How to Make Ultimate Potato, Shirasu, & Natto Oyaki for Infants (9-11 mos)

Potato, Shirasu, & Natto Oyaki for Infants (9-11 mos). Shirasu is a simple seafood dish, consisting of either raw or boiled, salted and dried juvenile white Shirasu-don is available at roadside stalls and fancy restaurants, eaten as a single, solitary dish or. Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi. Shirasu/シラス in Japanese means "whitebait", although it normally applies only to the Japanese They kindly explained that any shirasu that was not sold or boiled raw immediately after their arrival.

Up & Above Restaurant at The Okura Prestige The chefs are serving a delicious, zesty appetiser of shirasu-karaage. First the tiny fish are lightly. He was born in Ashiya in Hyogo Prefecture and studied at Clare College, Cambridge. You can cook Potato, Shirasu, & Natto Oyaki for Infants (9-11 mos) using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Potato, Shirasu, & Natto Oyaki for Infants (9-11 mos)

1. It's 5 small of Potatoes.
2. Prepare 3 tbsp of Shirasu (boiled and dried baby sardines).
3. Prepare 3 tbsp of Spinach.
4. Prepare 1 of pack Split bean natto.
5. It's 3 tbsp of Katakuriko.

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Potato, Shirasu, & Natto Oyaki for Infants (9-11 mos) instructions

1. Cut the potato into small pieces and soak in water before boiling..
2. Pour boiling water over the shirasu to remove the salt..
3. Also pour hot water over the natto to get rid of the stickiness..
4. Parboil the spinach and mince..
5. Combine everything together..
6. Form small balls, and pan-fry in the frying pan until browned (over medium-low heat)..

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