• Cabbage4 leaves
• Ground natto or ground meat1/2 pack (2 tbsp)
• Egg1
• Aonori (seaweed powder)a pinch
• ★All-purpose flour2 tbsp
• ★Natto sauce1 packet (or a small amount of soy sauce for ground meat)

1. 1

   Finely chop 4 cabbage leaves and place all other ingredients in a bowl.

2. 2

   Using a fork, mix everything well together until the batter is smooth.

3. 3

   Heat a small amount of oil in a frying pan over medium heat and divide the batter in half to cook.

4. 4

   Once browned, flip and cook through completely.

5. 5

   Add 2 tbsp of water, cover with a lid, and steam-fry for about 2 minutes.

6. 6

   Turn off the heat and keep the lid on, allowing residual heat to soften the cabbage further.

7. 7

   Cut into your preferred size and serve with bonito flakes if desired.

Keep the lid on even after turning off the heat - the residual heat will make the cabbage even softer. From the completed weaning stage onwards, this recipe is great for practicing fork eating skills.

• Calories120 kcal
• Protein6 g
• Fat4.5 g
• Carbs13 g
• Sodium0.4 g