Want to eat like a fighter? This is the recipe for you! I have my mom to thank for this hearty dish. The story behind it is that a few years back, she was watching TV and came across a show featuring Japanese MMA fighter Norifumi "Kid" Yamamoto. Maybe some of you have heard of him, as he currently fights for the UFC.
Here's one of his most memorable MMA fights: https://youtu.be/5yfP_I-ofc4
Fighter or not, after watching that, I'm sure you're a little more interested in what he eats (;
Anyway, my mom was watching this program and the host was interviewing Yamamoto's mother about his diet. Yamamoto's mother said that to help him, she makes him a dish called "Stamina Soup".
Fortunately, she didn't just stop at that, and went into exact detail about how she makes it. Luckily, for me, my mom was watching TV at that moment and jotted down some notes.
Serving Size: 3-4 / Total Time: 45 minutes
- chicken (500 grams)
- coriander (2 sprigs)
- nira, aka “garlic chives” or “Chinese leeks” (a few shoots)
- basil (1 sprig)
- carrot (1 large)
- tomato (1 large)
- daikon, aka “Japanese radish” (half of a medium-sized)
- garlic (half a bulb)
- sesame oil (2 tablespoons)
- ginger (as much as you want)
- peppercorns (35) / black pepper (1 teaspoon)
- Knorr chicken stock cubes (2) or Youki chicken stock granules (approx. 1 tablespoon)
- water (1.5 L)
- Prepare all the ingredients first and cut them up. Refer to picture for sizes.
- Sauté the garlic and ginger in sesame oil in large pot (same pot for soup) for 2-3 minutes.
- Add the chopped tomatoes, carrots, and daikon to the pot.
- Throw in the chopped chicken. Mix everything until chicken is a little brown.
- Add chopped greens – coriander, nira, and basil.
- Add about 1.5 L of water to cover all. Bring that water to a boil.
- Add half a jar of Youki (or 2 Knorr chicken stock cubes) and some pepper or peppercorns.
- Turn heat down and simmer until chicken is fully cooked.
Next to helping build up stamina and strength, this is a great dish for those frosty winter months!