Shirasu and Okayu (Baby Porridge with Tiny Fish)
Allergen Information
Shirasu (tiny whitebait fish) is perhaps the most iconic Japanese baby food ingredient. These small, soft fish are easy for babies to eat and are incredibly nutritious — packed with calcium, DHA, and protein. In Japan, almost every baby eats shirasu regularly from around 7 months. Japanese mothers desalt the shirasu by pouring hot water over them before serving, making them gentle enough for young palates. Combined with the thicker 7-bai gayu porridge appropriate for this age, this dish represents the quintessential Japanese weaning meal.
7-bai gayu (thicker rice porridge) topped with desalted shirasu — tiny whitebait fish that are a staple first protein in Japanese baby food. Rich in calcium and DHA.
Ingredients
- 3 tablespoons (45g) Japanese short-grain rice
- 1.5 cups (315ml) water (7:1 ratio)
- 2 tablespoons shirasu (whitebait/baby anchovies)
- Hot water for desalting shirasu
Ingredient Substitutions
Can't find Japanese ingredients? Here are alternatives available at most supermarkets.
- Shirasu → canned sardines (drained, deboned, and mashed) or flaked cooked white fish
- Japanese short-grain rice → Calrose or any short-grain rice
- For a fish-free version, substitute with finely mashed tofu
Instructions
- 01Rinse rice and combine with water in a small pot. Soak 30 minutes if possible.
- 02Bring to a boil, reduce to lowest heat, cover with lid slightly ajar, and simmer 25-30 minutes.
- 03While porridge cooks, place shirasu in a small sieve and pour hot water over them to remove excess salt.
- 04Gently mash or chop the shirasu into small pieces appropriate for your baby's stage.
- 05When porridge is done, it should be thicker than early-stage okayu but still soft. Mash lightly with a spoon.
- 06Top the porridge with the desalted shirasu and mix gently before serving.
Tips from a Dietitian Mom
- Desalting shirasu is essential — the store-bought version is quite salty for babies.
- At 7-8 months, babies can handle slightly lumpier textures. Don't puree completely smooth.
- Shirasu is one of the few whole foods where babies eat the entire fish — bones and all — making it an excellent calcium source.
- Look for 'kamaage shirasu' (boiled, not dried) for the softest texture.
Storage & Freezing
Okayu can be frozen in ice cube trays for up to 2 weeks. Freeze shirasu separately. Combine after thawing and reheating.
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- Where can I buy shirasu outside of Japan?
- Shirasu can be found at Japanese or Korean grocery stores, often in the frozen section. Look for 'whitebait' or 'baby anchovies.' If unavailable, any soft white fish (cod, sole) can be cooked and flaked as a substitute.
- Why do Japanese babies eat fish from 7 months?
- In Japan, white fish and shirasu are introduced from around 7 months because they are soft, easy to digest, and rich in DHA — an omega-3 fatty acid important for brain development. Japanese pediatric guidelines consider fish an essential early protein source.
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