Japanese
Gluten freeShirasu-gayu (whitebait rice porridge)
9m+ · Soft rice porridge with tiny shirasu whitebait, rinsed in boiling water to wash out the salt
Shirasu, the tiny, tender young sardines and anchovies sold boiled in Japanese supermarkets, are one of the first fish many Japanese babies try, stirred into soft rice porridge from around seven to nine months. Because shop shirasu are cooked in salted water, parents always pour boiling water over them first to wash the salt out. The porridge is mild and creamy with a faint taste of the sea and sweet carrot. It contains fish; there is no milk, egg, gluten, nuts, soya or sesame. Chef's tip: use only the smallest shirasu, under 3 cm, whose bones are soft as the flesh; pick out any larger fish.
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 60 kcal
Baby & toddler safety
- Age: from 9 months+.
- Allergens: contains fish. 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
- 1 ¾ oz Japanese short-grain rice
- 1 ½ cups water
- 1 oz carrotpeeled and finely grated
- 1 oz shirasu (boiled whitebait)the tiniest kind
- 1 ¼ cups boiling waterfor rinsing the fish
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What you'll need
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Method
0/6 doneStep 1: Rinse 1 ¾ oz Japanese short-grain rice until the water runs nearly clear, then put it in a small heavy pan with 1 ½ cups water. At nine months, seven times the water gives a soft porridge that still has some texture.
2 minStep 2: Bring to the boil, stir once, then cover with the lid ajar and simmer on the lowest heat for 20 minutes.
20 minStep 3: Stir in 1 oz carrot and simmer for 10 minutes more, until the rice grains have burst and the porridge is thick and creamy.
10 minStep 4: Meanwhile, put 1 oz shirasu (boiled whitebait) in a sieve set over a bowl and pour 1 ¼ cups boiling water slowly over them. Leave for 1 minute, then drain. The common mistake is skipping this: unrinsed shirasu are far too salty for a baby. Tip them onto a board, check for and remove any larger fish, and chop finely.
2 minStep 5: Stir the fish into the porridge and simmer for 2 minutes, until piping hot. Mash with a fork to soft lumps, adding a little boiled water if it is too thick.
2 minStep 6: Cool to just warm before serving. Cool the rest quickly, cover and keep in the fridge for up to 2 days, or freeze in small pots for up to a month. Reheat once only, until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 4 g
- Carbs
- 10 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shirasu-gayu (whitebait rice porridge) take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of japanese 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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