AI-generated image
Gohan oyaki (rice finger patties)
9m+ · Soft rice and kabocha squash patties, pan-cooked until just set, for baby-led eating
Oyaki means a little pan-cooked cake, and Japanese parents make gohan oyaki from leftover rice when babies around nine months start wanting to feed themselves. Mashed rice is mixed with steamed kabocha squash (or grated carrot) and a spoon of potato starch, shaped into finger-sized patties and cooked gently until lightly golden. They are soft and sweet inside, hold together in a small fist and squash easily against the gums. They are free of the major allergens: no milk, egg, gluten, nuts, soya, sesame or fish. Chef's tip: mash the rice while it is warm; cold rice will not stick together and the patties crumble.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Baby & toddler safety
- Age: from 9 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 2 ⅛ oz kabocha squashpeeled and cut into 2 cm pieces, or 40 g finely grated carrot
- 3 ½ oz warm cooked short-grain riceplain, unsalted
- 1 tbsp potato starch
- 1 tsp neutral oil
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Steam 2 ⅛ oz kabocha squash over boiling water for 8 minutes, until a knife slides in with no resistance. Mash it smooth in a bowl.
8 minStep 2: Add 3 ½ oz warm cooked short-grain rice and mash with a fork or pestle until most of the grains are broken and sticky. Stir in 1 tbsp potato starch.
2 minStep 3: With wet hands, shape the mixture into 6 small patties about the length of a finger and 1 cm thick. Common mistake: adding extra starch to make them firmer; too much turns them gummy and chewy, which is harder for babies to manage.
3 minStep 4: Brush a non-stick pan with 1 tsp neutral oil and cook the patties over a medium-low heat with a lid on for 3 minutes a side, until set and lightly golden in spots.
6 minStep 5: Cool on a plate until just warm before serving.
Step 6: Cool leftovers quickly and keep in a covered box in the fridge for up to 2 days, or freeze for up to 1 month. Reheat only once in a covered pan until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gohan oyaki (rice finger patties) take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of warm cooked short-grain rice?
- Any long-grain rice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.