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Tara no ankake for babies
9m+ · Poached fresh cod flaked into soft vegetables in a glossy kombu-dashi sauce thickened with potato starch
Ankake is the glossy, starch-thickened sauce that Japanese cooks spoon over tofu, rice and fish, and baby-food cookbooks in Japan use it for the kamikami stage around nine months, because it binds flakes of fish and soft vegetables into something babies can swallow easily. Fresh cod (nama-dara) is mild, white and soft, and here it is poached in unsalted kombu dashi with carrot, daikon and spinach. It contains fish and is free of milk, egg, gluten, nuts, soya and sesame. Chef's tip: mix the potato starch with cold water and stir it in off the boil; it thickens smoothly with no lumps.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 1
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
- ¾ cup home-made unsalted kombu dashior water
- ½ oz carrotpeeled and finely chopped
- ½ oz daikon or turnippeeled and finely chopped
- 1 ⅜ oz fresh, unsalted cod filletskinless
- ⅓ oz spinach leavesfinely chopped
- 1 tsp potato starch
- 2 tsp cold water
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Method
0/6 doneStep 1: Simmer ¾ cup home-made unsalted kombu dashi with ½ oz carrot and ½ oz daikon or turnip in a small pan over a low heat for 7 minutes, until soft enough to crush with a spoon.
7 minStep 2: Add 1 ⅜ oz fresh, unsalted cod fillet and poach gently for 4–5 minutes, until opaque all the way through and flaking easily. Common mistake: buying shio-dara, the salted cod sold next to the fresh fillets in Japanese shops; it is far too salty for a baby, so choose nama-dara or plain fresh cod.
5 minStep 3: Lift out the fish, flake it finely and check carefully for bones, then return it to the pan with ⅓ oz spinach leaves and simmer for 1 minute.
2 minStep 4: Stir 1 tsp potato starch into 2 tsp cold water. Take the pan off the heat, stir in the mixture, then return to a low heat and stir for 30–60 seconds, until the sauce turns clear and glossy.
1 minStep 5: Cool until just warm and serve on its own or spooned over soft rice.
Step 6: Cool leftovers quickly, cover and refrigerate for up to 2 days, or freeze in small portions for up to 1 month. Reheat only once, until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 8 g
- Carbs
- 4 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tara no ankake for babies take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 1 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.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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