Sanyo ECJ-N100F Owners Manual - Page 11

RECIPES TIPS FOR COOKING RECIPES 1. Use the provided measuring cup (6 oz. or 180 ml) for measuring rice. 2. Do not measure seasonings with the provided measuring cup. Use a standard measuring cup and spoons for seasonings. 3. Do not cook more than the unit allows for cooking certain types of rice or recipes. 4. Mix seasonings thoroughly such as soy sauce or salt with the broth, soup, or water, and add to Inner Pot just before cooking. 5. Excess ingredients or poor mixing of seasonings may cause the rice to cook improperly. 6. Use of seasonings when cooking rice causes the rice to burn more easily. 7. After cooking rice mixed with other ingredients, a slight odor may remain. Wash the Inner Pot thoroughly after each use. Rice with Meat and Vegetables (Kayaku Gohan) MIXED RICE Makes 4-6 servings Ingredients: 3 cups rice 1/3 cup burdock 1/3 cup chopped carrots 3 dried shiitake mushrooms 1.5 oz. yam cake (konnyaku) 1 sheet deep-fried tofu (abura-age) 2 oz. chicken 2 cups Japanese broth (dashi) 2 Tbs. light-colored soy sauce 3 Tbs. sake 1/2 tsp. salt 2 or 3 snow pea pods Preparation: 1. Wash rice and let sit for 30-60 minutes. 2. Soak dried shiitake mushrooms in water and cut into thin strips. 3. Remove outer skin of the burdock, shred into fine strips, and soak in water. 4. Chop carrots into thin strips and cut chicken into small, bite-size pieces. 5. Cut yam cake into thin strips and boil briefly. 6. Briefly boil deep-fried tofu and cut into thin slices. 7. Make seasoning by adding soy sauce, sake, and salt to the Japanese broth (dashi) and mix well. 8. Drain rice and pour into Inner Pot. Add enough seasoning prepared in step ’ to fill up to "3" on the "CUP" water level line. Then mix ingredients from steps  through ‘ and place on top of rice. 9. Close Lid and select "COOK" with the MENU selector. Depress the COOK switch. 10. Briefly boil snow peas in salted water and cut into thin strips. 11. When rice is cooked, stir the rice. Place in bowl and garnish with snow pea pods. Teriyaki Mushroom Sprouted Brown Rice SPROUTED BROWN RICE Makes 4-6 servings Ingredients: 2 cups rice 1 cup sprouted rice 1 can (3 oz.) chunk chicken breast, break into small pieces 1 can (7 oz.) mushroom pieces & stems 1/2 can (10 1/2 oz.) condensed French onion soup 1 Tbs. sugar 4 Tbs. soy sauce 3 Tbs. butter or margarine Preparation: 1. Wash rice and let sit for one hour. 2. Break chunk chicken breast into small bite sizes. 3. Drain rice and pour into Inner Pot. Add , the remaining ingredients and water up to "3" on the "CUP" water level line and mix well. 4. Close Lid and select "COOK" with the MENU selector. Depress the COOK switch. 5. After approx. 20 minutes into cooking, carefully open the lid, quickly stir the rice, and close the lid. Continue cooking until rice is done. 6. When rice is cooked, stir the rice gently and place in bowl. 11