Don't you wonder what kind of meals professional athletes eat on a daily basis?The secret to building a body capable of intense performance must surely lie in diet.I had the opportunity to learn about treasured recipes and key points from Chef Shuma, who supports Vissel Kobe players such as Gotoku Sakai and Daiju Sasaki in their dietary needs.

Athletic chef Shuma, who is involved in the meal management of DF Gotoku Sakai and MF Daiju Sasaki.Since starting meal support, it seems that the athletes have been feeling the effects, saying things like, “I don’t lose out during matches anymore” and “My legs don’t hurt anymore”.

This time, Shuma shared three popular recipes among athletes that are easy to replicate at home.Let’s check out menus that are both nutritious and easy to make.To get closer to your idolized player, it might be a good idea to start by imitating their diet.

Athlete Sasaki eating the menu made by Shuma.

First Dish: Buri Mizore-ni (Simmered Yellowtail in Grated Daikon Radish)

Enjoy the voluminous “Buri no Mizore-ni” (pictured in the center) that doesn’t lose to meat, with a refreshing taste.

[Ingredients] (For one serving)
・1 piece of yellowtail
・Radish 1/4 piece
・Ginger 3 slices
・A little wheat flour
・Sprout Your Preference

Seasoning (A)
・Noodle soup base (4 times concentrated) – 2 tablespoons
・Sake 1 tablespoon
・1 tablespoon of Mirin
・Water 1 tablespoon
・1 tablespoon of rice bran oil
・Sesame oil, as preferred

【How to Make】
(Preparation)
・Wipe off the moisture from the buri with kitchen paper, then dust it with flour.
・Grate the radish and set it aside.

①Pour rice oil into the frying pan and grill the yellowtail.
② Once both sides are browned, add seasoning (A) and slices of ginger.
③Once it comes to a boil, add the grated daikon and simmer on low heat for 2-3 minutes. Finish by drizzling sesame oil over it.Once you’ve arranged it on a plate and topped it with sprouts, it’s complete!

◎Point
・Use buri (yellowtail) as the main ingredient, which can provide a volume that is no less than meat.
・By using noodle broth as a seasoning, you can easily create a delicious menu.

shuma “I recommend grated radish because it aids digestion and absorption.This time, I’m using yellowtail, but you can also make it delicious with other fishes, chicken, pork, and other types of meat!” “

Second Dish: Pork Steak with Onion Ginger Sauce

A post-match fatigue recovery menu that is well-received, “Pork Steak with Onion Ginger Sauce” (pictured in the center)

【Ingredients】 (Serves 2)
・Pork Shoulder Loin (for Tonkatsu) 2 slices
・Onion 1 piece
・Ginger 1/2 piece
・A little wheat flour
・Sprout Your Preference

Seasoning (A)
・2 tablespoons of soy sauce broth
・2 tablespoons of mirin
・Honey 1 teaspoon
・1 teaspoon of oyster sauce
・Vinegar 1/2 tablespoon
・Grated ginger 1 piece
・Sake 2 tablespoons
・1 tablespoon of rice bran oil

【How to Make】
(Preparation)
・Cut the pork shoulder into slices, lightly sprinkle with salt, and dust with wheat flour.
・Finely chop the onion and ginger and set aside.

①Pour rice oil into the frying pan and cook the pork over low heat.
②Once one side is browned, flip it over, add sake, and cover to steam-grill.
③Once the pork is fully cooked, remove it once and lightly wipe off the oil from the frying pan with a paper towel.
④Add onions and lightly sprinkle with salt, then sauté over low heat.
⑤Add seasoning (A) and finely chopped ginger, then lightly simmer over medium heat.
⑥Return the pork to the pan and mix well with the sauce.
⑦Cut into bite-sized pieces, arrange them on a plate, drizzle generously with sauce, and sprinkle with sprouts to finish!

◎Point
・By choosing thick-cut pork, you can increase the sense of volume.
・The combination of pork and onions is perfect for fatigue recovery!

shuma “Add ginger for an accent.By finely chopping it, you can enjoy more of the flavor and texture.”This is a menu that is well-received even in the hot summer, as it is refreshingly finished with vinegar.”

Dish 3: Balsamic Mix with Beets and Hyuganatsu

The balance of acidity and sweetness that becomes addictive in the “Beets and Hyuganatsu with Balsamic Dressing” (top right photo)

【Ingredients】 (Serves 3-4)
・Boiled beets 80g (1 bag)
・Hyuga Summer 1 piece
・Nuts Your preference

Seasoning (A)
・A pinch of salt
・Balsamic vinegar 3 tablespoons
・1 tablespoon of Hyuga summer fruit juice
・Honey 1 tablespoon
・1 tablespoon of grapeseed oil
・Hinata Summer Skin Preference

【How to Make】
(Preparation)
・Drain the water from the boiled beets.
・Peel the Hinata summer oranges and cut them into bite-sized pieces.

①Add canned beets and Hyuganatsu to the bowl, followed by the seasoning.
②Mix the ingredients and seasonings well, serve on a plate, sprinkle crushed nuts and the peel of Hinomaru citrus on top, and it’s ready!

◎Point
・Boiled beets are a food source that allows athletes to intake necessary nutrients such as iron, folic acid, and nitrate.
・You can use it as it is in salads, stew it with honey and serve it on yogurt, or apply it in various dishes.

shuma “You may not be familiar with the vegetable called beets, but it is a popular ingredient among athletes due to its high nutritional value.We use beets from “Sakainobeets“, which is managed by the younger brother of player Takatoku!”

“Sakai’s Beets” is a beet specialty store created by Sakai, who noticed the deliciousness of beets he encountered in Germany and their impact on athlete performance.

This time, we had a chat with Shuma, who introduced the recipe to us.”Shuma, who dreams of becoming a dedicated athlete chef overseas, what kind of thoughts does he associate with food?”

――What was the reason for you, Shuma, to become an “Athlete Chef”?

Since childhood, I have been interested in cooking and dining.I had many opportunities to feel close to ingredients, such as being taught home cooking by my grandmother and preparing fish together.The biggest reason for becoming an “Athlete Chef” was the presence of Sasaki, a childhood friend who is an athlete.I chose my current path because I wanted to support him, who is active as a top athlete.During my university days, I consistently cooked for myself every day and acquired cooking skills.

——Do you have any particular focus or points you adhere to when you, Shuma, provide a dish?

Of course, we make sure not to repeat the daily menu, and we take care to prepare meals considering each player’s condition.Before a match, motivation is important, so I also try to serve a menu tailored to personal preferences while considering nutrition.

——Apart from your support as an athlete chef, you are involved in various activities. What kind of thoughts and feelings do you put into what you share?

We communicate the importance of maintaining a balanced diet through three meals a day, via events and food education activities.Students aspiring to be athlete chefs, parents with children devoted to sports, and various other groups participate.Not only for athletes, but also for those who love sports, we would like to convey the joy of eating meals that contribute to mental and physical health through athlete’s diets.

Shuma visited a farm in Kochi Prefecture to deepen his understanding of ingredients.

Having a robust body is crucial to enjoy sports.Let’s create a healthy future by establishing balanced eating habits and enjoying meals.

You can find Shuma’s Instagram here.

TEXT: Nariko Inoue
EDIT: Yohsuke Watanabe, Shiori Saeki (IN FOCUS)