutto and smoked cheese with the sweetness and umami of the eggs and potato soup balances the five basic tastes, bringing out a deeper richness and flavor profile than any of the ingredients could achieve on their own.

Umami CompoundsBalancing the Five Tastes

Detailed Commentary on "Course Meal Made with 7-Eleven Products (3 Appetizers & Soup)"

* Content organized by topics from the video.

A Gourmet Course Meal with 7-Eleven Items!

Because his usual wholesale suppliers were closed, Chef Todaka hurriedly sourced his ingredients from 7-Eleven. Arriving at his restaurant with plastic bags full of items, he declared he would create a full course meal using only convenience store products. The total cost for this shopping trip was 7,011 yen. While shopping at a convenience store might seem a bit pricey, this amount of ingredients is enough to make a course meal for about three people. Chef Todaka remarked, 'I doubt anyone else is making full course meals using only convenience store ingredients,' marking a historic first for his restaurant. With the staff completely unable to predict how these everyday items would transform into authentic Japanese cuisine, this exciting culinary challenge begins.

Elevating Convenience Food with Plating

Convenience store foods are already seasoned to perfection, meaning there is almost no need for tedious prep or marinating. Chef Todaka's secret lies in clever ingredient combinations and plating them on authentic tableware used in his restaurant. Instead of serving the prepared dishes straight from their plastic packaging, plating them on beautiful Japanese tableware instantly elevates the presentation, creating the atmosphere of a high-end traditional restaurant. The steps shown here are simple, requiring no difficult techniques, so anyone can replicate them starting tomorrow. Even if you don't recreate the entire course, trying out just one of your favorite dishes is highly rewarding. Pay close attention to these professional plating techniques that transform convenience store food into a next-level feast.

Appetizer 1: Prosciutto on Soft-Boiled Egg

The first appetizer is Prosciutto on Soft-Boiled Egg, a convenience-store recreation of 'Shokudo Todaka's' highly popular signature dish, 'Sea Urchin on Soft-Boiled Egg.' First, cut a 7-Eleven smoked-style soft-boiled egg in half. The egg has a perfectly gooey yolk and looks delicious on its own. Next, top it generously with 7-Eleven egg salad using a spoon. Layering egg salad on top of a soft-boiled egg is a rich and unique combination. Finally, gently drape a slice of prosciutto over the top to wrap it. The moderate saltiness of the prosciutto beautifully balances the rich flavors of the egg salad and soft-boiled egg, creating an exquisite bite-sized dish that pairs perfectly with alcohol and is ready in an instant.

Appetizer 2: Smoky Potato Salad

The second appetizer is Smoked Pork Tongue & Smoked Cheese Potato Salad, inspired by the restaurant's classic smoked-daikon (iburigakko) potato salad. The base is 7-Eleven's bacon potato salad. For a textural accent, add smoked pork tongue cut into pieces just under 1 cm wide. To add a rich aroma, chop 2 pieces of smoked cheese into bite-sized pieces and add them to the bowl. Since many ingredients are added, mix in about 1 tsp of mayonnaise to bind everything together, along with a little of the remaining egg salad for extra richness. Mixing thoroughly results in a luxurious potato salad filled with smoky aromas and diverse textures, tasting as if it were made from scratch at a restaurant.

Appetizer 3: Chilled Potato Soup

The final appetizer is a refreshing Chilled Potato Soup, perfect for summer. Simply pour 7-Eleven's packaged potato soup into an elegant Japanese bowl. To elevate this simple dish, Chef Todaka introduces a clever twist: crush a 7-Eleven sea salt & seaweed lotus root chip by hand and float it on top to add a crispy texture and savory aroma. Then, garnish with 3–4 thawed edamame beans for color. Finally, by decorating the plate with a real maple leaf from the restaurant, a luxurious three-appetizer platter is complete. With just a tiny bit of effort and creative plating, you get a beautiful dish that looks nothing like convenience store food.

Soup: Crab Stick & Savory Egg Custard Soup

The second course is a warm soup: Crab Stick & Savory Egg Custard Soup. For the broth, use 7-Eleven's shiro-dashi, combining 20ml of shiro-dashi with 180ml of water (a 1:9 ratio) in a pot and bringing it to a boil. Warm the chawanmushi (savory egg custard) in its container using a hot water bath. Next, trim both ends of the high-quality crab sticks (which look remarkably like real crab meat) to make them neat. Gently scoop the warmed chawanmushi with a spoon and spread it at the bottom of the bowl as a base, then luxuriously place the 3 trimmed crab sticks on top. Garnish with edamame for color, and gently pour in the piping hot broth. The gentle dashi from the chawanmushi and the shiro-dashi of the soup blend together to create an elegant, authentic Japanese soup.

About 動画 de 食堂とだか　料理人・戸高雄平

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