Cucumber Puree
きゅうりのペースト
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is about as simple as a side dish gets: cucumber, boiled until tender and blended with kombu dashi until perfectly smooth. Cooking the cucumber softens it and takes away its raw sharpness, while the kelp stock adds a gentle savory note without any salt. The result is a mild, easy-to-swallow puree that suits children who are still getting used to new textures and flavors.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 gcucumber
Seasonings
- 15 gkombu dashi (kelp stock)A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
About the Japanese ingredients in this recipe
- kombu dashi (kelp stock) (だし汁，昆布)
- A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
Directions
- 1
Boil the cucumber, then blend it with the kombu dashi in a blender until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 1.5 kcal | 3 kcal | 1.5 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 0.6 g | 1.2 g | 0.6 g |
| Fiber | 0.2 g | 0.3 g | 0.2 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 4.5 mg | 9 mg | 4.5 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 51 mg | 102 mg | 51 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 1.5 kcal | 0.2 g | 0 g | 0.6 g | 0.2 g | 0 g | 4.5 mg | 0 mg | 51 mg |
| 1 adult serving | 3 kcal | 0.3 g | 0 g | 1.2 g | 0.3 g | 0 g | 9 mg | 0 mg | 102 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
