Nov 12th Lunch Kondate
- Hana M
- Nov 12, 2017
- 2 min read
After going for a morning jog, I was completely in the mood for cooking! What nutrients do I need after a workout? ... Carbs, Protein and the B Vitamins.
So, the kondate was:
Chinese cabbage soy soup
Chili con carne
Pea sprouts and Pork "Ume-Miso" stir fry
Bread
Cheese with Nuts
The soup is a hearty, simple dish. The silky soup matches perfectly with the sweetness of the chinese cabbage, with a slight taste of chicken.
Ingredients (1 serving):
Chinese cabbage (100g)
Ham (1/3)
Ginger (1 clove)
Soy milk (2 tablespoons)
Water (200ml)
Chicken soup stock (1 teaspoon)
Cooking sake (1 tablespoon)
Starch (1 teaspoon) mixed with water (2 tablespoons)
Salt and pepper for seasoning
The recipe on my cook book consisted of heavy cream. However, I decided to use soy milk as an alternative because it is a great source of protein, calcium and vitamin B-12.
The procedure is very simple, taking up a mere 10 to 15 minutes:
1. Cut the chinese cabbage, ham and ginger in thin stripes.
2. In a pot, put 1, water, chicken soup stock, ginger and cooking sake and simmer at medium fire.
3. Add soy milk and flavour it by adding salt and pepper.
4. Finally, add water-mixed starch to thicken the soup.
The chili corn carne is spicy, thick, and absolutely addictive! It matches perfectly with the soup, which has a somewhat light taste. I thought it would be very difficult to make, but it was actually very simple as well.
Ingredients (4 servings):
Chickpeas (1 can)
Ground pork (200g)
Onion (1)
Cut tomato (1 can)
Ketchup (4 tablespoons)
Chicken soup stock (8 teaspoons)
Ground cumin (2 teaspoons)
Chili powder (2 teaspoons)
Salt (2/3 teaspoon)
Pepper
Olive oil
Cooking time is just around 30 minutes:
1. Chop the onions. (I like to keep them big)
2. Heaten the pot at medium heat, adding the olive oil.
3. Stir-fry the ground pork, ground cumin and onions for around 5 minutes.
4. Add the chickpeas, cut tomato, chicken soup stock and ketchup in the pot, and simmer for 20 minutes.
5. Season by adding the chili powder, salt and pepper.
While cooking, I could smell the amazing scent of cumin and tomatoes, which made my stomach growl constantly!
Recipe from: "1日にとりたい食品と量がわかるきほんの献立練習帳" by Nakako Matsumoto
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