Sea Bream & Hijiki Seaweed Seasoned Rice (for Baby Food)

Sea Bream & Hijiki Seaweed Seasoned Rice (for Baby Food)

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!

Ingredients: Enough to store in the freezer

Uncooked white rice
1/2 rice cooker cup's worth
Sea bream fillet or sashimi
★Dried hijiki
1 teaspoon
1 cm
★Shiitake mushroom
★Daikon radish
1/2 cm
about 5 cm
☆Soy sauce
1 scant teaspoon
enough to cover the tip of your pinky


1. Wash 1/2 cup of rice, put it into the rice cooker, and fill with water to the 'okayu' (porridge) line.
2. Reconstitute the dried hijiki and finely chop.
3. Cut the ★ ingredients into sizes suitable for your baby to eat (about 1/2-1 cm).
4. Add the ingredients from Steps 2 and 3, as well as the ☆ ingredients to the rice in Step 1.
5. Lastly, place the sea bream in the center of the rice, sink it down into the rice, and cook on the 'okayu' setting.
6. After it has cooked, remove the kombu.
7. 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.