18
19
Congee/Sushi
Mixed/Casserole
Pork and Century Egg Congee
Ingredients
(Serves 2 to 3)
:
White rice . . . . . . . . . . . . . . . . . . . . .
1
⁄
2
cup
Meat broth (cooled) . . . . . . . . . . . . . 5 cups
Century egg . . . . . . . . . . . . . . . . . . . . . 1 pc
Cooked lean pork . . . . . . . . . . . . . . . . 125
J
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
J
Pepper . . . . . . . . . . . . . . . . . . . . . . To taste
Sesame oil . . . . . . . . . . . . . . . . . . . To taste
Method:
❶
Marinate the cooked lean pork with
the salt for 1 hour and then cut into
thin strips. Dice the century egg and
put aside for later use.
❷
Wash the white rice and then pour into
the Inner Pan together with the meat
broth and close the Outer Lid.
❸
Select the program “
White Rice/
Congee
” and set cooking time to
2 hours and 30 minutes
.
❹
Press the “Start” button.
❺
When the buzzer sounds, press the
“Cancel/Off” button, open the Outer
Lid*, add the lean pork and century
egg to the Inner Pan and close the
Outer Lid.
*: When open the Outer Lid, please
note that the cooked food gets hot.
❻
Select the program “
White Rice/
Congee
” and set cooking time to
1 hour
.
❼
Press the “Start” button.
❽
After the buzzer sounds, the congee
may be served after it has been
seasoned.
Mung Beans and Lily Bulb Congee
Ingredients
(Serves 4 to 6)
:
Green bean . . . . . . . . . . . . . . . . . . . . . 70
J
Glutinous rice . . . . . . . . . . . . . . . . . . . . 70
J
Lily . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
J
Seasoning:
Sugar . . . . . . . . . . . . . . . . . . . . . . . To taste
Method:
❶
Wash the green beans, glutinous rice
and lily before adding all to the Inner
Pan. Add water up to “Water Level:
Congee 0.5
” and close the Outer Lid.
❷
Select the program “
White Rice/
Congee
” and set cooking time to
1 hour
.
❸
Press the “Start” button.
❹
Season to taste with sugar after
cooking has been completed, and
serve.
Inari-Sushi
To cook sushi rice...
O
To ensure that the flavour is fully absorbed, transfer the rice to the
sushi rice bowl while it is still warm and mix in the sushi vinegar.
(Do not mix in the sushi vinegar with the rice still in the Inner Pan.)
O
To preserve the sheen of the rice, cool quickly using fan.
O
To prevent stickiness, set the rice scoop at a shallow angle and mix
quickly with a chopping motion.
Ingredients
(Makes 20 pieces):
White rice . . . . . . . . . . . . . . . . . . . . . 3 cups
Konbu . . . . . . . . . . . . . . . . . . . . . . . 5×5 cm
Fried tofu . . . . . . . . . . . . . . . . . . . . . 10 pcs
(cut in half and opened out to form pouches)
Instant dashi. . . . . . . . . . . . . . . . . . . .
1
⁄
2
tsp
White sesame . . . . . . . . . . . . . . . . . . .2 tbs
A
Sugar . . . . . . . . . . . . . . . . . . . . . . 60
J
Sake . . . . . . . . . . . . . . . . . . . . . . . 2 tbs
Dark soy . . . . . . . . . . . . . . . . . . . . 4 tbs
Sushi vinegar
B
Vinegar . . . . . . . . . . . . . . . . . . . .90 mL
Sugar . . . . . . . . . . . . . . . . . . . . . . 3 tbs
Salt . . . . . . . . . . . . . . . . . . . . . . . . 2 tsp
For garnish
Red ginger . . . . . . . . . . . . . . . . . . . To taste
Method:
❶
Wash the white rice and add water up
to “Water Level:
Sushi 3
”, lay konbu
on the rice and close the Outer Lid.
❷
Select the program “
White Rice/
Sushi
”.
❸
Press the “Start” button.
❹
Boil the fried tofu in water for 2 to
3 minutes to remove excessive oil.
Put the fried tofu and instant dashi in a
pan, add 400 mL of water, and simmer
on a low heat for around 10 minutes.
Add A and simmer until all the soupy
liquid has evaporated.
❺
Put B in a pan and warm gently to
make the sushi vinegar. Moisten the
inside of the sushi rice bowl with
water. When the buzzer sounds,
remove the konbu and transfer the
cooked rice to the sushi rice bowl.
Pour the sushi vinegar evenly over the
rice, then mix with a chopping motion
adding the white sesame as you mix.
Next, cool with a fan. To ensure that
the sushi rice does not dry out, cover
it with a well-wrung cloth.
❻
Fill the fried tofu with the sushi rice.
Arrange the sushi on a plate and
garnish with red ginger.
Chicken Rice
Ingredients
(Serves 4 to 6)
:
White rice . . . . . . . . . . . . . . . . . . . . . 3 cups
Water . . . . . . . . . . . . . . . . . . . . . . . . 4 cups
Chicken meat . . . . . . . . . . . . . . . . . . . . 80
J
Burdock root. . . . . . . . . . . . . . . . . . . . . 35
J
Mushroom . . . . . . . . . . . . . . . . . . . . . 2 pcs
Fried tofu . . . . . . . . . . . . . . . . . . . . . . 2 pcs
Carrot . . . . . . . . . . . . . . . . . . . . . . . . . . 40
J
Seasoning:
Cooking wine, Soy sauce . . . . 20 mL each
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
J
Preparation:
O
Chop the chicken into bite-sized
pieces and slice the burdock root
thinly. Scald both items briefly in hot
water and drain.
O
Soak the mushroom in water, drain
and remove the stem before cutting
into thin strips. Pour hot water over the
fried tofu to remove excess oil before
cutting into thin strips.
O
Cut the carrot into thin strips.
Method:
❶
Wash the white rice and place in the
Inner Pan along with 4 cups of water
and seasonings, then mix them.
❷
Place the chicken meat, burdock root,
mushroom, fried tofu and carrot evenly
on the rice and close the Outer Lid.
(Do not mix.)
❸
Select the program “
White Rice/
Mixed
”.
❹
Press the “Start” button.
❺
When the rice is cooked, turn it over
and mix to fluff.
Chicken and Taro Casserole Rice
Ingredients
(Serves 4 to 6)
:
White rice . . . . . . . . . . . . . . . . . . . . . 3 cups
Chicken meat (diced). . . . . . . . . . . . . 200
J
Dried mushrooms (soaked & diced). . 5 pcs
Taro root (diced). . . . . . . . . . . . . . . . . 100
J
Dried shrimps (soaked) . . . . . . . . . . . . 40
J
Chinese black fungus
(soaked & chopped). . . . . . . . . . . . Few pcs
Marinade:
A
Light soy . . . . . . . . . . . . . . . . . . . 1 tsp
Dark soy . . . . . . . . . . . . . . . . . . .
1
⁄
2
tsp
Sugar . . . . . . . . . . . . . . . . . . . . . . 1 tsp
Salt . . . . . . . . . . . . . . . . . . . . . . .
1
⁄
2
tsp
Starch . . . . . . . . . . . . . . . . . . . . 1
1
⁄
2
tsp
Sauce:
B
Light soy . . . . . . . . . . . . . . . . . . . . 1 tbs
Dark soy . . . . . . . . . . . . . . . . . . . . 1 tbs
Sugar . . . . . . . . . . . . . . . . . . . . .
1
⁄
2
tbs
Sesame oil . . . . . . . . . . . . . . . . .
1
⁄
2
tbs
Model
Amount of rice (Cup*)
1.0L
1–3
1.8L
2–6
*Measuring Cup provided as an accessory.
Method:
❶
Season diced chicken meat with A.
❷
Deep fry diced taro root until golden
brown, drain and set aside.
❸
Wash the white rice and place it in the
Inner Pan with water up to “Water
Level:
White Rice 3
”. Then place
❶
,
❷
and other ingredients evenly on the
rice and close the Outer Lid. (Do not
mix.)
❹
Select the program “
White Rice/
Casserole
”.
❺
Press the “Start” button.
❻
After the buzzer sounds add B and stir
the rice immediately to loosen it.
Important Information:
O
When placing ingredients they cannot
go above the maximum water level
line.
O
Do not open the Outer Lid while
cooking. (Cooking result may not be
satisfactory.)
Mi
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/Casserole
Co
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/S
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