Sticky Rice Recipe; Red Bean Rice; Sansai Rice - Hitachi RZ-V100CYH Operating Instruction And Cook Book

Sticky Rice Recipe

Red Bean Rice

■Rice type and cooking program: "Sticky" "Normal"
■Cooking time guideline: approximately 50 minutes
■1 serving: approximately 440 kcal
● Ingredients (4 servings)
White rice
······································· 1/2 cup
Sticky rice
···························· 2 1/2 cups
Cowpeas
·········································· 50 g
Salt
················································· 1/2 tsp
Sesame and salt
··························· to taste
● Preparation Method
Quickly boil and drain the cowpeas,
1
add new water and boil the cowpeas
until slightly firm, separate the cowpeas
and broth, and allow them to cool.
2 Mix together and wash the white rice
and sticky rice and
drain the rice in a
strainer.
3 Place 2 in the inner
pot, add the 1 broth
and water up to
"Sticky Rice" Level 3,
add the salt, and stir.
Put the red cowpeas on top of the rice,
4
put the inner pot into the rice cooker
without mixing, and close the lid. Use the
Rice button to select "Sticky", use the
Menu button to select "Normal", and
then press the Cook/Reheat button.
When cooking is finished, stir and
5
place on a serving dish, and sprinkle
with sesame and salts.
● How to boil and drain cowpeas
Thoroughly wash the cowpeas in cold water.
1
2 Place and water (400 mL) in a different
1
pot, heat to a rolling boil, and then
separate the cowpeas from the broth.
Again place the cowpeas in water (400 mL)
3
in the pot and cook on a low heat for 20 to
30 minutes until they can be eaten but are
still firm. If the water level falls during
cooking and exposes the cowpeas, add
more water to cover them.

Sansai Rice

■Rice type and cooking program: "Sticky" "Normal"
■Cooking time guideline: approximately 55 minutes
■1 serving: approximately 480 kcal
● Ingredients (4 servings)
White rice
········································ 1 cup
Glutinous rice
································· 2 cups
Sansai (Wild vegetables (Certain types
of traditionally collected wild vegetables))
mix (boiled in water)
···························· 200 g
Deep-fried tofu
································· 1 sheet
Sake
········································ 2 tbsp
Soy sauce
······························· 1 tbsp
A
Salt
········································· 1/2 tsp
Sugar
······································ 1 tbsp
White sesame seeds
····················· to taste
● Preparation Method
Sticky
Mix together and wash the white rice
1
Rice
and sticky rice and drain the rice in a
" 3 "
strainer.
Pour boiled water over the deep-fried
2
tofu to remove the oil and cut it into
strips in the short
direction. Drain the
liquid from the
sansai.
Place 1 and in the
3 A
inner pot, add water
up to "Sticky Rice"
Level 3, and stir.
Place on top of the rice, put the
2
4
inner pot into the rice cooker without
mixing, and close the lid. Use the Rice
button to select "Sticky", use the
Menu button to select "Normal", and
then press the Cook/Reheat button.
When cooking is finished, stir and
5
place on a serving dish, and sprinkle
with white sesame seeds.
Chestnut Gomoku Glutinous Rice
■Rice type and cooking program: "Sticky" "Normal"
■Cooking time guideline: approximately 55 minutes
■1 serving: approximately 490 kcal
● Ingredients (4 servings)
White rice
········································· 1 cup
sticky rice
·································· 2 cups
Deep-fried tofu
··························· 1/2 sheet
Carrot (cut in quarters)
Burdock root (cut into long thin shavings
and soaked in vinegar water)
A Shimeji mushrooms (cut into
individual branches)
Sweet boiled chestnut (cut in half)
·············································· 6 pieces
Broth
····································· 200 mL
Soy sauce
································ 1 tbsp
B
Sake
········································ 2 tbsp
Sugar
······································· 1 tbsp
Salt
········································· 1/2 tsp
● Preparation Method
Pour boiled water over the deep-fried
1
tofu to remove the oil, cut it in half
lengthwise, and cut it into strips.
Mix together and wash the white rice
2
Sticky
and sticky rice and drain the rice in a
Rice
strainer.
" 3 "
3 Put 2 and into the
B
inner pot, add water
up to Water Level 3
for "Sticky Rice",
and stir to mix.
Place 1 and on
A
4
top of the rice, put
the inner pot into
the rice cooker without mixing, and
close the lid. Use the Rice button to
select "Sticky", use the Menu button
to select "Normal", and then press
the Cook/Reheat button.
5 When cooking is finished, stir and
place on a serving dish.
·················· 20 g
········· 40 g
····················· 40 g
Sticky
Rice
" 3 "
E-51