Baby Squid and Vegetable Rice Bowl
A Hit with Little Ones! Easy and Nutritious Squid and Vegetable Rice Bowl Recipe
Is your little one a picky eater? This Squid and Vegetable Rice Bowl is a fantastic way to introduce them to delicious and healthy flavors! Inspired by how much your child enjoyed seasoned squid previously, this recipe features a savory and slightly sweet sauce that’s perfect for tiny palates. Packed with colorful vegetables and tender squid, it’s a complete and satisfying meal. We use baby-friendly soy sauce for a balanced flavor that’s gentle on their tummies. Watch them gobble up every bite!
Ingredients- 1/4 squid body (approx. 50g)
- 10g green onion (white part)
- 15g onion
- 15g carrot
- 15g cabbage
- 3 Tbsp baby soy sauce
- 1/2 Tbsp sugar (or corn syrup)
- 200ml anchovy and kelp broth
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 Tbsp water + 1 Tbsp cornstarch (for cornstarch slurry)
Cooking Instructions
Step 1
First, prepare all your vegetables: finely chop the green onion, onion, carrot, and cabbage into bite-sized pieces suitable for your child. Cut the squid body into similar small, manageable pieces. It’s important to cut them small enough for easy chewing.
Step 2
Heat a frying pan over medium-low heat with a little cooking oil or olive oil. Add the prepared onion, cabbage, and carrot. Include the minced garlic and sauté gently until the vegetables become translucent and tender, releasing their aroma. Be careful not to burn the garlic.
Step 3
Once the vegetables are partially cooked, add the chopped squid to the pan. Stir-fry until the squid turns opaque and its color changes. Avoid overcooking, as this can make the squid tough. Just cook until the color changes.
Step 4
Pour the prepared anchovy and kelp broth (200ml) into the frying pan. Turn the heat up to high and bring the mixture to a boil to allow the flavors to meld together.
Step 5
As the broth begins to boil, stir in the baby soy sauce (3 Tbsp) and sugar (1/2 Tbsp, or corn syrup). Mix well to ensure the sweetness and saltiness are balanced to your child’s preference.
Step 6
To thicken the sauce for the rice bowl, we’ll make a cornstarch slurry. In a small bowl, combine 1 Tbsp cornstarch with 1 Tbsp water and stir until smooth, ensuring there are no lumps. Gradually pour this slurry into the simmering sauce while stirring constantly. Continue until you reach your desired consistency. (Tip: Add the slurry little by little to avoid making the sauce too thick or gummy.)
Step 7
Finally, add the finely chopped green onion and let the sauce simmer gently until it thickens slightly. Just before turning off the heat, drizzle in the sesame oil (1 tsp) for added flavor and stir gently. Your delicious Squid and Vegetable Rice Bowl is ready! Serve generously over warm rice and enjoy!
