User Manual

6
RECIPES
All recipes use provided measuring cup (180ml) when measuring rice.
Porridge
Ingredients
short grain rice, water
Refer to the chart of volume of water and rice below.
Volume of rice (cup)
Volume of Japanese thick
water(ml) Japanese thin
Chinese
0.5
445
625
995
1
910
1220
−
1.5
1275
−
−
1. Put washed rice and water into inner
pot.
2. Press the PORRIDGE key to start
cooking.
3. After rice is finished cooking, stir lightly,
add salt to taste.
Natural Rice (Brown Rice)
Ingredients
natural rice, water
Refer to the chart of volume of water and rice below.
Volume of rice (cup)
Volume of water (ml)
2
590
3
840
4
1060
1. Put rice and water into inner pot.
2. Press the NATURAL RICE key to start
cooking.
3. After rice is finished cooking, mixed
well.
※ Please use WHITE RICE key if
cooked rice too soft and gooey.
1
320
Sushi Rice Makes 4 servings
Ingredients
3 cups short grain rice
1
/2 tbsp sake (rice wine)
70 ml rice vinegar
2
1
/2 tbsp sugar
1
1
/2 tsp salt
1. Put washed rice and sake into inner pot.
Add water to level 3 for
Sushi and mix well.
2. Press the WHITE RICE key to start cooking.
3. Combine rice vinegar, sugar and salt and mix well.
4. Add mixture to cooked rice and stir well.
5. Cool rice by hand fanning for 10 minutes before using
for sushi preparation.
<SHORT GRAIN RICE RECIPES>
Chestnut Rice Makes 4 servings
Ingredients
3 cups short grain rice
400 g whole chestnuts
(approximately 12)
1 tsp salt
1 tsp sesame seeds
1. Soak chestnuts overnight in hot water or soak in boiling
water for 30 minutes to soften skins.
2. Drain and remove skins. Marinate in salt water until
ready to use.
3. Put washed rice and salt into the inner pot. Add water
to level 3 for
Plain Mixed and mix well.
4. Put drained, dry chestnuts on rice.
5. Press the MIXED RICE key to start cooking.
6. After rice is finished cooking, mix well and garnish with
sesame seeds.
Japanese Style Mixed Rice Makes 4 servings
Ingredients
3 cups short grain rice
700 ml (approx.)
dashi (Japanese soup stock)
or water
3 pieces dried mushrooms, such
as shiitake
30 g carrots, shredded
60 g
diced dark meat of chicken
2 tbsp light soy sauce
2 tbsp sake (rice wine)
1
/2 tsp salt
1. Soak dried mushrooms in warm water for 30 minutes or
until softened. Drain water and slice mushrooms.
2. Put washed rice, soy sauce, sake and salt into inner
pot. Add dashi (or water) to level 3 for
Plain Mixed and
mix well.
3. Put mushrooms, carrots and chicken on rice.
4. Press the MIXED RICE key to start cooking.
5. After rice is finished cooking, mix well.