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Recipes
Ingredients (4 pieces)
Cabbage .....................................75 g
Ⓐ
Bacon ..........................................45 g
Salt ................................................1 g
Black pepper powder ....... moderate amount
High gluten flour .........................20 g
Ⓑ
Low gluten flour ..........................20 g
Egg (Mixed) .................................35 g
Water ...........................................65 g
Butter (use for brushing baking
plate) .........................moderate amount
Match with:
Mayonnaise .............moderate amount
Steak sauce ..............moderate amount
Crumbled seaweeds ...moderate amount
Bonito flakes .............moderate amount
Ingredients (2 pieces)
Egg ........ 2pieces (approx. 45 g/pieces)
Salad oil (use for brushing baking
plate) .........................moderate amount
Salt ...........................moderate amount
EN14
NF-HW1_EN.indd 14-15
Mini okonomiyaki
(Use pancake plate) Time: 7 minutes
1 Chop the cabbage into small pieces,
and the bacon into small cubes and
sprinkle a little bit black pepper pow-
der and salt.
2 Put ingredients Ⓑ into a steel basin
and mix them until smooth; add ingre-
dients Ⓐ and mix them well.
3 Put the pancake plate in place, close
the lid and start the pre-heating pro-
cess until the temperature light is on.
4 Brush a thin layer of butter on both the
upper and bottom baking plates, pour a
spoon (about 60 g) of the mixed ingre-
dients into the plate, close the lid and
bake for 5 minutes. Then open the lid,
turn over the mixture, close the lid again
and go on baking for 2 more minutes.
5 If continuous baking is needed, wait
until the temperature light is on and
then repeat Step 4.
6 Sprinkle steak sauce, mayonnaise
and also a moderate amount of bonito
flakes and crumbled seaweeds.
Fried egg
(Use pancake plate) Time: 2 minutes
1 Put the pancake plate in place, close
the lid and start the pre-heating process
until the temperature light is on.
2 Brush a thin layer of salad oil on both
the upper and bottom baking plates.
Break the whole eggs to pour into the
baking plate, close the lid, bake for 2
minutes and then take it out.
3 Sprinkle with a moderate amount of salt
when serve.
Ingredients (10 pieces)
Medium gluten flour .....................250 g
Hot water (boiling) ........................150 g
Water ..............................................60 g
Chopped green onion .....................60 g
Salt ...................................................2 g
Salad oil ..........................................10 g
Salad oil (use for brushing baking
plate) .........................moderate amount
Ingredients (10 pieces)
Rice ..............................................500 g
Soy sauce .................moderate amount
Salad oil (use for brushing baking
plate) .........................moderate amount
Scallion pancake
(Use pancake plate) Time: 8 minutes
1 Put the flour into a steel basin, and add hot water in
circles over the basin. Meanwhile, use a chopstick to
stir the mixture quickly until it do not have any dry flour.
2 Add 60 g water, use a rubber scraper or your hand to
blend all the ingredients until they become a dough.
3 Turn the dough onto your work surface and con-
tinue kneading to develop a ball. Then cover it with
a plastic wrap and let it rest for 30 minutes.
4 Use a rolling pin to roll the dough into a rectangle
(35 × 20 cm), brush salad oil evenly onto the dough
and sprinkle salt and chopped green onions (to avoid
spilling over the edge, leave about 1 cm space around
the edge); start from the near end (the short edge
direction) to squeeze out air, roll it, make the joint stick
tightly, and then divide it into 10 even portions.
5 Put the pancake plate in place, close the lid and start
the pre-heating process until the temperature light is on.
6 Brush a thin layer of salad oil on both the upper
and bottom baking plates, put the dough into the
plate and also brush some salad oil on the surface
of the dough. Close the lid and bake for 8 minutes.
7 If continuous baking is needed, wait until the
temperature light is on and then repeat Step 6.
Rice cracker
(Use pancake plate) Time: 6 minutes
1 Put rice on a plastic wrap, shape it into a
bar and then take it out.
2 Use a scraper to divide it into 10 even portions,
press it flat with your palm and make them similar
in size to the baking plate (diameter: about 9 cm).
3 Put the pancake plate in place, close the lid and start
the pre-heating process until the temperature light is on.
4 Brush a thin layer of salad oil on both the upper
and bottom baking plates, put the flat rice onto
the plate, close the lid and bake for 4 minutes.
5 Open the lid, brush soy sauce on both sides of the rice,
close the lid again and go on baking for 2 minutes.
6 If continuous baking is needed, wait until the tem-
perature light is on and then repeat step 4 and 5.
Note: As the rice will stick to the hand, wet hand
when handle it.
EN15
15/12/2017 12:00:31
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