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By Poon Chian Hui
When it comes to staying healthy, Mr Shinji Morihara, 48, has little doubt that a little effort can go a long way.
The head chef of Japanese restaurant Inagiku at Fairmont Hotel takes a brisk walk from his home in Beach Road to the restaurant at Raffles City every day.
The mild-mannered chef said through a Japanese interpreter that he also avoids eating big portions, especially at night.
These are basic measures but they have certainly helped the former boxer, who trained in the sport for five years while he was at university to keep fit and trim.
He also gave Mind Your Body several tricks for eating healthily without going to extremes. "If you don't like vegetables, blend them in soups," he said.
"Otherwise, eat lots of salad first. That way you will feel full and not eat too much of the main course."
When all else fails, one can turn to Japanese fare.
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| Photo: ST, Lim Sin Thai |
"Japanese food is very healthy and doesn't use much meat - you won't get fat easily even if you eat a big plate of soba noodles," he said.
Here, the chef has created a nutritious and low-calorie Japanese hotpot with a diverse blend of leaf and root vegetables that could win over those who do not like eating their greens.
The ingredients include eight types of vegetables in bite-sized portions, Japanese garnishes and a rich soup made from chicken stock. The dish is great on its own or with rice or noodles.
"This hotpot is rather mild and makes people feel warm and comfortable inside after they eat it," said MrMorihara, who is divorced with three sons, aged 14, 12 and 10. His sons are in Japan.
Most of the ingredients can be found at supermarkets, although some of the traditional Japanese products, such as the yuzu pepper sauce, are found mainly in Japanese supermarkets and specialty shops.
When he is not working, he loves to relax with his favourite health drink, a glass of fresh tomato juice.
| Recipe |
Japanese vegetable hotpot with chicken stock
(Serves 2)
Chicken stock
2 litres water
500g chicken bones
20g konbu seaweed
50g sliced dried mackerel
50g sliced dried bonito flakes
Light soya sauce and salt to taste
Vegetables
1/2 Japanese radish (daikon), peeled
2 spears asparagus, cut into three pieces each
4 pieces baby corn
1 small pumpkin, peeled and cubed
2 pieces maitake mushroom
3 bunches shimeiji mushroom
1 carrot, thickly sliced
1/2 an eggplant, cubed
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Seasonings and garnishes
Yuzu pepper sauce, to taste
Ponzu soya vinegar, to taste
2 mizuna leaves
Myouga ginger slices, for garnishing
Method
Chicken stock: Fill a large stock pot with two litres of water. Add chicken stock ingredients and boil for two hours.Drain the boiled chicken stock, season to taste with light soya sauce and salt.
Hotpot: Transfer the clear chicken stock into a hotpot. Bring to boil, then reduce to a simmer. Add vegetables and continue simmering until they are cooked.
Just before serving, season with yuzu pepper sauce and ponzu soy vinegar. Garnish with mizuna leaves and myouga ginger slices. |
This article was first published in Mind Your Body, The Straits Times.
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