Hitachi RZ-W3000YH, Инструкция по эксплуатации и кулинарная книга

Страница: 50 / 56

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.
Add and to
the inner pot, add water up to “Mixed
Grain” Level 2 and stir, and place the
mixed ,
and on top of the rice.
Place the inner pot into the rice
cooker, 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 cups
············································ 1/3 cup
············································ 130 mL
················································ 2 tbsp
································· 1 1/2 tbsp
················································ 1/2 tsp
··· 100 g
················································· 1 tsp
············· 50 g
················· 30 g
··················· 1 slice
····························· 1/2 slice
··········································· 1/3 slice
Stock
Sake
Soy sauce
Salt
White rice
Grains
C
Deep-fried tofu
Konjac
Chicken thigh (cut in 1 cm cubes)
Sake
B
A
Preparation Method
Mushroom Rice
·································· 2 1/3 cups
································· 2/3 cup
···················································· 6 slices
························ 6
······ 100 g each
··········································· 2 tbsp
····························· to taste
······················· 200 mL
·············································· 1/2 tsp
······································· to taste
Ingredients (6 servings)
A
B
White rice
Mixed variety
Raw shitake mushroom (thinly sliced)
Mushrooms (cut in half)
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.
Add and to
the inner pot, add
water up to
“Mixed Grain”
Level 3 and stir,
and place on
top of the rice.
Place the inner pot into the rice
cooker, 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 method: "Mixed Grain" "Mix"
Cooking time guideline: approximately 85 minutes
Per person: approximately 300 kcal
Rice type and cooking method: "Mixed Grain" "Mix"
Cooking time guideline: approximately 85 minutes
Per person: approximately 400 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)
2
1
Mixed
Grain
"3"
Mixed
Grain
"2"
50