James
James James is an experienced cybersecurity professional who is also a father to a lively toddler. When he's not hard at work keeping companies safe from malicious actors, James can be found spending time with his family, playing with his little one in the park, or trying to come up with dinner ideas. Though he often gets stuck in a dinner-time rut, James loves exploring cuisine from around the world and experimenting with new recipes.

Kageri no Kanimeshi

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Kageri no Kanimeshi

This blog post focuses on Kageri no Kanimeshi, a toddler-friendly recipe from Australia. This delicious dish is a delightful combination of Japanese-style omelette and ramen noodles, perfect for kids! This simple yet tasty recipe is sure to be a hit with even the pickiest of toddlers - it’s sure to become a firm family favourite. Packed with protein, vegetables, and a hint of sweetness, this meal is sure to keep everyone happy and well-fed.

General Information

  • Servings: 3-4
  • Keywords: Kageri No Kanimeshi, Japanese Rice Bowl, Stir Fry
  • Calories: 500
  • Protein: 10g
  • Carbs: 70g
  • Fats: 10g
  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes

Ingredients

  • 300g or 1 ½ cup (125ml) Japanese short grain rice
  • 1 tablespoon cooking oil
  • 3 tablespoons miso paste
  • 60g carrot, cut into ½ cm thick cubes
  • 2 tablespoons sugar snap peas, halved
  • 60g lotus root, thinly sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon white sesame seeds
  • 2 tablespoons soy sauce

Directions

  1. Rinse the Japanese short grain rice. Place it in a pot with 625 ml of water, and bring it to a boil over medium high heat. Turn down the heat, cover and simmer for 10 minutes. Once finished, turn off the heat and let the rice steam for 10 additional minutes.

  2. Heat the cooking oil in a saucepan and add the miso paste. Cook for a few minutes, stirring constantly, until the mixture starts to bubble.

  3. Add the carrots and sugar snap peas to the saucepan and stir to combine. Cook for a few minutes until the vegetables are softened but still slightly crunchy.

  4. Add the lotus root and continue to cook for a few more minutes.

  5. Add sesame oil and sesame seeds and stir to combine. Cook for a few additional minutes until the vegetables are evenly coated.

  6. Add the soy sauce and stir to combine.

  7. Serve the stir-fry over the cooked rice and enjoy!

Recommended Sides

This dish pairs well with some pickled vegetables, like pickled ginger or cucumber. For a fun and healthy snack for little ones, serve some edamame beans on the side!

Browse Cuisines

Italian French Japanese Indian Chinese Thai Mexican Greek Korean American Vietnamese German

Meal Types

Breakfast Lunch Dinner Snack Dessert Soup

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