Week 3 Grocery List — Sunday Forward

Plan Before You Shop

Make the Teriyaki Sauce once, Sunday — one 1½-cup batch splits evenly to marinate and glaze the chicken thighs (¾ cup) and glaze the salmon (¾ cup). The soy, mirin, honey, and sake quantities below are sized for that one batch, not two separate ones.

Salmon and flank steak each appear in two dinners — make sure your butcher counter order covers both. And get ahead of the make-aheads: freeze the mango for the sherbet a day or two out (or just grab a bag of frozen chunks), and bake the matcha cheesecake at least a day before you want to serve it.

Produce

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Baby Bok Choy6–7 heads

4 heads halved for the teriyaki salmon; 2–3 more sautéed for the noodle bowl toppings

Teriyaki SalmonNoodle Bowl

Broccoli2 heads

Cut into even florets, roasted for the teriyaki chicken thighs

Teriyaki Chicken

Eggplant2 medium

Halved lengthwise and scored for the miso glaze — or swap in 4 slim Japanese eggplant

Miso Eggplant

Sugar Snap Peas3 cups

Strings pulled off before they hit the wok

Beef Stir Fry

Asparagus1 lb

Smaller tips preferred — less woody, better under the broiler

Honey Garlic Salmon

Garlic2 heads

About 16 cloves total — 4 each for the teriyaki chicken, honey garlic salmon, beef stir fry, and noodle bowl broth

Teriyaki ChickenHoney Garlic SalmonBeef Stir FryNoodle Bowl

Fresh Ginger1 large hand

Grated or sliced across five recipes — teriyaki salmon, teriyaki chicken, honey garlic salmon, beef stir fry, and the noodle bowl broth

Teriyaki SalmonTeriyaki ChickenHoney Garlic SalmonBeef Stir FryNoodle Bowl

Green Onions8 stalks

3 for teriyaki salmon, 2 for teriyaki chicken, 3 for the noodle bowl toppings

Teriyaki SalmonTeriyaki ChickenNoodle Bowl

Yellow Onion½

Roughly chopped for the noodle bowl broth

Noodle Bowl

Carrots2–3

Roughly chopped for the noodle bowl broth

Noodle Bowl

Celery2 stalks

Roughly chopped for the noodle bowl broth

Noodle Bowl

Shiitake Mushrooms4 oz

Stems removed, sliced and seared for the noodle bowl toppings

Noodle Bowl

Lemon1

Juice for the lemon butter over the broiled asparagus

Honey Garlic Salmon

Lime1

Juice (about ½) and zest for the coconut mango sherbet

Coconut Mango Sherbet

Ripe Mangoes or Frozen Mango Chunks~4 cups

Produce aisle (peel, cube, and freeze ahead a day or two out) or a bag of frozen mango chunks — either works. About 4 cups total.

Coconut Mango Sherbet

Proteins & Seafood

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Salmon Fillets, 6 oz each8 (~3 lb)

This week's bulk protein — 4 skin-on for the teriyaki salmon, 4 for the honey garlic salmon

Teriyaki SalmonHoney Garlic Salmon

Boneless Skinless Chicken Thighs2 lb

Trimmed — for the teriyaki chicken thighs

Teriyaki Chicken

Flank Steak~2 lb

1 lb sliced thin for the beef & snap pea stir fry, ¾ lb grilled or seared for the noodle bowl topping

Beef Stir FryNoodle Bowl

Asian Pantry & Sauces

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Low-Sodium Soy Sauce1 large bottle

The week's workhorse — about 1½ cups used across the shared teriyaki sauce, veggies, stir fry, and noodle bowl broth and egg marinade

Teriyaki SalmonTeriyaki ChickenHoney Garlic SalmonMiso EggplantBeef Stir FryNoodle Bowl

Mirin1 bottle

About ¾–1 cup used — the shared teriyaki sauce, the miso eggplant, and the noodle bowl egg marinade

Teriyaki SalmonTeriyaki ChickenMiso EggplantNoodle Bowl

Sakesmall bottle

Half the mirin-or-sake portion in the shared Teriyaki Sauce, plus the noodle bowl egg marinade — use all mirin instead if you'd rather skip buying a bottle just for this (water works for the noodle bowl too)

OptionalTeriyaki SauceNoodle Bowl

Honey1 cup total

½ cup for the shared teriyaki sauce, ½ cup for the honey garlic salmon glaze

Teriyaki SalmonTeriyaki ChickenHoney Garlic Salmon

Oyster Sauce2 tbsp

For the stir fry sauce

Beef Stir Fry

Fish Sauce2–3 tsp needed

Start with 2 teaspoons in the noodle bowl broth, taste up from there

Noodle Bowl

Rice Vinegar, unseasoned2 tbsp

For the honey garlic glaze

Honey Garlic Salmon

White Miso (Shiro)1 tub

Only 3 tablespoons needed for the eggplant glaze — the rest keeps for months in the fridge

Miso Eggplant

Toasted Sesame Oil1 bottle

About 7–8 tbsp used across five recipes this week

Teriyaki SalmonTeriyaki ChickenMiso EggplantBeef Stir FryNoodle Bowl

Sesame Seeds, white1 small jar

Garnish across the teriyaki dishes and eggplant, plus stirred into the peanut butter cookie dough

Teriyaki SalmonTeriyaki ChickenMiso EggplantPB CookiesNoodle Bowl

Better Than Bouillon (Chicken)1 tbsp needed

A store-brand standard for the noodle bowl broth — skip if using homemade chicken stock

OptionalNoodle Bowl

Chili Crisp1 jar

Optional — passed at the table for anyone who wants heat with the stir fry

OptionalBeef Stir Fry

Cornstarch2 tbsp needed

2 tsp to velvet the beef, 1 tbsp to thicken the stir fry sauce — check the pantry first

Beef Stir Fry

Grains & Noodles

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Jasmine Rice3 cups dry

1½ cups for the teriyaki salmon bowl, 1½ cups for the beef stir fry

Teriyaki SalmonBeef Stir Fry

Dry Rice Noodles6–8 oz

Medium width works best — cook right before assembling the noodle bowl

Noodle Bowl

Dairy & Eggs

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Large Eggs1 dozen

7 needed total — 1 for the peanut butter cookies, 3 for the matcha cheesecake, 3 for the noodle bowl's marinated eggs

PB CookiesMatcha CheesecakeNoodle Bowl

Unsalted Butter1 stick

2 tbsp for the honey garlic salmon's lemon butter, 5 tbsp melted into the cheesecake crust

Honey Garlic SalmonMatcha Cheesecake

Cream Cheese24 oz (3 blocks)

Full-fat, room temperature for the matcha cheesecake filling

Matcha Cheesecake

Heavy Cream½ cup needed

For the matcha cheesecake filling

Matcha Cheesecake

Baking & Dessert

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Graham Cracker Crumbs1½ cups

About 12 full sheets, crushed — for the cheesecake crust

Matcha Cheesecake

Granulated Sugar2 cups total

2 tbsp for the crust, ¾ cup for the cheesecake filling, 1 cup for the peanut butter cookies

Matcha CheesecakePB Cookies

Turbinado Sugar1 cup

Raw cane sugar for the sherbet's simple syrup — gives it a subtle molasses depth

Coconut Mango Sherbet

Matcha Powder, culinary grade2 tbsp

Sifted — for the cheesecake filling, plus a little extra for dusting the top

Matcha Cheesecake

Vanilla Extract1 tsp needed

For the cheesecake filling — check the cabinet first

Matcha Cheesecake

Peanut Butter, classic no-stir1 cup

The shelf-stable jarred kind, not natural/oily — gives the sturdiest cookie dough

PB Cookies

Coconut Cream, unsweetened1 can (13 oz)

Thai Kitchen brand recommended — the cleanest ingredient panel of the off-the-shelf options

Coconut Mango Sherbet

Flaky Saltsmall box

Optional — a pinch on the peanut butter cookies before baking

OptionalPB Cookies