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Recipes
Sticky Rice
Cooking Capacity
for Sticky Rice
Red Bean Rice
1
Place sasage beans in pot with plenty of water. Discard water after it boils.
2
Boil again with plenty of water. Simmer by low heat until sasage beans are firm.
Separate sasage beans from broth and let both cool.
3
Wash the sticky rice until water runs clear.
4
Place rice and broth from
"STICKY RICE".
5
Spread sasage beans from
,
6
When rice is done, stir and put in bowl. Sprinkle roasted black sesame seeds and
salt as desired.
Sticky Rice
with Salmon
Ingredients (4 servings)
A
1
Wash the sticky rice until water runs
clear and soak in plenty of water for
an hour.
2
Cut each slice of salmon into 4 or 5
pieces.
Ingredients (4 servings)
Pinch of salt
2
in inner pot. Add water to the line marked "3" for
2
evenly on top and soak for an hour. Select
and cook.
3
Lightly boil honeywort, remove excess water
and cut into 2 cm pieces.
4
Place A in pot with 300 mL of water. When
water boils, add salmon and simmer for 2 to
3 minutes.
5
Take out salmon and let broth cool.
Remove skin and bones from salmon and
tear into small pieces.
6
Place rice and broth from
Add water to the line marked "3" for "STICKY
RICE", select
7
When rice is done, mix with salmon from
5, stir and put in bowl. Sprinkle honeywort
and roasted white sesame seeds over rice.
Sticky Rice with
Wild Vegetables
Ingredients (4 servings)
1 tsp salt
A
Pinch of soup powder (dashi)
Use supplied measuring cup (1 cup = approx. 180 mL).
1 tablespoon = 15 mL, 1 teaspoon = 5 mL (1 mL = 1 cc).
5
in inner pot.
,
and cook.
1
Wash the sticky rice until water runs clear.
2
Place rice in inner pot, add water to the line
marked "3" for "STICKY RICE", and soak
for an hour.
3
Wash wild vegetables and cut into thin
strips.
4
Add A into
5
Place
cook.
6
When rice is done, stir and serve.
2
and mix.
3
on top of rice, select
,
and
29
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