Sanyo ECJ-HC100H Instruction Manual page 19

ECJ_HC RiceCookerManual.qxd
Risotto
PORRIDGE
Makes 4-6 servings
Ingredients:
1 cup rice
1 /
medium onion, minced
2
4 stalks asparagus
1 clove garlic, minced
1 /
cup canned tuna (optional)
2
1 Tbs. olive oil
2 tsp. chicken bouillon
Salt & pepper
1 /
3 cups water
4
Soft Tofu
TOFU
Makes 4 servings
Ingredients:
17 ounces (500ml) plain soymilk
.34 ounces (10ml) magnesium chloride (nigari)
.34 ounces (10ml) Japanese broth (dashi)
1 tsp. light soy sauce
1 tsp. sweet cooking rice wine (mirin)
Salt to taste
Bread Pudding
PUDDING
Makes 6-8 servings
Ingredients:
5 slices of bread
2 oz. butter or margarine
/ cup sugar
1
3
1 cup milk
3 eggs
/ tsp. vanilla
1
2
1 / tsp. cinnamon
4
6/7/07 9:50 AM Page 19
Preparation:
1.
2.
3. Cut asparagus diagonally into bite-size pieces and
4. Dissolve chicken bouillon in 3
5. Heat
6. Heat
7. Place the sautéed rice in step
8. Close outer lid and select WHITE/MIXED/RINSE-FREE
9. When rice is cooked, add parboiled asparagus from
Preparation:
1. Clean tofu container with hot water prior to adding
2. Add magnesium chloride (nigari) and slowly stir in
3. Place plastic wrap over top of tofu container.
4. Add 17 ounces (500 ml) of water into inner pot. Place
5. Close outer lid and select TOFU with the MENU button.
6. When tofu is cooked, place on plate and serve.
7. If preferred cold, place in refrigerator for an hour.
8. If desired, mix Japanese broth, light soy sauce, sweet
Preparation:
1. Tear bread into bite-size pieces and place into inner pot.
2. Heat milk, sugar and butter until butter melts in a saucepan.
3. In a bowl, beat eggs and add vanilla and cinnamon.
4. Pour
5. Place the inner pot in the rice cooker. Close outer lid
6. After cooking is done, let stand for 5 minutes. Serve
Optional:
Wash rice and drain well.
Mince onion and garlic.
parboil. Drain and set aside.
1 / Tbs. of olive oil in skillet. Sauté minced garlic
2
well to bring out the flavor. Add minced onion and
sauté well. Add tuna and season with salt and pepper.
Remove from skillet and set aside.
1 / Tbs. olive oil in skillet. Sauté drained rice in
2
Œ
step until rice becomes transparent.

liquid from step to fill up to 1 on the PORRIDGE
water level line. Then place sautéed garlic, onion, and

tuna from step on top of rice.
with the MENU button. Press the COOK/START button.
Ž
step and mix well. Let it steam for a few minutes
before serving.
ingredients.
plain soymilk into tofu container.
tofu container in inner pot.
Press the COOK/START button. It takes one hour to
cook tofu.
cooking rice wine and salt in a bowl, then pour over tofu.

Add to mixture.
Ž
over bread prepared in step
and select WHITE/MIXED/RINSE-FREE with the MENU
button. Press the COOK/START button.
the pudding warm or cool, if desired.
• Add 1/4 cup raisins or chopped nuts for variety.
• Sprinkle powdered sugar or liqueur for added flavor.
19
1 / cups of water.
4
‘
into inner pot. Add
Œ
.