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We start feeding infant food from around the age of 18 months, when the weaning and munching stages are over. This is a very important time to help children realize that eating is fun and to help them form good eating habits.
This time, we will introduce food for young children using flatfish.
This recipe uses fillets with the bones removed, so even young children can eat fish safely.
We use products that have been treated to remove the fishy smell, so they are recommended for children who are not very fond of fish!
Today's recipe
Flounder simmered in miso sauce
Deep-fried flounder
Flounder with Chinese miso sauce
recipe
Flounder simmered in miso sauce
Comment
If you simmer the beautiful white flesh of flounder with grated soft turnip and thicken it, it will become a smooth and easy-to-eat stew.
Menu: Rice, clear soup (wheat gluten, seaweed), sweetly simmered carrots and raisins, stir-fried spinach with small sardines
Allergens: None of the eight specific ingredients that must be listed
Ingredients [for 1 person]
Golden flounder fillet, boneless: 30g (1/2)
Turnip: 30g
A few turnip leaves
<A>
Soy sauce: 1/2 teaspoon (3g)
Sugar: 1/2 teaspoon (1.5g)
Water: 50ml
＜B＞
Potato starch: 0.3g
Water: 1ml
How to make it
1. Peel the turnip and grate it.
② Boil the turnip leaves until they are golden brown and chop them finely.
③Put A and ① into a pot, bring to a boil, add the flounder and simmer for 7-8 minutes, then serve the meat in a serving dish.
④ Add the water-dissolved potato starch from B to the remaining broth to thicken it, pour it over ③, and sprinkle with the turnip leaves from ②.
Nutritional value [per serving]
Energy: 42Kcal Protein: 5.4g Fat: 0.4g Carbohydrates: 3.7g Salt equivalent: 0.5g
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recipe
Deep-fried flounder
Comment
Flatfish has a mild flavor, but when it is coated in batter and deep-fried, it becomes even more rich in flavor.
It looks voluminous and will whet your appetite.
Menu: Toast, fried potatoes and mushrooms, fruit (kiwi), milk
Allergens: Eight specific ingredients that must be labeled: "wheat" and "eggs"
Allergy precautions: Substitute wheat flour with rice flour or potato starch, and eggs with water.
Ingredients [for 1 person]
Golden flounder fillet, boneless: 30g (1/2)
<A>
Flour: 2g
Egg: 4g
Water: 1g
Green laver: a little
Frying oil: appropriate amount
How to make it
①Mix A in a bowl to make the batter.
② Heat frying oil in a pot over medium heat.
③ Coat the flounder in batter from ① and fry in the pot from ②.
Nutritional value [per serving]
Energy: 58Kcal Protein: 6.5g Fat: 2.9g Carbohydrates: 1.8g Salt equivalent: 0.1g
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recipe
Flounder with Chinese miso sauce
Comment
The colorful sauce, seasoned with ginger and sesame oil, goes perfectly with grilled flounder and is a dish that goes well with rice.
Menu: Rice, miso soup (shimeji mushrooms, green onions), stir-fried julienned potatoes and green peppers, vinegared cucumber and pineapple
Allergens: 8 specific ingredients that must be labeled "Wheat"
Allergy precautions: Substitute rice flour or potato starch for wheat flour.
Ingredients [for 1 person]
Golden flounder fillet, boneless: 30g (1/2)
Carrots: 10g
Onion: 10g
Bell pepper: 3g
Flour: 2g
Frying oil: as needed
<A>
Sugar: 1g
Miso: 1.5g
Soy sauce: 1g
Chicken stock: 0.3g
Ginger juice: a little
Water: 80ml
Sesame oil: a little
＜B＞
Potato starch: 0.5g
Water: 1ml
How to make it
1) Roughly chop the carrots, onions, and peppers.
② Put A, the carrots and onions from ① into a pot and boil until soft, then add the green peppers and sesame oil and thicken with the water-dissolved potato starch from B.
3. Coat the flounder in flour and fry on both sides in a frying pan with salad oil heated over medium heat.
④ Place ③ in a bowl and pour ② over it.
Nutritional value [per serving]
Energy: 73Kcal Protein: 6.5g Fat: 3.1g Carbohydrates: 5.5g Salt equivalent: 0.5g
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product
Golden Flounder, Boneless Fillets, 60g (100 Select Fillets Plus) Frozen, Boneless Fish, Fillets, Seafood
Comment
◆It is ideal for meunière and simmered dishes, and has a moist, fatty texture.
◆We take into consideration the opinions of nutritionists and chefs and are extremely particular about various aspects of quality, such as variations in shape and size and the presence of remaining bones, in our manufacturing process, pursuing safety and security.
