Winter Japanese Meal Prep | Warming & Healthy Seasonal Recipes

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is a protein-rich alternative, while cottage cheese is more affordable.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello offers a similar texture, while button mushrooms are more economical.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter, while chicken broth is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: apple cider vinegar + sugar

This mix mimics mirin's sweetness and acidity.

Rinse and drain 1 cup of sushi rice until the water is milky white, then soak in water for 1 hour.

Grate 150g of carrot and set aside.

Pat dry the salmon and sprinkle with salt, letting it sit for 10 minutes to remove moisture.

Drain the soaked rice and transfer to a heavy bottom pot.

Add water, 2 tablespoons of rice wine, 1 tablespoon of mirin, 1 tablespoon of soy sauce, and 0.5 teaspoon of salt to the pot with rice.

Add the grated carrot on top of the rice.

Pat the salmon dry again and place it on top of the carrot.

Bring the pot to high heat until boiling, then cover and reduce to low heat to simmer for 10 minutes.

After 10 minutes, turn the heat to high for 15 seconds to evaporate excess moisture, then turn off the heat and let it steam for 15 minutes with the lid on.

Soak dried shrimp in warm water for 15 minutes to soften.

Thinly slice shiitake mushrooms, leeks, ginger, and garlic.

Shred the white part of the chinese cabbage and chop the green part.

Chop chinese chives into 2-inch pieces.

Heat 2 tablespoons of high heat oil in a pan, add ginger, garlic, and dried shrimp, cooking on medium heat for 2 minutes.

Add the chinese cabbage, leeks, and shiitake mushrooms to the pan, sprinkle with salt, and cook on high until mostly cooked but still crunchy.

Add the leftover juice from the dried shrimp, 1 tablespoon of sake, and 1 tablespoon of soup stock powder to the pan.

Add glass noodles cut into 3-inch lengths and cook on medium heat for 4 minutes until fully cooked.

Add chinese chives and a mixture of water and potato starch to thicken the sauce, stirring to avoid lumps.

Turn off the heat and splash with soy sauce and toasted sesame oil before serving.

For spring rolls, cut leftovers into small pieces and pack into a pan, heating until the sauce thickens.

Lay spring roll wrappers on a surface, scoop 2 tablespoons of filling, roll and tuck the sides, sealing with a flour-water mixture.

Place spring rolls on a parchment-lined baking sheet, brush with oil, and air fry until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens