E-49
2
Mushroom Rice
·································· 2 2/3 cups
·········································· 1/3 cup
···················································· 4 slices
············· 4
········ 80 g each
··········································· 2 tbsp
····························· to taste
······················· 200 mL
·············································· 1/2 tsp
······································· to taste
Ingredients (4 servings)
A
B
White rice
Grains
Raw shitake mushroom (thinly sliced)
Mushrooms (cut into quarters)
Shimeji, maitake mushrooms (each cut
into individual branches)
Salad oil
Salt and pepper
Soup (1 block of powdered stock
dissolved in a small amount of hot water,
with water added)
Salt
Pepper
Heat salad oil in a frying pan, quickly
stir fry , add salt and pepper, and
allow it to cool.
Wash the white rice and grains
separately, mix together, and drain the
rice in a strainer.
Place , and
in the inner
pot, add water up
to Water Level 3
for "Mixed Grain"
and stir to mix.
Place on top of
the rice, put the inner pot into the rice
cooker without mixing, and close the
lid. Use the Rice button to select
"
Mixed Grain
", use the Menu button
to select "
Mix
", and then press the
Cook/Reheat button.
When cooking is finished, stir and
place on a serving dish, and sprinkle
with parsley if desired.
2
3
4
5
1
A
B
Preparation Method
Rice type and cooking program: "Mixed Grain" "Mix"
Suggested cooking time: approximately 70 minutes
Per person: approximately 470 kcal
●
●
■
■
■
1
Wash the white rice and grains
separately, mix together, drain the
rice in a strainer, and leave for 5 to 10
minutes.
Sprinkle sake on the chicken meat.
Pour boiled water over the deep-fried
tofu to remove the oil, cut it in half
lengthwise, and cut it into strips.
Slice the konjac so that it is half the
thickness, cut the
two pieces in half
lengthwise, and
then slice thinly.
Briefly boil it before
draining the liquid.
Place and in
the inner pot, add
water up to Water Level 3 for "Mixed
Grain", and stir to mix.
Place , , and on top of the rice,
place the inner pot into the rice
cooker without mixing them, and
close the lid. Use the Rice button to
select "
Mixed Grain
", use the Menu
button to select "
Mix
", and then press
the Cook/Reheat button.
When cooking is finished, stir and
place on a serving dish, and garnish it
with leaf buds if desired.
2
3
4
5
6
1
C
B
A
2
3
1
Kayaku Mixed Rice
Ingredients (4 servings)
·································· 2 2/3 cups
············································ 1/3 cup
············································ 200 mL
················································ 3 tbsp
································· 1 2/3 tbsp
················································ 2/3 tsp
··· 70 g
··············································· 1/2 tsp
············· 40 g
················· 30 g
··················· 1 slice
····························· 1/2 slice
··········································· 1/4 slice
Broth
Sake
Soy sauce
Salt
White rice
Grains
C
Deep-fried tofu
Konjac
Chicken thigh (cut in 1 cm cubes)
Sake
B
A
Preparation Method
Rice type and cooking program: "Mixed Grain" "Mix"
Suggested cooking time: approximately 70 minutes
Per person: approximately 480 kcal
●
●
■
■
■
Burdock root (cut into long thin shavings
and soaked in vinegar water)
Carrot (cut into thin strips)
Dried shitake mushrooms (soaked in
water and thinly sliced)
A
Mixed
Grain
"3"
Mixed
Grain
"3"