41
English
免税店向け
41
English
Mixed/
Sweet
Menu
Gomoku Rice
(Japanese Mixed
Rice)
332kcal/
For 1 serving
Ingredients (for 6 servings)
●
Rice…3 cups (supplied measuring cup)
●
Kombu (kelp)…1.2 in (3 cm) squares: 1 pc.
●
Chicken thigh…2.1 oz (60 g)
● Abura-age (thin deep-friedtofu)…1/2 pc.
●
Carrot…1.4 oz (40 g)
●
Gobo (burdock root)…1.2 oz (35 g)
● Konnyaku…1/8 block
●
Dried shiitake mushrooms…2 pcs.
●
Snow peas…8 pcs.
●
Seasoning mixture
Soy sauce…2 tbsps. Sake…1 tbsp.
Sweet cooking rice wine…1/2 tbsp. Salt…1/2 tsp.
●
Sake, soy sauce, salt, and vinegar…To taste
Directions
1. Cut the chicken thigh into 0.4 in (1 cm) cubes and then
season with a dash of sake and soy sauce.
2.
Rinse off excess oil from the abura-age. Cut it lengthwise
into halves and then into thin strips.
3. Peel the carrot and cut it into 1.2 in (3 cm)-long thick strips.
4.
Shave the skin off the burdock root using the back of a knife.
Then, shred it into thin strips and soak it in vinegar water.
5. Boil the konnyaku in water for 4 to 5 minutes. Then, rinse it
with water and cut it in the same way as the carrot.
6. Soak the dried shiitake mushrooms in water to rehydrate.
Cut off the stems and slice them into thin strips.
7. Remove the strings from the snow peas and boil them in
salted water. Place the peas in cold water so they retain
their color and then cut them into thin pieces.
8. Rinse rice in the inner pot, add the seasoning mixture, and add
water up to level 3 of the “Premium” scale. After mixing the
rice and water well, place the kelp and other ingredients on top
except the snow peas. Cook it using the “Mixed/Sweet” menu.
9. Remove the kelp and add the snow peas. Mix all the
ingredients well and place the dish on a serving plate.
Note
●
Adjust the amount of water to add depending on the
ingredients.
●
The amount of ingredients to add at the beginning should be
no more than approximately 45% of the weight of rice.
Cooking may not be performed properly if too much ingredients
are added. (The total amount of ingredients should be no more
than approximately 2.5 oz (70 g) per cup of rice.)
Brown
Menu
Brown Rice Cooked
with Salmon, Miso,
and Butter
422kcal/
For 1 serving
Ingredients (for 6 servings)
●
Brown rice…3 cups (supplied measuring cup)
●
Lightly salted salmon…3 pcs.
●
Maitake mushrooms…3.5 oz (100 g)
● Onion…1/2 pc.
●
Carrot.…1.8 oz (50 g)
●
Asparagus…3 pcs.
●
Garlic, minced…1 clove
●
Ginger, minced…2 tbsps.
●
Butter...0.9 oz (25 g)
●
Vegetable oil..As desired
●
Seasoning mixture
Sake...1+1/2 tbsps. Sweet cooking rice wine...1+1/2 tbsps.
Miso paste...1+3/4 tbsps. Sugar...1/2 tbsp.
Soy sauce...1/2 tbsp.
●
Green onions, chopped...3 stalks
Directions
1. Rinse brown rice in the inner pot, add water to level 3 of the
“Brown” scale, and cook it using the “Brown” menu.
2.
Heat vegetable oil in a pan. Cook and fl ake the salmon.
3. Separate the maitake mushrooms and cut them into 0.8 in
(2 cm) width pieces. Chop the onion and carrot.
4.
Cut the ends off the asparagus. Remove the triangular
leaves and chop the asparagus into 0.4 in
(1 cm) width pieces.
5. Melt butter in a pan and stir in the garlic and ginger. Add
the ingredients from step 3 to the pan. Cook them until they
are soft. Add and cook the asparagus from step 4.
6. Add the seasoning mixture to the ingredients from step 5
and cook them until the liquid evaporates.
Add the green onions and then add the salmon from step 2.
7. When the cooking is complete, mix the cooked rice with the
ingredients from step 6 and place in a serving bowl.
Tips
● Sprinkle seven fl avor chili pepper as desired.
Menu guide
●
This Menu guide uses an approximately 0.18 L measuring cup (included).
●
A tablespoon is 15 mL.
●
A teaspoon is 5 mL.
●
When too much of seasonings such as soy sauce, sweet cooking rice wine,
etc. are added, food may not be cooked properly.
●
It is not necessary to rinse rinse-free rice.
●
Use the calories in the recipes only as a guide.
Summary of Contents for JKT-D Series
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