RECIPES
(1) Roughly chop cabbage.
(2) Peel and devein the shrimp, and cut into bite-sized
pieces. Cut squid and pork belly into bite-sized
pieces.
(3) Put the ingredients (A) in a bowl and mix well. Then
add cabbage, shrimp and squid and mix together.
■
Okonomiyaki
USING A DEEP PLATE
(For two pieces)
Cook range
240
Preheat range
200
Cook range
Preheat range
Cook range
240
Preheat range
Cook range
200
200
Preheat range
(4) Align the 200 position to the Operation Light and preheat the
plate. After about 5 minutes, when the plate is hot, add a thin
layer of salad oil, place (3) on the plate, and add pork belly on
top.
(5) When the bottom is cooked, flip it over and cover with the Lid.
(6) When both sides are cooked, brush with Okonomiyaki sauce
and sprinkle with Aonori and dried bonito flakes, if desired.
Beef loin (thinly sliced)
･･････････････････
500 g
Beef fat (or salad oil)
･･･････････････････
A little
Konjac noodles
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300 g
Enokitake mushroom (root removed)
･･･････
80 g
Chinese cabbage (cut into chunks)
････
300 g
Green onion (sliced diagonally)
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1
Grilled tofu
(cut into 4 cm cubes)
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1 piece (200 g)
Fresh shiitake mushrooms (stems removed)
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4
Soy sauce
･･････････････････････
5 Tbsp.
Mirin
･･･････････････････････････
5 Tbsp.
Sugar
･･････････････････････････
5 Tbsp.
Garland chrysanthemum
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1/3 bunch
(cut into bite-sized pieces)
Beaten egg
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To taste
How to cook
How to cook
How to cook
How to cook
Flour
･･･････････････････････････
100 g
Dashi stock
･････････････････････
60 mL
Eggs
･･････････････
2 medium sized eggs
Tenkasu (tempura scraps)
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2 Tbsp.
Red ginger (finely chopped)
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10 g
Yam (grated)
･･･････････････････
100 g
Green spring onion (cut into small pieces)
･･･ 1
Cabbage
･･････････････････････････
200 g
Shrimp
････････････････････････････････
4
Squid
･･････････････････････････････
40 g
Pork belly (thinly sliced)
･･････････････
60 g
Salad oil
･････････････････････････
To taste
Okonomiyaki sauce
･･･････････････
To taste
Aonori and dried bonito flakes
･･････
To taste
(1) Put (A) in the plate and align the 240 position to the
Operation Light.
(2) When the water comes to a boil, add the spaghetti
without breaking it and boil it for about 7 minutes.
(3) Add (B) and mix well until thickened.
■
Mentaiko thick cream pasta
(4) Add butter and toss to coat the spaghetti.
(5) Align the OFF position to the Operation Light and add
the fresh cream and mix well.
(6) Garnish with Shiso leaves and shredded Nori if desired.
◆
This recipe does not require preheating.
(1) Boil konjac noodles and cut into bite-sized pieces.
(2) Align the 200 position to the Operation Light and
preheat the plate. After about 5 minutes, when the plate
is hot, align the 240 position to the Operation Light,
brush the plate with beef fat, add beef and stir-fry lightly.
(3) Add (1) and Enokitake mushrooms and stir-fry.
■
Kansai-style Sukiyaki
240→200
200
(4) Align the 200 position to the Operation Light, add (A)
and (B), and when the vegetables are wilted, cover with
the Lid and cook for about 5 minutes.
(5) Remove the Lid, add the garland chrysanthemum and
cook briefly. Serve with beaten egg as a dip.
Spaghetti
･･････････････････････････
400 g
(1.6 mm thick, with package cook time of 7 minutes)
Water
･････････････････････････
900 mL
Mushrooms (thinly sliced)
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8
Onion (thinly sliced)
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1/2
Olive oil
･･･････････････････････
1 Tbsp.
Salt
････････････････････････････
1 tsp.
Pepper
･････････････････････････
A little
Milk
･･･････････････････････････
100 mL
Mentaiko (thin skin removed)
･･････
100 g
Butter
･･･････････････････････････････
10 g
Fresh cream
･･･････････････････････
100 mL
Shiso leaves (chopped)
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To taste
Shredded Nori
････････････････････
To taste
(A)
(B)
18
19
USING A DEEP PLATE OR GRILLING PLATE
■
Steak
(4) Cook the meat to the desired doneness, remove to
warmed dishes, and serve with the boiled carrots,
potatoes, and green beans. (Garnish with the fried
garlic if desired.)
◆
Take extra care to remove the Lid while cooking as oil
may splatter.
(1) Boil the carrots, potatoes, and green beans and set aside.
(2) Align the 200 position to the Operation Light and preheat
the plate. After about 5 minutes, when the plate is hot, align
the 240 position to the Operation Light, cover the
fluted-surface of the Plate with a little cooking oil, cook the
garlic until aromatic, then remove the garlic to a dish.
(3) Just before cooking the meat, season it with salt and
pepper, then put it on the fluted-surface of the Plate and put
on the Lid.
Sirloin (or fillet)
･･･････････････････････････
4
Garlic (thinly sliced)
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4 cloves
Salt and pepper
･････････････････････
A little
Salad oil
･･･････････････････････････
To taste
Side vegetables
Carrots, potatoes, and green beans
･･･
To taste
(Or use broccoli, cauliflower, etc., as desired)
Ingredients
(Four servings)
Ingredients
(Four servings)
Ingredients
(A)
(A)
(B)
(Four servings)
Ingredients
●Take extra care while cooking as oil may splatter.
●The photos show examples of how you can arrange the food.
The measurements
used in these Recipes:
・
1 Tbsp.
・
1 tsp.
15mL
5mL
CONSUMER ADVISORY :
To consuming raw eggs, please choose pasteurized eggs.
Consuming unpasteurized raw eggs may increase risk of
foodborne illness especially if you have certain medical
conditions.
