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Sushi/Congee
Sushi rolls
Ingredients (Serves 4):
White rice. . . . . . . . . . . . . . . . 3 cups
Konbu . . . . . . . . . . . . . . . . . 5×5 cm
Nori sheets . . . . . . . . . . As required
Sushi vinegar:
Vinegar . . . . . . . . . . . . . .90 mL
A
Sugar . . . . . . . . . . . . . . . 2
Salt . . . . . . . . . . . . . . . . 1
Toppings:
Tuna, squid, shrimp, salmon,
salmon roe, cucumber, eggs, leafy
vegetables, avocado, and any other
desired foods . . . . . . . . . As required
To cook sushi rice...
O
OTo ensure that the flavor is fully absorbed, transfer the rice to the sushi
rice bowl while it is still warm and mix in the sushi vinegar. (Do not mix in
the sushi vinegar with the rice still in the Inner Pan.)
O
OTo preserve the sheen of the rice, cool quickly using fan.
O
OTo prevent stickiness, set the Rice Scoop at a shallow angle and mix
quickly with a chopping motion.
Pork and Century Egg Congee
Ingredients (Serves 2 to 3):
White rice. . . . . . . . . . . . . . . . ½ cup
Meat broth (cooled) . . . . . . . . 5 cups
Century egg . . . . . . . . . . . . . . . .1 pc
Cooked lean pork . . . . . . . . . . 125 g
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . . . .5 g
Pepper . . . . . . . . . . . . . . . . . To taste
Sesame oil . . . . . . . . . . . . . . To taste
16
Method:
Wash the white rice and add water
up to "Water Level: Sushi 3", lay
konbu on the rice and close the
Outer Lid.
Select the program.
Rice Select
White Rice
1
⁄
tbs
2
Menu Select
Sushi
1
⁄
tsp
2
Press the "Start" button.
Put A in a pan and warm gently to
make the sushi vinegar. Moisten
the inside of the sushi rice bowl
with water. When the buzzer
sounds, remove the konbu and
transfer the cooked rice to the
sushi rice bowl.
Pour the sushi vinegar evenly over
the rice, then mix with a chopping
motion. Next, cool with a fan. To
ensure that the sushi rice does not
dry out, cover it with a well-wrung
cloth.
Spread sushi rice over a nori
sheet. Put desired toppings and
then roll.
Method:
Marinate the cooked lean pork with
the salt for 1 hour and then cut into
thin strips. Dice the century egg
and put aside for later use.
Wash the white rice and then pour
into the Inner Pan together with the
meat broth and close the Outer
Lid.
Select the program and set
cooking time to 1 hour and
30 minutes.
Rice Select
White Rice
Menu Select
Congee
Press the "Start" button.
When the buzzer sounds, press
the "Cancel/Off" button, open the
Outer Lid*, add the lean pork and
century egg to the Inner Pan and
close the Outer Lid.
* When open the Outer Lid, please
note that the cooked food gets hot.
Select the program and set
cooking time to 1 hour.
Rice Select
White Rice
Menu Select
Congee
Press the "Start" button.
After the buzzer sounds, the
congee may be served after it has
been seasoned.
Casserole/Cake/Steam
Chicken and Taro Casserole Rice
Ingredients (Serves 4 to 6):
White rice. . . . . . . . . . . . . . . . 3 cups
Chicken meat (diced). . . . . . . . 200 g
Dried mushrooms
(soaked & sliced) . . . . . . . . . . . 5 pcs
Taro root (diced) . . . . . . . . . . . 100 g
Dried shrimps (soaked) . . . . . . . 40 g
Chinese black fungus
(soaked & chopped) . . . . . Few pcs
Marinade:
Light soy . . . . . . . . . . . . . .1 tsp
Important Information:
Dark soy . . . . . . . . . . . . . ½ tsp
O
OWhen placing ingredients they
A
Sugar . . . . . . . . . . . . . . . . .1 tsp
cannot go above the maximum
Salt . . . . . . . . . . . . . . . . . ½ tsp
Water Level of "White Rice".
Starch . . . . . . . . . . . . . . 1½ tsp
O
ODo not open the Outer Lid while
cooking. (Cooking result may not be
Sauce:
satisfactory.)
Light soy . . . . . . . . . . . . . .1 tbs
Dark soy . . . . . . . . . . . . . .1 tbs
Model
Amount of rice (Cup*)
B
Sugar . . . . . . . . . . . . . . . . ½ tbs
1.0L
1–3
Sesame oil . . . . . . . . . . . . ½ tbs
1.8L
2–6
* Measuring Cup provided as an accessory.
Soy Milk Cake
Ingredients (Serves 4 to 6):
Butter or salad oil. . . . Small amount
Pancake mixture . . . . . . . . . . . 200 g
Eggs . . . . . . . . . . . . . . . . . . . . 2 pcs
Soy milk . . . . . . . . . . . . . . . . 100 mL
Salad oil . . . . . . . . . . . . . . . . . . 3 tbs
Raisins . . . . . . . . . . . . . . . . . . . . 70 g
(May be substituted for other dry fruit.)
Method:
Lightly smear the inside of the
Inner Pan with butter or salad oil.
Mix the ingredients until texture is
smooth. (Do not mix in the Inner
Pan.)
Pour into the Inner Pan and
close the Outer Lid.
Salted Meat Steamed with Chinese Cabbage
Ingredients (Serves 4 to 6):
Chinese cabbage. . . . . . . . . . . 100 g
Salted meat (Chinese ham) . . . . 35 g
Method:
Break the Chinese cabbage into
individual pieces and wash these
pieces. Slice the salted meat and
place aside.
Arrange the individual pieces of
cabbage in layers on the plate and layer
the sliced salted meat at the very top
(try to use the fatty parts of the meat).
Pour 2.5 cups of water in the Inner Pan.
Precaution
O
OPlease do not block the hole in the Inner Lid with ingredients.
Method:
Season diced chicken meat with A.
Deep fry diced taro root until
golden brown, drain and set aside.
Wash the white rice and add water
up to "Water Level: White Rice 3".
Then place , and other
ingredients evenly on the rice and
close the Outer Lid. (Do not mix.)
Select the program.
Rice Select
White Rice
Menu Select
Casserole
Press the "Start" button.
After the buzzer sounds add B and
stir the rice immediately to loosen
it.
Select the program and set the
cooking time to 40 minutes.
Rice Select
─
Menu Select
Cake
Press the "Start" button.
When the buzzer sounds, remove
the Inner Pan from the Rice
Cooker and turn it upside down to
remove the cake. Then allow to
cool on plate or mesh.
Note:
When using the 1.8L model, increasing
the quantity of ingredients 1.5-fold and
setting the cooking time to 60 minutes
is recommended for a nice, fluffy cake.
Set the attached Steaming Basket,
put "" on it and close the Outer
Lid.
Select the program and set the
cooking time to 13 minutes.
Rice Select
─
Menu Select
Steam
Press the "Start" button.
Note:
When Chinese cabbage is
unavailable, the heart of the bok choy
may be used instead.
17
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