Kinako Macaroni (Elementary School Portion)
【小学校】マカロニきな粉 · Makaroni Kinako
By Aoi, licensed nutritionist · From a Japanese elementary school lunch menu
Kinako macaroni is a much-loved snack from Japanese school and preschool lunch menus: plain macaroni boiled extra soft and tossed, while still warm, in kinako (roasted soybean flour) sweetened with a little sugar and a pinch of salt. Cooking the pasta longer than the package says gives it a soft, springy chew that children find easy to eat, and the warm pasta helps the nutty kinako cling to every piece. With just four ingredients and no baking, it is one of the easiest snacks to make at home, and the leftover kinako at the bottom of the bowl is part of the fun.
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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 elementary school, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 33.3 gmacaroni
- 14.4 gkinako (roasted soybean flour)A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Seasonings
- 12.6 gsugar
- 0.2 gsalt
About the Japanese ingredients in this recipe
- kinako (roasted soybean flour) (きな粉)
- A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Directions
- 1
Boil the macaroni for about 5 to 7 minutes longer than the time on the package, then drain it in a colander.
- 2
Combine the kinako, sugar, and salt in a bowl, then add the macaroni while it is still warm and toss to coat.
- 3
Arrange on plates and sprinkle the kinako left in the bottom of the bowl over the top.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 230.9 kcal | 461.7 kcal | 230.9 kcal |
| Protein | 9.6 g | 19.2 g | 9.6 g |
| Fat | 4.2 g | 8.4 g | 4.2 g |
| Carbohydrates | 41 g | 81.9 g | 41 g |
| Fiber | 4.4 g | 8.7 g | 4.4 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 33.3 mg | 66.6 mg | 33.3 mg |
| Iron | 1.5 mg | 3 mg | 1.5 mg |
| Potassium | 355.2 mg | 710.4 mg | 355.2 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 230.9 kcal | 9.6 g | 4.2 g | 41 g | 4.4 g | 0 g | 33.3 mg | 1.5 mg | 355.2 mg |
| 1 adult serving | 461.7 kcal | 19.2 g | 8.4 g | 81.9 g | 8.7 g | 0 g | 66.6 mg | 3 mg | 710.4 mg |
Values are per serving (1.5× the Japanese elementary-school 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.
This is the elementary-school portion of Macaroni with Kinako (Roasted Soybean Flour) (larger quantities, same method).
