Cooking - Panasonic SR-SSS185 Operating Instructions Manual

Congee/Sushi
Pork and Century Egg Congee
Ingredients (Serves 2 to 3):
White rice . . . . . . . . . . . . . . .
Meat broth (cooled) . . . . . . 5 cups
Century egg . . . . . . . . . . . . . . 1 pc
Cooked lean pork . . . . . . . . . 125 g
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . . . 5 g
Pepper . . . . . . . . . . . . . . . To taste
Sesame oil . . . . . . . . . . . . To taste
Method:
❶ Marinate the cooked lean pork with
the salt for 1 hour and then cut into
thin strips . Dice the century egg
and put aside for later use .
❷ Wash the white rice and then pour
into the Inner Pan together with the
meat broth and close the Outer Lid .
Mung Beans and Lily Bulb Congee
Ingredients (Serves 4 to 6):
Green bean . . . . . . . . . . . . . . . 70 g
Glutinous rice . . . . . . . . . . . . . 70 g
Lily bulb . . . . . . . . . . . . . . . . . 10 g
Seasoning:
Sugar . . . . . . . . . . . . . . . . To taste
Inari-Sushi
Ingredients (Makes 20 pieces):
White rice . . . . . . . . . . . . . . 3 cups
Konbu . . . . . . . . . . . . . . . . .5×5 cm
Fried tofu . . . . . . . . . . . . . . 10 pcs
(cut in half and opened out to form
pouches)
Instant dashi . . . . . . . . . . . . .
White sesame . . . . . . . . . . . . .2 tbs
Sugar . . . . . . . . . . . . . . . . 60 g
Sake . . . . . . . . . . . . . . . . .2 tbs
A
Dark soy . . . . . . . . . . . . . .4 tbs
Sushi vinegar
Vinegar . . . . . . . . . . . . . .90 mL
Sugar . . . . . . . . . . . . . . . .3 tbs
B
Salt . . . . . . . . . . . . . . . . . .2 tsp
For garnish
Red ginger . . . . . . . . . . . . To taste
To cook sushi rice...
O To ensure that the flavour is fully absorbed, transfer the rice
to the sushi rice bowl while it is still warm and mix in the
sushi vinegar . (Do not mix in the sushi vinegar with the rice
still in the Inner Pan .)
O To preserve the sheen of the rice, cool quickly using fan .
O To prevent stickiness, set the rice scoop at a shallow angle
and mix quickly with a chopping motion .
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❸ Select the program "White Rice/
Congee" and set cooking time to
⁄ cup
1
2
2 hours .
❹ Press the "Start" button .
❺ When the buzzer sounds, press the
"Cancel/Off" button, open the Outer Lid*,
add the lean pork and century egg to the
Inner Pan and close the Outer Lid .
* When open the Outer Lid, please
note that the cooked food gets
hot .
❻ Select the program "White Rice/
Congee" and set cooking time to
1 hour .
❼ Press the "Start" button .
❽ After the buzzer sounds, the
congee may be served after it has
been seasoned .
Method:
❶ Wash the green beans, glutinous rice
and Lily bulb before adding all to the
Inner Pan . Add water up to "Water
Level: Congee 0.5" and close the
Outer Lid .
❷Select the program "White Rice/
Congee" and set cooking time to
1 hour .
❸ Press the "Start" button .
❹ Season to taste with sugar after
cooking has been completed, and
serve .
Method:
❶ Wash the white rice and add water up
to "Water Level: Sushi 3", lay konbu
on the rice and close the Outer Lid .
❷ Select the program "White Rice/
Sushi" .
❸ Press the "Start" button .
1 ⁄ tsp
2 ❹ Boil the fried tofu in water for 2 to
3 minutes to remove excessive oil .
Put the fried tofu and instant dashi in a
pan, add 400 mL of water, and simmer
on a low heat for around 10 minutes .
Add A and simmer until all the
soupy liquid has evaporated .
❺ Put B 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 mix with a chopping motion
adding the white sesame as you mix .
Next, cool with a fan . To ensure that
the sushi rice does not dry out, cover
it with a well-wrung cloth .
❻ Fill the fried tofu with the sushi rice .
Arrange the sushi on a plate and
garnish with red ginger .
Mixed/Casserole
Chicken Rice
Model
Ingredients (Serves 4 to 6):
White rice . . . . . . . . . . . . . . 3 cups 1 .0L
Water . . . . . . . . . . . . . . . . . 4 cups
1 .8L
Chicken meat . . . . . . . . . . . . . 80 g
* Measuring Cup provided as an
Burdock root . . . . . . . . . . . . . . 35 g
accessory .
Mushroom . . . . . . . . . . . . . . . 2 pcs
Fried tofu . . . . . . . . . . . . . . . 2 pcs
Carrot . . . . . . . . . . . . . . . . . . . 40 g
Seasoning:
Cooking wine, Soy sauce
. . . . . . . . . . . . . . . . . . 20 mL each
Salt . . . . . . . . . . . . . . . . . . . . . . 3 g
Chicken and Taro Casserole Rice
Ingredients (Serves 4 to 6):
White rice . . . . . . . . . . . . . . 3 cups
Chicken meat (diced) . . . . . . 200 g
Dried mushrooms
(soaked & sliced) . . . . . . . . . 5 pcs
Taro root (diced) . . . . . . . . . . 100 g
Dried shrimps (soaked) . . . . . 40 g
Chinese black fungus
(soaked & chopped) . . . . . Few pcs
Marinade:
Light soy . . . . . . . . . . . . .1 tsp
Dark soy . . . . . . . . . . . . .
Sugar . . . . . . . . . . . . . . . .1 tsp
A
Salt . . . . . . . . . . . . . . . . .
Starch . . . . . . . . . . . . . . 1
Sauce:
Light soy . . . . . . . . . . . . . .1 tbs
Dark soy . . . . . . . . . . . . . .1 tbs
B
Sugar . . . . . . . . . . . . . . .
Sesame oil . . . . . . . . . . .
Model
1 .0L
1 .8L
* Measuring Cup provided as an
accessory .
Preparation:
O Chop the chicken into bite-sized
pieces and slice the burdock root
thinly . Scald both items briefly in
hot water and drain .
O Soak the mushroom in water, drain
and remove the stem before
cutting into thin strips . Pour hot
water over the fried tofu to remove
excess oil before cutting into thin
strips .
O Cut the carrot into thin strips .
Method:
❶ Wash the white rice and place in
the Inner Pan along with 4 cups of
water and seasonings, then mix
them .
❷ Place the chicken meat, burdock
root, mushroom, fried tofu and
Amount of rice (Cup*)
carrot evenly on the rice and close
1–3
the Outer Lid . (Do not mix .)
❸ Select the program "White Rice/
2–6
Mixed" .
❹ Press the "Start" button .
❺ When the rice is cooked, turn it
over and mix to fluff .
Important Information:
When placing ingredients they
O
cannot go above the maximum
water level line .
Do not open the Outer Lid while
O
cooking . (Cooking result may not
be satisfactory .)
Method:
❶ Season diced chicken meat with A .
❷ Deep fry diced taro root until
golden brown, drain and set aside .
❸ Wash the white rice and place it in
the Inner Pan with water up to
"Water Level: White Rice 3" . Then
place ❶, ❷ and other ingredients
evenly on the rice and close the
Outer Lid . (Do not mix .)
❹ Select the program "White Rice/
Casserole" .
⁄ tsp ❺ Press the "Start" button .
1
2
❻ After the buzzer sounds add B
⁄ tsp
1
and stir the rice immediately to
2
1 ⁄ tsp
loosen it .
2
Important Information:
When placing ingredients they
O
cannot go above the maximum
1 ⁄ tbs
2
water level line .
⁄ tbs
1
2
Do not open the Outer Lid while
O
cooking . (Cooking result may not
Amount of rice (Cup*)
be satisfactory .)
1–3
2–6
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