Tatsuya Kato, personal chef to Japan National Soccer Team player Yuto Nagatomo, incorporates fish into his cooking as a high-quality protein source. One of his go-to ingredients is Suzuhiro’s kamaboko (fish cake), which he favors for its easily digestible protein—making it an ideal choice for late-night meals after matches, as it is more easily digested compared to eggs or chicken breast.

For this recipe, Chef Kato has created a delicious and nutritious dish using Suzuhiro’s Fish Cake Mix (freeze-dried surimi). His “Surimi Dumplings and Coconut Creamy Curry” aligns with the Fat Adaptation Diet, a dietary approach Nagatomo follows to optimize fat burning by managing carbohydrate intake while ensuring sufficient fat and protein consumption.

Coconut milk, a key ingredient in this dish, contains medium-chain triglycerides (MCTs), which efficiently convert fat into energy. Combined with the easily digestible protein from the Fish Cake Mix, this meal is both satisfying and beneficial for building a strong, healthy body.

Ingredients(serves 2)

For the dumplings:
• 1 packet (50g) Fish Cake Mix
• 200cc water

For the curry sauce:
• 1 tbsp olive oil
• 1 clove garlic
• 1 onion (150g)
• 1 red bell pepper
• 1 tsp curry powder
• 1 tsp sugar (or Monk Fruit sweetener)
• ½ tsp salt
• 400ml coconut milk
• 1 tbsp tomato paste

Toppings (optional):
• Parsley, to taste
• Black pepper, to taste

Directions

1. Prepare the surimi mixture:
   Add 50g of Fish Cake Mix to 200cc of water and mix well.
   Tip: To avoid lumps, first add the water to the bowl before incorporating the powder. Stir lightly, wait a minute for absorption, then mix thoroughly
2. Form the surimi dumplings:
   Shape the mixture into bite-sized dumplings using a spoon.
   Tip: Lightly coat dumplings with a small amount of olive oil (not included in ingredient list) to prevent sticking. Floating them in water helps retain moisture and firmness
   
   
3. Form the surimi dumplings:
   Cut the garlic in half, remove the shoots, and crush it with a knife.
   Slice the onion and chop the red bell pepper into chunks.
4. Cook the garlic:
   Heat olive oil in a pan over low heat and add the crushed garlic.
5. Cook the surimi dumplings:
   When the garlic turns golden brown, add the surimi dumplings to the pan and cook on low heat, browning both sides
   
   
6. Add the vegetables:
   Add the onion and red bell pepper, followed by salt and sugar (or monk fruit sweetener).
   Stir well, cover, and cook on low heat for 15 minutes, stirring occasionally until softened.
   
   
   
7. Add curry powder and tomato paste:
   Once the vegetables are tender, mix in the curry powder and tomato paste.
8. Add coconut milk:
   Pour in the coconut milk, cover, and simmer on low heat for 5-10 minutes.
   
   
   
9. Serve and enjoy:
   Serve the curry over rice and garnish with parsley and black pepper to taste.
   
   

About Tatsuya Kato
Tatsuya Kato, affiliated with Cuore Co., Ltd., has served as the personal chef for Yuto Nagatomo since 2016. His culinary motto is, "The body is built by what you eat." In addition to his work with professional athletes, he began producing products for the soup brand "THE POTAGE" in October 2020 and has contributed to various product development projects.