Hitachi RZ-W2000YH, Operating Instructions Manual

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Wash the sweet potatoes thoroughly, cut them into
chunks with the skins left on, and then soak the chunks in
water.
Placed the drained sweet potato chunks into the inner
pot, pour on from above, and stir well using a wooden
spatula.
Place the inner pot into the rice cooker, close the lid, use
the RICE button to select “VARIETY”, use the MENU
button to select “STEAM”, use the MIN button to set the
heating time to 15 minutes, and then press the COOK
button.
When cooking has completed, quickly stir the entire
contents to coat all the pieces with the sauce.
Place on a serving dish and sprinkle with black sesame
seeds.
Sweet potatoes ···················································· 400 g
Sugar ···························································· 60 g
Water ························································· 60 mL
Soy sauce ························ Slightly less than 2 tsp
Black sesame seeds ···································· As desired
Put the soy milk and bittern in a bowl and mix until the mixture
thickens.
Pour equal amounts of the soy milk mixture in the 4
heatproof glass containers and use a
spoon or other utensil to remove the air
bubbles on the surface.
Add water to the inner pot up to
“
㪮㪟㪠㪫㪜㩷㪩㪠㪚㪜 ” Level 1, set it in the rice
cooker, place the steaming plate
provided into the inner pot, and
arrange the molds on the steaming
plate provided.
Close the lid, use the RICE button to select “VARIETY”, use the
MENU button to select “STEAM”, use the MIN button to set the
heating time to 20 minutes, and then press the COOK button.
When cooking has completed, season with green onion, ginger,
etc., and noodle sauce to taste.
●
Ingredients
●
Preparation Method
●
Ingredients
●
Preparation Method
Marble Cake
Yogurt Cheese Cake
●
Preparation Method
Homemade Yosedofu
●
Ingredients (4 to 5 servings)
●
Preparation Method
A
Healthy Daigaku Imo
STEAM VARIETY
RICE button MENU button
1 serving
Approx.
45
kcal
Cooking
Time Guideline
About
20
min
“1”
STEAM VARIETY
RICE button MENU button
1 serving
Approx.
240
kcal
Cooking
Time Guideline
About
15
min
CAKE VARIETY
RICE button MENU button
1/8th slice
Approx.
380
kcal
Cooking
Time Guideline
About
50
min
CAKE VARIETY
RICE button MENU button
1/8th slice
Approx.
230
kcal
Cooking
Time Guideline
About
45
min
●
Ingredients (4 heatproof glass containers 7.5 cm in
diameter and 5 cm in height)
Soy milk (plain, store-bought with at least 10%
soybean solids) ·················································· 400 mL
Bittern ························································ 20 to 30 mL
* The firmness of the finished tofu will vary, depending
on the type and amount of soy milk and bittern, so
follow the manufacturer's instructions on how much
bittern to use.
2
1
1
2
3
4
5
1
A
1
2
3
4
Butter (at room temperature) ································ 150 g
Flour (soft flour) ···················································· 150 g
Sugar ··································································· 140 g
Egg (beaten) ································································ 3
Rum ································································ 1/2
tbsp
Almond powder ······················································ 45 g
Milk
····································· slightly more than 2 tbsp
Chocolate ································································ 70 g
Beat the butter until it is creamy, add the sugar, and mix until white and fluffy.
Add a little egg at a time until it is all combined, then add the almond powder,
rum, and milk, and then stir until all the ingredients have been uniformly
mixed together.
Add the sifted flour to and then mix until barely combined using a
wooden spatula.
Melt the chocolate in a double boiler.
Take 1/3 of the batter and mix in the chocolate to create the
chocolate batter.
Add to and mix to create the marbled pattern.
Pour into the inner pot. Hold the inner pot and gently tap it on a cloth to
remove the air bubbles.
Place the inner pot into the rice cooker, close the lid, use the RICE button to
select “VARIETY”, use the MENU button to select “CAKE”, use the MIN
button to set the heating time to 50 minutes, and then press the COOK
button.
When the cake has finished baking, let it steam for 15 minutes without
opening the lid to allow it to firm up.
Remove it from the inner pot and allow to cool. 1
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10
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Cream cheese (at room temperature)·····················250 g
Sugar ····························80 g (Divide into 20 g and 60 g)
Eggs (Separate the yolks and whites) ···························3
Plain yogurt ·························································200 mL
Flour (soft flour) ························································40 g
Melted butter ····························································20 g
Lemon juice ···························································1 tbsp
Put the egg whites in a bowl and beat gently, add 20 g of sugar,
and whip thoroughly until the mixture forms stiff peaks.
To cream cheese that has been allowed to reach room tempera-
ture and soften, add 60 g of sugar, stir until creamy, and then mix
in the egg yolks, plain yogurt, and lemon juice.
Add the sifted flour to and then mix in the melted butter.
Add to and then mix until no egg white foam remains.
Pour into the inner pot. Hold the inner pot and gently tap it on
a cloth to remove the air bubbles.
Place the inner pot into the rice cooker, close the lid, use the
RICE button to select “VARIETY”, use the MENU button to select
“CAKE”, use the MIN button to set the heating time to 45
minutes, and then press the COOK button.
When the cake has finished baking, let it steam for 15 minutes
without opening the lid to allow it to firm up.
When cool enough to touch, remove the cake and place it in the
refrigerator for 10 minutes to cool. * Adjust the amount of sugar
to taste. 1
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