16
17
Continued on the next page
RECIPES
●
1 Tablespoon = 15 mL
●
1 teaspoon = 5 mL
●
Measure the rice with the provided Measuring Cup. (1 Cup = approx. 180 mL)
The measurements used in
these Recipes
Always select the CONGEE THICK menu setting to
prevent the congee from boiling over and the
steam exhaust route from clogging, which may be
dangerous.
MIXED BROWN RICE
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
3
for BROWN and mix well,
stirring from the bottom of the pan
.
●
Rinse 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.
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.
●
When cooking rice with ingredients, limit the amount of
rice to be cooked to 1-4 cups for the 1.0 L model and
2-6 cups for the 1.8 L model.
How to cook
Menu Setting: BROWN
Brown rice.............................................................3 cups
Chicken thigh............................................................80 g
Age
(fried tofu)............................................1 piece (20 g)
Carrots.......................................................................35 g
Konnyaku
...................................................................35 g
Gobo
..........................................................................35 g
Light soy sauce..............................................3 Tbsp.
Mirin
(sweet sake).......................................1/2 Tbsp.
Ingredients (4–5 servings)
A
CONGEE WITH PUMPKIN
1
Cut pumpkin into 1-1.5 cm cubes.
2
Clean the rice and add water to water level
1
for CONGEE
THICK, and place the pumpkins on the surface of the rice.
3
Press the MENU button and select CONGEE THICK menu
setting, then press the START/REHEAT button.
4
When the rice is finished cooking, add salt to taste and mix
lightly.
How to cook
Menu Setting: CONGEE THICK
Rice.........................................................................1 cup
Pumpkin....................................................................70 g
Salt.......................................................................a pinch
Ingredients (4–5 servings)
Boil the adzuki beans,
separate them into beans and
stock, and then cool them at room temperature before
use. When adjusting the amount of water, add the
stock as a substitute for water.
1
Clean rice and drain in a strainer for about 30 minutes.
2
Rinse the adzuki beans, put into a saucepan with 2 cups of
water and boil for 2 minutes. Then add 3 cups of water and
boil for 20 minutes until the beans become soft enough to
break by pressing with your fingertip. Drain the beans but
keep the stock.
3
Put the rice from Step
1
into the Inner Cooking Pan, add
the stock from Step
2
, and pour water to water level
3
for
SWEET. Mix the ingredients well, stirring from the bottom
of the pan, place the adzuki beans from Step
2
on top and
level the surface.
●
Do not mix the ingredients with the rice. Changing the
amounts of rice and ingredients may cause imperfect
cooking.
4
Press the MENU button and select SWEET menu
setting, then press the START/REHEAT button.
5
When cooking is complete, loosen the rice. Serve in a
bowl and sprinkle the salt with parched sesame on top.
●
When adding regular white rice or rinse-free rice to
the sweet rice, add water to slightly above the water
level for SWEET.
How to cook
Menu Setting: SWEET
Sweet rice..............................................................3 cups
Adzuki beans.............................................................50 g
Salt with parched sesame....................................to taste
Ingredients (4–5 servings)
HAND-ROLLED SUSHI
1
Clean rice well and fill the Inner Cooking Pan with water to
water level
3
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.
How to cook
Menu Setting: SUSHI
Rice.......................................................................3 cups
Vinegar Mix
Rice vinegar......................................................4 Tbsp.
Sugar.................................................................1 Tbsp.
Salt..................................................................1 1/2 tsp.
Suggested Toppings
Sashimi (tuna, squid, prawns, etc.)
Pickles (e.g. pickled radish)
Natto
(fermented soy bean),
Shiso
(perilla leaf) and
green onions
Avocado and ham
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
Ingredients (4–5 servings)
SWEET RICE COOKED WITH ADZUKI BEANS
