Hitachi RZ-W3000YH, Operating Instruction And Cook Book

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Dried shitake mushrooms (soaked in
water and drained)
Carrot
Dried gourd
Stock
Sugar
Soy
sauce
Sweet cooking rice wine
Salt
Lotus root
Stock
Vinegar
Sugar
Salt
Shrimps
Kinshi egg (This is type of Japanese omelet)
Leaf buds
White sesame seeds
Cherry denbu (This is a gelatinized fish cake
that has been dyed pink.)
Red ginger
Gomoku Chirashi
Follow the directions for “Sushi rice”
and prepare the sushi rice.
Shoe-string slice the shitake
mushroom together with the carrot.
Massage the dried gourd in salt and
then wash it off, boil it until it
becomes soft, and then cut into
pieces 1 cm in length.
Boil in until the stock is gone.
Thinly slice the lotus root, soak it in
vinegar water to remove the harsh
taste, and then briefly boil it before
soaking it in .
Shell the shrimp, remove the guts,
and boil.
Mix and the white sesame seeds
into , place on the serving dish,
and decorate with , , cherry
denbu, kinshi egg, red ginger, and
leaf buds.
3
1
2
●
Ingredients (4 servings)
··································· 8
·················································· 30 g
········································· 30 g
······································ 400 mL
········································ 6 tbsp
································ 4 tbsp
··········· 3 tbsp
········································· to taste
············································ 80 g
······································· 2 tbsp
····································· 2 tbsp
······································· 1 tbsp
········································· to taste
·················································· 10
···························································· 1 egg
···································· 10 pieces
························· 2 tbsp
················ to taste
······································ to taste
1
2
3
4
5
6
* In addition, the ingredients for “Sushi rice” are also required.
●
Preparation Method
Sushi Rice
Use a cloth to wipe off the dried kelp
and then make 4 or 5 notches into it.
Wash the rice and
place it in the inner
pot, add water up
to “Hard” Level
3, and place the
kelp on top of the
rice.
Place the inner pot into the rice
cooker, close the lid, use the Rice
button to select “ White ”, use the
Menu button to select “ Normal
Texture ”, and then press the
Cook/Reheat button.
When the rice has finished cooking,
remove the kelp, place the rice in a
wooden pail, and use a rice scoop to
spread it out. Sprinkle the [Vinegar
mixture] evenly over all of the rice and
stir by turning over the rice. After
stirring for 1 minute, fan the rice with
a hand fan until it cools to body
temperature and then place a damp
cloth on top of the rice to keep it
damp.
1
●
Ingredients (4 servings)
White rice
Dried kelp
[Vinegar mixture]
Vinegar
Sugar
Salt
*You may adjust the taste as you like.
(e.g. you may add more sugar.)
........... 5 tbsp
............. 1 tbsp
... Less than 1 tsp
.........................................3 cups
......................................... 15 cm
●
Preparation Method
1
2
3
4
Add the leaves, such as greens,
after the rice has finished
cooking.
Adding the leaves before the rice is
cooked could clog the regulator valve
and cause burns.
Warning
Green vegetable Porridge
White rice
Daikon (Japanese large root radish) leaves
or desired greens
Salt
......................................... 1 cup
............................... 20 g
................................................ to taste
●
Ingredients (4 servings)
1 1
2
2
3
3
4
4
Wash the rice,
place it in the
inner pot, and
add water up to
“Porridge” Level
1.
Place the inner
pot into the rice cooker, close the lid,
use the Rice button to select “ White ”,
use the Menu button to select
“ Porridge ”, and then press the
Cook/Reheat button.
Briefly boil daikon leaves or greens,
drain off the water, and finely chop
them.
When the rice has finished cooking,
add , salt to taste, stir briefly and
place on a serving dish.
●
Preparation Method
■
Rice type and cooking method: "White" "Porridge"
■
Cooking time guideline: approximately 75 minutes
■
1 serving: approximately 130 kcal
■
1 serving: approximately 600 kcal
3
4 5
A
B
■
Rice type and cooking method: "White"
"Normal Texture "
■
Cooking time guideline: approximately 45 minutes
■
1 serving: approximately 420 kcal
Porridge
"1"
48
Hard
"3"
A
B