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Assorted Side Dishes

Introducing three easy-to-make side dishes perfect for those busy days when you need just one more item on the table. These recipes are designed to supplement your meals with missing nutrients, add satisfying textures, and enhance the natural flavors of the ingredients with simple seasonings. Learn how to make delicious, long-lasting side dishes that are also great for bento boxes.

Steps

Tear the Maitake Mushrooms (250g) into bite-sized pieces.
🕒 01:09
Arrange the torn Maitake Mushrooms in a single layer in a frying pan without any gaps. [Key Tip!] Tearing mushrooms into larger pieces concentrates their umami and prevents it from escaping.
🕒 01:27
Cook over low to medium heat without adding oil, leaving the Maitake Mushrooms undisturbed. [Key Tip!] Dry-roasting the mushrooms without oil enhances their flavor significantly.
🕒 02:44
Once browned, flip the mushrooms and brown the other side thoroughly.
🕒 03:00
Reduce heat, add Salt (a pinch and a little more), Pepper (to taste), and Olive Oil (1.5 tbsp), and toss to coat everything. [Key Tip!] The oil not only helps preserve the dish but also coats the surface, making it less prone to oxidation.
🕒 05:12
Turn off the heat, transfer to a clean airtight container while still warm, and cover with paper towels until cooled to room temperature. [Key Tip!] Water droplets can cause spoilage, so avoid covering with a lid; instead, use paper towels to absorb moisture while cooling.
🕒 06:01
Prepare a colander and a bowl, and rehydrate the Dried Wakame Seaweed (15g) in plenty of water for about 3 minutes.
🕒 07:44
Drain the rehydrated wakame in the colander and squeeze out the excess water firmly. [Key Tip!] Leaving moisture will prolong cooking time and can lead to spoilage, so squeeze it thoroughly.
🕒 08:46
Return the wakame to the bowl and mix with Soy Sauce (2 tsp) and Toasted Sesame Seeds (plenty).
🕒 09:07
Heat Sesame Oil (0.5 tbsp) and Olive Oil (1 tbsp) in a frying pan over low to medium heat. [Key Tip!] Using too much sesame oil can result in an overpowering flavor, so balance it with a milder oil.
🕒 10:05
Once the oil is hot, add the squeezed and seasoned Wakame Seaweed all at once and quickly toss with the hot oil. [Key Tip!] Cooking wakame for a very short time preserves its vibrant color and delicious texture.
🕒 11:00
Turn off the heat, transfer to a clean airtight container, and cover with paper towels until cooled to room temperature.
🕒 11:35
Remove the core from the Cabbage (300g), wash it, and tear it into pieces with your hands. Place the torn cabbage in a microwave-safe dish. [Key Tip!] Tearing the core parts into smaller pieces makes them easier to cook and eat.
🕒 12:46
Cover the cabbage loosely with plastic wrap and microwave on 600W for 3 minutes. Let it rest for another 3 minutes with residual heat.
🕒 14:38
In a large bowl, place Peanut Butter (1 tbsp) and microwave for about 20 seconds to make it easier to mix.
🕒 15:11
Add Mirin (Sweet Rice Wine) (1 tbsp), Soy Sauce (0.5 tbsp), and Sugar (0.5 tbsp) to the microwaved peanut butter and mix well.
🕒 15:35
Continue to add Ground Sesame Seeds (3 tbsp) and mix thoroughly until the mixture is no longer watery. [Key Tip!] Cabbage will release some moisture, so if the dressing is too watery, the dish can become mushy.
🕒 15:58
Squeeze out the moisture from the gently cooked cabbage and add it to the bowl with the prepared sesame dressing. [Key Tip!] Overcooking the cabbage will make it mushy, so aim for a texture similar to steamed vegetables.
🕒 16:39
Gently mix until the dressing is evenly distributed throughout the cabbage.
🕒 17:39
Transfer to a clean airtight container and cover with paper towels until cooled to room temperature.
🕒 18:46