I dedicate this recipe to fellow breastfeeding mommies. This dish is filled with veggies and iron. All you have to do is turn on the rice cooker! Since it's cooked with kombu, it has a naturally thick consistency!
Wash 1/2 cup of rice, put it into the rice cooker, and fill with water to the 'okayu' (porridge) line.
Reconstitute the dried hijiki and finely chop.
Cut the ★ ingredients into sizes suitable for your baby to eat (about 1/2-1 cm).
Add the ingredients from Steps 2 and 3, as well as the ☆ ingredients to the rice in Step 1.
Lastly, place the sea bream in the center of the rice, sink it down into the rice, and cook on the 'okayu' setting.
After it has cooked, remove the kombu.
Remove the sea bream, flake and remove the bones. Return it to the bowl and it's all done.
Story Behind this Recipe
I came up with this recipe because the doctor told me that I wasn't giving my baby enough iron during the weaning process. The hijiki has lots of iron! I'm sharing this recipe with fellow breastfeeding mommies.
This is already mildly seasoned! If your baby is already used to eating solids, you could season it a little more. If the veggies are still firm after cooking the rice, leave in the rice cooker to heat for another hour or so. A convenient way to store this is to scoop it into an ice tray and freeze the cubes in the freezer.