Japanese Set Meal Idea : Vol.2
In this recipe video, I will introduce how to make Japanese set meals for 9 to 10 months old baby. What make this video unique is that with adding little seasonings, all your family can eat along. I trust this recipe video will save you a little time cooking and create time for your family and you!
Ingredients (2 servings) :
Sesame salad with pumpkin:
2 piece Pumpkin
1 Tbsp White sesame seed
1 tsp Sugar
1/4 tsp Soy sauce
Boiled tofu with cheese:
15g Paprika
15g Carrot
1 slice Cheese
1/4 block Tofu
Rice porridge with cod fish:
1 fillet Cod fish
100g Japanese rice *steamed
200ml Water
2 piece Broccoli
Salt, as needed
Directions :
Sesame salad with pumpkin:
1. Grind sesame seeds in a mortar and pestle.
2. Add soy sauce and sugar.
3. Steam the pumpkin.
4. Toss the pumpkin with the sesame sauce.
Boiled tofu topped with cheese and veggies:
1. Cut bell peppers and carrots into small pieces and boil them.
2. Cut tofu into bite-size pieces.
3. Place tofu, vegetables and cheese on aluminum foil in this order.
4. Grill in a toaster or on the grill until the cheese is melted.
For adults, drizzle with olive oil and salt.
5. Serve one for children and one for adults.
6. For adults, drizzle with olive oil and salt.
Rice porridge with cod fish:
1. Boil water in a pot and cook broccoli. Then, remove from the pot and allow to cool.
2. While boiling the cod, remove the scum. Then, remove from pot and let cool.
3. Put steamed rice in a pot and pour water. Heat and wait for 10 minutes to make porridge.
4. Add the broccoli leaf tips to the porridge and mix well. Divide into small plates.
5. Place the cod on the porridge, removing the bones.
Related Video :
YUCa’s Tips :
1. Ensure that the bone is removed.
2. Use cheese that melts easily and softens vegetables.
3. Try sesame salad with other vegetables.
Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC”
Note : This recipe was first submitted in May 28, 2022 and resubmitted in May 7, 2023 to reflect recipe revisions and additional photos.
