Five Weeknight Dinners That Don't Take Much Effort (Microwave Oyakodon, Salmon Natto Lettuce Rice, Steamed Chicken Vegetable Noodles, Salmon with Thickened Vegetable Sauce, Chicken Sauté)

[Day 1: Microwave Oyakodon] Remove the skin from the chicken thigh and cut into small bite-sized pieces. Thinly slice 1/4 onion per person (1/2 for 2 servings).

Put the chicken and onion in a heatproof bowl, add 1/2 teaspoon hondashi, 1 tablespoon soy sauce, 3 tablespoons mirin, and 2 tablespoons water, and stir lightly with a measuring spoon.

Cut the pea shoots into halves or thirds with kitchen shears and add about half of them loosely to the bowl. Cover with plastic wrap and microwave at 600W for 4 minutes.

Beat 2 eggs per person, breaking them up just until the yolks and whites are not fully combined, and pour them into the bowl. Microwave at 600W for 1 minute without wrap, then scoop with a large spoon and serve over rice.

[Day 2: Salmon Natto Lettuce Rice] Coat a frying pan with vegetable oil, sprinkle salt on the fresh salmon, and cook it skin side down first. While it cooks, wash and tear 1 and a half lettuce leaves and place them on a modest serving of rice.

Wash the shiso leaves, tear them by hand as finely as possible, and scatter them on top, then add the natto and torn baby cheese. Season with 1 to 1.5 tablespoons vinegar and soy sauce.

Flake the cooked salmon and place it on the rice. The heat of the rice wilts the lettuce and makes it easier to eat.

[Day 3: Steamed Chicken Vegetable Noodles] Tear the remaining lettuce into large pieces and lay it in a heatproof dish, then layer on half the bean sprouts and the shiso. Place the chicken thigh on top in one big piece, sprinkle with 1/2 teaspoon salt, cover with plastic wrap, and microwave at 600W for 10 minutes.

Combine 2 tablespoons ponzu and 1 tablespoon olive oil to make the sauce. Heat the frozen udon in the microwave, then cool it under water, plate it with the steamed vegetables and chicken, pour over the sauce, and sprinkle with white sesame seeds.

[Day 4: Salmon with Thickened Vegetable Sauce] Coat the fresh salmon generously with salt and cook it, then transfer it to a plate. Cut the onion and carrot into rough pieces and stir-fry them in the pan with more oil added.

Lower the heat and add the bean sprouts washed in the bag. Add 1 tablespoon sugar, 1 teaspoon chicken stock powder, 1/2 tablespoon potato starch, and 2 tablespoons vinegar, and before turning on the heat, tilt the pan to dissolve the seasonings, then toss with the vegetables and turn on the heat to thicken. Pour over the salmon, sprinkle with pepper, and serve with umeboshi.

[Day 5: Chicken Sauté] Put the chicken thigh in a frying pan, sprinkle 1 teaspoon salt on each side and pepper on the skin side. Press it skin side down, turn the heat to high, and once it starts sizzling, lower to medium and cook slowly for 10 minutes. Flip it once cooked to finish.

Core the lettuce, tear it, and top it with shio kombu for a simple side dish. Add a little oil to the pan you removed the chicken from, and once hot, crack in the eggs and fry them until crispy. Serve with the bagel and Tabasco to finish.