Asian meal prep for 2 or 4: 5 days of lunches and dinners

1. 1
   Make the teriyaki sauce8 minStove

   Combine 4 tbsp of soy sauce, the mirin, the brown sugar, 2 cloves of minced garlic and 1 tbsp of grated ginger in a small saucepan. Bring to a gentle simmer over medium heat, whisking until the sugar melts, then let it bubble for about five minutes until it turns syrupy and coats the back of a spoon. Let it cool briefly before brushing it on the chicken, since very hot sauce runs off the skin.

   ResultTeriyaki sauce

2. 2
   Preheat the oven10 minOven · 425°FUnattended

   Set the oven to 425°F (220°C) with a rack in the center. It needs about ten minutes to reach temperature, so start it now while you make the sauce.

3. 3
   Season the chicken and cut the broccoli10 minCounter

   Pat the bone-in chicken thighs dry with paper towels, rub them with half of 1 tbsp of vegetable oil, and season generously with salt and pepper. Arrange them skin-side up on a rimmed sheet pan with space between them so the skin can crisp. Cut the broccoli into bite-size florets, toss them with the rest of the oil and set them on a second pan, since dry florets roast instead of steaming.

   ResultSeasoned chicken thighsBroccoli florets

4. 4
   Cook the rice25 minStoveUnattended

   Rinse the short-grain rice in a fine-mesh sieve under cold water until the runoff runs nearly clear, then tip it into a heavy saucepan with 6 cups of water. Bring to a boil uncovered, cover tightly and cook on the lowest heat for 18 minutes, then take it off the heat and let it steam, covered, for 5 minutes before fluffing with a wet spoon. The grains should be tender and separate, with no crunch in the center.

   ResultCooked short-grain rice

5. 5
   Cut the curry vegetables and beef20 minCounter

   Cut the beef chuck into 1-inch cubes, trimming away large pieces of fat and gristle. Dice the onions finely and cut the carrots into thick rounds. Peel and cut the potatoes into 1-inch chunks, keeping them in a bowl of cold water so they do not discolor while you work.

   ResultDiced onionCarrot chunksPotato chunksBeef cubes

6. 6
   Roast the teriyaki chicken and broccoli35 minOven · 425°FUnattended

   Roast the seasoned chicken and the broccoli florets at 425°F (220°C) for 35 minutes, with the chicken on the upper rack and the broccoli on the lower rack. After 20 minutes, brush the teriyaki sauce over the chicken and return it to the oven so it glazes without burning. Roast until the chicken reaches 175°F (80°C) in the thickest part, then toss the hot broccoli with ½ tbsp of toasted sesame oil and sprinkle 1 tbsp of sesame seeds over it.

   ResultTeriyaki chicken thighsSesame broccoli

7. 7
   Cool the rice15 minCounterUnattended

   Spread 4 cups of cooked rice in a thin layer on a clean sheet pan and let it cool on the counter for 15 minutes, breaking up any clumps with a fork. Rice that cools and dries a little fries into separate grains instead of turning mushy in the pan.

   ResultCooled rice

8. 8
   Cube the tofu6 minCounter

   Drain the firm tofu, press it between towels for five minutes, then cut it into 1-inch cubes. Toss the cubes gently with the cornstarch until they are lightly and evenly coated, so they crisp in the oven.

   ResultTofu cubes

9. 9
   Make the curry base10 minStove

   Melt the butter in a heavy Dutch oven over medium heat and cook the diced onion until soft and golden, about five minutes. Stir in the mild curry powder and 3 cloves of minced garlic for 30 seconds, then sprinkle over the flour and stir into a paste. Add the beef cubes in two batches and brown them lightly on all sides, about four minutes in total; they should not be cooked through yet.

   ResultCurry base

10. 10
    Bake the crispy tofu25 minOven · 425°FUnattended

    Spread the tofu cubes in a single layer on an oiled sheet pan, drizzling them with 1 tbsp of vegetable oil. Bake at 425°F (220°C) for 25 minutes, flipping them halfway, until deep golden and crisp on every side.

    ResultCrispy baked tofu

11. 11
    Make the sesame dressing4 minCounter

    Whisk the tahini, the rice vinegar, 3 tbsp of soy sauce, 1 tbsp of sesame oil, 1 tbsp of honey and 1 clove of grated garlic in a bowl until smooth, then loosen with ¼ cup of water until it pours like thick cream. Taste it: it should be nutty, tangy and savory, with enough sweetness to balance the vinegar. Keep it apart from the noodles until serving so they do not go soggy.

    ResultSesame dressing

12. 12
    Simmer the curry40 minStoveUnattended

    Slowly stir the beef stock into the curry base in the pot, scraping up the browned bits from the bottom. Add the carrot chunks, the potato chunks and 1 tbsp of honey, then simmer partially covered over low heat for 40 minutes, stirring now and then, until the beef is tender and the potatoes break easily at the edges. Let the sauce thicken until it coats a spoon and taste it for salt.

    ResultJapanese beef curry

13. 13
    Cut the cucumbers3 minCounter

    Halve the cucumbers lengthwise, scrape out the seeds with a spoon and slice them into thin half-moons for crunch. Store them in a container lined with a paper towel so they stay crisp in the fridge.

    ResultSliced cucumber

14. 14
    Boil the spaghetti10 minStoveUnattended

    Bring 6 cups of water to a rolling boil in a large pot with a generous pinch of salt, add the spaghetti and cook for nine minutes, stirring once, until just al dente. The noodles should still have a slight bite, since they keep softening as they cool.

    ResultBoiled spaghetti

15. 15
    Prep the honey-soy pork6 minCounter

    Cut the pork tenderloin into 1-inch-thick medallions and press them lightly to flatten. Cut the bell peppers into thick strips. Whisk 5 tbsp of soy sauce, 5 tbsp of honey, 2 cloves of minced garlic and 3 tbsp of grated ginger into a glaze, then toss the medallions in it until coated and keep them chilled until the oven.

    ResultGlazed pork medallionsSliced bell pepper

16. 16
    Drain and cool the noodles3 minCounter

    Drain the spaghetti into a colander and rinse it under cold running water until fully chilled, shaking off all the water. Toss it with 1 tbsp of vegetable oil so the strands stay separate, then spread it on a sheet pan to finish cooling.

    ResultChilled spaghetti

17. 17
    Scramble the eggs4 minStove

    Beat the eggs with a pinch of salt. Heat 1 tbsp of vegetable oil in a skillet over medium heat, pour in the eggs and stir gently into soft, fluffy curds. Remove them while still slightly wet, because they finish cooking when they go into the fried rice.

    ResultScrambled eggs

18. 18
    Stir-fry the shrimp egg fried rice12 minStove

    Heat 2 tbsp of vegetable oil in a large skillet over high heat and cook the shrimp for about two minutes per side until pink, then lift them out. Add 2 cloves of minced garlic and the frozen peas and carrots for one minute, then add the cooled rice and stir-fry for four minutes, breaking up clumps, until hot and separate. Return the shrimp and the scrambled eggs to the pan, drizzle 3 tbsp of soy sauce around the edge and 1 tbsp of sesame oil over the rice, then toss with the sliced scallions until glossy.

    ResultShrimp egg fried rice

19. 19
    Roast the honey-soy pork20 minOven · 425°FUnattended

    Spread the glazed pork and the sliced bell pepper on an oiled sheet pan, drizzling them with 1½ tbsp of vegetable oil, and roast at 425°F (220°C) for 20 minutes, turning once, until the pork is cooked through and sticky at the edges. The pork is ready when the thickest medallion reaches 145°F (63°C) and the peppers are charred in spots.

    ResultHoney-soy porkRoasted bell pepper

At each meal, open it in “Your plan” to see how to serve it.