Tiger JKW-A10S, Руководство пользователя

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• This Menu Guide uses a 0.18 L measuring cup (included).
• A tablespoon is 15 mL.
• A teaspoon is 5 mL.
* It is not necessary to rinse rinse-free rice.
Plump freshly cooked rice with seasonal vegetables
Sushi rice with
toppings
■
Ingredients (4 servings)
• Sushi rice
(3 cups white rice short grain, 1 square x 9 cm
2
kelp, 1 1/2
tablespoons sake)
• Seasoned vinegar
(4 1/2 tablespoons vinegar, 4 1/2 tablespoons sugar,
2 teaspoons salt)
• Ingredients (For mixing with rice)
(1/2 root burdock, 1.06 oz/30 g carrot,
0.71 oz/20 g dried fish fry, Broth [1 cup stock,
1 tablespoon soy sauce, 1 1/2 tablespoons sugar],
1 whole grilled conger eel)
• Ingredients (For garnish)
8 small prawn, 4 small dried shiitake mushrooms
Dried shiitake mushroom broth (1 cup water, 1/2 cup broth, 1
tablespoon soy sauce, 1 1/2 tablespoons sugar)
1.41 oz/40 g thinly sliced lotus root
Sweet vinegar for lotus root (1/4 cup vinegar,
1 1/2 tablespoons sugar, 1/2 tablespoon salt)
Egg strips (2 eggs, 1/3 teaspoon sugar, Pinch salt)
• Other
8 buds (Rape blossom, Boiled bamboo shoot, Pickled ginger,
etc.)
■
Directions
a
Rinse the rice in the inner pan, and add sake and water
up to “Plain rice” level 3 mark. Top with the kelp and cook
using the [Plain rice] menu.
b
Mix the vinegar, sugar, and salt in a bowl to make the
seasoned vinegar.
c
Transfer the cooked rice to a mixing bowl and sprinkle with
the seasoned vinegar made in step
B
. Mix with a spatula
and fan to cool.
d
Shave the burdock and dice the carrot into 1.57 inch/4 cm
pieces, and boil the sauce. Once boiled, add the dried fish
fry and bring to a boil. Cool and drain.
Menu Guide
Simmer the ingredients
separately and let cool in the
broth.
Drain excess moisture off
the ingredients, and then mix
them with the seasoned rice in
cutting motion.
Plain rice
Menu
e
Split the grilled conger eel down the middle and dice into
0.19 inch/5 mm bites. Reconstitute the shiitake mushrooms
and boil in broth.
f
Gut the prawns, boil in salted water, and remove the shells.
g
Season, whisk, and fry the eggs in a thin layer, then cut into
strips. Prepare garnish (slightly season and boil bamboo
shoots, etc.)
h
Peel and boil the lotus root, then drain and soak in sweet
vinegar.
i
Mix
D
and
E
into the sushi rice, and separate into bowls.
Garnish with
F
,
G
,
H
, buds, and pickled ginger.
Note
• Wipe the kelp with a semi-wet kitchen towel .
• Dampen the mixing bowl with water containing
some vinegar.
• Do not directly add vinegar to the rice in the inner pan.
A delicate balance of toppings and rice
Rice with chicken
and vegetables
■
Ingredients (4 servings)
• 3 cups white rice short grain
• 1 square x 9 cm
2
kelp
• Seasoning (2 tablespoons soy sauce, 1 tablespoon sake,
1/2 teaspoon salt)
• 2.1 oz/60 g chicken thigh
• 1/2 block deep-fried tofu
• 1.4 oz/40 g carrot
• 1.23 oz/35 g root burdock
• 1/8 block konyaku
• 2 dried shiitake mushrooms
• 8 peas
• To taste sake, soy sauce, salt, vinegar
• Small amount shredded laver
■
Directions
a
Dice the chicken into 0.39 inch/1 cm cubes and sprinkle
with sake, soy sauce, etc.
b
Drain the excess oil from the deep-fried tofu, cut in half
lengthwise, then slice into strips.
c
Peel the carrots and dice to a length of 1.18 inch/3 cm.
d
Scrape the skin off the burdock using the back edge of a
knife, shave and soak in water with vinegar.
e
Boil the konyaku for 4 or 5 minutes in water, rinse with
water and dice like the carrots.
Mixed rice
Sweet rice
Menu