Baby’s Nutritious Abalone and Vegetable Rice Bowl
Baby’s Nutritious Abalone and Vegetable Rice Bowl
Easy and Delicious Abalone and Vegetable Rice Bowl for Baby’s Lunch (Includes Simple Abalone Prep)
Introducing a special meal for your baby: a delicious rice bowl made with tender abalone and fresh vegetables. The sweet and savory sauce will captivate your child’s taste buds, while also packing in plenty of nutrients, making it perfect for babies transitioning from purees or for their daily meals. We’ll guide you through every step, from preparing the abalone to stir-frying and simmering, ensuring even beginners can follow along easily!
Main Ingredients- 21g Onion
- 24g Carrot
- 17g Zucchini
- 1 large Abalone
- 200ml Broth (rice water or clear vegetable broth)
Baby Seasoning- 2 Tbsp Low-Sodium Baby Soy Sauce
- 1 Tbsp Agave Syrup (or honey)
- 1/2 tsp Minced Garlic
- 1 tsp Sesame Oil
- 2 Tbsp Low-Sodium Baby Soy Sauce
- 1 Tbsp Agave Syrup (or honey)
- 1/2 tsp Minced Garlic
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
Prepare the fresh abalone. Wash the abalone shell thoroughly under running water. Insert a spoon between the abalone meat and the shell, then forcefully push to detach the meat. Remove the hard ‘beak’ or ‘teeth’ from the abalone’s mouth. Since this is for a baby, use only the tender meat part.
Step 2
Finely mince all the vegetables (onion, carrot, zucchini) into small, uniform pieces (about 0.5cm), suitable for your baby’s chewing ability. Also, cut the abalone into small pieces after removing any tough parts. This makes it easier for the baby to chew and helps the flavors to meld well.
Step 3
Heat a frying pan with a little sesame oil. Add the minced garlic and sauté until fragrant, then add the prepared zucchini, onion, and carrot. Stir-fry over medium-low heat until the vegetables become translucent and slightly golden. This process enhances the natural sweetness of the vegetables.
Step 4
Once the vegetables are tender, pour in 200ml of rice water or clear vegetable broth, and add the chopped abalone. Maintain medium-low heat and simmer gently until the ingredients are tender and the liquid has reduced to a light sauce consistency. Be careful not to overcook the abalone, which can make it tough.
Step 5
As the ingredients near completion and the sauce begins to thicken, add 2 Tbsp of low-sodium baby soy sauce and 1 Tbsp of agave syrup to create a balanced sweet and savory flavor. Using baby-specific soy sauce helps reduce sodium intake.
Step 6
Prepare a cornstarch slurry by mixing 1 Tbsp of cornstarch with 2 Tbsp of water in a small cup. Gradually pour the slurry into the simmering rice bowl while stirring, until it reaches your desired thickness. Continue to stir and cook briefly until the sauce thickens. Be mindful of the amount to avoid making it too gloopy.
Step 7
Finally, drizzle in 1 tsp of sesame oil for added aroma and stir well before turning off the heat. You can add a small amount of finely chopped scallions or baby greens if desired, but it can be omitted based on your baby’s preference. Serve warm over rice for a delightful meal!
