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RECIPES
TIPS FOR COOKING RECIPES
1. Use the provided measuring cup (6 oz. or 180 ml) for measuring rice.
2. Do not measure seasonings with the provided measuring cup. Use a standard measuring cup and
spoons for seasonings.
3. Do not cook more than the unit allows for cooking certain type of rice or recipe.
4. Mix seasonings thoroughly such as soy sauce or salt with the broth, soup, or water, and add to Inner Pot
right before cooking.
5. Excess ingredients or poor mixing of the seasoning may cause the rice to cook improperly.
6. Use of seasonings when cooking rice causes the rice to burn more easily.
7. After cooking the rice mixed with other ingredients, an odor may remain. Wash the Inner Pot and Inner
Lid thoroughly after each use.
Makes 4-6 servings
Ingredients:
3 cups rice
1
/
3
cup burdock
1
/
3
cup chopped carrots
3 dried shiitake mushrooms
1.5 oz. yam cake (konnyaku)
1 sheet deep-fried tofu (abura-age)
2 oz. chicken
2 cups Japanese broth (dashi)
2 Tbs. light-colored soy sauce
3 Tbs. sake
1
/
2
tsp. salt
2 or 3 snow peas
Preparation:
1. Wash rice and let sit for 30-60 minutes.
2. Soak dried shiitake mushrooms in water and cut into
thin strips.
3. Remove outer skin of the burdock, shred into fine
strips, and soak in water.
4. Chop carrots into thin strips and cut chicken into
small, bite sizes.
5. Cut yam cake into thin strips and boil briefly.
6. Briefly boil deep-fried tofu and cut into thin slices.
7. Make seasoning by adding soy source, sake, and salt
to the Japanese broth (dashi) and mix well.
8. Drain rice and pour into Inner Pot. Add enough
seasoning prepared in step
➆
to fill up to “3” on the
”MIXED” water level line. Then mix ingredients from
steps
➁
through
➅
and place on top of rice.
9. Close Outer Lid and select WHITE/MIXED with the
MENU button. Press the COOK/REHEAT button.
10. Briefly boil snow peas in salted water and cut into
thin strips.
11. When rice is cooked, stir the rice. Place in bowl and
garnish with snow peas.
MIXED RICE
Rice with Meat and Vegetables (Kayaku Gohan)
Makes 4-6 servings
Ingredients:
2 cups rice
1 cup sprouted rice
1 can (3 oz.) chunk chicken breast, break into
small pieces
1 can (7 oz.) mushrooms pieces & stems
1
/
2
can (10
1
/
2
oz.) condensed French onion soup
1 Tbs. sugar
4 Tbs. soy sauce
3 Tbs. butter or margarine
Preparation:
1. Wash rice and let sit for one hour.
2. Break chunk chicken breast into small bite sizes.
3. Drain rice and pour into Inner Pot. Add
➁
, the
remaining ingredients and water up to “3” on the
“MIXED” water level line and mix well.
4. Close Outer Lid and select “SPROUTED” with the
MENU button. Press the COOK/REHEAT button.
5. After approx. 20 minutes into cooking, open the lid
and stir the rice quickly and close the lid. Continue
cooking until rice is done.
6. When rice is cooked, stir the rice gently and place in bowl.
SPROUTED BROWN RICE
Teriyaki Mushroom Sprouted Brown Rice