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Categories:
water sweet potato carrot spinach apple corn squash haddock Bread strawberries yogurt kinako radish banana potatoes broccoli onion cucumber tomatoes edamame Chinese cabbage
Viewed: 26 - Published at: a year agoIngredients
- 1 Rice porridge made with 7 to 10 parts water to 1 part rice
- 1 Sweet potato
- 1 Carrot
- 1 Spinach
- 1 Apple
- 1 Corn
- 1 Kabocha squash
- 1 Tofu
- 1 Haddock
- 1 Turnips
- 1 Sliced bread
- 1 Strawberries
- 1 Yogurt (the type meant to serve to babies)
- 1 Kinako
- 1 Daikon radish
- 1 Banana
- 1 Potatoes
- 1 Broccoli
- 1 Onion
- 1 Cucumber
- 1 Tomatoes
- 1 Edamame
- 1 Chinese cabbage
Method
- Mash the rice gruel.
- Cut the crust off the sliced bread, and cut into fourths.
- Peel the carrots, daikon radish, and cucumbers, the boil until soft and mash.
- Leave the turnips, Chinese cabbage, sweet potatoes, onions, and corn unpeeled, boil until soft, and strain.
- Boil the edamame, spinach (leaves only), kabocha squash, tofu, potatoes, and broccoli (top part only) until soft, and mash.
- It's convenient to use canned tomatoes.
- Tip: They may contain skins or seeds though, so make sure to strain.
- Steam cook the haddock, and finely grind it up.
- Tip: If you put the kinako in a bag and store it in the freezer, it won't lose its flavor so easily.
- Mash up the bananas, strawberries and apples, and add the bananas and strawberries into the baby Dannon yogurt.
- Grate the apple.
- I bought Japanese dashi, vegetable soup, corn potage, pumpkin soup, and powdered milk as flavoring for the baby food.
- [One example]: I microwaved some rice gruel with carrots, spinach, radish, and onion.
- Tip: Season with Japanese dashi stock and serve.
