Tiger JPD-A Series, Operating Instructions Manual

Page: 26 / 74

51
50
English
Sweet
Menu
Chinese Style
Steamed
Glutinous Rice
639kcal/
For 1 serving
„
Ingredients (for 3 servings)
● Glutinous rice…2 cups
● Pork back rib…70 g
● Dried shiitake mushrooms
…1 pc.
● Dried shrimp…10 g
● Bamboo shoot…20 g
● Carrot…10 g
● Pine nuts…1 tsp.
● Peeled sweet roasted chestnuts…6 pcs.
● Ginger, thin strips…10 g
● Chinese soup stock…200 mL
● Pre-seasoning for pork
Sake…1+1/3 tsps. Soy sauce…1+1/3 tsps.
Ginger juice…1 tsp.
● Seasoning mixture
Sake…2 tbsps. Soy sauce…2 tbsps.
Sugar…2/3 tsp.
● Green onions, chopped…2 stalks
● Lard or vegetable oil…1+1/3 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 glutinous 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 Chinese soup
stock up to level 2 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 “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
chopped green onions.
Sushi
Menu
Hand-Rolled
Sushi
381kcal/
For 1 serving
(Calories of sushi rice only)
„
Ingredients (for 3 servings)
● Sushi rice
Rice…2 cups Kombu (kelp)…2 cm square: 1 pc.
● Blended vinegar
Vinegar…3 tbsps. Sugar…1 tbsp.
Salt…1 tsp.
● Roasted seaweed…As desired
● Ingredients (your favorite ingredients)
Tuna, yellowtail, salmon, squid, shrimp, salmon roe, conger
eel, cucumber, white radish sprouts, green asparagus, carrot,
rolled egg, pickled daikon radish, shiso (Japanese basil), etc.
…As desired
● Soy sauce…As desired
● Wasabi…As desired
„
Directions
1. Rinse rice in the inner pot, add water to level 2 of the “Sushi”
scale and place the kelp on top. 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 sushi bowl and pour the
blended vinegar from step 2 over the rice. Toss the rice with
cutting strokes using a spatula, while cooling the rice using
a fan or the like.
4. Cut the ingredients into sticks.
5. Place the sushi rice and ingredients over roasted seaweed
and roll it.
Note
● Clean the kelp using a damp, tightly wrung out dishcloth.
● Lightly wet the sushi bowl with vinegar water.
● Do not mix the rice and vinegar in the inner pot.
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 “Cleaning” on P.39.)
● 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
„
Ingredients (for 2 servings)
● Chicken wings…4 pcs.
● Carrot…1/2 pc.
● Celery…1/2 stalk
● Onion…1/2 pc.
● Potato…1 pc.
● Water…300 mL
● Bouillon (powder)…2 tsps.
● Salt and pepper…To taste
Directions
1. Cut off the ends of the chicken wings.
2. Cut the carrot into quarters, the celery into quarters (after
removing the strings from it), the onion into six equal parts,
and the potato into eight 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
687kcal/
For 1 serving
„
Ingredients (for 2 servings)
● Pork back rib…300 g
● Soy pulp…25 g
● Stock
Water…200 mL
Sugar…2 tbsps.
Sake…100 mL
Soy sauce…2 tbsps.
● Ginger, sliced…1/2 clove
● White leek (green part)…1/2 stalk
● Prepared mustard…To taste
● White leek, fine strips…1/4 stalk
Directions
1. Cut the pork into 5 cm squares and 2 cm thick and lightly
fry the surface of the pork in a pan.
2. Place the pork from step 1 and the soy pulp in the inner
pot, add water to level 2.5 of the “Plain” scale, and heat it
using the “Slow Cook” menu for 60 minutes.
3. When the heating is completed, press the [Cancel] key.
Remove the pork and rinse the soy pulp and excess oil and
discard the water.
4. Place the ingredients from step 3 in the inner pot and then
add the mixed ingredients for the stock, ginger, and green
part of the white leek. Heat again for 60 minutes using the
“Slow Cook” menu.
5. When the heating is completed, place the dish on a serving
plate. Serve with the prepared mustard and fine strips of white
leek.
Note
● For simmered dishes, they become softer with enhanced flavor if kept warm after heating.