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Sweet
Menu
Sekihan
(Red Bean Rice)
329kcal/
For 1 serving
Ingredients (for 6 servings)
● Sweet rice…3 cups
● Red beans…80 g
● Salt with sesame…To taste
Directions
1. Rinse and place the red beans into a pot. Add water 5
times the volume of the red beans and place the pot on the
stove. Bring the red beans to boil and discard the water.
Add water approximately 5 times the volume of the red
beans again and cook slightly hard at high heat.
2. Separate the red beans from the water. Pour the water
into a bowl and quickly let it cool while ladling the water to
expose it to air.
3. Rinse the sweet rice in the inner pot, add the water used
for cooking the red beans to level 3 of the “Sweet” scale (add
more water if not enough), and mix well.
4. Place the red beans from steps 2 on 3 and then cook them
using the “Sweet” menu.
5. When the cooking is completed, mix gently and place the
dish on a serving plate with the salt with sesame.
Sweet
Menu
Chinese Style
Steamed Sweet
Rice
426kcal/
For 1 serving
Ingredients (for 6 servings)
● Sweet rice…3 cups
● Dried shrimp…10 g
● Pork back rib…110 g
● Bamboo shoot…20 g
● Dried shiitake mushrooms…2 pcs.
● C a r rot…10 g
● Pine nuts…1 tsp.
● Peeled sweet roasted chestnuts…6 pcs.
● Ginger, thin strips…10 g
● Chicken soup…300 mL
● Pre-seasoning for pork
Sake…2 tsps.
Soy sauce…2 tsps.
Ginger juice…1 tsp.
● Seasoning mixture
Sake…3 tbsps.
Soy sauce…3 tbsps.
Sugar…1 tsp.
● Green onions, chopped…3 stalks
● Lard or vegetable oil…2 tbsps.
Directions
1. Soak the dried shiitake mushrooms and shrimp in water to
rehydrate and soften them. Pre-boil the bamboo shoot.
(Keep the water used for soaking the dried shiitake
mushrooms and shrimp.)
2. Cut the pork into 1 cm cubes and then season it.
Cut the carrot, shiitake, and bamboo shoot into 1 cm cubes.
3. Heat the lard in a pan. Stir-fry the ingredients from step 2
and let them cool.
4. Rinse the sweet rice in the inner pot. Add the water used
for soaking the dried shiitake mushrooms and shrimp from
step 1 and the seasoning mixture. Add the Chicken soup up
to level 3 of the “Sweet” scale. Thoroughly mix everything
together.
5. Add the ingredients from step 3, dried shrimp, pine nuts,
and ginger to 4. Cook it using the “Sweet” menu.
6. When the cooking is completed, place the sweet roasted
chestnuts on the rice. Toss the rice with cutting strokes.
Place the dish on a serving plate and sprinkle it with the
green onions.
Sushi
Menu
Hand-Rolled
Sushi
341kcal/
For 1 serving
(Calories of sushi rice only)
Ingredients (for 5 servings)
● Sushi rice
Rice…3 cups
Kombu (kelp)…3 cm square: 1 pc.
● Blended vinegar
Vinegar…4+1/2 tbsps.
Sugar…1+1/2 tbsps.
Salt…1+1/2 tsps.
● Roasted seaweed…As desired
● Ingredients (your favorite ingredients)
Tuna, yellowtail, salmon, squid, shrimp, salmon roe, conger
eel, cucumber, white radish sprouts, green asparagus, carrot,
rolled egg, pickled daikon radish, shiso (Japanese basil), etc.
…As desired
● Soy sauce…As desired
● Wasabi…As desired
Directions
1. Rinse rice in the inner pot, add water to level 3 of the “Sushi”
scale and place the kelp on top. Cook it using the “Sushi”
menu.
2. Mix vinegar, sugar, and salt in a bowl to make blended
vinegar.
3. Transfer the cooked rice to a sushi bowl and pour the
blended vinegar from step 2 over the rice. Toss the rice with
cutting strokes using a spatula, while cooling the rice using
a fan or the like.
4. Cut the ingredients into sticks.
5. Place the rice from step 3 and ingredients over roasted
seaweed and roll it.
Note
● Clean the kelp using a damp, tightly wrung out dishcloth.
● Lightly wet the sushi bowl with vinegar water.
● Do not mix the rice and vinegar in the inner pot.
Cake
Menu
Sponge Cake
309kcal/
1/8 piece
(1.0 L type)
1.0 L type 1.8 L type
Ingredients (for 1 cake) (for 1 cake)
● Eggs (medium size) 4 5
● Sugar (superne sugar) 120 g 150 g
● Cake our 120 g 150 g
● Unsalted butter 40 g 50 g
● Unsalted butter (to be
spread in the inner pot)
As desired As desired
● For decoration
Heavy cream (dairy) 200 mL 250 mL
Granulated sugar 24 g 30 g
Strawberries, blueberries As desired As desired
Directions
1. Bring the eggs to room temperature and sift the cake our.
Melt the unsalted butter.
2. Place the eggs and sugar in a bowl and lightly mix them.
3. Warm the bowl from step 2 in hot water at 40°C and mix
the ingredients until the sugar becomes invisible. Remove
the bowl from the hot water.
4. Beat 3 at a high speed using a hand mixer. Beat 3 until it
becomes whitish and thick and falls slowly from the whisk.
Whip 3 for 1 minute at a low speed to make it uy.
5. Add the cake our from step 1 to 4 and mix lightly until the
our dissolves using a rubber spatula. Add the unsalted
butter from step 1 and mix them.
6. Pour the batter from step 5 into the lightly buttered inner
pot. Remove the air on a soft cloth, and then select the
“Cake” menu and bake for 35 minutes (40 minutes for 1.8 L
type).
7. When the baking is completed, take out the cake from the
inner pot and cool it down. Decorate the cake with whipped
cream with granulated sugar, strawberries, and blueberries.
Note
● If the batter is not cooked well enough, press the [Hr •
] key
with the Keep Warm lamp blinking, set the additional bake
time, and then press the [Start •
] key.
Tips
● Remove odors after making the cake. (See “Cleaning” on P.41)
(Excluding fruits)
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