Napa Cabbage Puree
はくさいのペースト · Hakusai no Peesuto
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest dishes from the preschool kitchen: soft-boiled napa cabbage blended with kombu dashi until silky smooth. Napa cabbage turns mild and faintly sweet once cooked, and the kelp stock adds gentle savoriness without any salt, so it suits even the youngest children who are just starting on solids. With only two ingredients and no egg, milk or wheat, it is an easy puree to make alongside the rest of the day's lunch.
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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 gnapa cabbage
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 napa cabbage until tender, 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 | 6 mg | 12 mg | 6 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 54 mg | 108 mg | 54 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 | 6 mg | 0 mg | 54 mg |
| 1 adult serving | 3 kcal | 0.3 g | 0 g | 1.2 g | 0.3 g | 0 g | 12 mg | 0 mg | 108 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.
