Name: 8 Meal Prep Side Dishes (Yuba Konjac Marinade, Cucumber & Myoga Namul, Cheesy Carrot & Potato Pancakes, Pork Miso, Salmon Foil Packets with Ponzu & Butter, Salt-Seasoned Pork Belly & Vegetable Stir-Fry, Chicken Breast Teriyaki, Shiratama Dango with Black Honey)
Cuisine: 和食
Ingredients: [Yuba Konjac Marinade]; Yuba konjac (tofu skin konjac) 300g; Cucumber 1/2; Carrot 25g; Onion 1/2; Myoga (Japanese ginger) 1; Cherry tomatoes 5; Yuzu peel 5g; Garlic 2 cloves; Rice oil 3 tbsp; Sugar 1 tsp; Ponzu 4 tbsp; Soy sauce 1 tbsp; Salt 1 pinch; Aonori (dried green seaweed) to taste; [Cucumber & Myoga Namul]; Cucumbers 2; Myoga (Japanese ginger) 1; Salt (for drawing out moisture) 1 tsp; Salt 1/2 tsp; Sugar 1/2 tsp; Sesame oil 1 tsp; Chicken bouillon powder 1/2 tsp; Soy sauce 1/2 tsp; Toasted sesame seeds to taste; [Cheesy Carrot & Potato Pancakes]; Carrot 100g; Potato 30g; Pizza cheese 130g (calculated as 10g per piece); Potato starch 2 tbsp

About "8 Meal Prep Side Dishes (Yuba Konjac Marinade, Cucumber & Myoga Namul, Cheesy Carrot & Potato Pancakes, Pork Miso, Salmon Foil Packets with Ponzu & Butter, Salt-Seasoned Pork Belly & Vegetable Stir-Fry, Chicken Breast Teriyaki, Shiratama Dango with Black Honey)"

This recipe video features 8 veggie-packed meal prep side dishes made with everyday pantry seasonings. It offers a wide variety of dishes, from refreshing marinades and namul to savory pork miso, teriyaki chicken, foil-packet steamed salmon, and cheesy potato-carrot pancakes. It even includes a dessert: shiratama dango with homemade black sugar syrup. All recipes are fridge and freezer-friendly, helping you streamline your daily meal prep. Cooking tips and storage methods are also explained in detail.

Introduction to 夕方食堂 →

Video Timestamps

Tips for Making "8 Meal Prep Side Dishes (Yuba Konjac Marinade, Cucumber & Myoga Namul, Cheesy Carrot & Potato Pancakes, Pork Miso, Salmon Foil Packets with Ponzu & Butter, Salt-Seasoned Pork Belly & Vegetable Stir-Fry, Chicken Breast Teriyaki, Shiratama Dango with Black Honey)"

Prep
- For the yuba konjac marinade, soak the vegetables in water and squeeze out the moisture thoroughly. Rinse and drain the yuba konjac before tossing with the dressing.
Heat control
- For the garlic oil, slice the garlic and fry it slowly over low heat to make fragrant garlic chips.
Prep
- For the cucumber and myoga namul, massage with 1 tsp of salt, let sit for 10 minutes, squeeze out the moisture tightly, add seasonings, and let rest in the fridge for at least 30 minutes.
Cooking tips
- For the cheesy carrot and potato pancakes, place the cheese in the pan first before adding the vegetables. This ensures a crispy texture once they cool.
Heat control
- For the pork miso, flambé the mirin to burn off the alcohol before adding the pork, miso, and brown sugar. Simmer over low heat for 15–20 minutes, stirring constantly to prevent burning.
Cooking tips
- For the salmon foil packets, pour 200ml of water into the pan to steam-cook the wrapped foil packets.
Prep
- For the pork belly stir-fry, coating the bean sprouts with oil beforehand helps keep them crispy even after cooking.
Cooking tips
- For the moist chicken breast teriyaki, coat the sliced chicken breast with salt, pepper, ginger, soy sauce, and potato starch, then fry in a generous amount of oil to keep it crispy outside and juicy inside.
Cooking tips
- For the shiratama dango, gradually add water and knead until it is as soft as an earlobe. Boil until they float, then chill in cold water. Leftovers can be frozen on a tray.
Seasoning
- It is convenient to pre-make the salt and pepper blend by mixing 6 tsp salt, 1 tsp pepper, 1/2 tsp sugar, 1/2 tsp chicken bouillon powder, and 1/2 tsp garlic powder.

Ingredients for "8 Meal Prep Side Dishes (Yuba Konjac Marinade, Cucumber & Myoga Namul, Cheesy Carrot & Potato Pancakes, Pork Miso, Salmon Foil Packets with Ponzu & Butter, Salt-Seasoned Pork Belly & Vegetable Stir-Fry, Chicken Breast Teriyaki, Shiratama Dango with Black Honey)"

40 items

* Tap ingredient names to find on Amazon

[YubaKonjac Marinade]
Yubakonjac (tofu skin konjac) 300g
Cucumber1/2
Carrot25g
Onion1/2
Myoga(Japanese ginger) 1
Cherrytomatoes 5
Yuzupeel 5g
Garlic2 cloves
Riceoil 3 tbsp
Sugar1 tsp
Ponzu4 tbsp
Soysauce 1 tbsp
Salt1 pinch
Aonori(dried green seaweed) to taste
[Cucumber& Myoga Namul]
Cucumbers2
Myoga(Japanese ginger) 1
Salt(for drawing out moisture) 1 tsp
Salt1/2 tsp
Sugar1/2 tsp
Sesameoil 1 tsp
Chickenbouillon powder 1/2 tsp
Soysauce 1/2 tsp
Toastedsesame seeds to taste
[CheesyCarrot & Potato Pancakes]
Carrot100g
Potato30g
Pizzacheese 130g (calculated as 10g per piece)
Potatostarch 2 tbsp
Riceoil to taste
[PorkMiso]
Porkthigh (or lean pork) 200g
Scallion10cm
Ginger1 tsp
Mugimiso (barley miso) 200g
Mirin100ml
Water2 tbsp
Brownsugar 60g
Soysauce 1 tsp

How to Make "8 Meal Prep Side Dishes (Yuba Konjac Marinade, Cucumber & Myoga Namul, Cheesy Carrot & Potato Pancakes, Pork Miso, Salmon Foil Packets with Ponzu & Butter, Salt-Seasoned Pork Belly & Vegetable Stir-Fry, Chicken Breast Teriyaki, Shiratama Dango with Black Honey)"

1
[Yuba Konjac Marinade]
2
Finely chop the onion, carrot, cucumber, and myoga, then soak them in water.
3
Slice 2 cloves of garlic. Heat 3 tbsp of rice oil in a pan over low heat and slowly fry the garlic to make garlic chips.
4
Once the garlic oil has cooled slightly, add 4 tbsp of ponzu, 1 tsp of sugar, 1 tbsp of soy sauce, and a pinch of salt. Mix well to make the dressing.
5
Squeeze the excess water from the soaked vegetables. In a bowl, combine them with the rinsed and drained yuba konjac, 5 halved cherry tomatoes, and yuzu peel.
6
Add the dressing and toss well. Garnish with aonori to finish.
7
[Cucumber & Myoga Namul]
8
Thinly slice 2 cucumbers into rounds. Cut 1 myoga in half lengthwise, then thinly slice diagonally.
9
Place them in a bowl, add 1 tsp of salt for drawing out moisture, massage well, and let sit for about 10 minutes.
10
Squeeze out the moisture tightly with your hands and transfer to a plastic bag.
11
Add 1/2 tsp of chicken bouillon powder, 1/2 tsp of sugar, 1 tsp of sesame oil, 1/2 tsp of salt, 1/2 tsp of soy sauce, and toasted sesame seeds. Massage well from the outside of the bag.
12
Squeeze out as much air as possible, tie the bag, and let it rest in the refrigerator for about 30 minutes to finish.
13
[Cheesy Carrot & Potato Pancakes]
14
Finely julienne 100g of carrot and 30g of potato. Toss with 2 tbsp of potato starch until evenly coated.
15
Arrange the pizza cheese in 10g portions in a pan, and place the julienned vegetables on top of each portion.
16
Cook over medium heat while pressing down gently. Flip once the cheese is nicely browned and crispy.
17
If needed, add a little rice oil and fry until both sides are crispy. They will become even crispier as they cool.
18
[Pork Miso]
19
Cut 200g of pork thigh into bite-sized cubes, and coarsely mince 10cm of scallion.
20
In a bowl, combine 200g of barley miso and 60g of brown sugar.
21
Pour 100ml of mirin into a pan, heat, and flambé to burn off the alcohol.
22
Add 2 tbsp of water and the pork, then stir-fry. Once the meat changes color, add the barley miso and brown sugar.
23
Add 1 tsp of ginger and the scallion. Simmer over low heat for 15–20 minutes, stirring constantly to prevent burning.
24
Add 1 tsp of soy sauce at the end, and simmer until it reaches your desired thickness.
25
[Salmon Foil Packets with Ponzu & Butter]
26
Cut broccoli into florets, and chop the onion, carrot, shimeji mushrooms, and cherry tomatoes. Debone the salmon fillets and cut into bite-sized pieces.
27
Place 10g of butter, onion, salmon, and other vegetables on a sheet of aluminum foil. Drizzle with 2 tbsp of mirin, 2 tbsp of ponzu, season with salt and pepper, and wrap tightly.
28
Pour 200ml of water into a pan, place the foil packets inside, cover, and steam-cook. Garnish with aonori to finish.
29
[Salt-Seasoned Pork Belly & Vegetable Stir-Fry]
30
Pre-mix the salt and pepper blend (6 tsp salt, 1 tsp pepper, 1/2 tsp sugar, 1/2 tsp chicken bouillon powder, 1/2 tsp garlic powder).

Detailed Commentary on "8 Meal Prep Side Dishes (Yuba Konjac Marinade, Cucumber & Myoga Namul, Cheesy Carrot & Potato Pancakes, Pork Miso, Salmon Foil Packets with Ponzu & Butter, Salt-Seasoned Pork Belly & Vegetable Stir-Fry, Chicken Breast Teriyaki, Shiratama Dango with Black Honey)"

* Content organized by topics from the video.

Yuba Konjac Marinade

This refreshing marinade made with 'yuba konjac' purchased at Lopia is perfect for summer. First, finely chop the onion, carrot, cucumber, and myoga, then soak them in water. Slice 2 cloves of garlic and fry them slowly in rice oil over low heat to make fragrant garlic chips. Once the garlic oil has cooled slightly, add 4 tbsp of ponzu, 1 tsp of sugar, 1 tbsp of soy sauce, and a pinch of salt, mixing well to create a special dressing. Combine the thoroughly squeezed vegetables, rinsed and drained yuba konjac, 5 halved cherry tomatoes, and frozen yuzu peel in a bowl, then toss well with the dressing. Garnish with aonori to finish. The smooth texture of the yuba konjac and the refreshing aroma of yuzu will stimulate your appetite, making it a perfect dish for hot summer days.

Cucumber & Myoga Namul

A simple yet addictive cucumber and myoga namul that makes a great meal prep side dish. Thinly slice 2 cucumbers into rounds, and cut 1 myoga in half lengthwise before slicing diagonally. Place them in a bowl, add 1 tsp of salt for drawing out moisture, massage well, and let sit for about 10 minutes. Afterward, squeeze out the moisture tightly with your hands and transfer them to a plastic bag. For seasoning, add 1/2 tsp of chicken bouillon powder, 1/2 tsp of sugar, 1 tsp of sesame oil, 1/2 tsp of salt, 1/2 tsp of soy sauce, and plenty of toasted sesame seeds. Massage the bag well to combine, squeeze out as much air as possible, tie it, and let it rest in the refrigerator for about 30 minutes. The crunchy texture of the cucumber and the unique flavor of myoga pair beautifully with the rich sesame oil, making it an excellent appetizer.

Cheesy Carrot & Potato Pancakes

These crispy cheese pancakes packed with carrots and potatoes are a hit with kids. Finely julienne 100g of carrot and 30g of potato, place them in a bowl, and toss with 2 tbsp of potato starch until evenly coated. Without adding oil to the pan, arrange the pizza cheese in 10g portions, and place the julienned vegetables on top. Cook over medium heat while pressing down gently, and flip once the cheese becomes fragrant and golden brown. If there isn't enough oil, add a little rice oil and fry until both sides are crispy. While they are soft right after cooking, they become wonderfully crispy as the cheese cools and hardens. The sweetness of the carrots and the saltiness of the cheese are a perfect match, making this a highly recommended dish even for kids who dislike carrots. It's also perfect for bento boxes or as a quick snack with drinks.

Kagoshima-Style Pork Miso

This is a recipe for 'Pork Miso,' a traditional dish from Kagoshima that goes incredibly well with rice. While pork belly is usually best, this recipe uses 200g of pork thigh cut into bite-sized cubes. Coarsely mince 10cm of scallion. In a bowl, combine 200g of barley miso and 60g of brown sugar. Pour 100ml of mirin into a pan, heat, and flambé to burn off the alcohol. Add 2 tbsp of water and the pork, stir-fry, and once the meat changes color, add the barley miso and brown sugar. Next, add 1 tsp of ginger and the scallion, and simmer over low heat for 15 to 20 minutes, stirring constantly to prevent burning. Finally, add 1 tsp of soy sauce and simmer until it reaches your desired thickness. The flavors concentrate even more as it cools, making it an amazing filling for grilled rice balls (yaki onigiri).

Salmon Foil Packets & Pork Stir-Fry

The fifth dish is 'Salmon and Vegetable Foil Packets with Ponzu and Butter.' Cut broccoli into florets, and chop the onion, carrot, shimeji mushrooms, and cherry tomatoes. Debone the salmon fillets and cut into bite-sized pieces. Place butter, onion, salmon, and other vegetables on aluminum foil, drizzle with mirin, ponzu, and salt and pepper, then wrap tightly. Pour 200ml of water into a pan, place the foil packets inside, cover, and steam-cook. The sixth dish is 'Salt-Seasoned Pork Belly & Vegetable Stir-Fry.' Coating the bean sprouts with oil beforehand keeps them crispy even after stir-frying. Prepare a special salt and pepper blend (salt, pepper, sugar, chicken bouillon, garlic powder) in advance, then stir-fry the pork belly, carrots, eggs, wakame seaweed, and bean sprouts quickly over high heat, seasoning with the salt blend and soy sauce.

Chicken Teriyaki & Shiratama Dango

The seventh dish is 'Moist Chicken Breast Teriyaki.' Chicken breast can easily dry out, so slice it and prep it by coating with salt, pepper, ginger, soy sauce, and potato starch. Frying it in a generous amount of oil seals in the moisture, making it crispy on the outside and juicy on the inside. Add mirin, sugar, garlic powder, and soy sauce, and coat the chicken well with the sauce. Finally, the dessert is 'Shiratama Dango with Black Honey.' Simmer 100g of brown sugar and 100ml of water to make homemade black honey syrup. Gradually add 200ml of water to 220g of glutinous rice flour (shiratamako), knead until it reaches the texture of an earlobe, shape into balls, and boil in boiling water. Once they float to the surface, chill in cold water, serve in a bowl, and drizzle with black honey and kinako (roasted soybean flour). Any leftover dango can be arranged on a tray and frozen.

About 夕方食堂

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