【Late-stage Baby Food】Suji-Aonori Bread Crust Snack


Delicious without sugar or salt. Not only for baby foods but a great sidedish when drinking with wine. 


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:

  1. 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.
  2. 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.
  3. When one side becomes golden brown, flip them over to crisp up the other side.
  4. 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.

Here are the items used in the recipe

Dried Suji-Aonori


Dried Suji-Aonori