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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
s
poons for seasonings.
3. Do not cook more than the unit allows for cooking certain types of rice or recipes.
4. Mix seasonings thoroughly such as soy sauce or salt with the broth, soup, or water, and add to Inner Pot
just before cooking.
5. Excess ingredients or poor mixing of seasonings may cause the rice to cook improperly.
6
. Use of seasonings when cooking rice causes the rice to burn more easily.
7. After cooking rice mixed with other ingredients, a slight odor may remain. Wash the Inner Pot thoroughly
after each use.
Makes 4-6 servings
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 pea pods
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-size pieces.
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 sauce, 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
“CUP” water level line. Then mix ingredients from
steps
➁
through
➅
and place on top of rice.
9. Close Lid and select “COOK” with the MENU selector.
Depress the COOK switch.
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 pea pods.
MIXED RICE
Rice with Meat and Vegetables (Kayaku Gohan)
Makes 4-6 servings
2 cups rice
1 cup sprouted rice
1 can (3 oz.) chunk chicken breast, break into
small pieces
1 can (7 oz.) mushroom 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
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
“CUP” water level line and mix well.
4. Close Lid and select “COOK” with the MENU selector.
Depress the COOK switch.
5. After approx. 20 minutes into cooking, carefully open
the lid, quickly stir the rice, 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
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