Easy recipe for the first meal | Simmered dish – RIVERET | agney* | taffeta 公式ブランドサイト～天然素材のデザイン食器～

"Okuizome" is a celebration of the baby's first meal. Although the baby can only pretend to eat, a menu with various origins is prepared with wishes in mind. Along with sea bream with head and tail attached, red rice, and clear soup, "nimono" (boiled food) is also important.

In this article, we will introduce the meaning of the ingredients in the stew prepared for the first meal and a simple recipe.

■What is the meaning behind the stew for the first meal? The thoughts put into each ingredient

Each menu item for the first meal has a meaning. For simmered dishes, the traditional ingredients have their own meaning and wish. If you are making it at home, it might be a good idea to think carefully about the ingredients. If you are eating out, it might be a special memory to think about the ingredients before you eat. Here are the main ones.

Carrots and radishes... Red and white represent red and white, auspiciousness. Lotus root... As you can see the other side, it represents "the ability to see into the future."
Bamboo shoots ... "May they grow straight and healthy"
Taro... As it spreads roots in the soil and grows rapidly, it is said to bring prosperity to descendants and blessings of children.
Shrimp... The bent back represents longevity, so it is said to be a symbol of longevity.
Pumpkin... The hard shell resembles a turtle's shell, and it is said to be a symbol of long life, just like a turtle.
Shiitake mushrooms: Similarly, the shape of shiitake mushrooms resembles a turtle shell, and they are said to be a symbol of long life, just like turtles.

In addition, it is also great to add seasonal vegetables to make the stew more lively and regionally rich. It would be nice to have something that the family and relatives who are celebrating the baby's growth can enjoy together.

■ Menu for the first meal stew① Simmered dish

We will introduce a menu for an easy-to-make Chikuzen-ni, a stew for the first meal of a meal. The characteristic of Chikuzen-ni is that the ingredients are fried in oil once. This brings out the flavor of the ingredients more clearly, and the fact that they are wrapped in oil also has the advantage of preventing the nutrients from escaping and the scum from coming out.

Ingredients (serves about 4)
About 200 grams of chicken thighs - I recommend cutting them into smaller pieces than bite-sized.
1 medium carrot... It's fine to just cut it into irregular pieces, but it will look more colorful if you cut out flower shapes.
Lotus root (about 1 section) – Peel the skin, cut into bite-sized pieces and soak in vinegared water.
1/2 burdock root - Peel, chop into chunks and soak in vinegar water.
1/2 sheet of konnyaku... Remove the bitterness and cut it into 1cm pieces, then make a cut in the center and pass it through to make rein konnyaku.
5 taro roots: Peel, cut into bite-sized chunks, and rub with salt to remove stickiness.
5 shiitake mushrooms ... Cut off the stems and cut the surface into decorative shapes. It's okay to cut them into bite-sized pieces.
1/2 fried tofu... Drain the oil and cut into 1cm pieces.
About 10 green beans - cut the strings and boil in salted water. You can also cut them into flower petals.

1 tbsp oil
250ml dashi stock
3 tablespoons sake
2 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons mirin

1. Once each ingredient has been prepared, add oil to a pot and fry the chicken.
②Stir-fry carrots, lotus root, and burdock.
3) Stir-fry the konjac, taro, shiitake mushrooms, and fried tofu.
4. Add the dashi stock, sake, sugar, soy sauce and mirin, cover and simmer over low heat for about 10 minutes.
⑤After serving on a plate, garnish with green beans.

■ Menu for the first meal ② Simmered dish with white dashi stock

Here is a simple recipe for the first meal, simmered in white dashi. The defining feature of simmered in white dashi is that it is boiled until the broth is gone. Unlike Chikuzen-ni, it is not fried in oil beforehand.

Ingredients (serves about 4)
1/2 a medium carrot... It's fine to just cut it into irregular pieces, but it will look more colorful if you cut out flower shapes.
100g boiled bamboo shoots - cut into wedges.
1 piece of konnyaku... Remove the bitterness and cut into pieces about 2 cm cubes.
8 shiitake mushrooms ... Cut off the stems and cut the surface into decorative shapes. It's okay to cut them into bite-sized pieces.
1 burdock root - Peel, chop and soak in vinegar water.
Lotus root (about 1 section) – Peel the skin, cut into bite-sized pieces and soak in vinegared water.
About 12 green beans - cut the strings and boil in salted water. You can also cut them into flower petals.

White dashi stock 400ml
5 tablespoons sugar
2 tablespoons mirin
3 tablespoons soy sauce

①Put white dashi stock, sugar, and mirin in a pot, and boil the carrots, boiled bamboo shoots, and konnyaku. After boiling for a while, add the shiitake mushrooms, burdock, and lotus root.
② Cover with a lid and simmer for about 20 minutes.
③ Skim off the scum, add soy sauce, cover with a lid, and simmer over low heat for another 30 minutes or so. Reduce until reduced to your desired consistency.
④After serving on a plate, garnish with green beans.

The menu introduced here is just an example. Each household has their own taste, so try adding various arrangements to the ingredients and toppings. Depending on the sweetness of the ingredients, you can adjust the amount of sugar or mirin by tasting.