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51
English
シンガポール・香港向け
Porridge
Menu
Seven-Herb Rice
Porridge
115kcal/
For 1 serving
Ingredients (for 4 servings)
●
Rice…1 cup
●
Salt…1/3 tsps.
●
Seven herbs (water dropwort, shepherd’s purse, cudweed,
chickweed, henbit, turnip, and Japanese radish)... As desired
Directions
1. Prepare a few available herbs (approx. 100 g). Lightly boil
and place them in water. Squeeze out water and chop
fi nely.
2. Rinse rice in the inner pot and add water up to level 1 of the
“Porridge • Firm” scale. Set the cooking time for 60 minutes
and cook it using the “Porridge” menu.
3. When the cooking is completed, sprinkle it with the
chopped herbs and salt and gently stir the porridge.
Note
●
Serve cooked porridge as soon as possible before it turns
into a sticky paste and the taste changes.
Multigrain
Menu
Multigrain Rice
Cooked with Dried
Fish and Hijiki
362kcal/
For 1 serving
Ingredients (for 6 servings)
●
Rice…3 cups
●
Mixed grains…4+1/2 tbsps. (40 g)
● Dried fi sh (barracuda, tilefi sh, etc.)…1
●
Green onions, chopped…2 stalks
●
Cooked mehijiki (bud of hijiki)
Mehijiki (dried)…12 g
Carrot…30 g
Abura-age (thin deep-fried tofu)…1/2 pc.
Sesame oil…1 tbsp.
●
Stock
Sugar…1 tbsp.
Sweet cooking rice wine…1 tbsp.
Sake…1 tbsp.
Soy sauce…2 tbsps.
Dashi (Japanese soup stock)…200 mL
Directions
1. Rinse rice in the inner pot, add water to level 3 of the “Plain”
scale, and place mixed grains on top. Add 3 tablespoons
of water for the added mixed grains and cook it using the
“Multigrain” menu.
2.
Grill the dried fi sh, debone, and fl ake it.
3. Soak the me hijiki in water to rehydrate and then drain.
Rinse off excess oil from the abura-age and cut it into thin
strips. Cut the carrot into thin strips as well.
4. Add the sesame oil into a small pot. Stir-fry the ingredients
from step 3, add the stock, and simmer the ingredients.
5.
Drain the ingredients from step 4, mix them and the fi sh
from step 2 into the cooked rice with cutting strokes using a
spatula.
6. Place the dish on a serving plate and sprinkle it with the
green onions.