Steps

1. Place 150g rice in a bowl and wash twice until the water runs clear.
   🕒 07:15
2. Rehydrate 8g dried wakame seaweed in lukewarm water and chop finely.
   🕒 07:38
3. Add 1000cc water, 1 can salt-free, oil-free canned tuna (with its liquid), and chopped 8g dried wakame seaweed to a pot.
   🕒 09:55
4. Heat the pot and bring to a boil. Once boiling, add the washed 150g rice. After it re-boils, simmer for 25 minutes over medium heat, stirring occasionally.
   🕒 12:41
5. Peel the daikon radish and julienne it.
   🕒 13:09
6. Remove the sinews from the chicken breast.
   🕒 15:24
7. In a separate pot, add the julienned daikon radish, washed 150g rice, destringed 300g chicken breast, 3g kombu seaweed, and 550cc water. Cover and heat to bring to a boil.
   🕒 15:38
8. After boiling, simmer for 30 minutes over medium heat.
   🕒 16:35
9. Finely chop the frozen spinach with kitchen scissors.
   🕒 25:06
10. In a heatproof container, add 175g silken tofu, 80cc water, chopped 40g frozen spinach, and 2g bonito flakes powder. Mix while breaking apart the tofu.
    🕒 25:53
11. Cover the container with a lid (or plastic wrap) and heat in a 600W microwave for 3 minutes.
    🕒 27:04
12. In a small bowl, mix 1 tsp potato starch and 2 tsp water to make a starch slurry.
    🕒 27:13
13. Add the starch slurry to the heated tofu, mix well, and microwave again for 1 minute.
    🕒 28:15
14. Remove the chicken from the cooked Samgyetang-style Daikon Porridge and finely chop it with a knife. [Chef's Tip!] For children 7-8 months or older, it's fine to just break it apart with chopsticks, but for younger children, chop it very finely to prevent choking.
    🕒 29:24
15. Return the chicken to the pot and thoroughly mash the daikon radish with a spatula or similar utensil until it's rice-grain sized.
    🕒 30:57
16. Once the three porridges are ready, let them cool to body temperature (not too hot, not too cold, about 36°C) before serving to children. [Chef's Tip!] Serving at body temperature reduces the burden on the baby.
    🕒 28:51
17. For adult consumption, sprinkle Aji-shio (seasoned salt) to taste on each of the Wakame and Tuna Porridge, Tofu 'Kyomu' Porridge, and Samgyetang-style Daikon Porridge. Adjust the flavor by adding sesame oil, garlic powder, pepper, etc., as desired.
    🕒 32:26