Koinobori (Carp Streamer) Cookies
鯉のぼりクッキー（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Koinobori are the carp-shaped streamers that fly over Japanese homes in early May for Children's Day, a wish for kids to grow up strong like a carp swimming upstream. In preschool kitchens we bake these little carp as a holiday snack, and children love spotting the eyes and scales pressed in with a straw. The dough is just flour, kinako, sugar, oil and soy milk, so there is no butter, milk or egg, and the roasted soybean flavor is gentle and nutty. Kids can help cut the tails and stamp the scales, which makes them taste even better.
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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
- 27 gflour
- 9 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
- 11.3 gsugar
- 7.5 gvegetable oil
- 13.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
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.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Put the flour and kinako in a bowl and whisk them together.
- 2
Add the sugar and mix, then add the oil and soy milk and bring the dough together into one mass.
- 3
Flatten the dough, cut it into rectangles with a knife, and cut a triangle out of one end of each rectangle to make the tail.
- 4
Arrange the cookies on a baking sheet lined with parchment paper, punch out an eye on each with a straw, and press the straw into the dough to make the scales.
- 5
Bake in an oven preheated to 160°C (320°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 252 kcal | 504 kcal | 252 kcal |
| Protein | 6 g | 12 g | 6 g |
| Fat | 10.6 g | 21.3 g | 10.6 g |
| Carbohydrates | 34.7 g | 69.3 g | 34.7 g |
| Fiber | 2.6 g | 5.1 g | 2.6 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 232.5 mg | 465 mg | 232.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 252 kcal | 6 g | 10.6 g | 34.7 g | 2.6 g | 0 g | 27 mg | 1 mg | 232.5 mg |
| 1 adult serving | 504 kcal | 12 g | 21.3 g | 69.3 g | 5.1 g | 0 g | 54 mg | 2.1 mg | 465 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.
