Season the Tai snapper lightly with
salt and cook on the grill.
Drain washed rice in a strainer.
Place and in the inner pot, add
water up to
“White Rice”
Level 3 and stir.
Sprinkle the half
of ginger and
place the dried
kelp and on
top of the rice.
Place the inner
pot into the rice
cooker, close the
lid, use the Rice
button to select
“
White
”, use the
Menu button to select “
Mix
”, and
then press the Cook/Reheat button.
When the rice has finished cooking,
remove the kelp, debone and flake
the fish while mixing it in the rice, and
then sprinkle the rest of ginger.
Place it on a serving dish and garnish
it with leaf buds and other greens if
desired.
A
2
Place the chicken meat in a pot, add
600 mL of water and , heat until
the meat is thoroughly cooked, and
then strain the liquid in a bowl for
broth.
By hand, tear the chicken into fine
pieces and sprinkle with to season.
Wash the rice and place it in the inner
pot, add the
broth and
water up to
“Porridge” Level
1, add the salt
and soup
flavoring, and stir
briefly.
Place the inner
pot into the rice cooker, close the lid,
use the Rice button to select
“
White
”, use the Menu button to
select “
Porridge
”, and then press the
Cook/Reheat button.
When the rice has finished cooking,
add the chicken meat, mix
together, place on a serving dish, and
sprinkle with the Japanese scallion
stalk and white sesame seeds.
2
1
1
Tai Meshi (Tai Snapper Rice)
······································ 3 cups
····················· 1 (approx. 350 g)
····························· 1 tbsp
····································· 1/4 tbsp
····································· 1 tbsp
··· 1 1/2 tbsp
············ 1 sheet
············ 1 piece
●
Preparation Method
1
3
4
5
2
6
■
Rice type and cooking method: "White" "Mix"
■
Cooking time guideline: approximately 55 minutes
■
1 serving: approximately 600 kcal
■
Rice type and cooking method: "White" "Porridge"
■
Cooking time guideline: approximately 75 minutes
■
1 serving: approximately 160 kcal
White rice
Tai snapper
Soy sauce
Salt
Sake
Sweet cooking rice wine
Dried kelp (5 x 5 cm piece)
Ginger (cut into thin strips)
●
Ingredients (4 servings)
★
Immediately serve warm - do not use
the Keep Warm program.
★
Over time the rice will become gooey
if left to stand.
Tips for Porridge
Chicken Porridge
●
Ingredients (4 servings)
1
1
White rice
Chicken breast (no skin)
Soup stock cube
Japanese scallion leaves
Ginger
skin
Sake
Soy
sauce
Salt
Japanese scallion stalk
White sesame seeds
········································· 1 cup
··················· 50 g
····································· 1
······ to taste
··························· to taste
······································· 1 tbsp
································ 1 tsp
················································ 1/2 tsp
················ to taste
···················· to taste
2
2
3
3
4
4
5
5
A
A
B
B
●
Preparation Method
1
A
A
B
A
47
White
rice
"3"
Porridge
"1"
Содержание RZ-W3000YH
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