Panasonic SR-SSS185, Operating Instructions Manual

Page: 10 / 76

19 18
English
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 g
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . . . 5 g
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 .
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 g
Glutinous rice . . . . . . . . . . . . . 70 g
Lily bulb . . . . . . . . . . . . . . . . . 10 g
Seasoning:
Sugar . . . . . . . . . . . . . . . . To taste
Method:
❶
Wash the green beans, glutinous rice
and Lily bulb 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 g
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 g
Burdock root . . . . . . . . . . . . . . 35 g
Mushroom . . . . . . . . . . . . . . . 2 pcs
Fried tofu . . . . . . . . . . . . . . . 2 pcs
Carrot . . . . . . . . . . . . . . . . . . . 40 g
Seasoning:
Cooking wine, Soy sauce
. . . . . . . . . . . . . . . . . . 20 mL each
Salt . . . . . . . . . . . . . . . . . . . . . . 3 g
Model Amount of rice (Cup*)
1 .0L 1–3
1 .8L 2–6
* Measuring Cup provided as an
accessory .
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 .
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 .)
Chicken and Taro Casserole Rice
Ingredients (Serves 4 to 6):
White rice . . . . . . . . . . . . . . 3 cups
Chicken meat (diced) . . . . . . 200 g
Dried mushrooms
(soaked & sliced) . . . . . . . . . 5 pcs
Taro root (diced) . . . . . . . . . . 100 g
Dried shrimps (soaked) . . . . . 40
g
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 .)