[Sagan Tosu] Jun Nishikawa's October Meal Record Summary
Things I was conscious of when preparing meals in October. A certain trick to support the player's performance.
Well, I've finally reached the records for October.
There are many episodes I'd like to write about, but first, the meal records.
Sagabiyori germinated enzyme brown rice, mackerel flakes, okra, seaweed and oyster mushroom soup, homemade tofu with goya tsukudani, Malabar spinach and whitebait natto, stir-fried squid with garlic, chicken gizzard with green onion salt sauce, pink grapefruit, persimmon, gold kiwi, nutritious salad, beef tendon and daikon radish, avocado and tuna cream cheese yukhoe, boiled egg, salt-grilled isaki fish
Sagabiyori germinated enzyme brown rice with whitebait, Malabar spinach and horse mackerel flake natto, persimmon, pineapple, pink grapefruit, ginger-boiled squid, sweet potato coconut mash, shredded daikon radish with myoga ginger and shiso mayo, goya with plum salt kelp, fish flake and oyster mushroom soup, beef tendon stew, nutritious salad, tuna garlic steak with avocado condiment ponzu, boiled egg, salt-grilled mackerel, two types of mushrooms and chicken tenderloin sautéed with salt, pepper, and kabosu citrus
One of the things I work on daily when making meals for the player is using bone broth, a stock made by simmering meat on the bone for 4 hours, in my cooking.
What is good about cooking rice with bone broth?
・Amino acids derived from collagen support the repair of muscles, tendons, and joints
・Easy to digest and absorb even when fatigued
・Provides mineral replenishment, supplementing nutrients easily lost through sweat
・Gently regulates internal inflammation after hard training
The amount eaten basically differs for each player, but since the amount a single player eats at one time doesn't change that much, I make it my own challenge to see how much I can build up the nutritional value per meal.
Chicken breast marinated in chives and hot spring egg bowl with rice cooked in bone broth, goya, winter melon and cucumber salad, paprika butter soboro, seaweed and chive namul, Malabar spinach natto, persimmon, mandarin orange, pink grapefruit, pineapple, ginger-fried pork fillet with long yam and snap peas, grilled hokke fish with yuzu daikon radish oroshi, nutritious salad, mushroom mizutaki hot pot with mochi, kabosu and green onion sauce, salt-grilled salmon, boiled egg, rice ball
Sagabiyori germinated enzyme brown rice, mackerel flakes, white wood ear mushroom and komatsuna salad, daikon radish and cucumber tuna mayo, chive and seaweed namul, beef tendon and mushroom soup, Malabar spinach natto, gold kiwi, prune, mandarin orange, garlic mushroom grilled mackerel, white asparagus and chicken tenderloin with plum miso sauce, avocado and boiled egg yukhoe sauce, nutritious salad, hojicha jelly, boiled egg, salt-grilled mackerel
Sagabiyori germinated enzyme brown rice with lightly pickled daikon radish leaves, goya tsukudani, Malabar spinach natto, sake-steamed clams, prune, mandarin orange, gold kiwi, daikon radish gyoza, spicy beef tendon soup, nutritious salad, pork fillet with ginger onion sauce, salmon and shiitake mushroom garlic oil foil bake, boiled egg, salt-grilled salmon, mozuku seaweed vinegar
Sake-steamed using a buzz recipe from Akari Hasegawa.
It is moist and delicious.
Shirasu natto, mixed rice with mackerel, radish greens, and shiso leaves, kelp-pickled avocado, yogurt hojicha jelly with kinako, kelp-simmered ground chicken and onions, spicy cod roe radish, mozuku and okra omelet, red kiwi and gold kiwi, sake-steamed Pacific saury, chicken breast with green onion sauce, half salad
Rice cooked with bone broth, myoga and mushroom ponzu marinade, chives and vermicelli with gochujang, bitter melon and dried daikon radish with plum, chive, clam, and seaweed soup, shirasu, green onion, and avocado pickled natto, prunes, gold kiwi, red kiwi, and orange, mushroom soy milk gratin, fresh spring roll dumplings, ginger sesame mayo-grilled pork fillet, salt-grilled mackerel, nutritious salad, salt-grilled salmon, boiled egg
I made it with almost no binder, so it was soft, but I couldn't cook it well, so I hid it with a fried egg and sautéed garland chrysanthemum.
Sagabiyori sprouted enzyme brown rice with pickled plum, komatsuna greens, kinpira burdock, crunchy cucumber and radish pickles, nameko mushroom and green onion miso soup, simmered pumpkin, molokhia natto, mandarin orange, fig, and pineapple, nutritious salad, stir-fried pork fillet and shrimp with chili sauce, salmon and broccoli foil bake, Saga beef hamburger steak, boiled egg, salt-grilled mackerel
Khao man gai, shrimp and wood ear mushroom with ponzu garlic, molokhia natto, sea lettuce and nameko mushroom miso soup, bitter melon and red onion salad, chive, mizuna, and seaweed namul, dried daikon radish and burdock kinpira, pork fillet bossam, moist steamed mackerel, nutritious salad, boiled egg, salt-grilled salmon, mandarin orange, fig, and pineapple, mixed juice
The contents of the mixed juice are
- Banana
- Apple
- Tomato
- Molokhia
This was the first time I served khao man gai as an athlete meal.
Around this time, the fatigue from the business trip meals was fading, and my physical condition was gradually returning.
I felt like ideas for things I wanted to make were just pouring in, and it was around the time I started to enjoy cooking every day.
Khao man gai rice and mixed rice with plum, radish greens, and shiso leaves, Chinese cabbage with plum and salted kelp, rosemary-roasted potatoes, hot spring egg, white eggplant and sea lettuce miso soup, warm vegetable salad, blanched garland chrysanthemum, fig, mandarin orange, gold kiwi, dashi-simmered pork fillet, sudachi-grilled salmon, pumpkin cheese shiratama, black-dressed udon, salt-grilled salmon, boiled egg
Sagabiyori sprouted enzyme brown rice with radish greens and mackerel flakes, simmered pumpkin, stir-fried eggplant and 4 types of mushrooms with chili, lotus root and carrot with yuzu kosho mayo, crunchy cucumber pickles, small shrimp with sweet garlic sauce, sea lettuce and Chinese cabbage soup, nutritious salad, myoga and seasoned seaweed natto, mandarin orange, gold kiwi, garlic butter-grilled salmon and white onion, steamed chicken breast ham with chive sauce, rice ball, boiled egg, salt-grilled salmon
Pacific saury and king oyster mushroom takikomi gohan, chive and seaweed namul, hot spring egg, mushroom and tea soba salad, Jew's mallow and clam soup, gold kiwi, mandarin orange, pink grapefruit, myoga ginger natto, nutritious salad, shredded kelp roast beef, pork fillet and bunapi mushroom with onion ginger sauce, grilled mackerel, takikomi gohan rice balls, boiled egg, grilled mackerel
Sagabiyori sprouted brown rice with umeboshi, pork fillet and paprika stir-fried in black vinegar, octopus, shiitake mushroom, and wood ear mushroom stir-fried with garlic, daikon radish and mushrooms simmered in bone broth, simmered sea bream, okra and yam natto, nutritious salad, boiled egg, grilled mackerel, mashed pumpkin and sweet potato, komatsuna greens with sesame dressing, green pepper stir-fried with salted kelp
This was the day I went out for lunch with four of the restaurant staff.
We had a fun time visiting a bakery and a roadside station on the way home.
It's rare for us all to be able to eat together slowly, so it was a precious and good day.
After getting home, I hurried to make the athlete's meal.
I started cooking at 4 PM, so it was quite a rush.
Currently, I am serving a medicinal hot pot lunch for one based on this hot pot.
The 17cm clay pot is just right for one person.
Chestnut and bunapi mushroom takikomi gohan, grilled hairtail, hot spring egg, chicken breast and avocado with garlic pepper sauce, turnip with plum and salted kelp, lotus root grilled with aonori, pink grapefruit, gold kiwi, mandarin orange, nutritious salad, tofu and green onion soup, simmered pumpkin, Jew's mallow and whitebait natto,
Steamed hamburger steak with yam puree, boiled egg, grilled mackerel
I also add chicken skin to cook with it.
Yam and simmered pumpkin takikomi gohan, spicy stir-fried eggplant and mushrooms, papaya with tuna mayo, turnip and daikon radish salad, soy milk mushroom hot pot (with sticky rice shumai), hot spring egg, octopus and shrimp stir-fried with garlic, Jew's mallow natto, mandarin orange, gold kiwi, pork fillet piccata with aonori, grilled salmon, nutritious salad, rice balls, boiled egg, grilled salmon
Inside the hot pot, I hid some handmade sticky rice shumai, which are meat balls coated in sticky rice.
I made a lot of things in October too.
Tomorrow's practice, the next game, today's meal becomes the strength.
I want to deliver the importance of food like that every dayis what I thought while cooking every day.
Now that I'm summarizing, I feel relieved and settled that the season is over, but I also feel like it's not my life without making athlete meals.
I have many things to look forward to, like wondering what I'll make next season or meeting new players.
I want to enjoy my short off-season while also managing my own physical condition.
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いいなと思ったら応援しよう！
頂いたサポートはわたしのアスリートごはん作りが選手の身体つくりにさらに役立てるように大切に使わせて頂きます。