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[Part 2] 'Course Meal Made with 7-Eleven Products' - From Sashimi to Main and Closing Rice! Exquisite Dishes Easily Made at Home

動画 de 食堂とだか　料理人・戸高雄平

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Ingredients

About "Course Meal Made with 7-Eleven Products"

A project to create a full 7-course meal using store-bought 7-Eleven products, ranging from a seafood bakudan (sashimi alternative) to a main Hamburg steak and a closing rice dish. It features authentic arrangements that transcend convenience store food, such as seasoning seafood with salted kelp (shio kombu) and sesame oil, simmering Hamburg steak in lobster bisque, and mixing rice balls with simmered hijiki seaweed. With low cooking difficulty, it is easy to recreate at home, achieving high-end restaurant quality for a total of about 7,000 yen (approx. 1,500 yen per person).

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Tips for Making "Course Meal Made with 7-Eleven Products"

  • Seasoning
    • The bakudan relies mainly on the saltiness of the salted kelp and sesame oil. Natto and grated yam bind the ingredients, and adding the included wasabi enhances the flavor further.
  • Sauce Prep
    • Rinsing the demi-glace sauce off the Hamburg steak with water maximizes the rich flavor of the lobster bisque.
  • Color & Plating
    • Paying attention to colors like green edamame, spinach, Korean seaweed, and broccoli creates a high-end feel even with convenience store ingredients.
  • Heating
    • Heat the Hamburg steak in its bag in a hot water bath for 12 minutes or microwave for 3 minutes and 40 seconds. Warm the simmered hijiki in a hot water bath for 2 to 3 minutes.
  • Finishing
    • Searing the cheese with a kitchen torch melts it beautifully and enhances the flavor.

Ingredients for "Course Meal Made with 7-Eleven Products"

28 items

* Tap ingredient names to find on Amazon

How to Make "Course Meal Made with 7-Eleven Products"

  1. 1

    [Octopus, Whelk, and Squid Bakudan]

  2. 2

    Toss the seafood with salted kelp

    In a bowl, combine the grilled squid, cut octopus, and whelk. Add the salted kelp (3g) and sesame oil (1 tbsp). Mix everything well and transfer to a serving dish.

    The saltiness of the salted kelp is keyBring out the flavor of the sesame oil
  3. 3

    Layer with natto and grated yam

    Mix the cracked natto with its included sauce and place it on top of the seafood. Then, pour the seasoned grated yam (1/2 bag, approx. 50g) over it.

    Natto and grated yam help bind the ingredients together
  4. 4

    Add egg yolk and garnish

    Make a small well in the center and place the raw egg yolk on top. Garnish with edamame (5–6 beans) and Korean seaweed (3 sheets).

    Adding a bit of the included wasabi enhances the flavorThe colors create a high-end presentation
  5. 5

    [Hamburg Steak with Lobster Bisque Sauce]

  6. 6

    Heat the Hamburg steak

    Heat the Gold Hamburg steak in its bag in a hot water bath for 12 minutes, or microwave it (500W) for 3 minutes and 40 seconds. Check the product instructions before cooking.

    Heating in a hot water bath in the bag is recommendedPay attention to the heating time
  7. 7

    Warm the lobster bisque

    Pour the lobster bisque (1 cup, 230g) into a pot and warm it over low heat for about 2 minutes.

    Warm slowly over low heat
  8. 8

    Simmer the vegetables in the bisque

    Add the broccoli (3 pieces) and cut spinach (20g) to the warmed bisque, and simmer over low heat for 3 to 4 minutes.

    Simmer over low heat for 3 to 4 minutesLet the vegetables absorb the flavors
  9. 9

    Rinse the sauce off the Hamburg steak

    Place the heated Hamburg steak in a bowl and separate the demi-glace sauce. Rinse only the Hamburg steak with water to completely remove the demi-glace sauce. Keep the separated sauce in the bowl for later use.

    Essential to bring out the full flavor of the lobster bisqueThe demi-glace sauce will be used separately
  10. 10

    Finish the Hamburg steak in the bisque

    Place the rinsed Hamburg steak into the pot with the bisque and simmer over low heat for another 2 to 3 minutes to let the flavors meld.

    Simmer over low heat for 2 to 3 minutesAllow the Hamburg steak to absorb the bisque flavor
  11. 11

    Plate and top with cheese

    Plate the Hamburg steak, broccoli, and spinach, then pour the lobster bisque over them. Place a sheet of melting sliced cheese on top of the Hamburg steak, and sear it with a kitchen torch if you have one.

    Searing with a kitchen torch makes the cheese beautifully meltedEnhances the luxurious appearance
  12. 12

    Finish with demi-glace sauce

    Drizzle the reserved demi-glace sauce over the top to finish.

    The flavors of the two sauces merge beautifully
  13. 13

    [Salmon and Hijiki Mixed Rice]

  14. 14

    Warm the simmered hijiki

    Warm the simmered hijiki (1 bag, 70g) in its bag in a hot water bath for 2 to 3 minutes.

    Heat for 2 to 3 minutes
  15. 15

    Mix the rice balls and ingredients

    Place the grilled salmon rice balls (2 pieces) in a bowl, then add the warmed simmered hijiki and edamame (15–18 beans). Mix everything well while breaking up the rice balls.

    Mix well while breaking up the rice balls
  16. 16

    Serve in a bowl

    Scoop the mixed rice into a bowl to serve.

  17. 17

    [Rolled Omelet with Pickled Plum]

  18. 18

    Plate and serve

    Arrange the rolled omelet (3 pieces) on a plate and serve with the Kishu Nanko pickled plum (1 piece).

  19. 19

    [Green Onion and Spinach Miso Soup]

  20. 20

    Make the miso soup

    Place the instant cup miso soup ingredients (green onion flavor) and cut spinach (20g) in a bowl, then pour in boiling water (210ml). Mix well to finish.

    Simple—just pour in boiling water

Food Science

Why This Dish Tastes So Good

This course meal leverages a powerful umami synergy by combining inosinate and succinate found in seafood and meat with glutamate abundant in kelp, cheese, and natto. Additionally, the balance of the five basic tastes is well-maintained—such as pairing the umami of the rolled omelet with the acidity of the pickled plum—allowing you to easily achieve a deep, rich flavor profile despite using convenience store products.

Umami CompoundsBalance of Five/Six Tastes

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Detailed Commentary on "Course Meal Made with 7-Eleven Products"

* Content organized by topics from the video.

Course 3: Luxurious Seafood 'Bakudan'

As the third course, we will make 'Bakudan'—a combination of popular 7-Eleven side dishes served as a substitute for sashimi. In a bowl, combine 1 pack of cut octopus (50g), 1 pack of whelk (40g), and 1 pack of tender grilled squid (50g). Add a pinch of salted kelp (shio kombu) (approx. 3g) and about 1 tbsp of sesame oil, and mix well. Plate this as the first layer, then top it with 1 pack of cracked natto mixed with its sauce. Next, pour about half (approx. 25g) of the seasoned grated yam over it, make a small well in the center, and place a raw egg yolk on top. Scatter 5 to 6 edamame beans for color and serve with 3 sheets of traditional Korean seaweed to complete the luxurious octopus, whelk, and squid bakudan. Using cracked natto is key because it clings beautifully to the other ingredients.

Surprise Method! Lobster Bisque Hamburg Steak

For the main course, we will boldly transform 7-Eleven's flagship product, the Gold Hamburg Steak. First, heat the Hamburg steak in its bag in a hot water bath for about 12 minutes. Meanwhile, pour 1 cup (230g) of lobster bisque into a pot and warm it over low heat, then add 3 frozen broccoli florets and cut spinach (20g) and simmer over low heat for 3 to 4 minutes. Now comes the surprising step: remove the heated Hamburg steak from its bag and actually rinse the demi-glace sauce off completely with water! This crucial step ensures the flavor of the lobster bisque is fully highlighted. Place the rinsed Hamburg steak into the bisque pot and simmer over low heat for another 2 to 3 minutes to let the flavors meld. Plate it, top with a sheet of melting sliced cheese, sear it with a kitchen torch, and finish by drizzling a bit of the reserved demi-glace sauce over the top.

Salmon Rice Ball Hack! Satisfying Closing Set

To close the course, we will prepare a mixed rice dish combining rice balls and side dishes, served with warm miso soup and a rolled omelet. First, warm 1 bag of simmered hijiki (70g) in its bag in a hot water bath for 2 to 3 minutes. In a bowl, place 2 grilled salmon rice balls, add the warmed simmered hijiki and edamame (15–18 beans), and mix well while breaking up the rice balls. Scoop this into a bowl to complete the colorful salmon and hijiki mixed rice. For the sides, arrange pre-sliced store-bought rolled omelet (dashimaki tamago) on a plate and serve with a low-salt Kishu Nanko pickled plum. For the miso soup, place the freeze-dried ingredients and miso paste from the instant cup miso soup (green onion) into a bowl, add the remaining frozen cut spinach, and pour in boiling water to create a hearty, luxurious soup.

Tasting: From Appetizers to Seafood Bakudan

We will taste the completed course dishes in order. First up is the appetizer, 'Prosciutto on Soft-Boiled Seasoned Egg.' The moderate saltiness of the prosciutto beautifully enhances the richness of the seasoned egg, drawing high praise: 'Convenience store food is on another level; this is better than going to a mediocre izakaya.' Next, the 'Smoked Tongue and Cheese Potato Salad' offers a perfect balance of smoky aroma and rich cheese, making it a great pairing for drinks. The cold soup features a nice accent from the crunchy texture of the lotus root topping. The clear soup combines the elegant flavor of white dashi with the aroma of crab sticks, tasting just like something from a traditional Japanese restaurant. Finally, the third dish, 'Bakudan,' has an exquisite saltiness from the salted kelp and sesame oil, with the natto and grated yam gently binding the ingredients. A tip was shared to make it even better: 'Adding a bit of the wasabi that came with the octopus makes it even more delicious.'

Luxurious Main and Closing! Blissful Flavors

Finally, we taste the main dish, 'Hamburg Steak with Lobster Bisque Sauce.' The seared cheese melts beautifully, combining with the rich lobster bisque and the juicy Hamburg steak for a luxurious flavor so delicious it makes you want to shout. 'This flavor makes you crave white rice. It would also be absolutely delicious to add rice and cheese to the leftover sauce to make a risotto,' sparking ideas for further variations. They passionately explained that this quality would easily cost 2,000 yen as a single dish at a restaurant. The closing mixed rice features a perfect match between the saltiness of the salmon rice ball and the sweetness of the simmered hijiki, with the texture of the edamame providing a great accent. The rolled omelet and miso soup deliver consistently excellent flavors, bringing the meal to a highly satisfying close.

Only 1,500 Yen! The Appeal of Convenience Meals

In this project, we created a full 7-course authentic meal using only 7-Eleven products. The total cost was about 7,000 yen, but since the portion size serves 2 to 3 people, it breaks down to an incredibly affordable 1,500 yen per person. Todaka reflected, 'Spending 30 to 40 minutes at the convenience store thinking about what kind of course to make was also incredibly fun. The quality of convenience store ingredients is truly high.' He also mentioned that 'choosing the right plates' and 'adding color (like green accents)' are extremely important to make the food look delicious, concluding with an invitation for viewers to try this at home as an easy-to-recreate hosting meal.

About 動画 de 食堂とだか　料理人・戸高雄平

動画 de 食堂とだか　料理人・戸高雄平

動画 de 食堂とだか　料理人・戸高雄平

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