Springtime Green Blossom Rice Bowl

Rinse the short-grain rice and place it in a rice cooker or small pot with the water. Using a bit of extra water ensures the grains become mushy and easy for babies to chew. Cook until soft and fluffy.

Boil the egg in water for 8 to 9 minutes to ensure the yolk is completely set, which is safest for young children. Peel and cut into small, bite-sized wedges.

Trim any tough lower stems off the nanohana. Blanch the florets and tender upper leaves in lightly simmering water for 2 minutes, then transfer to cold water. Squeeze out the excess moisture and chop very finely.

In a small pan, melt the unsalted butter over low heat. Add the finely chopped nanohana and low-sodium soy sauce, stirring gently for 1 minute until glossy and soft.

Gently fold the buttery nanohana mixture into the warm, soft rice. Serve in a toddler-friendly bowl, topped with the egg wedges and a tiny drop of sesame oil for aroma.