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免税店向け
Porridge
Menu
Seven-Herb Rice
Porridge
115kcal/
For 1 serving
Ingredients (for 4 servings)
● Rice…1 cup (supplied measuring cup)
● Salt…1/3 tsps.
● Seven herbs (water dropwort, shepherd’s purse, cudweed,
chickweed, henbit, turnip, and Japanese radish)... As desired
Directions
1. Prepare herbs (approx. 3.5 oz (100 g)). Blanch in boiling
water for a few seconds then transfer to cool water.
Squeeze out water and chop nely.
2. Rinse rice in the inner pot and add water up to level 1 of the
“Porridge • Firm” scale. Set the cooking time for 60 minutes
and cook it using the “Porridge” menu.
3. When the cooking is complete, sprinkle it with the chopped
herbs and salt and gently stir the porridge.
Note
● Serve cooked porridge as soon as possible before it turns
into a sticky paste and the avor changes.
Multigrain
Menu
Multigrain Rice
Cooked with Dried
Fish and Hijiki
362kcal/
For 1 serving
Ingredients (for 6 servings)
● Rice…3 cups (supplied measuring cup)
● Mixed grains…4+1/2 tbsps. (1.4 oz (40 g))
● Dried sh (barracuda, tile sh, etc.)…1
● Green onions, chopped…2 stalks
● Cooked mehijiki (bud of hijiki)
Mehijiki (dried)…0.4 oz (12 g)
Abura-age (thin deep-fried tofu)…1/2 pc.
Carrot…1.1 oz (30 g)
Sesame oil…1 tbsp.
● Stock
Sugar…1 tbsp.
Sweet cooking rice wine…1 tbsp.
Sake…1 tbsp.
Soy sauce…2 tbsps.
Dashi (Japanese soup stock)…200 mL (4/5 cup)
Directions
1. Rinse rice in the inner pot, add water to level 3 of the
“Plain/White” scale, and place mixed grains on top. Add 3
tablespoons of water for the added mixed grains and cook
it using the “Multigrain” menu.
2. Grill the dried sh, debone, and ake it.
3. Soak the me hijiki in water to rehydrate and then drain.
Rinse o excess oil from the abura-age and cut it into thin
strips. Cut the carrot into thin strips as well.
4. Add the sesame oil into a small pot. Stir-fry the ingredients
from step 3, add the stock, and simmer the ingredients.
5. Drain the ingredients from step 4, mix them and the sh
from step 2 into the cooked rice with cutting strokes using a
spatula.
6. Place the dish on a serving plate and sprinkle it with the
green onions.
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