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English
Mixed/
Sweet
Menu
Sekihan
(Red Bean Rice)
329kcal/
For 1 serving
Ingredients (for 6 servings)
●
Sweet rice…3 cups
●
Red beans…80 g
●
Salt with sesame…To taste
Directions
1. Rinse and place the red beans into a pot. Add water 5
times the volume of the red beans and place the pot on the
stove. Bring the red beans to boil and discard the water.
Add water approximately 5 times the volume of the red
beans again and cook slightly hard at high heat.
2. Separate the red beans from the water. Pour the water
into a bowl and quickly let it cool while ladling the water to
expose it to air.
3. Rinse the sweet rice in the inner pot, add the water used
for cooking the red beans to level 3 of the “Sweet” scale (add
more water if not enough), and mix well.
4. Place the red beans from steps 2 on 3 and then cook them
using the “Mixed/Sweet” menu.
5. When the cooking is completed, mix gently and place the
dish on a serving plate with the salt with sesame.
Mixed/
Sweet
Menu
Chinese Style
Steamed Sweet
Rice
426kcal/
For 1 serving
Ingredients (for 6 servings)
●
Sweet rice…3 cups
●
Pork belly…110 g
●
Dried shiitake mushrooms
…2 pcs.
●
Dried shrimp…10 g
●
Bamboo shoot…20 g
●
Carrot…10 g
●
Pine nuts…1 tsp.
●
Peeled sweet roasted chestnuts…6 pcs.
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Ginger, thin strips…10 g
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Chicken soup…300 mL
●
Pre-seasoning for pork
Sake…2 tsps. Soy sauce…2 tsps.
Ginger juice…1 tsp.
●
Seasoning mixture
Sake…3 tbsps. Soy sauce…3 tbsps.
Sugar…1 tsp.
●
Green onions, chopped…3 stalks
●
Lard or vegetable oil…2 tbsps.
Directions
1. Soak the dried shiitake mushrooms and shrimp in water to
rehydrate and soften them. Pre-boil the bamboo shoot.
(Keep the water used for soaking the dried shiitake
mushrooms and shrimp.)
2. Cut the pork into 1 cm cubes and then season it.
Cut the carrot, shiitake, and bamboo shoot into 1 cm cubes.
3. Heat the lard in a pan. Stir-fry the ingredients from step 2
and let them cool.
4. Rinse the sweet rice in the inner pot. Add the water used
for soaking the dried shiitake mushrooms and shrimp from
step 1 and the seasoning mixture. Add the Chicken soup up
to level 3 of the “Sweet” scale. Thoroughly mix everything
together.
5. Add the ingredients from step 3, dried shrimp, pine nuts,
and ginger to 4. Cook it using the “Mixed/Sweet” menu.
6. When the cooking is completed, place the sweet roasted
chestnuts on the rice. Toss the rice with cutting strokes.
Place the dish on a serving plate and sprinkle it with the
green onions.
Slow Cook
Menu
Freshly Cooked Dishes Made So Easily
Authentic dishes can be cooked easily by taking advantage of
seasonal ingredients.
Note
●
Stir well before cooking to prevent seasonings from settling at the bottom of the inner pot.
●
When simmering ingredients in broth, cool the broth down before cooking.
●
When using starch, add it at the end of cooking.
● Adjust the amount of paste products such as fish paste cakes as they expand with heat.
●
Do not use hard utensils such as a metal ladle, spoon, or whisk.
●
Remove odors after cooking. (See “Removing odors (When odors remain in the rice cooker)” on P.31)
●
If a longer cooking time is required, do not press the [Cancel] key before extending that time. Doing so causes the Keep Warm lamp
to go out and additional cooking cannot be performed. (If you press the key by mistake, remove the inner pot from the rice cooker
and place it on a wet cloth. Leave the rice cooker lid open and cool down the rice cooker and the inner pot for approximately 10
minutes. Then set the inner pot back inside the rice cooker and cook.)
Slow Cook
Menu
Vegetable and
Chicken Pot-Au-Feu
156kcal/
For 1 serving
1.0 L type
1.8 L type
Ingredients
(for 4 servings) (for 6 servings)
●
Chicken wings
8 pcs.
12 pcs.
●
Carrot
1 pc.
1+1/2 pcs.
●
Celery
1 pc.
1+1/2 pcs.
●
Onion
1 pc.
1+1/2 pcs.
●
Potato
2 pcs.
3 pcs.
●
Water
650 mL
1000 mL
●
Bouillon (powder)
1+1/2 tbsps.
2+1/3 tbsps.
●
Salt and pepper
To taste
To taste
Directions
1.
Cut off the ends of the chicken wings.
2. Cut the carrot into quarters, the celery into 5 cm width
pieces (after removing the strings from it), the onion into
eight equal parts, and the potato into four equal parts.
3. Put all ingredients from steps 1 and 2 in the inner pot, add
water, bouillon powder, salt, and pepper, and mix well. Heat
it using the “Slow Cook” menu for 60 minutes.
4. When the cooking is completed, place the dish in a serving
bowl.
Slow Cook
Menu
Braised Pork
500kcal/
For 1 serving
1.0 L type
1.8 L type
Ingredients
(for 4 servings) (for 6 servings)
●
Pork belly
400 g
600 g
●
Bean curd knots
100 g
150 g
●
Ginger, sliced
4 pcs.
6 pcs.
●
Stock
Thick soy sauce
(Chinese soy sauce)
1+1/2 tbsps.
2+1/4 tbsps.
Shaoxing rice wine
1 tbsp.
1+1/2 tbsps.
Water
300 mL
450 mL
●
Salt
To taste
To taste
●
Sugar
To taste
To taste
●
Green onions, chopped
As desired
As desired
Directions
1. Rinse the pork belly and cut it into bite-sized pieces. Place
them in boiling water with the ginger to extract blood.
2. To remove the smell of beans from the bean curd knots,
wash and then boil them in a pot.
3. Place the pork belly, ginger, and bean curd knots in the
inner pot, and then add the stock.
4. Cook it using the “Slow Cook” menu for 60 minutes.
5. When the cooking is completed, add salt and sugar to taste and
turn over the pork belly. Set the cooking time for 10 minutes and
continue to cook it using the [Hour] key.
6. When the cooking is completed, place the dish on a serving
plate and sprinkle it with the green onions.
Note
For simmered dishes, they become softer with enhanced flavor if kept warm after heating.
