Clam Soboro Rice: A Colorful and Healthy Dish Kids Will Love
Kid’s Side Dish, Kid’s Bibimbap, Toddler Meal, 4-Year-Old Meal, 3-Year-Old Meal, Clam Recipe, Nutritious Clam Soboro Rice
Introducing ‘Clam Soboro Rice’, a delightful dish designed to please your children’s palates. Last night, we had clam soup, but tonight, we’re switching it up with this vibrant clam soboro rice. While traditional soboro rice often features eggs, broccoli, carrots, and beef, we’ve substituted broccoli with fresh, crisp cucumber for a unique twist and added nutritional value. My elder child, having had plenty of rice cakes after ballet, didn’t eat as much, but they didn’t dislike it either! The name ‘Soboro Rice’ likely comes from its fluffy, crumbled texture, reminiscent of soboro bread. This dish promises to make mealtime fun and engaging for your little ones.
Main Ingredients
- Ark Clams 300g
- Carrot 40g
- Cucumber 1/2 (approx. 100g)
- King Oyster Mushroom 1 (approx. 90g)
- Egg 1
Cucumber Seasoning
- Sugar 0.5 Tbsp
- Vinegar 0.5 Tbsp
General Seasoning
- Herb Salt, a pinch
- Sugar 0.5 Tbsp
- Vinegar 0.5 Tbsp
General Seasoning
- Herb Salt, a pinch
Cooking Instructions
Step 1
First, prepare the fresh vegetables. Trim the ends off the king oyster mushroom and mince it finely. Mince the carrot as well. For the cucumber, it’s best to remove the seeds before mincing to prevent it from becoming watery and mushy. Finely mincing the vegetables will help them integrate beautifully with the rice, making it easier for children to enjoy.
Step 2
Enhance the flavors of the vegetables slightly. For the carrot and king oyster mushroom, simply sprinkle a pinch of herb salt to add a fragrant touch. For the cucumber, sauté it briefly in a pan with 0.5 Tbsp sugar and 0.5 Tbsp vinegar. If your child is sensitive to the taste of cucumber, sautéing it can make it more palatable and help them warm up to this vegetable. Sautéing also maintains a pleasant crispness.
Step 3
Create a delicious scrambled egg. Crack one egg into a bowl, whisk it well, and then pour it into a preheated medium-heat pan to make scrambled eggs. Using a 2-compartment egg pan makes this process even easier. If you’re using a regular frying pan, you can combine all the sautéed vegetables in the pan after making the scrambled eggs and stir-fry them together.
Step 4
Clean the fresh clams thoroughly. Rinse the clams under running water about 7 to 10 times, scrubbing the shells gently. This thorough washing will remove any grit and prevent a tough texture, eliminating the need for a separate purging process. Bring a small amount of water to a boil in a pot over medium heat. Add 0.5 Tbsp minced garlic and 1 Tbsp Mirin. Skim off any foam that forms. Once the clams open, use a spoon to pry open the shells and extract the clam meat.
Step 5
Assemble your delicious Clam Soboro Rice! For a simple home-style preparation, you can sauté all the vegetables (cucumber, carrot, king oyster mushroom) together in one pan. In this case, you can use very little of the sugar and vinegar mixture intended for the cucumber, or even omit it. Spread the cooked rice evenly in a wide bowl. Artfully arrange the colorful vegetables and clam meat on top to create an appealing presentation that will delight children. The chewy texture of the clams combined with the crispness of the vegetables makes this dish incredibly satisfying.
