Delicious Fish Cake Rice Bowl: A Simple and Satisfying Meal
Easy Rice Bowl Recipe with Fish Cakes for Babies (17-39 Months) – A Wholesome Meal Solution
Today, we’re making a delightful rice bowl with fish cakes! This is a dish I frequently prepare because both my children absolutely love it. Simply stir-fry your favorite vegetables with fish cakes, then thicken with a cornstarch slurry. It’s incredibly easy to make, packed with flavor, and highly recommended as a complete one-bowl meal. You must give it a try!
Ingredients
- 1 sheet of square fish cake (Eomuk)
- 1/4 onion
- A small amount of carrot
- 50g enoki mushrooms
- 1 tsp minced garlic
- 0.5 Tbsp soy sauce
- 0.5 Tbsp corn syrup (or honey)
- 1 Tbsp sesame oil
- 200ml water
- Cornstarch slurry (1 tsp cornstarch + 2 Tbsp water)
- A little vegetable oil (or any cooking oil)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Thinly slice the onion and carrot, then cut them into bite-sized pieces, about 2-3 cm long. Trim the root end of the enoki mushrooms, rinse them lightly under running water, and then either tear them apart or chop them into manageable pieces.
Step 2
For a cleaner taste and softer texture, briefly blanch the square fish cake in hot water. This helps remove any excess oil and allows the fish cake to absorb flavors better. Squeeze out the excess water and then cut it into thin strips. If preparing for a baby, you can cut them even smaller.
Step 3
Heat about 1 tablespoon of vegetable oil in a pan over medium-low heat. Add the sliced onion and 1 teaspoon of minced garlic, and sauté until fragrant. As the onion becomes translucent, it will start releasing its natural sweetness.
Step 4
Add the sliced fish cake and carrot to the pan. Increase the heat to medium and stir-fry with the onion and garlic for about 2-3 minutes until the fish cake and carrot are tender. Cooking the carrot slightly will bring out its natural sweetness.
Step 5
Once the fish cake is lightly browned and looks appetizing, add the prepared enoki mushrooms. Stir-fry them with the other ingredients for about 1 minute, just until they soften slightly. Enoki mushrooms cook very quickly, so avoid overcooking to prevent them from releasing too much water.
Step 6
Now, let’s add the flavorings and bring it to a simmer. Pour in 200ml of water, 0.5 tablespoon of soy sauce, and 0.5 tablespoon of corn syrup. Stir everything together well and bring the mixture to a boil over medium heat.
Step 7
Once the sauce is boiling, gradually pour in the cornstarch slurry (mix 1 tsp cornstarch with 2 Tbsp water) while stirring constantly and quickly. Add more slurry as needed to reach your desired consistency. Once it thickens, reduce the heat to low and simmer for another minute.
Step 8
Finally, drizzle in 1 tablespoon of sesame oil for a final touch of aroma and flavor, and give it a final stir. This delicious fish cake rice bowl is now complete! Serve generously over warm rice for a fantastic meal that both children and adults will adore.
