Vegetarian · 9m+ / Toddler · en
A wonderfully soft and comforting Japanese-style rice bowl, featuring seasonal spring nanohana (rapeseed blossoms) and a perfectly cooked egg. Made extra soft for easy chewing.
Rinse the short-grain rice and place it in a rice cooker or small pot with the water. Using a bit of extra water ensures the grains become mushy and easy for babies to chew. Cook until soft and fluffy.
Boil the egg in water for 8 to 9 minutes to ensure the yolk is completely set, which is safest for young children. Peel and cut into small, bite-sized wedges.
Trim any tough lower stems off the nanohana. Blanch the florets and tender upper leaves in lightly simmering water for 2 minutes, then transfer to cold water. Squeeze out the excess moisture and chop very finely.
In a small pan, melt the unsalted butter over low heat. Add the finely chopped nanohana and low-sodium soy sauce, stirring gently for 1 minute until glossy and soft.
Gently fold the buttery nanohana mixture into the warm, soft rice. Serve in a toddler-friendly bowl, topped with the egg wedges and a tiny drop of sesame oil for aroma.
You can easily substitute it with finely chopped tender broccoli florets or spinach. Both work wonderfully and provide great green nutrition.
Yes, absolutely. The unsalted butter provides plenty of comforting flavor, but a tiny drop of low-sodium soy sauce introduces traditional Japanese umami.
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