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Recipe
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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 a meal for young children using swordfish.
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
Hairtail curry with vegetables
Grilled hairtail fish
Corn tartar sauce
Deep-fried swordfish
recipe
Hairtail
Curry with vegetables
Comment
If you want to get more vegetables into your fish dishes, we recommend using a thick sauce.
The fragrant curry sauce and the mild hairtail are a perfect match. This dish goes well with rice.
Menu: Rice, root vegetable soup (daikon radish, carrot, burdock, fried tofu), pumpkin and cheese with mayonnaise, cabbage salad
Allergens: Seven specific ingredients that must be labeled: Wheat flour
Allergy precautions: Substitute rice flour for wheat flour.
Ingredients [for 1 person]
Plus Hairtail Fillet (Boneless) 60g: 1/2 piece
Salt and pepper: a little each
Flour: 1.5g
Frying oil: appropriate amount
Carrots: 5g
Onion: 10g
Shimeji mushrooms: 10g
Bell pepper: 3g
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Soy sauce: 1/3 teaspoon (2g)
Sugar: 1/5 teaspoon (0.6g)
Salad oil: 1/5 teaspoon (0.8g)
Clear soup base: 1/5 teaspoon (0.5g)
Curry powder: a little (0.1g)
Water: 50ml
＜ B ＞
Potato starch: 1/2 teaspoon (1g)
Water: 1/2 teaspoon (2.5g)
How to make it
1. Sprinkle salt and pepper on the frozen swordfish and coat it in flour.
② Thinly slice the carrot, slice the onion along the grain, and separate the shimeji mushrooms.
③ Remove the seeds from the peppers and slice them into thin strips.
④ Put A and ② into a pot and simmer until the carrots are soft.
⑤ Add ③ and thicken with B.
⑥ Add oil to a frying pan and fry ① on both sides over medium heat. ⑦Place ⑥ in a bowl and pour ⑤ over it.
Nutritional value [per serving]
Energy: 144 Kcal
Protein: 5.7g
Fat: 10.5g
Carbohydrates: 6.3g
Salt equivalent: 0.9g
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recipe
Grilled hairtail fish
Corn tartar sauce
Comment
Light and delicious grilled salted swordfish.
For kindergarteners, adding a colorful tartar sauce containing corn and edamame makes a perfect side dish for bread.
Menu: Roll, German potatoes, boiled broccoli, chopped tomatoes, milk
Allergens: Seven specific ingredients that must be labeled Eggs (mayonnaise)
Allergy prevention: Substitute with egg-free mayonnaise-style dressing
Ingredients [for 1 person]
Plus Hairtail Fillet (Boneless) 60g: 1/2 piece
Salt: a little (0.2g)
Salad oil: 3/4 teaspoon (3g)
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Mayonnaise: 1 teaspoon (5g)
Whole corn: 3g
Onion: 5g
Shelled edamame (frozen): 5g
How to make it
1. Sprinkle salt on the frozen swordfish.
② Finely chop the onion and boil briefly.
③ Heat salad oil in a frying pan and fry ①.
④Mix the ingredients in A to make the tartar sauce.
⑤ Place ③ in a bowl and pour ④ over it.
Nutritional value [per serving]
Energy: 151Kcal
Protein: 5.8g
Fat: 13.4g
Carbohydrates: 1.6g
Salt equivalent: 0.6g
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recipe
Hairtail
Tatsutaage
Comment
Cutlassfish, which does not fall apart even when seasoned, is perfect for mass meals.
Because it is mild, the seasoning penetrates well, resulting in a more delicious fried chicken.
Menu: Rice, miso soup (tofu, wakame seaweed), stir-fried eggplant with miso, pineapple
Allergens: None of the seven specific ingredients that must be labeled
Ingredients [for 1 person]
Plus Hairtail Fillet (Boneless) 60g: 1/2 piece
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Soy sauce: 1.8g
Mirin: 1g
Ginger juice: 0.2g
Potato starch: 1 teaspoon (3g)
Frying oil: appropriate amount
How to make it
1. Marinate the swordfish in A for 15 minutes.
② Wipe off the water from ① with a paper towel.
③ Coat ② with potato starch and fry in oil.
Nutritional value [per serving]
Energy: 113 Kcal
Protein: 5.1g
Fat: 8.4g
Carbohydrates: 3.1g
Salt equivalent: 0.6g
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product
Frozen, boneless, cutlassfish fillets, 60g (100 Select Fillets Plus)
Comment
◆It is ideal for cooking with butter, as the flesh is fatty and moist.
◆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.
