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English
Menu Guide
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This Menu Guide uses a 0.18 L measuring cup (included).
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A tablespoon is 15 mL.
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A teaspoon is 5 mL.
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It is not necessary to rinse rinse-free rice.
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Use the calorie values in the recipes only as a guide.
Sushi
Menu
Sushi Rice with
Toppings
617kcal/
For 1 serving
Ingredients (for 4 servings)
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Sushi rice
Rice…3 cups Kombu (kelp)…3 cm square: 1
Sake (rice wine)…1-1/2 tbsp
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Blended vinegar
Vinegar…4-1/2 tbsp Sugar…4-1/2 tbsp
Salt…2 tsp
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Ingredients (for mixing with rice)
Gobo (burdock root)…1/2 stalks Carrot…30 g
Dried young sardines…20 g
(Sauce from ingredients)
Dashi (Japanese soup stock)…1 cup
Soy sauce…1 tbsp Sugar…1-1/2 tbsp
Grilled conger eel…1 pc.
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Ingredients (For decoration)
Prawn…Small size, 8 pcs.
Dried shiitake mushrooms…4 small pcs.
(Soup for the dried shiitake mushrooms)
Water used for rehydrating the dried shiitake
mushrooms…1 cup
Dashi (Japanese soup stock)…1/2 cups
Soy sauce…1 tbsp Sugar…1-1/2 tbsp
Lotus root, thinly sliced…40 g
(Sweet vinegar for lotus root)
Vinegar…1/4 cups Sugar…1-1/2 tbsp
Salt…1/2 tbsp
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Strips of cooked egg
Egg…2 pcs. Sugar…1/3 tsp Salt…To taste
Others
Japanese pepper leaf buds, snow peas, pickled
ginger, etc.
Directions
1. Wash rice in the inner pot, and then add sake.
Add water to the 3 level of the “Sushi” scale,
and mix it well. Place the kelp on top and cook it
using the “Sushi” menu.
2. Mix vinegar, sugar, and salt in a bowl to make
blended vinegar.
3. Transfer the cooked rice to a large bowl, and then
pour the blended vinegar from 2 over it. Toss the
rice with cutting strokes using a spatula, while
cooling the rice using a fan or the like.
4. Shave the burdock root into strips and cut the carrot
into thin 4 cm long strips. Cook these ingredients in
a soup, add some dried young sardines, and bring
to the boil. Cool the soup and drain off the water.
5. Cut the grilled conger eel into halves, and
then chop it into 5 mm lengths.
6. Soak the dried shiitake mushrooms in water to
rehydrate them, and then cook them in the soup.
7. Devein the prawns and boil them in salted
water. Then peel the prawns.
8. Fry the seasoned eggs like a crepe. Cut into thin
strips.
9. Peel the lotus root and cut it into 2 mm slices. Boil it
in hot water, and then soak it in sweetened vinegar.
10. Mix 4 and 5 with the sushi rice. Place it on a
serving plate, and serve it with the ingredients
from 6, 7, 8 and 9 and Japanese pepper leaf
buds, along with some pickled ginger.
Note
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Clean the kelp with a damp, tightly wrung out
dishcloth.
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Wet the large bowl with vinegar water.
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Do not mix the rice and vinegar in the inner pot.
Mixed
Menu
Gomoku Rice
(Japanese Mixed Rice)
483kcal/
For 1 serving
Ingredients (for 4 servings)
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Rice…3 cups
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Kombu (kelp)…3 cm
square: 1
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Seasoning mixture
Soy sauce…2 tbsp Sake…1 tbsp
Mirin…1/2 tbsp Salt…1/2 tsp
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Chicken thigh…60g
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Abura-age (thin deep-
fried tofu)…1/2 pcs.
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Carrot…40g
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Gobo (burdock root)…35g
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Konnyaku…1/8
blocks
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Dried shiitake
mushrooms…2 pcs.
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Snow peas…8 pcs.
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Sake, soy sauce, salt
and vinegar…To taste
Directions
1. Cut the chicken into 1 cm cubes, and season
it with 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 3 cm-long thin 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 the vinegar water.
5. Boil the konnyaku for 4 to 5 minutes. Then, wash it
with water, and cut it in the same way as the carrot.
6. Soak the dried shiitake in water to rehydrate
and soften. Cut off the stems, and then slice
the caps into small pieces.
7. Remove the strings from the snow peas and
boil them in salted water. After this, put the
peas in cold water so they retain their color,
and then cut them into thin pieces.
8. Wash rice in the ceramic inner pot, add the
seasoning mixture, and add water up to level 3 of
the “Plain” scale. After mixing the rice and water
well, add the kelp and other ingredients except
the snow peas. Cook it using the “Mixed” menu.
9. When cooking is completed, remove the kombu
and add the snow peas. Mix all ingredients
well, and place the dish on a serving plate.
Brown
Menu
Brown Rice Cooked
with Dried Shrimp
and Salted Kelp
487kcal/
For 1 serving
Ingredients (for 4 servings)
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Brown rice…3 cups
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Salt kelp…10 g
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Dried shrimp…40 g
● Gobo (burdock root)…1/2 stalks ●Carrot…15 g
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Abura-age (thin deep-fried tofu)…1/2 pcs.
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Stripped edamame beans…40 g
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Sake…2 tbsp
Directions
1. Soak the dried shrimp in water to rehydrate
and soften them. Keep the water used for
moistening the dried shrimp.
Cut the salt kelp into 1 cm-long strips.
2. Shave the burdock root into short strips, and cut
the abura-age (pour hot water over it to rinse off
the excess oil) and carrot into thin strips.
3. Wash brown rice in the ceramic inner pot and then
add sake. Add the water used for rehydrating the
dried shrimp and water up to level 3 of the “Brown”
scale. Mix everything together well.
4. Place 1 and 2 on 3, and then cook them using
the “Brown” menu.
5. When cooking is completed, mix it with the
stripped edamame beans.
Porridge
Menu
Multigrain Ethnic Congee
(Rice Porridge)
146kcal/
For 1 serving
Ingredients (for 4 servings)
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Rice…0.5 cups
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Multigrain mix…2 tbsp
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Pine nuts…2 tbsp
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Chinese wolfberry fruit…2 tsp
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Chinese yam…100 g
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Ginger, thin strips…10 g
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Salt…2/3 tsp
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Sake…1 tbsp
Directions
1. Wash rice in the ceramic inner pot and add
salt and sake. Add water up to level 1 of the
“Porridge • hard” scale and mix well.
2. Place the multigrain mix onto 1, and cook it for
60 minutes using the “Porridge” menu.
3. Soak the Chinese wolfberry fruit in warm water.
4. Cut the Chinese yam into cubes and add it to the
cooked rice from 2, along with some pine nuts.
Steam for 10 minutes, and place the dish on a
serving plate. Sprinkle it with Chinese wolfberry
fruit and ginger.
