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Menu
Mixed
Gomoku Rice
(Japanese Mixed
Rice)
322kcal/
For 1 serving
Ingredients (for 6 servings)
● Rice…3 cups
● Kombu (kelp)…3 cm square: 1 pc.
● Chicken thigh…60 g
● Abura-age (thin deep-fried tofu)…1/2 pc.
● Carrot…40 g ● Gobo (burdock root)…35 g
● Konnyaku…1/8 block
● Dried shiitake mushrooms…2 pcs.
● Snow peas…8 pcs.
● Seasoning mixture
Soy sauce…2 tbsps.
Sake…1 tbsp.
Sweet cooking rice wine…1/2 tbsp.
Salt…1/2 tsp.
● Sake, soy sauce, salt, and vinegar…To taste
Directions
1. Cut the chicken thigh into 1 cm cubes and then season with
a dash of sake and soy sauce.
2. Rinse o excess oil from the abura-age. Cut it lengthwise
into halves and then into thin strips.
3. Peel the carrot and cut it into 3 cm-long thick strips.
4. Shave the skin o the burdock root using the back of a
knife. Then, shred it into thin strips and soak it in vinegar
water.
5. Boil the konnyaku from water for 4 to 5 minutes. Then,
rinse it with water and cut it in the same way as the carrot.
6. Soak the dried shiitake mushrooms in water to rehydrate.
Cut o the stems and slice them into thin strips.
7. Remove the strings from the snow peas and boil them in
salted water. Place the peas in cold water so they retain
their color and then cut them into thin pieces.
8. Rinse rice in the inner pot, add the seasoning mixture, and
add water up to level 3 of the “Ultra” scale. After mixing the
rice and water well, place the kelp and other ingredients on
top except the snow peas. Cook it using the “Mixed” menu.
9. When the cooking is completed, remove the kelp and add
the snow peas. Mix all the ingredients well and place the
dish on a serving plate.
Note
● Adjust the amount of water to add depending on the
ingredients.
● The amount of ingredients to add at the beginning should
be no more than approximately 45% of the weight of
rice. Cooking may not be performed properly if too much
ingredients are added. (The total amount of ingredients
should be no more than approximately 70 g per cup of rice.)
Brown
Menu
Brown Rice Cooked
with Salmon, Miso,
and Butter
422kcal/
For 1 serving
Ingredients (for 6 servings)
● Brown rice…3 cups
● Lightly salted salmon…3 pcs.
● Maitake mushrooms…100 g
● Onion…1/2 pc.
● Carrot.…50 g
● Asparagus…3 pcs.
● Garlic, minced…1 clove
● Ginger, minced…1 clove
● Butter...25 g
● Salad oil..As desired
● Seasoning mixture
Sake...1+1/2 tbsps.
Sweet cooking rice wine...1+1/2 tbsps.
Miso paste...30 g
Sugar...1/2 tbsps.
Soy sauce...1/2 tbsps.
● Green onions, chopped...3 stalks
Directions
1. Rinse brown rice in the inner pot, add water to level 3 of the
“Brown” scale, and cook it using the “Brown” menu.
2. Heat salad oil in a pan. Cook and ake the salmon.
3. Separate the maitake mushrooms and cut them into 2 cm
width pieces. Chop the onion and carrot.
4. Peel o the skin from the bottom of the asparagus. Remove
the triangular leaves and chop the asparagus into 1 cm
width pieces.
5. Melt butter in a pan and add and stir the garlic and ginger.
Add the ingredients from step 3 to the pan. Cook them until
they are soft. Add and cook the asparagus from step 4.
6. Add the seasoning mixture to the ingredients from step 5
and cook them until the liquid evaporates.
Chop the green onions and add the salmon from step 2.
7. When the cooking is completed, mix the cooked rice with
the ingredients from step 6 and place in a serving bowl.
Tips
● Sprinkle seven avor chili pepper as desired.
● This Menu guide uses an approximately 0.18 L measuring cup (included).
● A tablespoon is 15 mL.
● A teaspoon is 5 mL.
● When too much of seasonings such as soy sauce, sweet cooking rice wine,
etc. are added, food may not be cooked properly.
● It is not necessary to rinse rinse-free rice.
● Use the calories in the recipes only as a guide.
Menu guide
Porridge
Menu
Seven-Herb Rice
Porridge
115kcal/
For 1 serving
Ingredients (for 4 servings)
● Rice…1 cup
● Salt…1/3 tsps.
● Seven herbs (water dropwort, shepherd’s purse, cudweed,
chickweed, henbit, turnip, and Japanese radish)... As desired
Directions
1. Prepare a few available herbs (approx. 100 g). Lightly boil
and place them in 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 completed, 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 taste changes.
Multigrain
Menu
Multigrain Rice
Cooked with Dried
Fish and Hijiki
362kcal/
For 1 serving
Ingredients (for 6 servings)
● Rice…3 cups
● Mixed grains…4+1/2 tbsps. (40 g)
● Dried sh (barracuda, tilesh, etc.)…1
● Green onions, chopped…2 stalks
● Cooked mehijiki (bud of hijiki)
Mehijiki (dried)…12 g
Carrot…30 g
Abura-age (thin deep-fried tofu)…1/2 pc.
Sesame oil…1 tbsp.
● Stock
Sugar…1 tbsp.
Soy sauce…2 tbsps.
Sweet cooking rice wine…1 tbsp.
Dashi (Japanese soup stock)…200 mL
Sake…1 tbsp.
Directions
1. Rinse rice in the inner pot, add water to level 3 of the “Plain”
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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