Sweet Simmered New Potatoes
新じゃがの甘煮 · Shinjaga no Amani
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Shinjaga no amani is a simple spring side dish: new potatoes and carrots simmered in bonito and kombu dashi seasoned lightly with sugar and soy sauce, then dotted with bright green peas. New potatoes (shinjaga) arrive in Japan in spring, right when fresh peas in the pod are in season, so the two often appear together on the table. The seasoning is mild and slightly sweet, which is exactly the kind of gentle flavor children take to. Sautéing the vegetables in a little oil before simmering helps them hold their shape and adds a subtle richness, while boiling the peas until soft keeps them easy for small children to chew.
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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
- 75 gpotato
- 19.5 gcarrot
- 12.5 gfresh green peas (in the pod)
Seasonings
- 1.8 gvegetable oil
- 75 gbonito and kombu dashiJapanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
- 2 gsugar
- 2.3 gsoy sauce
About the Japanese ingredients in this recipe
- bonito and kombu dashi (かつお・昆布だし汁)
- Japanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Cut the potatoes into quarter-rounds (ichō-giri) and the carrots into small irregular chunks (rangiri).
- 2
Shell the green peas and boil them for at least 10 minutes until soft.
- 3
Heat the oil in a pot and sauté the carrots first, then the potatoes, stirring well. After about 3 minutes, once the vegetables are coated in oil, add the dashi and sugar and simmer.
- 4
When the vegetables are tender, add the soy sauce and simmer for at least 10 minutes more. Finish by adding the boiled green peas.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 88.5 kcal | 177 kcal | 88.5 kcal |
| Protein | 2.7 g | 5.4 g | 2.7 g |
| Fat | 2.1 g | 4.2 g | 2.1 g |
| Carbohydrates | 16.4 g | 32.7 g | 16.4 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 88.5 kcal | 2.7 g | 2.1 g | 16.4 g | 0.5 g | 13.5 mg | 0.6 mg |
| 1 adult serving | 177 kcal | 5.4 g | 4.2 g | 32.7 g | 0.9 g | 27 mg | 1.2 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
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