Onion Puree
玉ねぎのペースト
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is about as simple as a side dish gets: onion boiled until soft, then blended with kombu dashi until completely smooth. Boiling brings out the natural sweetness of the onion, and the kelp stock adds a gentle savory depth without any salt, so even the youngest eaters can enjoy it. The silky texture is easy to swallow and mixes well into rice, porridge or other vegetable purees.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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 gonion
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 onion until soft, then blend it with the kombu dashi in a blender until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 4.5 kcal | 9 kcal | 4.5 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 1.4 g | 2.7 g | 1.4 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 3 mg | 6 mg | 3 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 43.5 mg | 87 mg | 43.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 4.5 kcal | 0.2 g | 0 g | 1.4 g | 0.3 g | 0 g | 3 mg | 0 mg | 43.5 mg |
| 1 adult serving | 9 kcal | 0.3 g | 0 g | 2.7 g | 0.6 g | 0 g | 6 mg | 0 mg | 87 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.
Ingredients in this recipe
You might also like
All recipes →
German Potato (Potato and Sausage Stir-Fry)
Ninjin Shirishiri (Okinawan Carrot Stir-Fry) (Egg-Free)
Kabocha Squash Salad
Jagaimo no Soboro-ni (Potatoes Simmered with Ground Chicken)
Hot Cook Nikujaga (Japanese Meat and Potato Stew)
