Soybean And Hijiki Mixed Rice - Panasonic SR-HZ106 Manual Del Usuario

Recipes
For Sushi Rice...
●To ensure full fl avor penetration of the rice, transfer the rice while it is still hot to the sushi rice bowl and mix in the
sushi vinegar. (Do not mix in the sushi vinegar while the rice is in the Inner Pan.)
●To preserve the sheen of the rice, cool quickly using fan.
●To prevent stickiness, set the rice scoop at a shallow angle and mix quickly with a chopping motion.
1
Sushi Rolls
2
Ingredients 3
(serves 4)
White rice . . . . . . . . . . . . . . . . 3 cups
Konbu . . . . . . . . . . . . . . . . . . . 5×5 cm
Nori sheets . . . . . . . . . . . . As required
Sushi Vinegar
Vinegar . . . . . . . . . . . . . . . . 90 mL
A Sugar . . . . . . . . . . . . . . . . . 2 ½ tbs
Salt . . . . . . . . . . . . . . . . . . 1 ½ tsp
Toppings
Tuna, squid, shrimp, salmon, salmon roe,
4
cucumber, eggs, pickled daikon radish,
leafy vegetables, avocado, and any other
desired toppings . . . . . . . . . . As required
For Porridge...
●There are water level markings for Porridge (Thick and Thin) to allow you to make your porridge to your
preferred consistency. (Thin will have a more watery consistency.)
●Do not use any milk products. (Otherwise the rice will not cook well.)
●Flavorings should be added after the rice has been cooked. (Otherwise the seasonings will settle out and keep
the rice from cooking well.)
●Use 150 g or less of toppings per cup of rice. (Too much will keep it from cooking well.)
●This Rice Cooker cannot be used to make porridge from cooked rice.
●Do not use brown rice. (Otherwise the porridge will not cook well.)
Chagayu (Tea Porridge) 1
2
Ingredients
Single serving: 133 kcal
3
(serves 4)
White rice. . . . . . . . . . . . . . . . . . 1 cup
Strong, roasted green tea . . . 1100 mL
Seasoning
Salt . . . . . . . . . . . . . . . . . . . . . A dash
Garnish
Tea leaves . . . . . . . . . . . . . As required
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Preparation
Wash the white rice, add water up to "Water Level: Sushi·Curry 3"
level and ensure the rice is evenly fl at.
Lay the konbu on top of the white rice.
Select the setting and press the "Start" button
Rice Select White Rice or Rinse-Free
Menu Select Sushi/Curry
Making the Sushi Rice
Put the "A" ingredient in a pan and warm gently to make the sushi vinegar.
Moisten the inside of the sushi rice bowl with water.
When the buzzer sounds, remove the konbu and transfer the
cooked rice to the sushi rice bowl.
Pour the sushi vinegar evenly over the rice, then use a chopping
motion to mix the rice while cooling it with a fan.
To ensure that the sushi rice does not dry out, cover it with a damp
cloth.
Rolling the Sushi
Spread the sushi rice over a nori sheet and put your desired
toppings on it and then roll the nori sheet.
Preparation
Wash the white rice, add cool, roasted green tea up to "Water Level:
Porridge (Thin) 1" level and ensure the rice is evenly fl at.
Select the setting and press the "Start" button
Rice Select White Rice or Rinse-Free
Menu Select Porridge
Finish
When the buzzer sounds, add salt, stir everything together, pour into
a bowl and sprinkle with tea leaves.
For Brown Rice...
●Because the cooking time of this rice is long, it can be cooked together with dried pulses without fi rst needing
to rehydrate them.
When doing this, add water up to the cup level for brown rice and pulses combined.
●Make sure to have the right amount of water before adding toppings.
●Use 75 g or less of toppings per cup of rice. (Too much will keep it from cooking well.)
●Cut the toppings into small pieces and place them on top of the rice. (Mixing them in will keep the rice from
cooking well.)
1
Soybean and Hijiki
Preparation
Mixed Rice
Lightly wash the brown rice and soybeans, put them into the Inner
Pan, add water up to "Water Level: Brown Rice 3" level and ensure
the rice is evenly fl at.
2
Select the setting and press the "Start" button
Rice Select
Menu Select
3
Topping Preparation
Ingredients
Single serving: 260 kcal
Me-hijiki...Rehydrate in water for 20 minutes until soft.
(serves 6)
Fry the me-hijiki in oil and then just cover with water to boil.
Brown rice . . . . . . . . . . . . . . 2 ½ cups
Once the water has evaporated, add the deep-fried tofu and
Soybeans (dried) . . . . . . . ½ cup (65 g)
seasoning and boil again until the liquid is gone.
Toppings
Me-hijiki (dried) . . . . . . . . . . . . . . 15 g
4
Finish
Deep-fried tofu (thinly sliced) . . 1 piece
Seasoning
When the buzzer sounds, mix in the toppings and add salt to taste.
Dark soy sauce . . . . . . . . . . . . . . 2 tbs
(Do not perform this mixing in the Inner Pan.)
Salt, oil . . . . . . . . . . . Each as required
1
Multigrain Rice Salad
Preparation
Wash the white rice, add water up to "Water Level: White Rice 1"
level and ensure the rice is evenly fl at.
Put the multigrain rice on top of the white rice.
(
For correct water level, follow package instructions if they are
available.
2
Select the setting and press the "Start" button
Rice Select
Ingredients
Single serving: 285 kcal
Menu Select
(serves 4)
White rice. . . . . . . . . . . . . . . . . . 1 cup
3
Mixing the Dressing
Multigrain rice . . . . . . . . . . . . . . . 30 g
Toppings
Make the dressing and mix it into the cooked rice.
Uncured ham, red bell peppers, yellow bell peppers,
(Do not perform this mixing in the Inner Pan.)
cucumber, processed cheese . . . 50 g each
4
Red-leaf lettuce . . . . . . . . . . . 3 leaves
Finish
Black olives . . . . . . . . . . . . . . . . . 20 g
Cut all toppings other than the red-leaf lettuce into approximately 5
Dressing
Wine vinegar . . . . . . . . . . . . . . . . 3 tbs mm cubes, and then mix these into the cooled rice.
Salt . . . . . . . . . . . . . . . . . . . . . . ½ tsp
Line a plate with the red-leaf lettuce leaves and artfully arrange the
Pepper . . . . . . . . . . . . . . . . . . . A dash
rice atop them.
Olive oil . . . . . . . . . . . . . . . . . . . . 1 tbs
Onion (fi nely chopped) . . . . . . . . 50 g
Brown Rice
−
)
Multi Grain
−
19