Panasonic SR-HZ106 Operating Instructions - Page 10

Recipes For Sushi Rice... ●
To ensure full flavor penetration of the rice, transfer the rice while it is still hot to the sushi rice bowl and mix in the sushi vinegar. (Do not mix in the sushi vinegar while the rice is in the Inner Pan.) ●
To preserve the sheen of the rice, cool quickly using fan. ●
To prevent stickiness, set the rice scoop at a shallow angle and mix quickly with a chopping motion. Sushi Rolls 1 Preparation Wash the white rice, add water up to "Water Level: Sushi·Curry 3" level and ensure the rice is evenly flat. Lay the konbu on top of the white rice. 2 Select the setting and press the "Start" button Rice Select White Rice or Rinse-Free Menu Select Sushi/Curry 3 Ingredients (serves 4) White rice 3 cups Making the Sushi Rice Put the "A" ingredient in a pan and warm gently to make the sushi vinegar. Konbu 5×5 cm Moisten the inside of the sushi rice bowl with water. Nori sheets As required When the buzzer sounds, remove the konbu and transfer the Sushi Vinegar cooked rice to the sushi rice bowl. Vinegar 90 mL Pour the sushi vinegar evenly over the rice, then use a chopping A Sugar 2 ½ tbs motion to mix the rice while cooling it with a fan. Salt 1 ½ tsp Toppings To ensure that the sushi rice does not dry out, cover it with a damp cloth. Tuna, squid, shrimp, salmon, salmon roe, 4 cucumber, eggs, pickled daikon radish, leafy vegetables, avocado, and any other Rolling the Sushi Spread the sushi rice over a nori sheet and put your desired desired toppings As required toppings on it and then roll the nori sheet. For Porridge... ●
There are water level markings for Porridge (Thick and Thin) to allow you to make your porridge to your preferred consistency. (Thin will have a more watery consistency.) ●
Do not use any milk products. (Otherwise the rice will not cook well.) ●
Flavorings should be added after the rice has been cooked. (Otherwise the seasonings will settle out and keep the rice from cooking well.) ●
Use 150 g or less of toppings per cup of rice. (Too much will keep it from cooking well.) ●
This Rice Cooker cannot be used to make porridge from cooked rice. ●
Do not use brown rice. (Otherwise the porridge will not cook well.) 1 Chagayu (Tea Porridge) Preparation Wash the white rice, add cool, roasted green tea up to "Water Level: Porridge (Thin) 1" level and ensure the rice is evenly flat. 2 Select the setting and press the "Start" button Rice Select White Rice or Rinse-Free Menu Select Porridge Ingredients Single serving: 133 kcal (serves 4) White rice 1 cup 3 Finish When the buzzer sounds, add salt, stir everything together, pour into Strong, roasted green tea . . . 1100 mL Seasoning a bowl and sprinkle with tea leaves. Salt A dash Garnish Tea leaves As required 18 For Brown Rice... ●
Because the cooking time of this rice is long, it can be cooked together with dried pulses without first needing to rehydrate them. When doing this, add water up to the cup level for brown rice and pulses combined. ●
Make sure to have the right amount of water before adding toppings. ●
Use 75 g or less of toppings per cup of rice. (Too much will keep it from cooking well.) ●
Cut the toppings into small pieces and place them on top of the rice. (Mixing them in will keep the rice from cooking well.) Soybean and Hijiki Mixed Rice 1 Preparation Lightly wash the brown rice and soybeans, put them into the Inner Pan, add water up to "Water Level: Brown Rice 3" level and ensure the rice is evenly flat. 2 Select the setting and press the "Start" button Rice Select Brown Rice Menu Select ʵ 3 Ingredients Single serving: 260 kcal (serves 6) Topping Preparation Me-hijiki...Rehydrate in water for 20 minutes until soft. Fry the me-hijiki in oil and then just cover with water to boil. Brown rice 2 ½ cups Soybeans (dried cup (65 g) Toppings Once the water has evaporated, add the deep-fried tofu and seasoning and boil again until the liquid is gone. 4 Me-hijiki (dried 15 g Deep-fried tofu (thinly sliced). . 1 piece Seasoning Finish When the buzzer sounds, mix in the toppings and add salt to taste. Dark soy sauce 2 tbs Salt, oil Each as required (Do not perform this mixing in the Inner Pan.) 1 Multigrain Rice Salad Preparation Wash the white rice, add water up to "Water Level: White Rice 1" level and ensure the rice is evenly flat. Put the multigrain rice on top of the white rice. ( ) For correct water level, follow package instructions if they are available. Ingredients Single serving: 285 kcal (serves 4) 2 Select the setting and press the "Start" button Rice Select Multi Grain Menu Select ʵ 3 White rice 1 cup Multigrain rice 30 g Toppings Mixing the Dressing Make the dressing and mix it into the cooked rice. Uncured ham, red bell peppers, yellow bell peppers, cucumber, processed cheese . . . 50 g each (Do not perform this mixing in the Inner Pan.) 4 Red-leaf lettuce 3 leaves Black olives 20 g Dressing Finish Cut all toppings other than the red-leaf lettuce into approximately 5 Wine vinegar 3 tbs mm cubes, and then mix these into the cooled rice. Salt tsp Line a plate with the red-leaf lettuce leaves and artfully arrange the Pepper A dash Olive oil 1 tbs rice atop them. Onion (finely chopped 50 g 19 English