Here is our 5-day quarantine Lunch and Dinner meal plan. Cooking 3 meals a day while working and home schooling takes a toll. Remember to take time to breathe, take a walk in your neighborhood, give yourself a break and order in. Delivery options at the bottom of the post. Stay Safe!
We always have the following items in our pantry & refrigerator:
This week’s grocery list:
– Ramen Noodles
– Enoki Mushrooms
– Gyoza Skin
– Ground Pork
– Sweet potato Noodles
– Taco shells / Taco Kit
-Dry White Wine
-Fresh Asari Clams (we purchased at Sakana Bacca)
Vegetables: spinach, bean sprouts, carrots, bell pepper, carrot, onion, potato, Negi (long Onion), Chinese Cabbage
Great to have for Winter or chilly evenings:
Miso Ramen in Chicken Stock
My kids LOVE Ramen. I usually make the stock on Sunday evening to use for lunch or dinner on Monday, and kids’ select their own toppings.
- Hard Boiled Egg
- Japanese Seaweed
- Enoki Mushrooms
- Homemade Charsiu Pork
Our family loves making gyoza together. Make a bunch, then freeze half before cooking it at a later date.
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Pork Gyoza for dinner tonight. Love making a ton of gyoza because you can freeze it and save for later. Ingredients: 350g pork 1 clove garlic 1 inch ginger grated 4 cabbage leaves 3 green onions 2tsp sake 2tsp sesame oil 2tsp soy sauce salt Servings: 55-60 dumplings #covid19meals #tokyocovid #tokyohomecooking #tokyomeals #quarantinecooking
Korean Bibimbap (meat and mixed vegetables over rice)
Our kids love anything over rice. Here’s a great way to get your kids to eat their vegetables; seasoned veggies with meat over rice.
Korean Japchae (Meat and Vegetable with Noodle Stir fry)
Use leftover vegetables from this afternoon’s bibimbap and add to this tasty noodle stir fry.
Love warming up with soba on a cool Spring Day. Healthy and easy to make.
Chicken Curry Udon
We make curry all the time. Nami, at JustOneCookbook, has a great homemade curry roux recipe, or you can purchase the roux at the supermarket.
Beef Tacos & Taco Salad
- 300g ground beef
- Taco Shells
- 1 small onion, chopped
- 1 head lettuce, chopped
- 1 medium tomato, chopped
- shredded cheddar cheese
- avocado, mashed
- 4 flour tortillas
- 2 teaspoons butter, melted
- 1 cup shredded cheese
- 1/3 cup edamame
- 1 medium tomato, diced (optional)
- 200g chopped cooked chicken
Melt a tablespoon of butter on a griddle; place the tortilla on the griddle then sprinkle with cheese, edamame and chicken. Top with remaining tortilla. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.
This is a favorite in our home. Kids love clam digging from May, they love to see them de-grit and love having fresh clams over pasta, in rice, soup, or ramen.
The evenings have been unseasonably cool recently. Our favorite meal to warm up our bellies, and the home, is Nabe. We replaced the chicken with pork in this recipe.