Mitsubishi Electric NJ-EXSA10JH, Instruction Manual, Page: 29 / 36

Recipes
&
T
ips
Recipes
Sticky Rice
Use supplied measuring cup (1 cup = approx. 180 mL).
1 tablespoon = 15 mL, 1 teaspoon = 5 mL (1 mL = 1 cc).
Cooking Capacity
for Sticky Rice
Max. 4 cups
(Using Japanese rice)
Ingredients (4 servings)
3 cups sticky rice (Japanese rice)
1/4 cups (approx. 30 g) sasage beans
Pinch of roasted black sesame seeds
Pinch of salt
Red Bean Rice
MENU FIRM
1
Place sasage beans in pot with plenty of water. Discard water after it boils.
2
Boil again with plenty of water. Simmer by low heat until sasage beans are firm.
Separate sasage beans from broth and let both cool.
3
Wash the sticky rice until water runs clear.
4
Place rice and broth from
2
in inner pot. Add water to the line marked “3” for
“STICKY RICE”.
5
Spread sasage beans from
2
evenly on top and soak for an hour. Select
, and cook.
6
When rice is done, stir and put in bowl. Sprinkle roasted black sesame seeds and
salt as desired.
Sticky Rice
with Salmon
3
Lightly boil honeywort, remove excess water
and cut into 2 cm pieces.
4
Place A in pot with 300 mL of water. When
water boils, add salmon and simmer for 2 to
3 minutes.
5
Take out salmon and let broth cool.
Remove skin and bones from salmon and
tear into small pieces.
6
Place rice and broth from
5
in inner pot.
Add water to the line marked “3” for “STICKY
RICE”, select
,
and cook.
7
When rice is done, mix with salmon from
5
, stir and put in bowl. Sprinkle honeywort
and roasted white sesame seeds over rice.
MENU FIRM
Ingredients (4 servings)
3 cups sticky rice (Japanese rice)
3 slices fresh salmon
1/2 bunch of honeywort
Pinch of white roasted sesame seeds
3 tbsp soy sauce
A 3 tbsp mirin
3 tbsp sake
1
Wash the sticky rice until water runs
clear and soak in plenty of water for
an hour.
2
Cut each slice of salmon into 4 or 5
pieces.
Sticky Rice with
Wild Vegetables
1
Wash the sticky rice until water runs clear.
2
Place rice in inner pot, add water to the line
marked “3” for “STICKY RICE”, and soak
for an hour.
3
Wash wild vegetables and cut into thin
strips.
4
Add A into
2
and mix.
5
Place
3
on top of rice, select
, and
cook.
6
When rice is done, stir and serve.
MENU FIRM
Ingredients (4 servings)
3 cups sticky rice (Japanese rice)
100 g boiled wild vegetables
1 tbsp soy sauce
A
1 tsp salt
1 tbsp sake
Pinch of soup powder (dashi)