Link to Prompt
What the Prompt does
- Gives you a meal plan from a specific country, for a chosen number of people, metric/imperial system, diet type and you can add food you don’t like/ are allergic to.
WHY:
-I love cooking at home but always cook the same things
-I don’t have any ideas on what news meals to cook
-This helps me follow a meal plan
-Saves me a lot of time
-Helps me not eat too much.
Example Prompt Output GPT3.5
Input:
Japan, 2, omnivore, metric, I don't like eggplants
Output:
(you will need to press continue, it gives a long answer)
Sure, I'd be happy to help you with that! Here are seven balanced and varied main dishes from Japan that will serve 2 people who are omnivores:
1. Teriyaki Salmon
Ingredients:
* 2 salmon fillets
* 1/4 cup soy sauce
* 1/4 cup mirin
* 2 tablespoons sugar
* 1 tablespoon vegetable oil
* 1 tablespoon grated ginger
* 1 clove garlic, minced
* 1/4 teaspoon black pepper
Instructions:
1. In a small bowl, whisk together soy sauce, mirin, sugar, ginger, garlic, and black pepper.
2. Heat the vegetable oil in a large nonstick skillet over medium heat.
3. Add the salmon fillets to the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy.
4. Flip the salmon over and pour the teriyaki sauce over the top.
5. Cook for an additional 2-3 minutes until the salmon is cooked through and the sauce has thickened.
6. Serve with steamed rice and vegetables of your choice.
---
2. Chicken Katsu
Ingredients:
* 2 boneless, skinless chicken breasts
* Salt and pepper
* 1/2 cup all-purpose flour
* 2 eggs, beaten
* 1 cup panko breadcrumbs
* Vegetable oil, for frying
* Tonkatsu sauce, for serving
Instructions:
1. Preheat the oven to 200°C.
2. Season the chicken breasts with salt and pepper on both sides.
3. Dredge the chicken in the flour, shaking off any excess.
4. Dip the chicken in the beaten eggs, then coat with panko breadcrumbs.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Fry the chicken for 2-3 minutes on each side until golden brown.
7. Transfer the chicken to a baking sheet and bake for an additional 10-12 minutes until cooked through.
8. Serve with tonkatsu sauce and a side salad.
---
3. Beef and Broccoli Stir-Fry
Ingredients:
* 250g flank steak, thinly sliced
* Salt and pepper
* 2 tablespoons cornstarch
* 2 tablespoons soy sauce
* 1 tablespoon oyster sauce
* 1 tablespoon vegetable oil
* 3 cloves garlic, minced
* 1 head broccoli, cut into florets
* 1/4 cup water
* Cooked rice, for serving
Instructions:
1. In a small bowl, whisk together cornstarch, soy sauce, and oyster sauce.
2. Season the beef with salt and pepper on both sides, then coat in the cornstarch mixture.
3. Heat the vegetable oil in a large skillet over high heat.
4. Add the garlic and stir-fry for 1-2 minutes until fragrant.
5. Add the beef to the skillet and stir-fry for 2-3 minutes until browned.
6. Add the broccoli and water to the skillet, cover, and cook for 3-4 minutes until the broccoli is tender.
7. Serve over cooked rice.
---
4. Okonomiyaki (Japanese Pancakes)
Ingredients:
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup water
* 2 eggs
* 1/2 head cabbage, shredded
* 2 scallions, sliced
* 4 slices bacon, cooked and crumbled
* 1 tablespoon vegetable oil
* Okonomiyaki sauce, for serving
* Kewpie mayonnaise, for serving
* Bonito flakes
**pressed continue**
5. Shrimp Tempura
Ingredients:
* 10 large shrimp, peeled and deveined
* Salt and pepper
* 1/2 cup all-purpose flour
* 1/2 cup cornstarch
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 egg
* 1/2 cup ice water
* Vegetable oil, for frying
* Tempura dipping sauce, for serving
Instructions:
1. Season the shrimp with salt and pepper on both sides.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
3. In a separate bowl, beat the egg and ice water together.
4. Add the flour mixture to the egg mixture and stir until just combined.
5. Heat the vegetable oil in a large pot or wok over high heat.
6. Dip the shrimp in the batter, then carefully lower them into the hot oil.
7. Fry for 2-3 minutes until golden brown.
8. Serve with tempura dipping sauce and a side of steamed rice.
---
6. Yakisoba Noodles with Pork
Ingredients:
* 200g pork belly, sliced
* Salt and pepper
* 2 tablespoons vegetable oil
* 1 onion, sliced
* 1 carrot, julienned
* 1 red bell pepper, julienned
* 2 cups cooked yakisoba noodles
* 2 tablespoons soy sauce
* 2 tablespoons oyster sauce
* 1 teaspoon sesame oil
* 1 teaspoon sugar
* 1/4 cup chopped scallions
Instructions:
1. Season the pork with salt and pepper on both sides.
2. Heat the vegetable oil in a large skillet over high heat.
3. Add the pork and cook for 3-4 minutes until browned.
4. Add the onion, carrot, and red bell pepper to the skillet and stir-fry for 2-3 minutes until tender.
5. Add the cooked yakisoba noodles to the skillet and toss to combine.
6. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar.
7. Pour the sauce over the noodle mixture and stir to combine.
8. Serve hot with a sprinkle of chopped scallions.
---
7. Miso Soup with Tofu and Vegetables
Ingredients:
* 4 cups dashi broth
* 2 tablespoons miso paste
* 1 block firm tofu, cut into cubes
* 1/2 cup sliced shiitake mushrooms
* 1 cup chopped bok choy
* 2 scallions, sliced
* 1 teaspoon soy sauce
* 1 teaspoon mirin
Instructions:
1. In a large pot, bring the dashi broth to a simmer.
2. In a small bowl, whisk together miso paste with a ladleful of the hot broth until smooth.
3. Add the miso mixture to the pot and stir to combine.
4. Add the tofu, mushrooms, bok choy, soy sauce, and mirin to the pot and simmer for 2-3 minutes until the vegetables are tender.
5. Serve hot with a sprinkle of sliced scallions.
**pressed continue**
|Recipe|Ingredient|Quantity|
|---|---|---|
|Chicken Karaage|Chicken thighs|500g|
|Chicken Karaage|Soy sauce|3 tablespoons|
|Chicken Karaage|Sake|3 tablespoons|
|Chicken Karaage|Ginger, grated|1 tablespoon|
|Chicken Karaage|Garlic, minced|1 clove|
|Chicken Karaage|Potato starch|1/2 cup|
|Chicken Karaage|Vegetable oil|For frying|
|Beef Sukiyaki|Beef sirloin, sliced|500g|
|Beef Sukiyaki|Soy sauce|1/2 cup|
|Beef Sukiyaki|Mirin|1/2 cup|
|Beef Sukiyaki|Sake|1/2 cup|
|Beef Sukiyaki|Sugar|1/4 cup|
|Beef Sukiyaki|Onion, sliced|1|
|Beef Sukiyaki|Shiitake mushrooms, sliced|1 cup|
|Beef Sukiyaki|Napa cabbage, chopped|2 cups|
|Beef Sukiyaki|Tofu, cubed|1 block|
|Beef Sukiyaki|Udon noodles|4 servings|
|Teriyaki Salmon|Salmon fillets|2|
|Teriyaki Salmon|Soy sauce|1/4 cup|
|Teriyaki Salmon|Mirin|1/4 cup|
|Teriyaki Salmon|Sugar|1 tablespoon|
|Teriyaki Salmon|Garlic, minced|1 clove|
|Teriyaki Salmon|Vegetable oil|For cooking|
|Teriyaki Salmon|Sesame seeds|For garnish|
|Shrimp Tempura|Shrimp, peeled and deveined|10|
|Shrimp Tempura|Salt|To taste|
|Shrimp Tempura|Pepper|To taste|
|Shrimp Tempura|All-purpose flour|1/2 cup|
|Shrimp Tempura|Cornstarch|1/2 cup|
|Shrimp Tempura|Baking powder|1 teaspoon|
|Shrimp Tempura|Egg|1|
|Shrimp Tempura|Ice water|1/2 cup|
|Shrimp Tempura|Vegetable oil|For frying|
|Shrimp Tempura|Tempura dipping sauce|For serving|
|Yakisoba Noodles with Pork|Pork belly, sliced|200g|
|Yakisoba Noodles with Pork|Salt|To taste|
|Yakisoba Noodles with Pork|Pepper|To taste|
|Yakisoba Noodles with Pork|Vegetable oil|2 tablespoons|
|Yakisoba Noodles with Pork|Onion, sliced|1|
|Yakisoba Noodles with Pork|Carrot, julienned|1|
|Yakisoba Noodles with Pork|Red bell pepper, julienned|1|
|Yakisoba Noodles with Pork|Yakisoba noodles, cooked|2 cups|
|Yakisoba Noodles with Pork|Soy sauce|2 tablespoons|
|Yakisoba Noodles with Pork|Oyster sauce|2 tablespoons|
|Yakisoba Noodles with Pork|Sesame oil|1 teaspoon|
|Yakisoba Noodles with Pork|Sugar|1 teaspoon|
|Yakisoba Noodles with Pork|Scallions, chopped|1/4 cup|
|Miso Soup with Tofu and Vegetables|Dashi broth|4 cups|
|Miso Soup with Tofu and Vegetables|Miso paste|2 tablespoons|
|Miso Soup with Tofu and Vegetables|Firm tofu, cubed|1 block|
|Miso Soup with Tofu and Vegetables|Shiitake mushrooms, sliced|1/2|
**pressed continue**
|Miso Soup with Tofu and Vegetables|Carrot, sliced|1|
|---|---|---|
|Miso Soup with Tofu and Vegetables|Baby spinach|2 cups|
|Miso Soup with Tofu and Vegetables|Scallions, chopped|1/4 cup|
|Okonomiyaki|Flour|1 cup|
|Okonomiyaki|Baking powder|1 teaspoon|
|Okonomiyaki|Salt|1/2 teaspoon|
|Okonomiyaki|Water|3/4 cup|
|Okonomiyaki|Cabbage, chopped|2 cups|
|Okonomiyaki|Green onions, chopped|1/2 cup|
|Okonomiyaki|Bacon, chopped|4 slices|
|Okonomiyaki|Beni shoga (pickled ginger)|1/4 cup|
|Okonomiyaki|Aonori (dried seaweed flakes)|For garnish|
|Okonomiyaki|Katsuobushi (bonito flakes)|For garnish|
|Tonkatsu with Cabbage Salad|Pork chops|4|
|Tonkatsu with Cabbage Salad|Salt|To taste|
|Tonkatsu with Cabbage Salad|Pepper|To taste|
|Tonkatsu with Cabbage Salad|Flour|1/2 cup|
|Tonkatsu with Cabbage Salad|Egg|1|
|Tonkatsu with Cabbage Salad|Panko breadcrumbs|1 cup|
|Tonkatsu with Cabbage Salad|Vegetable oil|For frying|
|Tonkatsu with Cabbage Salad|Cabbage, shredded|2 cups|
|Tonkatsu with Cabbage Salad|Carrot, julienned|1|
|Tonkatsu with Cabbage Salad|Scallions, chopped|1/4 cup|
|Tonkatsu with Cabbage Salad|Rice vinegar|2 tablespoons|
|Tonkatsu with Cabbage Salad|Soy sauce|1 tablespoon|
|Tonkatsu with Cabbage Salad|Sugar|1 teaspoon|
|Ingredient|Quantity|
| --- | --- |
|Chicken thighs|500g|
|Soy sauce|1 and 3/4 cups|
|Sake|1/2 cup|
|Ginger, grated|1 tablespoon|
|Garlic, minced|2 cloves|
|Potato starch|1/2 cup|
|Vegetable oil|For frying|
|Beef sirloin, sliced|500g|
|Mirin|1/2 cup|
|Sugar|1/4 cup + 1 tablespoon|
|Onion, sliced|1|
|Shiitake mushrooms, sliced|1 and 1/2 cups|
|Napa cabbage, chopped|2 cups|
|Tofu, cubed|1 block|
|Udon noodles|4 servings|
|Salmon fillets|2|
|Sesame seeds|For garnish|
|Shrimp, peeled and deveined|10|
|Salt|To taste|
|Pepper|To taste|
|All-purpose flour|1/2 cup|
|Cornstarch|1/2 cup|
|Baking powder|1 teaspoon|
|Egg|1|
|Ice water|1/2 cup|
|Tempura dipping sauce|For serving|
|Pork belly, sliced|200g|
|Vegetable oil|2 tablespoons|
|Carrot, julienned|1|
|Red bell pepper, julienned|1|
|Yakisoba noodles, cooked|2 cups|
|Oyster sauce|2 tablespoons|
|Sesame oil|1 teaspoon|
Continue writing please
Sure, here is the rest of the second spreadsheet:
|Ingredient|Quantity|
| --- | --- |
|Carrot, sliced|2|
|Baby spinach|4 cups|
|Scallions, chopped|1/2 cup|
|Flour|1 cup + 1/2 cup|
|Baking powder|2 teaspoons|
|Salt|1 teaspoon + To taste|
|Water|3/4 cup + 1/2 cup|
|Cabbage, chopped|4 cups|
|Green onions, chopped|1 cup|
|Bacon, chopped|8 slices|
|Beni shoga (pickled ginger)|1/2 cup|
|Aonori (dried seaweed flakes)|For garnish|
|Katsuobushi (bonito flakes)|For garnish|
|Pork chops|4|
|Egg|1|
|Panko breadcrumbs|1 cup|
|Cabbage, shredded|4 cups|
|Carrot, julienned|2|
|Scallions, chopped|1/2 cup|
|Rice vinegar|4 tablespoons|
|Soy sauce|2 tablespoons|
|Sugar|2 teaspoons|
You can use this second spreadsheet to create your shopping list. Simply add up the quantities of each ingredient and make note of any items you need to purchase.
I hope you enjoy these seven delicious and balanced Japanese recipes!
How I came up with it
Just heard GPT was good for this, made my own version of it
WARNING: Just dumping your Prompt link here won’t cut it, and may be removed by moderators