【Late-stage Baby Food】Suji-Aonori Bread Crust Snack
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Delicious without sugar or salt. Not only for baby foods but a great sidedish when drinking with wine.
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Ingredients (for about 3 to 4cm in diameter for 14 pieces):
- Suji-Aonori, as much as you like
- 1 large egg
- Bread crusts (either leave them long or cut into bite-sized pieces), about 100g
- About 10g of unsalted butter
How to:
- Crack the egg into a deep plate or dish large enough to fit the bread crusts. Add suji-aonori, breaking it up by hand, and mix well.
- Heat a frying pan over medium heat, add the butter, and melt it. Once the foam becomes fine, dip the bread crusts into the egg mixture and arrange them in the pan.
- When one side becomes golden brown, flip them over to crisp up the other side.
- Enjoy the delightful aroma of suji-aonori and butter while cooking.
~ Tips / Points-
Sea Vegetable's "suji-aonori" pairs excellently with butter and eggs, sure to delight children. If you find the egg mixture insufficient, adding a bit of milk can make the texture moister. Make sure to crisp up both sides.
Adding suji-aonori to porridge makes children happy, so I've adapted this recipe using bread crusts—a convenient and recommended option due to its easy-to-eat nature. It's also handy for small snacks, especially for children who haven't mastered chewing thoroughly yet.
