Tiger JKW-A10S, User Manual

Page: 36 / 106

Beef stew with
vegetables
■
Ingredients (4 to 5 servings)
• 11.94 oz/341 g short rib beef cut in
cubes
• 1 medium sweet onion cut in big dices
• 2 medium carrots cut in big dices
• 3 red potatoes cut in big dices
• 4 tablespoons Chinese black bean
garlic sauce
• 1 tablespoon Worcestershire sauce
• 3 fl.oz (88 ml) water
■
Directions
Place short ribs, sweet onions, carrots, and potatoes in the inner
pan; add sauces and water, and stir the ingredients well. Select
the [Stew•Soup] menu and cook for 180 minutes.
With stewed foods, flavors seep in better if
the food is first heated and then kept warm
for a while.
Tip:
Easy-to-make authentic dishes
that bring out the flavor of
ingredients.
Note
• Stir foods well to prevent seasonings from settling to
the bottom of the inner pan.
• To simmer foods in broth, cool the broth before
starting the cooking process.
• To thicken with starch, add the starch at the very
end of the cooking process.
• Kneaded foods such as fish sausage and fish paste
swell when heated, therefore be careful how much
is used.
• Remove cooking odors after cooking. (See “How to
Deodorize” on page 27.)
• If the food is not cooked, do not press the
Cancel
key to further cook the food. The Keep warm lamp
goes out and the food cannot be cooked further. (If
pressed by accident, remove the inner pan and set
it on a wet kitchen towel, leave the rice cooker lid
open for about 10 minutes and cool the rice cooker
and the inner pan. Then, set the inner pan back in
the rice cooker and start cooking again.)
Stew �Soup
Menu
Oden (Hodgepodge)
■
Ingredients (4 servings)
1.0 L type (3 servings) 1.8 L type (4 servings)
Japanese radish 5.30 oz/ 150 g 7.05 oz/ 200 g
Potato 3 small 4 small
Taro 3 4
Fried tofu 1 1 ⁄
2
2
Fish sausage 1
1
⁄
2
2
Fried bean curd mixed
with vegetables
3 small 4 small
Konnyaku 1/2 block 1/2 block
Boiled octopus 3 4
Boiled egg 3 4
Broth
Stock 3 cups 4 cups
Mirin 2
1
⁄
3
tablespoons 3 tablespoons
Soy sauce 2
1
⁄
3
tablespoons 3 tablespoons
■
Directions
a
Peel the Japanese radish deeply, cut into 1.00 inch/2.5 cm
rounds, and boil in the water left over after rinsing the rice.
Drain then soak in room temperature water. Parboil the
taros separately in the same way.
Peel the potatoes and soak in water.
b
Cut the legs off the boiled octopus. Rinse the fried tofu and
fried bean curd mixed with vegetables in hot water to remove
excess oil. Cut the konnyaku into triangles and blanch.
c
Peel the boiled eggs. Cut the fish sausage diagonally into
equal halves.
d
Add the ingredients and broth to the inner pan and heat for
120 minutes using the [Stew•Soup] menu.
Menu Guide
■
Directions
a
Rinse the brown rice in the inner pan, season, add water up to
“Brown rice” level 3 mark and mix.
b
Cut off the heads and gut the dried sardines, lay the meat over
the brown rice and cook the rice using the [Brown rice] menu.
c
When the rice is done, add the salted kelp and gently mix.
Note
• Soaking brown rice in water for 1 or 2 hours makes
it fluffier.
• If excessively seasoned with soy sauce, mirin, or
other spice, the rice may not cook properly.
Stew �Soup
Menu