Fillet the fish, and remove the skin and bones. Or better yet, ask your local fishmonger to fillet the fish for you!
This is an easy way to remove the small bones: Remove the skin, then cut alongside the bones on both sides. Alternatively, leave on the skin, cut the fish, then scoop out the flesh with a spoon.
Mince the fish with a knife, then sprinkle on 1 teaspoon of katakuriko. I used 1 teaspoon per cut of fish (about 50 g each).
Roll each portion into a small ball about 5 g each. I was able to yield 10 balls from 50 g of minced fish.
The smaller the dumpling, the easier they are to cook through. Feel free to shape into desired sizes (just be sure to thoroughly cook them through).
Put the dumplings into boiling water. When the dumplings float to the top, they are ready. Scoop them out and serve.
These can also be frozen! Put them in a storage container, cool, then freeze. (They should be consumed within about a week.)
Story Behind this Recipe
Since my toddler has moved onto solids, I gave fish a try. I served the fish in bite-sized dumplings as easy-to-eat finger food.
Adjust the amount according to your child's needs. Here are the suggested daily nutrition figures: Carbohydrates: Boiled rice 90 g, rice 80 g Vitamins: Vegetables 40-50 g Proteins: Meat, fish 15-20 g, tofu 50-55 g, egg 1/2-2/3, dairy 100 g