Elegozen's Recipe

Expert Rice Cooking


Full-bodied, plump rice with no hasssles


Easy one-time rice cooking

Conventional vessels for microwaving rice have required removing the rice from the microwave, stirring it and putting it back in.
Microwave Cooker requires no stirring interrupting the cooking process, making it simple and easy to cook rice.


šThe secret to cooking delicious rice!!

Put the rice in the pot, add a small amount of water and wash the rice. Replace the water and wash until the new water is transparent.
This is the old-fashioned way to wash rice and results in full-bodied, plump rice when cooked.


‘Ingredients:

2 go of rice(for 4 bowls' worth of rice) (2 level jugs)
Eater: Up to the 2.0 level in the pot for firm rice.
Add anothe 90cc for less firm rice

Directions:

  1. Place the washed rice in the pot and add water to the 2.0 level in the pot (for firm rice). Set the inside lid to Open, shut the top lid and let it sit for 30minutes.
  2. Place the pot on the plate and heat it for 20 minutes with the microwave set to High.
  3. Remove the pot from the microwave and let it stand for 20 minutes or so, then remove the lids. The rice is ready to eat.


Notes:

¦1 Measure the water carefully with the measuring jug.
¦2 When cooking smaller amounts of rice, adjust cooking time and the amount of water accordingly.
¦3 When cooking "new rice" (shinmai), use slightly less water.


‘About the plate:

Since nonglutinous rice may spill over when cooked, use the Microwave Cooker plate to catch it.

Kabocha squash

An old-fashioned flavor rich in nutrients
Cooking rime : 6`7 min

‘   Ingredients :

      1/4 small kabocha squash (250g)

      1 tablespoon of soy sauce (shoyu)

      1/2 tablespoon of sugar

‘     Directions :

(1)   Remove the seeds and cut the squash into wedges of 3`4 cm.

(2)   Place the squash, soy sauce and sugar into the pot.  Set the inside lid to Open and close the top lid.  Heat for 6-7 minutes.  If not sufficiently cooked, add one minute to the microwavefs timer until satisfied.

¦     No need to add water to the squash in the pot.  The squash is done pleasingly tender.

((* In some places kabocha squash may be found as gHokkaido pumpkinh))

Japanese-style roast beef
Roast beef in just five minutes

‘   Ingredients :

      250`300g round beef (thigh meat)

      80cc soy sauce (shoyu)

      80cc vinegar

        1 clove garlic

‘     Directions :

(1)   Slice the garlic, then put in the pot together with the soy sauce, vinegar and round beef.  Set the inside lid to Open, close and lock the top lid.  Heat for five minutes in a 500W microwave.

(2)   Open the lid and cool as is. Slice into thin pieces and arrange as in photo.

¦     Heat for four minutes in a 600W microwave (for 250`300g)

¦     Heat for 5`6 minutes for 400`500g round beef.

The gravy is useable 2`3 times


Simmered flatfish
Boiled fish without the smell or crumbling
Cooking time: 2min

‘ Ingredients :

     100g flatfish (karei)

     2 long Japanese green peppers (shishitou)

(A)  1 tablespoon water

1/2 tablespoon soy sauce (shoyu)

1/5 teaspoon sugar

          2`3 thin slice of ginger
‘ Directions :
(1) Remove the insides from the flatfish.
(2) Put the water, soy sauce, sugar and ginger into the pot, and add the flatfish. Set the inside lid to Open, close the top lid and heat in the microwave for two minutes. Remove the flatfish, add the green peppers to the fish broth for taste, and heat for another 20 seconds in the microwave.

From Elegozen Recipe

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