My Mom's Kenchin Soup (with fragrant sesame oil) recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in with all the energy we burn (energy out).
Strategies for seeing the energy you require in:
Enjoy many different foods from each of the five food groups from the amounts recommended Observe your portion sizes particularly foods and beverages which are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select food or drinks that have fewer kilo-joules in other meals daily.
Strategies for seeing the energy you burn off:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting period on the job
Do more action when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent many ailments.
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We hope you got insight from reading it, now let’s go back to my mom's kenchin soup (with fragrant sesame oil) recipe. You can cook my mom's kenchin soup (with fragrant sesame oil) using 13 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make My Mom's Kenchin Soup (with fragrant sesame oil):
- Provide 200 grams Chicken
- You need 20 cm Daikon (white radish)
- Prepare 1/3 Burdock root
- Take 3 Taro root
- Provide 1 Carrot
- Prepare 4 Dried shiitake mushrooms
- Take 1/2 Konnyaku
- Use 1 slice Aburaage
- Provide 1/2 block Tofu
- Provide 1 tbsp Sesame oil
- Provide 3 to 4 tablespoons Soy sauce
- Get 2 tsp Japanese dashi stock powder
- Prepare 1000 ml Water
Instructions to make My Mom's Kenchin Soup (with fragrant sesame oil):
- Cut the ingredients into bite-sized pieces. (Save the soaked water from reconstituting the dried shiitake.)
- Stir fry all the chopped ingredients, except tofu, add water (+ water used for softening up the shiitake).
- When the daikon becomes translucent, add the soy sauce and tofu and bring to a boil. It's ready to serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you will need to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you are likely to use was saved properly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say just how long you may keep the food and whether it needs to go in the refrigerator.
This kind of food often has particular packaging to keep it fresh for more. But it will go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells nice, since it might contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be detrimental, but its own flavour, colour or texture might start to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or as a hard-boiled egg.
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