Photo/Illutration Seasoned chicken tempura (Photo by Atsuko Shimamura)

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.

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Hiroko Horie’s father, Masao, dined with his family until three days before he passed away at the age of 106.

At times, as many as nine family members, including Masao’s great-grandchildren, sat around the table with him.

“To my father, dining with everyone until the end was something to live for,” recalls the 76-year-old cooking expert.

Although Masao was health-conscious and exercised, he began eating less when he surpassed the age of 100.

When he was around 104, he became ill due to constipation.

His gums thinned, and the bite of his artificial teeth worsened.

To prevent the artificial teeth from falling out and choking him during his sleep, he decided to take them out.

His family began thinking of ways to serve Masao, who could no longer bite, the same things as the other family members.

This was when the food processor that often appears in Horie’s recipes became useful.

Deep-fried food, which the children loved, was chopped up after frying, then shaped with plastic wrap.

The mass looked meaty yet fell apart easily on the tongue.

When sushi was served, rice was cooked more softly, and the pieces were topped with finely chopped sashimi.

By eating the same food, the family could share in the dining experience, such as discussing how good the meal tasted.

This week’s seasoned tempura had been a staple on the dining table and was familiar to Masao.

It tastes good even after it turns cold as the meat and batter are both seasoned.

Horie also used the food processor to make it easier for her father to eat.

Masao’s appetite returned, and he eventually regained the 9 kilograms he had lost.

He was able to enjoy the meals with his family until the end.

To absorb the oil dripping from the freshly fried tempura, Horie uses thick layers of newspapers topped with paper towels so she can skip washing the metal rack and other utensils.

Hiroko Horie is a cooking expert born in Miyazaki Prefecture. Her forte is time-saving recipes using the microwave and food processor. She has co-written books such as “100 sai made genkide bokenai shokuji-jutsu” (Dietary ways to stay fit and keep senility at bay until 100).

BASIC COOKING METHOD

Main Ingredients (Serves 4)

1 chicken breast, 200 grams of pumpkin, 1 bunch (100 grams) asparagus, 1 tsp sake, 2 tsp soy sauce, bit of grated ginger, batter (1 cup flour, 1 egg, 1/2 tsp each of salt and sugar, 1 Tbsp sake, 1/2 cup water)

1. Pat chicken dry with paper towel, remove skin and slice at an angle into bite-sized pieces. Knead in sake, soy sauce and grated ginger.

2. Wrap pumpkin in plastic wrap, microwave at 600W for 1 minute and 30 seconds per 100 grams and cut into bite-size pieces. Cut asparagus into appropriate size.

3. Add ingredients for batter except for flour in bowl and mix thoroughly. Add flour and make batter that is thicker than that for regular tempura.

4. Heat frying oil to 170 degrees, generously coat chicken with batter and fry.

5. Add bit of salt to remaining batter, coat vegetables and fry.

About 505 kcal and 1.4 grams salt per portion
(Nutrient calculation by the Nutrition Clinic of Kagawa Nutrition University)

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From The Asahi Shimbun’s Jinsei Reshipi (Life Recipe) column

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