Read Online The Everything Rice Cooker Cookbook by Hui Leng Tay - Free Book Online Page B
Authors: Hui Leng Tay
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used interchangeably to mean “bowl” or “bowl of a meal of rice.” The common Donburi are Katsudon (Pork Cutlet Donburi), Gyudon (Beef Donburi), Oyakodon (Chicken Donburi), and Unadon (Eel Donburi).
INGREDIENTS | SERVES 2
½ cup dashi stock
1 teaspoon mirin
1 teaspoon Japanese soy sauce (shoyu) Salt, to taste
1 medium-sized onion, thinly sliced
1 boneless chicken thigh, cut into bite-sized pieces
2 eggs, lightly whisked
4 cups warm cooked Sushi Rice without the vinegar, divided in 2 serving bowls
In a bowl, mix dashi stock, mirin, Japanese soy sauce, and salt. Add half the stock mixture to the rice cooker, cover, set to Cook, and bring mixture to a slight simmer.
When simmering, add half the onions, cover the rice cooker, and cook for about 3 minutes until onions turn soft, switching to Warm if mixture boils vigorously.
Add half of the chicken, set the rice cooker to Cook, and cook for about 5 minutes or until chicken cooks through, switching to Warm if the mixture boils too vigorously.
Switch the rice cooker to Warm. Gradually pour in half the eggs and allow to simmer until the egg almost sets. Gently slide the chicken, onions, and egg mixture into a serving bowl, on top of the cooked rice.
Repeat with remaining half of stock mixture, onions, chicken, and eggs.
What Is Dashi Stock?
The essential two ingredients to dashi stock are kombu seaweed and bonito flakes. Dashi stock is the base of many soups and noodle dishes in Japan such as miso, ramen, and soba.
Korean Bibimbap
Bibimbap (which literally means “mixed rice”) is a bowl of warm white rice topped with seasoned vegetables, thinly sliced beef, fried egg (sometimes raw egg if a stone pot is used instead of a bowl) and gochujang (Korean chili pepper paste). Before serving, all these ingredients are stirred together with the rice.
INGREDIENTS | SERVES 3 OR 4
1 (8-ounce) salmon fillet, lightly seasoned with salt and black pepper
½ pound fresh baby spinach
3 tablespoons vegetable oil
2 eggs, lightly whisked
5 cups warm cooked rice
½ green bell pepper, seeded and diced
½ cup finely chopped kimchi
1 tablespoon Korean gochujang
¼ cup finely chopped green onions, for garnish
½ teaspoon sesame oil, for garnish
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. Place the salmon on a plate that will fit into the steamer insert or basket. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of salmon into the rice cooker and steam, with the rice cooker covered, for about 6 minutes until the salmon cooks through. Remove the salmon from the plate and with the help of two forks, break the fish into bite-sized pieces.
Place the spinach on the plate in the steamer insert or basket and steam for 1 to 2 minutes until the spinach becomes tender. Remove the plate of spinach and drain off excess liquid. When cooled, julienne the spinach (cut into strips).
Clean out the rice cooker and wipe dry. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the eggs and fry into an omelet. Remove eggs from the cooker and set aside. When cooled, slice into thin strips.
Add the cooked rice into the rice cooker and set to Cook. Add bell peppers and kimchi, and mix well with rice.
Smooth the top of the rice in the rice cooker, then arrange the salmon, eggs, and spinach over the rice. Cover the rice cooker and switch to Warm.
Before serving, add the gochujang on top of the rice, and garnish with green onions and a drizzle of sesame oil. When served, fluff up the rice, mixing with all the ingredients. Garnish with green onions and a drizzle of sesame oil.
Fragrant Coconut Rice
This is also popularly known as Nasi Lemak in Singapore and Malaysia. Nasi means “rice” and lemak means “cream.” Because the cream used in Nasi Lemak is coconut cream or thick coconut milk, Nasi Lemak is also known as coconut rice. It usually is served
INGREDIENTS | SERVES 2
½ cup dashi stock
1 teaspoon mirin
1 teaspoon Japanese soy sauce (shoyu) Salt, to taste
1 medium-sized onion, thinly sliced
1 boneless chicken thigh, cut into bite-sized pieces
2 eggs, lightly whisked
4 cups warm cooked Sushi Rice without the vinegar, divided in 2 serving bowls
In a bowl, mix dashi stock, mirin, Japanese soy sauce, and salt. Add half the stock mixture to the rice cooker, cover, set to Cook, and bring mixture to a slight simmer.
When simmering, add half the onions, cover the rice cooker, and cook for about 3 minutes until onions turn soft, switching to Warm if mixture boils vigorously.
Add half of the chicken, set the rice cooker to Cook, and cook for about 5 minutes or until chicken cooks through, switching to Warm if the mixture boils too vigorously.
Switch the rice cooker to Warm. Gradually pour in half the eggs and allow to simmer until the egg almost sets. Gently slide the chicken, onions, and egg mixture into a serving bowl, on top of the cooked rice.
Repeat with remaining half of stock mixture, onions, chicken, and eggs.
What Is Dashi Stock?
The essential two ingredients to dashi stock are kombu seaweed and bonito flakes. Dashi stock is the base of many soups and noodle dishes in Japan such as miso, ramen, and soba.
Korean Bibimbap
Bibimbap (which literally means “mixed rice”) is a bowl of warm white rice topped with seasoned vegetables, thinly sliced beef, fried egg (sometimes raw egg if a stone pot is used instead of a bowl) and gochujang (Korean chili pepper paste). Before serving, all these ingredients are stirred together with the rice.
INGREDIENTS | SERVES 3 OR 4
1 (8-ounce) salmon fillet, lightly seasoned with salt and black pepper
½ pound fresh baby spinach
3 tablespoons vegetable oil
2 eggs, lightly whisked
5 cups warm cooked rice
½ green bell pepper, seeded and diced
½ cup finely chopped kimchi
1 tablespoon Korean gochujang
¼ cup finely chopped green onions, for garnish
½ teaspoon sesame oil, for garnish
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. Place the salmon on a plate that will fit into the steamer insert or basket. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of salmon into the rice cooker and steam, with the rice cooker covered, for about 6 minutes until the salmon cooks through. Remove the salmon from the plate and with the help of two forks, break the fish into bite-sized pieces.
Place the spinach on the plate in the steamer insert or basket and steam for 1 to 2 minutes until the spinach becomes tender. Remove the plate of spinach and drain off excess liquid. When cooled, julienne the spinach (cut into strips).
Clean out the rice cooker and wipe dry. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the eggs and fry into an omelet. Remove eggs from the cooker and set aside. When cooled, slice into thin strips.
Add the cooked rice into the rice cooker and set to Cook. Add bell peppers and kimchi, and mix well with rice.
Smooth the top of the rice in the rice cooker, then arrange the salmon, eggs, and spinach over the rice. Cover the rice cooker and switch to Warm.
Before serving, add the gochujang on top of the rice, and garnish with green onions and a drizzle of sesame oil. When served, fluff up the rice, mixing with all the ingredients. Garnish with green onions and a drizzle of sesame oil.
Fragrant Coconut Rice
This is also popularly known as Nasi Lemak in Singapore and Malaysia. Nasi means “rice” and lemak means “cream.” Because the cream used in Nasi Lemak is coconut cream or thick coconut milk, Nasi Lemak is also known as coconut rice. It usually is served
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