Step 1

Veggies/Mushrooms: Rinse and cut vegetables to appropriate sizes. Clean and cut the mushrooms. This julienne peeler is helpful to save time julienning carrot and peeling cucumbers.

Step 2

Salmon: Prepare the salmon by cutting into individual pieces and drizzle sake to remove unwanted odor.

Step 3

Tofu: Wrap the tofu with a paper towel and press tofu with a heavy object on top.

Step 4

Chicken: In a large bowl, put in the chicken marinade ingredients (except for potato/cornstarch and oil). Add the chicken and marinate until you're ready to cook (at least 30 minutes).

Step 5

Salmon: Prepare a baking sheet lined with a parchment paper. Drizzle olive oil over the salmon and season it with salt and pepper. Bake at 425 ºF (218 ºC) for 12-15 minutes.

Step 6

Veggies: Boil water in a large pot and boil the veggies until tender (2-4 mins).

Step 7

Tofu: Cut the tofu into small cubes.

Step 8

Prepare potato/cornstarch and oil in each bowl. Dredge the tofu cubes, shake off excess starch, and coat with the oil.

Step 9

Prepare a baking sheet lined with a parchment paper. Place the tofu and bake at 425 ºF (218 ºC) for 25-30 minutes.

Step 10

Chicken: Coat the marinated chicken with corn starch and shake off any excess.

Step 11

Heat the oil in a large pan over medium-high heat (or medium heat on the professional stove). Pan fry the chicken for 3-4 minutes on each side until crisp and golden on the outside and cooked through on the inside. Don't flip until one side is done. Drain off excess oil on a paper towel.

Step 12

Veggies: Coat the vegetables of your choice with olive oil and season with salt and pepper. Bake at 425 ºF (218 ºC) for approx. 15-20 minutes (cooking time varies depending on the vegetables).

Step 13

Ponzu Sesame Sauce: Combine all the ingredients in a mason jar.

Step 14

Sweet & Tangy Scallion Soy Sauce: Slice the green onions. Remove and discard seeds from the red chili pepper and cut into small rounds.

Step 15

Heat sesame oil and chili pepper in a small pot. When the oil is hot, add green onions and saute.

Step 16

Add the sugar, rice vinegar, and sake.

Step 17

Add the soy sauce and bring it to simmer to let the alcohol evaporate. Turn off the heat and set aside.

Step 18

You can save the sauces in mason jars.

Step 19

Pack each ingredient and dish in separate containers.

Step 20

Make bowls based on the eater's preference and drizzle sauce of choice.