16
17
HAND-ROLLED SUSHI
How to cook
Menu Setting:
SUSHI
Ingredients (2−3 servings)
2 cups Rice
Vinegar Mix
2-
2
/
3
Tbsp. Rice vinegar
2 tsp. Sugar
1 tsp. Salt
Suggested Toppings
Sashimi (tuna, squid, prawns, etc.)
Pickles (e.g. pickled radish)
Avocado and ham
Natto (fermented soy bean) and green onions
Bacon and asparagus
Salmon roe, sea eel and rolled egg
Carrots, cucumbers and celery
Seaweed, Wasabi (horse radish), soy sauce and pickled
red ginger to taste
1 Slice chicken thigh into 1 cm cubes. Place Age in a
strainer and pour hot water over it; gently squeeze to
drain excess oil, then slice into small strips.
2 Slice carrots and Konnyaku into strips, pour hot water
over Konnyaku and drain. Shred Gobo, soak in water to
remove any bitterness, then drain.
3 Clean rice and put A together in the Inner Cooking Pan,
add water to water level 2 for BROWN and mix well,
stirring from the bottom of the pan.
• Clean brown rice lightly to remove husks.
4 Place ingredients of Steps 1 and 2 on top of rice from
Step
3.
• Do not mix the ingredients with the rice. Changing the
amount of rice and ingredients may cause imperfect
cooking.
How to cook
MIXED BROWN RICE
Menu Setting:
BROWN
5 Press the MENU button and select BROWN menu
setting, then press the START / REHEAT button.
6 When cooking is completed, mix the rice to loosen it.
Ingredients (2–3 servings)
2 cups Brown rice
50 g Chicken thigh
1 piece Age (fried tofu)
20 g Carrots
20 g Konnyaku
20 g Gobo
2 Tbsp. Light soy sauce
1 tsp. Mirin (sweet sake)
A
RECIPES
●
1 Tablespoon = 15 mL
●
1 teaspoon = 5 mL
The measurements
used in these
Recipes:
●
Measure the rice with the provided
Measuring Cup. (1 Cup = approx. 180
ｍ
L)
MIXED RICE
Menu Setting:
MIXED
A
Ingredients (2–3 servings)
2 cups Rice
30 g Chicken thigh
slice
Age (fried tofu)
20 g Carrots
20 g
Konnyaku
20 g
Gobo
2 Dried Shiitake mushrooms
(soaked in water to constitute)
1 Tbsp. Light soy sauce
1 Tbsp.
Mirin (sweet sake)
tsp. Salt
tsp.
Dashinomoto
Soup taken from soaking dried Shiitake to taste
Stone parsley to taste
1 Slice chicken thigh into 1cm cubes. Place
Age in a strainer and
pour hot water over it; gently squeeze to drain excess oil, then
slice into small strips. Soak chicken thigh and
Age in mixture A
for 5 minutes (do not discard this mixture).
2 Slice carrots and
Konnyaku into small strips, soak Konnyaku in
hot water and drain. Shred
Gobo, soak in water to remove any
bitterness, then drain. Cut Shiitake into small strips.
3 Add the mixture from Step 1 to the water used to soak the
dried Shiitake, and mix them well.
4 Clean rice and add the mixture from Step 3. Fill the Inner
Cooking Pan with water to water level 2 for MIXED, and
mix
well from the bottom of the pan.
How to cook
5 Place the ingredients from Steps 1 and 2 on top of
the rice from Step
4 and spread evenly across the
top.
• Do not mix the ingredients with the rice. Changing
the amounts of rice and ingredients may cause
imperfect cooking.
6 Press the MENU button, select MIXED and press the
START / REHEAT button to start cooking.
7 When cooking is completed, mix the rice to loosen it.
8 Serve rice in a bowl and sprinkle stone parsley on
top.
3
1
3
1
3
1
CONGEE WITH SEVEN HERBS
Ingredients (2–3 servings)
Menu Setting:
CONGEE
1 Wash and boil the vegetables. Then soak in cold water,
squeeze off the excess water, and cut into small pieces.
2 Clean rice well, add water to water level 0.5 for CONGEE.
3 Press the MENU button, select CONGEE and press the
START / REHEAT button to start cooking.
4 When the cooking has completed, add ingredients from Step 1
and the salt, and mix lightly. Alternatively, place the rice on a
bowl and top with the vegetables from Step
1.
How to cook
1
2
0.5 cup Rice
35 g Green vegetables
Salt to taste
* Seven herbs of spring:
Japanese parsley, shepherd’s purse, cottonweed,
chickweed, henbit, turnip, garden radish
(the seven herbs of spring*, if available, or other green
vegetables as substitutes)
Make sure the CONGEE menu is selected.
When cooking congee with green vegetables (such as this
recipe), add the green vegetables after the rice completes
cooking.
1 Clean rice well and fill the Inner Cooking Pan with water
to water level 2 for SUSHI.
2 Press the MENU button, select SUSHI and press the
START / REHEAT button to start cooking.
3 When cooking is completed, place the rice into a wooden
container (wiped with a clean wet cloth). Pour the Vinegar
Mix over the rice and mix thoroughly while cooling it with
a fan.
• Hand-rolled sushi is simple and quick, wrapping your
favorite sashimi, ingredients and sushi rice with Nori
(seaweed). You can also use a green leaf to wrap your
hand-rolled sushi.
Always follow these points to prevent the congee from
boiling over, or the steam exhaust route from clogging,
which may be dangerous.
