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Ojiya for babies
9m+ · Soft rice simmered in kombu dashi with carrot, daikon and spinach, finished with a fully set egg
Ojiya, cooked rice simmered into a soft porridge with broth and vegetables, is what Japanese families eat on chilly evenings or after a cold, and it is a staple of the kamikami-ki, the stage around nine months when babies start mashing soft lumps with their gums. Instead of soy sauce or salted dashi, it is made with plain home-made kombu stock, so the flavour comes from the sweetness of the carrot and daikon. For babies, the beaten egg is cooked until completely set. It contains egg and is free of milk, gluten, nuts, soya, sesame and fish. Chef's tip: chop the vegetables to the size of a grain of rice; that is just right for the kamikami stage.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Baby & toddler safety
- Age: from 9 months+.
- Allergens: contains egg. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 2 ⅛ oz cooked short-grain riceplain, unsalted
- 1 cup home-made unsalted kombu dashior water
- ½ oz carrotpeeled and finely chopped
- ½ oz daikonpeeled and finely chopped
- ⅓ oz spinach leavesfinely chopped
- 1 eggwell beaten
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Method
0/6 doneStep 1: Put 1 cup home-made unsalted kombu dashi, ½ oz carrot and ½ oz daikon in a small pan, bring to the boil, then simmer on a low heat for 6–7 minutes, until the vegetables are soft enough to crush with a spoon.
7 minStep 2: Add 2 ⅛ oz cooked short-grain rice, break it up and simmer for 5 minutes, stirring, until the grains are swollen and soft and the liquid is creamy.
5 minStep 3: Stir in ⅓ oz spinach leaves and cook for 1 minute until wilted.
1 minStep 4: Drizzle in 1 egg in a thin stream while stirring, then keep simmering and stirring for 2 minutes, until every bit of egg is firm and pale yellow with no runny streaks. Common mistake: switching off the heat as soon as the egg goes in, as for the family's soft-set ojiya; for babies the egg must be fully cooked.
2 minStep 5: Mash lightly to soft lumps and cool until just warm before serving.
Step 6: Cool leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Reheat only once, with a splash of water, until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 5 g
- Carbs
- 13 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ojiya for babies take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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