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Slow Cook
Menu
Freshly Cooked Dishes Made So Easily
Authentic dishes can be cooked easily by taking advantage of
seasonal ingredients.
Note
● Stir well before cooking to prevent seasonings from settling at the bottom of the inner pot.
● When simmering ingredients in broth, cool the broth down before cooking.
● When using starch, add it at the end of cooking.
● Adjust the amount of paste products such as sh paste cakes as they expand with heat.
● Do not use hard utensils such as a metal ladle, spoon, or whisk.
● Remove odors after cooking. (See “Cleaning” on P.41)
● If a longer cooking time is required, do not press the [Cancel •
] key before extending that time. Doing so causes the Keep Warm
lamp to go out and additional cooking cannot be performed. (If you press the key by mistake, remove the inner pot from the rice
cooker and place it on a wet cloth. Leave the rice cooker lid open and cool down the rice cooker and the inner pot for approximately
10 minutes. Then set the inner pot back inside the rice cooker and cook.)
Slow Cook
Menu
Vegetable and
Chicken Pot-Au-Feu
156kcal/
For 1 serving
1.0 L type 1.8 L type
Ingredients (for 4 servings) (for 6 servings)
● Chicken wings 8 pcs. 12 pcs.
● Carrot 1 pc. 1+1/2 pcs.
● Celery 1 pc. 1+1/2 pcs.
● Onion 1 pc. 1+1/2 pcs.
● Potato 2 pcs. 3 pcs.
● Water 650 mL 1000 mL
● Bouillon (powder) 1+1/2 tbsps. 2+1/3 tbsps.
● Salt and pepper To taste To taste
Directions
1. Cut o the ends of the chicken wings.
2. Cut the carrot into quarters, the celery into 5 cm width
pieces (after removing the strings from it), the onion into
eight equal parts, and the potato into four equal parts.
3. Put all ingredients from steps 1 and 2 in the inner pot, add
water, bouillon powder, salt, and pepper, and mix well. Heat
it using the “Slow Cook” menu for 60 minutes.
4. When the cooking is completed, place the dish in a serving
bowl.
Slow Cook
Menu
Braised Pork
500kcal/
For 1 serving
1.0 L type 1.8 L type
Ingredients (for 4 servings) (for 6 servings)
● Pork belly 400 g 600 g
● Bean curd knots 100 g 150 g
● Ginger, sliced 4 pcs. 6 pcs.
● Stock
Thick soy sauce
(Chinese soy sauce)
1+1/2 tbsps. 2+1/4 tbsps.
Shaoxing rice wine 1 tbsp. 1+1/2 tbsps.
Water 300 mL 450 mL
● Salt To taste To taste
● Sugar To taste To taste
● Green onions, chopped As desired As desired
Directions
1. Rinse the pork belly and cut it into bite-sized pieces. Place
them in boiling water with the ginger to extract blood.
2. To remove the smell of beans from the bean curd knots,
wash and then boil them in a pot.
3. Place the pork belly, ginger, and bean curd knots in the
inner pot, and then add the stock.
4. Cook it using the “Slow Cook” menu for 60 minutes.
5. When the cooking is completed, add salt and sugar to taste
and turn over the pork belly. Set the cooking time for 10
minutes and continue to cook it using the [Hr •
] key.
6. When the cooking is completed, place the dish on a serving
plate and sprinkle it with the green onions.
Note
● For simmered dishes, they become softer with enhanced avor if kept warm after heating.
Slow Cook
Menu
Chicken and
shimeji mushrooms
with tomato sauce
Quick recipe
189kcal/
For 1 serving
1.0 L type 1.8 L type
Ingredients (for 4 servings) (for 6 servings)
● Chicken thigh, cut into
cubes
250 g 380 g
● Salt and pepper To taste To taste
● Shimeji mushrooms, cut 1 bag
(approx. 130 g)
1+1/2 bags
(approx. 200 g)
● Onion 1/2 pc.
(approx. 100 g)
3/4 pc.
(approx. 150 g)
● Black olives, sliced 25 g 40 g
● Tomato sauce 1 can
(approx. 300 g)
1+1/2 cans
(approx. 450 g)
● Chicken bouillon
(powder)
1 tsp. 1+1/2 tsps.
● Water 100 mL 150 mL
● Parsley, minced As desired As desired
● Grated cheese As desired As desired
Directions
1. Season the chicken thigh with salt and pepper.
2. Slice the onion along the bers into thick pieces.
3. Place the chicken bouillon and water in the inner pot and
mix them well. Add the ingredients from step 1 and 2,
shimeji mushrooms, black olives, and tomato sauce in this
order.
4. Cook it using the “Slow Cook” menu for 15 minutes (18
minutes for 1.8 L type).
5. When the cooking is completed, mix and season with salt and
pepper to taste. Place the dish on a serving plate and sprinkle it
with parsley and grated cheese as desired.
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