Sanyo ECJ-HC100H - Manual (Page 17)

17
RECIPES
(Use appropriate inner pot with inner lid for cooking rice or slow cooking.)
TIPS FOR COOKING RECIPES
• Use the provided measuring cup (6 oz. or 180 ml) for measuring rice.
• Do not measure seasonings with the provided measuring cup. Use a standard measuring cup and
spoons for seasonings.
• Do not cook more than the unit allows for cooking certain types of rice or recipes.
• Mix seasonings thoroughly such as soy sauce or salt with the broth, soup, or water, and add to inner pot
right before cooking.
• Excess ingredients or poor mixing of seasonings may cause the rice to cook improperly.
• Use of seasonings when cooking rice causes the rice to burn more easily.
• After cooking rice mixed with other ingredients, a slight 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 pea pods
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-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
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/RINSE-FREE
with the MENU button. Press the COOK/START 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 pea pods.
MIXED RICE
Rice with Meat and Vegetables (Kayaku Gohan)
• 1 hour of cooking on high will be equivalent to 2- 2 1 / 2 hours on low. Foods such as pot roast and stews
are best cooked on low.
• Add thawed ingredients for better results.
• Vegetables cook more slowly than meats, therefore, place them in the bottom of inner pot or around the sides.
• Mix seasonings well in a separate bowl, then put them in inner pot.
• Do not use SLOW COOK for reheating foods.
TIPS FOR USING SLOW COOK
Preparation:
1. For better results, wash brown rice and let sit for
2 hours.
2. Drain rice and pour into inner pot.
3. Add chicken broth, margarine and crushed garlic into
inner pot and water up to 3 on the BROWN water
level line and mix well.
4. Close outer lid and select BROWN with the MENU
button. Press the COOK/START button.
5. When rice is cooked, add dried parsley and stir the
rice gently. Add 1 teaspoon of Poultry Seasoning, if
desired.
BROWN RICE
Seasoned Brown Rice
Makes 6 servings
Ingredients:
3 cups long-grain brown rice
2 cans (10.5 oz.) chicken broth
3 Tbs. margarine
1 /
2
tsp. crushed garlic (from jar)
1 tsp. dried parsley
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