Mixed Rice - Zojirushi NEURO FUZZY NS-ZCC10 Operating Instructions Manual

RECIPES
C
\
When cooking Pre-Washed rice:
* Select "Pre-Washed rice" by pressing
the Pre-Washed rice Key.
See P. 9 -*• Pre-Washed rice.
See P.13 -*■ Cooking Pre-Washed rice.
L _^
Measuring unit:
*Tbsp. = 15mL * tsp. = 5mL
* Use the attached measuring cup to measure rice.
Regular rice -*• Use the measuring cup for White rice (Semibrown rice / Brown rice /
Sweet rice) [1 cup = 180mL]
Pre-Washed rice -*■ Use the measuring cup for Pre-Washed rice [1 cup = 171
mL]
V J
Mixed Rice
lngredients(4 ~ 5 servings)
Rice.3 cups
Chicken meat (or dried young sardines).1.5oz.
"Age"(fried tofu).Half a piece
Carrot.loz.
Konnyaku.loz.
Gobo.Small size (half a piece)
Dried shiitake mushroom.2 ~ 3 pieces
Light soy sauce.1-1/2Tbsp.
Mirin (sweet sake).1-1/2Tbsp.
Salt.1/2tsp.
Dashinomoto.1/2tsp.
Soup taken from soaking dried shiitake.To taste
Kidney beans or stone parsley (boiled).To taste
(A)
How to cook
1) Cut chicken in 0.5 inch cubes and 'Age' in strips.
Put 'Age' in strainer, pour hot water and squeeze
to drain excess oil.
Soak chicken and 'Age' in soup stock (A) for 5
minutes.
2) Cut carrot and 'Konnyaku' in small strips, pour hot
water over carrot and 'Konnyaku' and drain. Shred
'Gobo', soak in water to soften and drain.
Soak 'Dried Shiitake' mushrooms in water to
soften,remove hard tips and then cut into small
strips.
3) Wash rice well, pour in soup of step 1) as well as
the water from the soaked 'Dried Shiitake'
mushrooms into the Inner Pan and add water up
to scale level 3 of 'WHITE RICE'.
Then add the ingredients of step 1) and 2) into the
Inner Pan.
4) Place the Inner Pan in the Main Body, close the
Outer Lid and plug in.
5) Press the "MENU" Key, select "MIXED" and press
the "COOKING/REHEAT" Key to start cooking.
6) Upon completion of cooking and when the cooker
has switched to the "KEEP-WARM" mode, mix
and loosen the rice.
(
! |
Caution:
Do not stir once you have placed the ingredients on top of the
rice or sweet rice. This may not produce the desired results.
Take care as well not to put in too much rice or other
ingredients as doing so may not produce the expected
results. (See P. 19 on HOW TO COOK TASTY RICE.)
I_I
Short-necked Clam Rice
lngredients(4 ~ 5 servings)
Rice.3 cups
Short-necked clam (with shells).1.5 ~ 2lbs.
Wakame seaweed (soaked lightly in water).0.5oz.
,AJSalt.1/2tsp.
' '[Light soy sauce.1-1/2Tbsp.
How to cook
1) Clean the sand from the short-necked clams and
place them into 3 cups of boiling water. Remove
from heat when the shells open. Take the
contents out of the shells.
2) Cut the wakame into small pieces.
3) Wash rice well, pour in the soup which was used
to boil the short -neck clams(pour through a cloth
to filter any remaining sand) and add (A).
Then add water up to scale level 3 of "WHITE
RICE" and mix well.
4) Place the Inner Pan in the Main Body, close the
Outer Lid and plug in.
5) Press the "MENU" Key, select "MIXED" and
press the "COOKING/REHEAT" Key to start
cooking.
6) Upon completion of cooking and when the cooker
has switched to the "KEEP-WARM" mode, open
the Outer Lid, add ingredients of step 1) and 2),
mix them well with the rice.
22