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Menu Guide
English
Menu Guide
This Menu Guide uses a 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. * The calories in the recipes are only intended as a guide.
Gomoku Rice (Japanese Mixed Rice)
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Ingredients (for 6 servings)
Rice…3 cups
Kombu (kelp)…3 cm square
Seasoning mixture [soy sauce…2 tbsp, sake…1 tbsp., sweet cooking rice wine…1/2 tbsp, salt…1/2 tsp]
Chicken thigh…60 g
Abura-age (thin deep-fried tofu)...1/2
Carrot…40 g
Gobo (burdock root)…35 g
Konnyaku…1/8 block
Dried shiitake mushrooms…2
Snow peas…8
Sake, soy sauce, salt, and vinegar…To taste
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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 in water for 4 to 5 minutes. Then, rinse it with
fresh water and cut it in the same way as the carrot.
(6)
Soak the dried shiitake mushrooms in water to rehydrate. Remove
and discard the stems and then slice the caps 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 Premium scale. After mixing the rice
and water well, place the kelp and other ingredients on top
except the snow peas. Cook using the Mixed menu item.
(9) When the cooking in (8) is nished, remove the kelp and add
the snow peas. Mix all the ingredients well and arrange on a
serving plate.
Mixed
menu item
322 kcal per serving
●
Adjust the amount of water you 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 the quantity of added ingredients is too great.
(The total amount of ingredients should be no more than approximately 70 g per cup of rice.)
CAUTION
●
Do not mix the rice and vinegar in the inner pot.
CAUTION
Chinese Style Glutinous Rice
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Ingredients (for 6 servings)
Glutinous rice…3 cups
Pork back ribs…110 g
Dried shiitake mushrooms…2
Dried shrimp…10 g
Bamboo shoot…20 g
Carrot…10 g
Pine nuts…1 tsp
Peeled sweet roasted chestnuts…6
Ginger, thin strips…10 g
Chicken soup…300 mL
Pre-seasoning for pork [sake…2 tsp, soy sauce…2 tsp, ginger juice…1 tsp]
Seasoning mixture [sake…3 tbsp, soy source…3 tbsp, sugar…1 tsp]
Green onions, chopped...3 stalks
Lard or vegetable oil…2 tbsp
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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 glutinous 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 item.
(6)
When cooking is nished, place the sweet roasted chestnuts on
the rice. Toss the rice as though you were cutting it with a spatula.
Place on a serving plate and sprinkle it with the green onions.
Sweet
menu item
426 kcal per serving
Hand-Rolled Sushi
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Ingredients (for 5 servings)
Sushi rice [rice…3 cups, kombu (kelp)…3 cm square]
Blended vinegar [vinegar…4 1/2 tbsp, sugar…1 1/2 tbsp, salt…1 1/2 tsp]
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
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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 item
.
(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 as though you were
cutting it with a spatula, while cooling the rice using a fan or the like
.
(4) Cut the ingredients into sticks.
(5) Place some rice from step (3) onto roasted seaweed, top with
your desired ingredients, and then roll it.
Sushi
menu item
Sushi
menu item
341 kcal per serving*
Multigrain Rice Cooked with
Dried Fish and Hijiki
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Ingredients (for 6 servings)
Rice…3 cups
Mixed grains…4 1/2 tbsp (40 g)
Dried sh (barracuda, tilesh, etc.)…1
Green onions, chopped…2 stalks
Cooked mehijiki (hijiki buds)
[mehijiki (dried)…12 g, abura-age (thin deep-fried tofu)…1/2, carrot…30 g, sesame oil…1 tbsp]
Stock
[sugar…1 tbsp, sweet cooking rice wine…1 tbsp, sake…1 tbsp, soy sauce…2 tbsp, dashi (Japanese soup
stock)…200 mL]
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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 item.
(2) Grill the dried sh, debone, and break it into akes.
(3) Soak the mehijiki 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.
(5) Drain the ingredients from step (4), mix them along with the sh
from step (2) into the cooked rice as though you were cutting it
with a spatula.
(6) Place on a serving plate and sprinkle with the green onions.
Multigrain
menu item
362 kcal per serving
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Clean the kelp using a damp, tightly wrung out dishcloth.
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Lightly wet the sushi bowl with vinegar water.
Tips
*
Calories of sushi rice only
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