Sanyo ECJ-HC55H Owners Manual - Page 17

ECJ_HC RiceCookerManual.qxd 6/7/07 9:50 AM Page 17 RECIPES (Use appropriate inner pot with inner lid for cooking rice or slow cooking.) TIPS FOR COOKING RECIPES • Use the provided measuring cup (6 oz. or 180 ml) for measuring rice. • Do not measure seasonings with the provided measuring cup. Use a standard measuring cup and spoons for seasonings. • Do not cook more than the unit allows for cooking certain types of rice or recipes. • Mix seasonings thoroughly such as soy sauce or salt with the broth, soup, or water, and add to inner pot right before cooking. • Excess ingredients or poor mixing of seasonings may cause the rice to cook improperly. • Use of seasonings when cooking rice causes the rice to burn more easily. • After cooking rice mixed with other ingredients, a slight odor may remain. Wash the inner pot and inner lid thoroughly after each use. TIPS FOR USING SLOW COOK • 1 hour of cooking on high will be equivalent to 2- 2 1/2 hours on low. Foods such as pot roast and stews are best cooked on low. • Add thawed ingredients for better results. • Vegetables cook more slowly than meats, therefore, place them in the bottom of inner pot or around the sides. • Mix seasonings well in a separate bowl, then put them in inner pot. • Do not use SLOW COOK for reheating foods. 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 MIXED water level line. Then mix ingredients from steps  through ‘ and place on top of rice. 9. Close outer lid and select WHITE/MIXED/RINSE-FREE with the MENU button. Press the COOK/START button. 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. Seasoned Brown Rice BROWN RICE Makes 6 servings Ingredients: 3 cups long-grain brown rice 2 cans (10.5 oz.) chicken broth 3 Tbs. margarine 1/2 tsp. crushed garlic (from jar) 1 tsp. dried parsley Preparation: 1. For better results, wash brown rice and let sit for 2 hours. 2. Drain rice and pour into inner pot. 3. Add chicken broth, margarine and crushed garlic into inner pot and water up to 3 on the BROWN water level line and mix well. 4. Close outer lid and select BROWN with the MENU button. Press the COOK/START button. 5. When rice is cooked, add dried parsley and stir the rice gently. Add 1 teaspoon of Poultry Seasoning, if desired. 17