I want to take good nutrition, but it is quite difficult to come up with a recipe by myself.
With this recipe, you can get plenty of "zinc", "vitamin E", "vitamin B6", and "vitamin B12" that are related to immunity.
I'm happy that I'm a little less calorie ☆

<Nutritional value (per serving)>
Energy 554kcal Protein 29.9g Lipid 17.4g Carbohydrate 69.4g Zinc 3.3mg Vitamin E 5.3mg
Vitamin B6 0.7mg Vitamin B12 7.8mg Salt equivalent 2.1g

《Rice with chicken and lotus root》

<Ingredients (for one person)>
Polished rice・・・75g
Lotus root・・・40g
Chicken thigh (without skin) 25g
A granules Japanese-style dashi stock 1/4 teaspoon (0.8 g)
A Soy sauce ... 1 teaspoon (6 g)
A Mirin・・・3/4 tsp (4.5g)
Green seaweed ... a little

<How to make>
1. Cut the lotus root into small chunks with the skin on, and cut the chicken into 2cm cubes.
2. Put the washed rice in the inner pot, pour water up to the mark, add A and mix lightly. Add lotus root and chicken from 1 and turn on the switch.
3. When the rice is cooked, mix the whole thing with a rice scoop and put it in a bowl. Sprinkle with aonori if you like, and it's done.

《Canned Mackerel and Cabbage Mustard Marinade》

<Ingredients (for one person)>
Canned mackerel boiled in water (drained) (1 serving: about 1/2 can) ・・・60g
Cabbage・・・80g
Paprika (red)・・・15g
Paprika (yellow)・・・15g
A vinegar ... 1/2 tbsp (7.5g)
A grain mustard ... 1 and 1/4 tsp (5g)
A Coarsely ground black pepper ... a little

<How to make>
1. Tear the cabbage into bite-sized pieces. Remove the seeds from the paprika and tear it into bite-size pieces.
2. Put 1 in a heat-resistant bowl, cover with plastic wrap, and heat for 2 minutes. When the cabbage becomes soft, take it out and put it in a colander to drain the water.
Put the vegetables from 3.2 back into the bowl and mix the mackerel with A quickly to complete.

《Large summer vegetable side dish miso soup》

<Ingredients (for one person)>
Eggplant・・・40g
Petit tomato・・・30g
okra 15g
bacon 10g
Oil・・・1/2 teaspoon (2g)
Dashi soup...130ml
Miso ... 1 teaspoon (6g)

<How to make>
1. Cut the eggplant in half lengthwise, make a diagonal cut, and cut into bite-sized pieces. Soak it in water and wipe off the water.
2. Cut tomatoes and okra into bite-sized pieces, and cut bacon into 1 cm wide pieces.
3. Heat the oil in a pan and put the eggplant skin side down. When the skin is burnt, turn it over and lightly fry it, then take it out once.
4. Put the bacon in the pot of 3 and lightly stir-fry. Add the dashi stock and bring to a boil, then add the fried eggplant and okra and simmer until soft.
5. Add the cherry tomatoes and mix in the miso to finish.

*If you feel the taste is weak, please adjust the amount of bacon. (0.2 g of salt equivalent per 10 g of bacon: from the Ministry of Health, Labor and Welfare's nutrient labeling standards)

《Soy milk kiwi salt ice cream》

<Materials for 2 people>
Unadjusted soy milk (200ml per bottle) 1 bottle (200g)
Kiwi ... 1 piece (120g)
Honey ... 1 tbsp (20g)
A little salt (0.4g)
Mint: Appropriate amount

<How to make>
1. Peel the kiwi and cut it into bite-sized pieces.
2. Put all the ingredients in a plastic bag with a zipper, crush the kiwi and mix it all together.
3. Lay it flat and put it in the freezer, cool it for 30 minutes to 1 hour, and then mix it again by rubbing the whole.
4. When it hardens, untie it as it is in the bag, place it on a plate, sprinkle with salt, and it's done.