45
English
免税店向け
Slow Cook
Menu
Chicken and
shimeji mushrooms
with tomato sauce
Quick recipe
189kcal/
For 1 serving
5.5-cup type
10-cup type
Ingredients
(for 4 servings) (for 6 servings)
●
Chicken thigh, cut into
cubes
8.8 oz (250 g)
13.4 oz (380 g)
●
Salt and pepper
To taste
To taste
●
Shimeji mushrooms, cut
1 bag
(approx. 4.6 oz
(130 g))
1+1/2 bags
(approx. 7.1 oz
(200 g))
●
Onion
1/2 pc.
(approx. 3.5 oz
(100 g))
3/4 pc.
(approx. 5.3 oz
(150 g))
●
Black olives, sliced
0.9 oz (25 g)
1.4 oz (40 g)
●
Tomato sauce
1 can
(approx. 10.6 oz
(300 g))
1+1/2 cans
(approx. 15.9 oz
(450 g))
●
Chicken bouillon
(powder)
1 tsp.
1+1/2 tsps.
●
Water
100 mL
(2/5 cup)
150 mL
(3/5 cup)
●
Parsley, minced
As desired
As desired
●
Grated cheese
As desired
As desired
Directions
1. Season the chicken thigh with salt and pepper.
2.
Slice the onion along the fi bers into thick pieces.
3. Place the chicken bouillon and water in the inner pot and
mix them well. Add the ingredients from step 1 and 2,
shimeji mushrooms, black olives, and tomato sauce in this
order.
4.
Cook it using the “Slow Cook” menu for 15 minutes
(18 minutes for 10-cup type).
5. When the cooking is complete, mix and season with salt and
pepper to taste. Place the dish on a serving plate and sprinkle it
with parsley and grated cheese as desired.
Cake
Menu
Sponge Cake
309kcal/
1/8 piece
(5.5-cup type)
5.5-cup type
10-cup type
Ingredients
(for 1 cake)
(for 1 cake)
●
Eggs (medium size)
4
5
● Sugar (superfi ne sugar)
4.2 oz (120 g)
5.3 oz (150 g)
● Cake fl our
4.2 oz (120 g)
5.3 oz (150 g)
●
Unsalted butter
1.4 oz (40 g)
1.8 oz (50 g)
●
Unsalted butter (to be
spread in the inner pot)
As desired
As desired
●
For decoration
Heavy cream (dairy)
200 mL
(4/5 cup)
250 mL
(1 cup)
Granulated sugar
0.8 oz (24 g)
1.1 oz (30 g)
Strawberries, blueberries
As desired
As desired
Directions
1.
Bring the eggs to room temperature and sift the cake fl our.
Melt the unsalted butter.
2. Place the eggs and sugar in a bowl and lightly mix them.
3. Warm the bowl from step 2 in hot water at 104°F [40°C]
and mix the ingredients until the sugar becomes invisible.
Remove the bowl from the hot water.
4. Beat 3 at a high speed using a hand mixer. Beat 3 until it
becomes whitish and thick and falls slowly from the whisk.
Whip 3 for 1 minute at a low speed to make it fl uff y.
5.
Add the cake fl our from step 1 to 4 and mix lightly until the
fl our dissolves using a rubber spatula. Add the unsalted
butter from step 1 and mix them.
6. Pour the batter from step 5 into the lightly buttered inner
pot. Remove the air on a soft cloth, and then select the
“Cake” menu and bake for 35 minutes (40 minutes for 10-
cup type).
7. When the baking is completed, take out the cake from the
inner pot and cool it down. Decorate the cake with whipped
cream with granulated sugar, strawberries, and blueberries.
Note
●
If the batter is not cooked well enough, press the [Hour] key
with the Keep Warm lamp blinking, set the additional bake
time, and then press the [Start] key.
Tips
●
Remove odors after making cakes. (See “Removing odors
(When odors remain in the rice cooker) ” on P.34)
(Excluding fruits)
Summary of Contents for JKT-D Series
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