Potato Puree
じゃがいものペースト
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest dishes to come out of the preschool kitchen: boiled potato blended with kombu dashi until it is perfectly smooth. Using dashi instead of milk or butter keeps it light and lets the gentle umami of the kelp season the potato on its own, with no added salt. The soft, spoonable texture makes it an easy side for little ones who are still getting used to chewing, and it is naturally free of egg, milk and wheat.
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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 gpotato
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 potato, then blend it with the kombu dashi in a blender until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 9 kcal | 18 kcal | 9 kcal |
| Protein | 0.3 g | 0.6 g | 0.3 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 2.7 g | 5.4 g | 2.7 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 0 mg | 0 mg | 0 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 82.5 mg | 165 mg | 82.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 9 kcal | 0.3 g | 0 g | 2.7 g | 1.4 g | 0 g | 0 mg | 0 mg | 82.5 mg |
| 1 adult serving | 18 kcal | 0.6 g | 0 g | 5.4 g | 2.7 g | 0 g | 0 mg | 0 mg | 165 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.
