The recommended order of food consumption for this week is:
Braised Beef Shank & Radish, Seafood Soft Tofu Stew, Shrimp Tempura Udon,
Bean Sprout Hangover Soup, Pork Bulgogi, Teriyaki Chicken
(This order is beneficial for keeping food fresh.)
The same food items are labeled in the same color.
Can be Frozen*
*Foods that will be consumed after 2 days should be frozen
Bean Sprout Hangover Soup
Pork Bulgogi (Pork)
Teriyaki Chicken (Chicken)
Seafood Soft Tofu Stew
Braised Beef Shank & Radish
Shrimp Tempura Udon (Shrimp, Tsuyu, Udon)
Ready to Eat
Bean Sprout Hangover Soup
*Braised Beef Shank & Radish
*Seafood Soft Tofu Stew
Braised Beef Shank & Radish
Stir-fried Shredded Squid w/ Soy Sauce
Spicy Braised Tofu
*Please see below for reheating instructions for the ready to eat dishes.
*Ready To Eat
*Braised Beef Shank & Radish: Simmer the fully cooked dish over medium heat for an additional 20 minutes.
*Seafood Soft Tofu Stew: Once the fully prepared seafood broth comes to a boil, add the soft tofu and bring it to a boil again. Finally, crack in one egg, and your delicious seafood soft tofu stew is ready to enjoy!
Shrimp Tempura Udon
1. Boil the udon noodles for about 3 minutes, rinse under cold water, and drain well.
2. Add 3 cups of water to the prepared tsuyu (Japanese soup base) and bring to a boil.
3. Cook the shrimp in an air fryer on Air Fry mode for 7–10 minutes, until crispy.
4. Wash the prepared crown daisy greens and place them on top of the prepared shrimp tempura.
Teriyaki Chicken
1. Heat oil in a pan and stir-fry the thawed teriyaki chicken.
2. When the chicken is nearly cooked through, add the broccoli and carrots and stir-fry again until everything is cooked.
Pork Bulgogi
1. Add a little oil to a pan and quickly stir-fry the thawed spicy pork bulgogi over high heat.
2. Add the prepared vegetables and stir-fry again until everything is cooked.