With stewed foods, flavors seep in better if
the food is first heated and then kept warm
for a while.
Tip:
Under “Slow Cook”, the food is first brought to a near boil,
then it is lowered to about 200°F/93°C and left to simmer.
The temperature is then lowered even further to about 190
°F/88°C and simmering continues. By gradually lowering
the heat, flavors seep in well. Even after heating for a long
period of time, there is no worry about liquids boiling down.
This process is ideal for slowly simmering large quantities
of food for long periods of time such as stew or oden
(hotchpotch)!
Delicious meals made easy with
「炊きたて」
Easy-to-make authentic dishes
that bring out the flavor of
ingredients.
Note
• Stir foods well to prevent seasonings from settling to
the bottom of the inner pan.
• To simmer foods in broth, cool the broth before
starting the cooking process.
• To thicken with starch, add the starch at the very
end of the cooking process.
• Kneaded foods such as fish sausage and fish paste
swell when heated, therefore be careful how much
is used.
• Remove cooking odors after cooking. (See “How to
Deodorize” on page 28.)
• If the food is not cooked, do not press the [Cancel]
key
to further cook the food. The Keep warm lamp
goes out and the food cannot be cooked further. (If
pressed by accident, remove the inner pan and set
it on a wet kitchen towel, leave the rice cooker lid
open for about 10 minutes and cool the rice cooker
and the inner pan. Then, set the inner pan back in
the rice cooker and start cooking again.)
Oden (hotchpotch)
■
Ingredients (4 servings)
5.5 cup type (3 servings) 10 cup type (4 servings)
Japanese radish
5.30
oz/
150 g
7.05
oz/
200 g
Potato
3 small
4 small
Taro
3
4
Fried tofu
1
1
⁄
2
2
Fish sausage
1
1
⁄
2
2
Fried bean curd mixed
with vegetables
3 small
4 small
Konnyaku
1/2 block
1/2 block
Boiled octopus
3
4
Boiled egg
3
4
Broth
Stock
3 cups
4 cups
Mirin
2
1
⁄
3
tablespoons
3 tablespoons
Soy sauce 2
1
⁄
3
tablespoons
3 tablespoons
■How to make
a
Peel the Japanese radish deeply, cut into 1.00 inch/2.5 cm
rounds, and boil in the water left over after rinsing the rice.
Drain then soak in room temperature water. Parboil the
taros separately in the same way.
Peel the potatoes and soak in water.
b
Cut the legs off the boiled octopus. Rinse the fried tofu and
fried bean curd mixed with vegetables in hot water to remove
excess oil. Cut the konnyaku into triangles and blanch.
c
Peel the boiled eggs. Cut the fish sausage diagonally into
equal halves.
d
Add the ingredients and broth to the inner pan and heat for
120 minutes using the “Slow Cook” program.
Beef Stew with
Vegetables
■Ingredients (4 to 5 servings)
• 1lb short rib beef cut in cubes
• 1 medium sweet onion cut in big
dices
• 2 medium carrots cut in big dices
• 4 red potatoes cut in big dices
• 6 tablespoons Chinese black bean
garlic sauce
• 1 tablespoon Worcestershire sauce
• 3 fl.oz water
■How to make
Put short ribs, carrots, potatoes, and sweet onions at the last in
the inner pan, and add sauces and water, then select “Slow Cook”
menu and press [Start] key to stew it for 3 hours. At the time left
90 minutes, open the cooker (don’t press [Cancel] key), and stir it.
Menu Guide
Slow Cook
Menu
