About Okafoods
Recipe
Useful Communications
Official Online Shop
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 some baby food made with mackerel.
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
Deep-fried Spanish mackerel with yukari sauce
Sawara Kabayaki Style
Sautéed Spanish mackerel in tomato sauce
recipe
Deep-fried Spanish mackerel with yukari sauce
Comment
Adding yukari to the tempura batter creates tempura with a subtle shiso fragrance. The firm flesh with skin stays beautifully in place even when cut in half.
Menu: Oinari-san, sweet potato simmered in sweet sauce, boiled vegetables (broccoli, carrots), tea
Allergens: 8 specific ingredients that must be labeled: wheat flour, eggs
Allergy precautions: Do not use eggs; substitute with potato starch or rice flour.
Ingredients [for 1 person]
Plus mackerel fillet (bone removed): 30g
Frying oil: appropriate amount
<Fried batter>
Flour: 10g
Egg: 1g
Water: 1g
Yukari: 0.1g
How to make it
1. Put the batter in a bowl.
② Heat the frying oil.
③ Dip the mackerel fillets in ① and fry.
Nutritional value [per serving]
Energy: 87 Kcal Protein: 6.8g Fat: 5.0g Carbohydrates: 4.1g Salt equivalent: 0.3g
next recipe
↓
recipe
Sawara Kabayaki Style
Comment
If you coat the easy-to-eat mackerel in potato starch, deep fry it, and then pour a sweet and spicy sauce over it, it becomes a side dish that goes even better with rice.
Menu: Rice, miso soup (turnip and leaves), stir-fried carrots with small sardines, cabbage and apple salad
Allergens: None of the eight specific ingredients that must be labeled
Ingredients [for 1 person]
Plus mackerel fillet (bone removed): 30g
Potato starch: 2g
Salad oil (for frying): as needed
<A>
Sugar: 1g
Soy sauce: 2g
Mirin: 1g
Dashi: 8g
How to make it
1. Put A into a pot and bring to a boil to make the sauce.
② Coat the sawara with potato starch.
③ Add about 1cm of salad oil to a frying pan and fry ② over medium heat.
④ Mix the sauce from ① with ③ and serve in a bowl.
Nutritional value [per serving]
Energy: 84Kcal Protein: 6.2g Fat: 4.7g Carbohydrates: 3.3g Salt equivalent: 0.5g
next recipe
↓
recipe
Sautéed Spanish mackerel in tomato sauce
Comment
We also recommend simmering the mild-flavored mackerel in tomatoes. Simmering it with potatoes and onions makes a hearty main dish.
Menu: Roll bread, butter-fried spinach and bacon, mandarin oranges, tea
Allergens: 8 specific ingredients that must be labeled "Wheat"
Allergy prevention: Replace wheat flour with rice flour or potato starch when cooking.
Ingredients [for 1 person]
Plus mackerel fillet (bone removed): 30g
Salt: a little
Flour: 1.5g
salad oil: as needed
Potatoes: 25g, cut into 2cm cubes
Onion: 20g, cut into 2cm cubes
Carrots: 15g, sliced into chrysanthemum shapes
<A>
Canned tomatoes: 25
Water: 20ml
Ketchup: 4g
Sugar: 2g
Soy sauce: 1.5g
How to make it
1. Sprinkle salt on the mackerel and coat it in flour. Chop the vegetables.
② Add about 1cm of salad oil to a frying pan and fry ① over medium heat.
③ Put A and ① vegetables in a pot and boil.
④ Once the vegetables are cooked, add ② and simmer until the liquid is reduced.
Nutritional value [per serving]
Energy: 118Kcal Protein: 7.3g Fat: 4.9g Carbohydrates: 12.9g Salt equivalent: 0.8g
next
↓
product
Sawara (Japanese Mackerel) Boneless Fillets 60g (100 Select Fillets Plus) Frozen Boneless Fish Fillets Seafood
Comment
◆Spanish mackerel has a place in Western Japan's food culture. Now it is popular all over the country. We use carefully selected fatty sawara, which boasts a soft texture.
◆The small size is perfect for school lunches at daycare centers and kindergartens, and for meals for the elderly at elderly care facilities and hospitals.
◆Add some freshness to fish menus and dishes that tend to become monotonous by adding fish that are different from your usual ones!
