=============== MENU ===============

1) Whole grain rice
2) Pot-au-feu with sausage
3) Boiled spinach
4) Steamed rice with red azuki beans


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 to 5 servings)

500 ml Whole grain rice
600 ml Water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before boiling.
Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Pot-au-feu with sausage

INGREDIENTS (Yeild: 4 to 5 servings)

4 sausages
1 onion
1 carrot
1/2 stick of celery
2 eringi mushrooms
1 shironegi (white leek)
1 bay leaf
5 pepper corns
1 tsp salt
600ml water

DIRECTIONS

Make a cut in sausages.
Cut an onion and a carrot lengthwise.
Cut eringi mushrooms in half lengthwise if it is thick.
Cut celery and shironegi (white leek) into 7-cm-long pieces.
Place the above ingredients, 600ml water, a bay leaf, 5 pepper corns, and 1 tsp salt in a pressure cooker and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 10 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.


3) Boiled spinach

INGREDIENTS (Yeild: 4 to 5 servings)

A bunch of spinach
A touch of salt
100 ml water

DIRECTIONS

Cut each spinach root in quarter lengthwise and soak the spinach roots in 15 cm of water in a bowl for about 30 minutes.
That removes soil between the stems and refreshes the leaves by absorbing water.
Cut the spinach into pieces 4 cm long.
Pour 100 ml water and salt in a pressure cooker and put it over a fire.
Turn off the heat when the salt dissolves.
Place the spinach stems and the leaves in that order, and apply pressure.
Once the pressure is applied, turn off the heat and leave the pressure cooker for 10 seconds.
Then, release the pressure completely and open the lid.
Immediately take the spinach out of the cooker.

4) Steamed rice with red azuki beans

INGREDIENTS (Yeild: 4 to 5 servings)

1/4 200-ml-cup of red azuki beans
2 200-ml-cup of sticky rice
200 ml water

DIRECTIONS

Place red azuki beans and water in a pressure cooker and apply pressure.
Once the pressure is applied, turn off the heat and leave the pressure cooker to release the pressure naturally.
After the pressure is reduced to zero, immediately open the lid, ladle the red azuki beans out of the cooker.
Put sticky rice washed with water in the pressure cooker and soak it for 30 minutes with the lid.
Then, put the cooker over a fire, stir sometimes with a wooden spatula until the rice absorbs water completely.
After that, take out the rice from the cooker.
Pour 200 ml water and place a steam basket and a cotton cloth in the cooker.
Mix the rice and the red azuki beans.
Place them in the cooker to form a doughnut shape with a hole in the center.
Apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 5 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice
2) Oden
3) Chinese-style winter vegetables
4) Steamed bread with raisins


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 to 5 servings)

500 ml Whole grain rice
600 ml Water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before boiling.
Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Oden

INGREDIENTS (Yeild: 4 to 5 servings)

120g fibrous beef
25 ml mirin (sweet sake for seasoning)
25 ml soy sauce
1 tsp salt
400 ml water
2 eggs
4 chicken wings (middle section)
1/4 Japanese radish
1/2 carrot
1/2 konnyaku (gelatinous food made from devil’s-tongue starch)
2 goboten (deep-fried fish paste and burdock root)

DIRECTIONS

Wash fibrous beef with water, cut it into bite-size pieces, and thread them onto skewers.
Place seasonings, water, and fibrous beef in a pressure cooker and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 2 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
(Boil eggs with fibrous beef to make them boiled eggs. Peel off the eggshells.)
After the pressure is reduced, place all the remaining ingredients in the pressure cooker in the order from ingredients that take long time to cook or season.
Place konnyaku first, then chicken wings, carrot, Japanese radish, and goboten and boiled eggs at the end.
Then, apply pressure. Once the pressure is applied, reduce the heat to low and cook for 5 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.


3) Chinese-style winter vegetables

INGREDIENTS (Yeild: 4 to 5 servings)

Three leaves of Chinese cabbage
1/2 carrot
Green vegetables such as Japanese green onion and Chinese chive
Peel of Japanese radish (inside of which is used for Menu 2, Oden)
Ham
1 tbsp Chinese liquid seasoning
100 ml water
1 tbsp starch
1 tbsp sesame oil

DIRECTIONS

Cut ham and vegetables such as Chinese cabbage and carrot into fine strips.
Place Chinese liquid seasoning and 100-ml water in a pressure cooker and put the cooker over the fire.
Then, place carrot, peel of Japanese radish, Chinese cabbage, green vegetables, and ham, in that order, and apply pressure.
Once the pressure is applied, turn off the heat and leave the pressure cooker for 10 seconds.
Then, release the pressure quickly and open the lid.
After opening the lid, add starch mixed with water, stir lightly, and light a fire.
When it has thickened, turnoff the heat.
Serve it on plates immediately and sprinkle sesame oil on it.

4) Steamed bread with raisins

INGREDIENTS (Yeild: 4 to 5 servings)

200g pancake mix
About 20 raisins
150 ml water

200 ml water (for pressure cooker)

DIRECTIONS

Pour 150 ml water into pancake mix and stir quickly.
Place 200ml water and a steamer basket in a pressure cooker and put the cooker over the fire.
Fill aluminum foil cups evenly with the pancake mix, put raisins on the top of each cup.
Place the cups on the steamer basket and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 3 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice
2) Chikuzen-ni
3) Flower-shaped carrot
4) Black beans
5) Nishiki tamago


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 servings)

500 ml Whole grain rice
600 ml Water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before boiling.
Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Chikuzen-ni

INGREDIENTS (Yeild: 4 servings)

1/2 chicken thigh
30 ml sugar
30 ml mirin (sweet sake for seasoning)
30 ml soy sauce
Green vegetable (if you have any)
1/2 konnyaku (gelatinous food made from devil’s-tongue starch)
3 shiitake mushrooms
3 aroids
3cm lotus root
1/2 carrot
1/2 burdock
1 tbsp rice bran oil

DIRECTIONS

Peel aroids and lotus root.
Wash other vegetables clean and chop them into chunks.
Wash konnyaku with boiled water and chop it into chunks.
Wash chicken thigh with water, drain off the water well, and cut it into bite-size pieces.
Place 1 tbsp rice bran oil and bite-size chicken in a pressure cooker and fry the chicken until it becomes firm.
Add konnyaku and vegetables and fry them.
Then, add sugar and mirin.
After a short interval, add soy sauce.
Put a lid on the pressure cooker and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for three minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
After the pressure is reduced to zero, put green vegetable in the pressure cooker and cook down the juices until thoroughly reduced, shaking the cooker to mix up the ingredients.


3) Flower-shaped carrot

INGREDIENTS (Yeild: 4 servings)

1/2 carrot
1/2 broccoli
A little salt
100 ml water

DIRECTIONS

Cut the carrot into a Japanese plum shape using a Japanese plum shaped cutter.
Cut the broccoli into bite-size pieces.
Put 100 ml water and a little salt in a pressure cooker, and then add cut carrot, broccoli sprout, and broccoli floret in order.
Put a lid on the pressure cooker and apply pressure.
Once the pressure is applied, turn off the heat and leave the pressure cooker for 10 seconds.
Then, cool the pressure cooker rapidly.
(Please refer to the instruction manual of your pressure cooker for how to cool rapidly.)

4) Black beans

INGREDIENTS (Yeild: 4 servings)

200ml (1 cup) black beans
600 ml water
150 ml sugar
1 tbsp soy sauce
1/2 tsp salt
Tetsutamago

DIRECTIONS

On a day before, place 600 ml water, sugar, soy sauce, and salt in a pressure cooker and heat until the sugar has dissolved.
Add the tetsutamago and black beans and let it stand for 24 hours.
After 24 hours, put a lid on the pressure cooker and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 15 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.

5) Nishiki tamago

INGREDIENTS (Yeild: 4 servings)

4 eggs
2 tbsp sugar
1/2 tsp salt

DIRECTIONS

Take the eggs out of refrigerator one hour before cooking and immerse them in lukewarm water.
Place 50 ml water and the eggs in a pressure cooker and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for one minute.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
Open the lid immediately after the pressure is completely released.
Peel the eggshell and separate the eggs into yolk and white.
Cut the white two or three times with an egg slicer, add 1/4 tsp salt to the white and mix it up, and strain it.
As for the yolk, the recipe is the same as the white, but you should add sugar with salt.
Roll the yolk and white using a bamboo mat (makisu), steam it in a pressure cooker.
Once the pressure is applied, reduce the heat to low and cook for one minute.
Turn off the heat and leave the pressure cooker to release the pressure naturally.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice with sweet roasted chestnuts
2) Boiled Pacific saury (Sanma)
3) Miso soup of seasonable vegetables
4) Potato salad with mentaiko mayonnaise


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice with sweet roasted chestnuts

INGREDIENTS (Yeild: 4 to 5 servings)

500 ml whole grain rice
600 ml water
200 g sweet roasted chestnuts
Pinch of salt
1 tbsp Japanese sake
1 tbsp mirin (sweet sake for seasoning)
1 tsp soy sauce
A little black sesame

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer 30 minutes before putting it over a fire.
Place sweet roasted chestnuts, seasonings, and water in a pressure cooker and apply pressure.
Once the pressure is applied, turn off the heat and leave the pressure cooker to release the pressure naturally.
When the pressure is completely released, take the sweet roasted chestnuts out of the cooker.
Check the quantity of the cooking liquid again and adjust it to be 600 ml.
Place the whole grain rice and the cooking liquid in a pressure cooker and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.
When the pressure is completely released, put the sweet roasted chestnuts in the cooker and cut into them.
You may serve it in a lidded wooden container called “hitsu.”


2) Boiled Pacific saury (Sanma)

INGREDIENTS (Yeild: 4 to 5 servings)

Two Pacific sauries (sanma)
Mirin (sweet sake for seasoning)
25 ml Japanese sake
15 ml soy sauce
Ginger

DIRECTIONS

Remove scales, head, and tail from Pacific saury. Cut into 4 to 5 pieces in cylindrical shapes and remove the guts.
Wash them carefully with running water, and then stand them vertically on a drainer tray to drain off the water.
Spread enough ginger slices to cover the bottom of a pressure cooker, place mirin, Japanese sake, soy sauce in it, and bring it to a boil.
Put Pacific sauries quickly into the pressure cooker in the boiling state.
Be careful not to lower temperature inside the pressure cooker.
Then, put a lid and apply pressure.
When the pressure is applied, reduce the heat to simmer for 25 minutes.
After that, turn off the heat and leave the pressure cooker to release the pressure naturally.


3) Miso soup of seasonable vegetables

INGREDIENTS (Yeild: 4 to 5 servings)

Seasonable vegetables (e.g., 1/2 burdock, 1/2 carrot, 1/2 onion, 1/2 sweet potato)

Basic ingredients of miso soup per serving:
1 tbsp. Miso (soybean paste)
200ml water

DIRECTIONS

Wash seasonable vegetables.
Cut the seasonable vegetables into bite-size pieces.
Place vegetables and 800-ml water in a pressure cooker.
Put a lid on the pressure cooker and put it over the fire.
When the pressure is applied, reduce the heat to simmer for 1 minute.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
Open the lid and melt miso in the pressure cooker.
If you use green vegetables, put them before you melt miso.

4) Potato salad with mentaiko mayonnaise

INGREDIENTS (Yeild: 4 to 5 servings)

4 potatoes
1/2 carrot
1 cucumber
1/2 tsp salt
100 ml water
4 tbsp handmade mayonnaise
One karashi mentaiko (Cod roe seasoned with red pepper)

For handmade mayonnaise:
1 egg yolk
1 tsp salt
1 tbsp vinegar
150 ml rice oil
Mustard

DIRECTIONS

Cut potato and carrot into 1-cm cubes.
Cut cucumber into 1-cm cubes and put some salt on them.
Cut the thin skin of karashi mentaiko and break it up into pieces.
Place 1 tsp salt and 50 ml water in a pressure cooker and put it over the fire.
When the salt is dissolved, place potato and carrot in the cooker and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for a minute.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
When the pressure is completely released, take the carrot out.
Put the cooker over the fire again without a lid to evaporate water from the potato cubes, mashing them lightly.
Place potato, carrot, cucumber, 4 tbsp mayonnaise, and karashi mentaiko in a bowl and mix them briefly.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice
2) Boiled pork
3) Mushroom soup using Boiled Pork’s broth
4) Steamed salted salmon with green perilla mayonnaise


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 to 5 servings)

500 ml whole grain rice
600 ml water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before putting a pressure cooker over a fire.
Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Boiled pork

INGREDIENTS (*Ingredients for 8 – 10 people)

500 g chunk of pork
1000 ml water
5 pepper corns
A shironegi (white leek)
A piece of ginger

DIRECTIONS

Wash the chunk of pork with water. Place pepper corns, thickly-sliced shironegi (white leek), thickly-sliced ginger, water, and pork in a pressure cooker and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 15 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
Take the pork out of the cooker and be sure to let the pork stand for at least 30 minutes before serving.
(Don’t throw the pork broth away. It is used for the menu 3, “Mushroom soup.”)
When you would like to double the quantity of the boiled pork, use two 500-g chunks of pork but use the same quantity of water and spice.


3) Mushroom soup using Boiled Pork’s broth

INGREDIENTS (Yeild: 4 to 5 servings)

3 shiitake mushrooms
3 eringi mushrooms
1/2 carrot
1 tsp salt
Pepper

DIRECTIONS

Cut shiitake mushrooms, eringi mushrooms, and carrot to appropriate sized.
Place salt, mushrooms, and carrots in the pork broth (of the menu 2), and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for one minute.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
If you would like to add green vegetables, put them in the pressure cooker after releasing the pressure.
Lastly, sprinkle the soup with pepper.

4) Steamed salted salmon with green perilla mayonnaise

INGREDIENTS (Yeild: 4 to 5 servings)

4 slices of salted salmon
5 green perilla leaves

For mayonnaise:
1 egg yolk
1 tsp salt
1.5 tbsp vinegar
150 ml rice oil
White pepper

DIRECTIONS

Chop the green perilla leaves and mix them with mayonnaise. Wash the slices of salted salmon with water.
Set a steamer basket in a pressure cooker and pour 200 ml water.
Lay the slices of salted salmon on the steamer basket, put a lid, and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for four minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
Place the salmon on a plate and put the green perilla mayonnaise on the salmon.

How to make mayonnaise:
Mix an egg yolk and vinegar thoroughly in a bowl.
Add salt and mix them.
Add rice oil a little at a time and mix them well until they form stiff peaks.
Give them a shake of white pepper.
When you use the mayonnaise for meat dish, add ingredients such as black pepper, basil, and sage.
You can choose the vinegar and oil that suit your taste.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice
2) Root vegetable and squid stew
3) Mushroom and bacon risotto
4) Chawan-mushi with tofu


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 to 5 servings)

500 ml whole grain rice
600 ml water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before putting a pressure cooker over a fire.
Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Root vegetable and squid stew

INGREDIENTS (Yeild: 4 to 5 servings)

1 tbsp. soy sauce
5 pepper corns
Half can of demi-glace sauce
100ml water
1/4 Japanese radish
1/2 carrot
1/2 burdock
1/2 lotus root
1 onion
1 squid (You can use white fish such as codfish or chicken instead.)
20 kinusayas (a kind of snow pea) to add color

DIRECTIONS

Take out the insides of a squid, wash it with running water, and cut it into bite-size pieces.
Also wash root vegetables with running water and cut it into bite-size pieces.
Place water, demi-glace sauce, pepper corns, and soy sauce in a pressure cooker.
Then place root vegetables and squid in the pressure cooker and apply pressure (Place squid in the bottom of the pressure cooker, and root vegetables over the squid.).
Once the pressure is applied, reduce the heat to low and cook for 3 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
When the pressure is completely reduced, open the lid and put kinusayas in the pressure cooker.


3) Mushroom and bacon risotto

INGREDIENTS (Yeild: 4 to 5 servings)

200ml polished rice
Three types of mushrooms (4 cups)
50 g bacon
1 tbsp. butter
1/2 tsp. salt
Basil
White pepper

DIRECTIONS

Wash polished rice lightly with water and let stand for at least 30 minutes.
Cut bacon and mushrooms into bite-size pieces. Put a pressure cooker over the fire, and melt butter in it.
Fry the bacon in the cooker, add the rice and fry them briefly. Add water and salt, stir them well, and add the mushrooms. Put a lid on it and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for four minutes.
Turn up the heat before turning off the heat.
Then, leave the pressure cooker to release the pressure naturally.
After the pressure is completely released, cut in the risotto and put it on a plate while it’s hot.
Sprinkle a shake of basil and white pepper on the risotto on the plate.

4) Chawan-mushi with tofu

INGREDIENTS (Yeild: 4 to 5 servings)

A block of smooth fine-grained tofu (400g)
2 eggs (100ml)
300 ml water
2 tbsp white soy sauce containing stock
Appropriate quantities of kamaboko (boiled fish paste)
Appropriate quantities of mitsuba (Japanese parsley)

DIRECTIONS

*chawan-mushi: a custard-like dish containing shrimp, chicken, mushrooms, vegetables, etc., steamed in a cup with a lid

Soak the tofu in plenty of water 30 minutes beforehand.
Cut the kamaboko in suitably-sized pieces. Wash the mitsuba and cut them into pieces 3 cm long.
Mash the tofu with a potato masher, add two eggs, and mix them well.
Then, add 300-ml water and shirodashi in them and stir them without making bubbles.
Pour the egg mixture into cups with a lid, add the kamaboko and top with the mitsuba.
Pour 200-ml water in a pressure cooker and place a steamer basket in it.
Put the cups on the steamer basket.
Then, apply pressure. Once the pressure is applied, reduce the heat to low and cook for one minute.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
(If the cups are large, cook longer than one minute. If you use many cups, you can place them in two tiers.)

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice
2) Meat-stuffed tomato with thick starchy sauce
3) Summer vegetable salad
4) Steamed chicken with Italian tomato sauce


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 to 5 servings)

500 ml whole grain rice
600 ml water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before putting a pressure cooker over a fire.
Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Meat-stuffed tomato with thick starchy sauce

INGREDIENTS (Yeild: 4 to 5 servings)

Meat-stuffed tomato
4 or 5 small tomatoes
100 g minced pork
2 shiitake mushrooms
50 ml water
A little salt
1 tsp. mirin (sweet sake for seasoning)
1tsp. mentsuyu (soy-based sauce for noodles)
2 tbsp. starch

Thick starchy sauce
30 g bacon
400 ml water
1 tbsp. mentsuyu
1 tsp. mirin
1/2 tsp. salt
2 tbsp. starch

DIRECTIONS

Scoop out the inside of tomatoes with a tablespoon.
Get minced pork out of the refrigerator 30 minutes before cooking, and rinse it in water.
Place finely-chopped shiitake mushroom, minced pork, 50-ml water, a little salt, mirin, mentsuyu in a pressure cooker, put a lid on the pressure cooker, and apply pressure on the fire.
Once the pressure is applied, turn off the heat, and leave the pressure cooker to release the pressure naturally.
Place starch (mixed with an equal amount of water) in the pressure cooker and cook it without a lid until it has become translucent and thickened.
Then, stuff it into tomatoes.
Place chopped bacon, 400-ml water, mentsuyu, mirin, and salt in a pressure cooker.
Then, place stuffed tomatoes side by side in the pressure cooker, put a lid on the pressure cooker, and apply pressure.
Once the pressure is applied, turn off the heat, cool the pressure cooker rapidly, and open the lid.
(Please refer to the instruction manual of your pressure cooker for how to cool rapidly.)
Be sure to turn off the heat and cool the pressure cooker rapidly as soon as the pressure is applied in order not to break the tomatoes into pieces.
Tomatoes broken into pieces don’t look beautiful.
Turn each stuffed tomato upside down, place it into a soup bowl, and skin the tomatoes.
Place starch in the soup remaining in the pressure cooker to make thick starchy sauce. Then put the sauce on the tomatoes.


3) Summer vegetable salad

INGREDIENTS (Yeild: 4 to 5 servings)

1/8 kabocha squash
1 eggplant
1 tomato
1 cucumber
4 okras
4 long green peppers
30-cm-long stem of a taro
1/2 tsp salt
200 ml water
1 tbsp starch mixed with 2 tbsp water
Your choice of dressing

DIRECTIONS

Peel a stem of a taro.
Rinse vegetables, cut their stems off and cut them into easy-to-eat size pieces.
Place 200-ml water and 1/2 tsp salt in a pressure cooker and put it over a fire.
Place kabocha squashes, stems of a taro, eggplants, long green peppers and okras in that order in the cooker, close the lid, and apply pressure.
Once the pressure is applied, turn off the heat and leave the pressure cooker for 10 seconds.
Then, release the pressure quickly and open the lid.
Take the vegetable out of the cooker, put them on a plate with tomatoes and cucumbers, and stir them briefly.
Add starch mixed with water in the soup in the cooker and heat it.
When the soup became transparent, pour the soup over the vegetables on the plate.
Then, put your choice of dressing on them.
You can use soy sauce instead of salad dressing.

4) Steamed chicken with Italian tomato sauce

INGREDIENTS (Yeild: 4 to 5 servings)

Steamed chicken
1.5 chicken thighs
Appropriate quantity of salt and pepper
200 ml water

Sauce
Inside of the tomatoes scooped out for No. 2
1 tomato
1 tbsp. tomato puree
1/2 onion
A little basil
A little sage
1-2 tbsp. olive oil
1/2 tsp. salt
A little pepper

DIRECTIONS

Steamed chicken:
Remove the strings of chicken thighs and season it with salt and pepper beforehand.
Place 200-ml water and a steamer basket in a pressure cooker, and arrange the chicken thighs in one layer on the steamer basket.
Put a lid and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 6 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.

Sauce:
Mince onion and saute in olive oil.
Place the inside of the tomatoes scooped out for the menu No. 2, tomato, tomato puree, basil, (a shake of) sage, pepper, and salt in a pressure cooker.
Put a lid and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 2 minutes.
Then, turn off the heat and leave the pressure cooker to release the pressure naturally.
When the pressure is completely released, remove the lid and boil down for a while.

How to serve:
Cut chicken thighs into bite-size pieces and put them on a plate.
Put the sauce and sprinkle a shake of basil on the chicken.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice
2) Curry with summer vegetable and egg
3) Soba noodle with shimeji mushroom and grated radish
4) Pudding


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 servings)

500 ml Whole grain rice
600 ml Water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before putting a pressure cooker over a fire.
Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Curry with summer vegetable and egg

INGREDIENTS (Yeild: 4 servings)
4 eggs
2 – 3 portions of instant curry roux
A little curry powder
35 ml demi-glace sauce
400 ml water
4 okras
1/8 kabocha squash
2 shiitake mushrooms
2 green peppers
1/2 onion
1/2 carrot
1 tomato
1 cucumber
1 eggplant

DIRECTIONS
Take eggs out of the refrigerator and soak the eggs in lukewarm water for 30 minutes.
Place the eggs and 100-ml water in a pressure cooker and apply pressure.
Once the pressure is applied, reduce the heat to low and cook for 1 minute. Turn off the heat and leave the pressure cooker to release the pressure naturally.
When the pressure is released, move the cooker up and down to make it easy to peel the eggshell.
Then, take the eggs out of the cooker, soak them in cold water, and peel the eggshell.
Wash vegetables and cut them into small bite-size pieces. Make sure to cut kabocha squash, carrot, and shiitake mushrooms into smaller pieces than other vegetables.
Place water, demi-glace sauce, and half of instant curry roux in a powdery state (If it is in a solid state, powder it with a kitchen knife or something.) in a pressure cooker, stir them well.
Add vegetables in the following order: carrot; kabocha squash; shiitake mushroom; onion; eggplant.
Then, apply pressure. Once the pressure is applied, turn off the heat and leave the pressure cooker for 10 seconds. Then, release the pressure quickly and open the lid.
Place okras and green peppers in the cooker and add as much instant curry powder as you like trying the taste of it.
Lastly, place tomato and cucumber in the cooker and sprinkle curry powder on it.
Served the curry on dishes and garnish them with flower-shaped boiled eggs.


3) Soba noodle with shimeji mushroom and grated radish

INGREDIENTS (Yeild: 4 servings)
200 g Japanese soba noodle (buckwheat noodle)
600 ml water
50 ml concentrated mentsuyu (soy-based sauce for noodles)
1/2 bunch of shimeji mushrooms
1/2 bunch of enoki mushrooms
Grated radish

DIRECTIONS
Break shimeji mushrooms and enoki mushrooms into small clusters by hand.
Pour 600 ml water into a pressure cooker and begin to heat. After the water has boiled, add soba noodles, shimeji mushrooms, and enoki mushrooms, stir it briefly, and put the lid on the cooker.
Once the pressure is applied, turn off the heat and cool the cooker rapidly. (Please refer to the instruction manual of your pressure cooker for how to cool rapidly.)
After the cooker has become cold, open the lid immediately.
Place the noodles and mushrooms on dishes. Mix the cooking water with mentsuyu and put the mentsuyu on the noodles and mushrooms.
Then, put grated radish on it.

4) Pudding

INGREDIENTS (Yeild: 4 servings)
2 eggs
200ml milk
70 – 100 ml sugar
Butter
Vanilla extract
Caramel (50ml sugar, 50ml hot water)

DIRECTIONS
Mix eggs, milk, 100ml sugar, and two or three drops of vanilla extract together well. (Be careful not to bubble the ingredients.)
Pour the mixed ingredients into buttered pudding molds. Be careful not to bubble the ingredients.
Place 200-ml water and a steamer basket in a pressure cooker, and then place the pudding molds in it.
Just before the pressure is fully applied, reduce the heat to low and cook for 1 minute. Then, turn off the heat and leave the pressure cooker to release the pressure naturally.
Melt 50-ml sugar in a pan, put 50-ml hot water in it, and mix it well to make caramel syrup.
Unmold the pudding and put some caramel syrup on the pudding.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice
2) Simmered small horse mackerels
3) Spaghetti with seasonal vegetables and ham
4) Boiled green soybeans


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 servings)

500 ml Whole grain rice
600 ml Water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before putting a pressure cooker over a fire.


Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Simmered small horse mackerels

INGREDIENTS (Yeild: 4 servings)

8 small horse mackerels about 12 cm long each
About 8g sliced ginger
25ml mirin (sweet sake for seasoning)
25ml Japanese sake
25ml soy sauce

DIRECTIONS

(*The head can also be eaten.)
Make a cut in the abdomen of small horse mackerels and remove the guts.
Rinse them in water well and spread them in a single layer in a colander to drain off the water.

Put sliced ginger, Japanese sake, and mirin into a pressure cooker, and put the cooker on the fire.

After boiling, put the small horse mackerels quickly, add soy sauce, put a lid on the cooker, and apply pressure.

Once the pressure is applied, reduce the heat to low and cook for 20 - 30 minutes.
Turn off the heat and leave the pressure cooker to release the pressure naturally.
(As a rough guide, cook for 30 minutes when small horse mackerels are 12 cm long. Shorten the cooking time when small horse mackerels are smaller.)


3) Spaghetti with seasonal vegetables and ham

INGREDIENTS (Yeild: 4 servings)

100g spaghetti (Thickness: 1.4 mm / Cooking time: 5 min.)
270 ml water
1 tsp salt
1 tbsp olive oil
1 tsp soy sauce
30 g ham
One-half bunch of leek
2 cabbage leaves
1/3 carrot
A long green onion
An eringi mushroom

DIRECTIONS

Wash leak, cabbage, carrot, long green onion, and eringi mushroom, and cut them to the easy-to-eat length (the same length).
Also cut ham to the same length.

Put 270 ml water, 1 tsp salt, and 1 tbsp olive oil into a pressure cooker, and put the cooker on the fire.
After boiling, add spaghetti and stir the spaghetti until it soaks in hot water.

Then, apply pressure.
After 2 minutes, release the pressure and open the lid.
Add ham, hard parts of cabbage, carrot, eringi mushroom in the cooker and heat them with the fire which just touches the bottom of the cooker.

Then, add leafy vegetables (cabbage leaves, leak, long green onion) in the cooker.

After turn off the heat, add 1 tsp soy sauce and sprinkle with a little pepper.

4) Boiled green soybeans

INGREDIENTS (Yeild: 4 servings)

Green soybeans
1/2 tsp salt
50 ml water

DIRECTIONS

Wash green soybeans in water and cut the both ends of a pod. Put a pressure cooker containing 50 ml water and 1/2 tsp salt on the fire.
Add green soybeans in the cooker and apply pressure.
Put the fire out immediately after the pressure is applied. Let it stand for 10 - 20 seconds.
Then, reduce the pressure and open the lid.
Take the green soybeans out of the cooker.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】


=============== MENU ===============

1) Whole grain rice
2) Niku-jaga
3) Non-stir-fried happousai
4) Boiled somen noodles
5) Strawberry jam


=====INGREDIENTS AND DIRECTIONS=====

* About ingredients
If you cannot obtain Japanese ingredients, you can substitute other ingredients.

1) Whole grain rice

INGREDIENTS (Yeild: 4 servings)

500 ml Whole grain rice
600 ml Water
Pinch of salt

DIRECTIONS

Wash whole grain rice and drain off the water with a strainer an hour before putting a pressure cooker over a fire.
Place the whole grain rice, water, and salt in a pressure cooker, put a lid on the pressure cooker, and put it over the fire.
When pressure is applied, lower the heat and cook it for 30 minutes.
Turn up the heat for a moment and turn off the heat.
Leave the pressure cooker to release the pressure naturally.


2) Niku-jaga (beef and potato stew)

INGREDIENTS (Yeild: 4 servings)

300g thinly sliced beef
Suitable quantities of strings of konnyaku (gelatinous food made from devil’s-tongue starch)
2-4 potatoes
A carrot
An onion
25ml mirin (sweet sake for seasoning)
25ml soy sauce
1 tbsp. sugar

DIRECTIONS


Chop potatoes into larger chunks. No need to round off the corners.
Chop a carrot into chunks, a little smaller than the potatoes.
Cut an onion into six wedges without removing the core.
Wash beef and strings of konnyaku with water, drain them and cut them into easy-to-eat size pieces.
Place the beef, mirin, and sugar in a pressure cooker and sauté the beef until its color changes. (No oil is needed.)
Add soy sauce and stir lightly.
Take the beef out of the cooker.
Put carrots and potatoes in that order in the cooker, and put the beef back over the carrots and potatoes.
Then put onions in the cooker and put the lid on the cooker.
Once the pressure is applied, reduce the heat to low and cook for a minute.
Turn off the heat and leave the pressure cooker to release the pressure naturally. Then, open the lid.
If you have any kinusaya (a kind of snow pea) or snow pea, cut them into easy-to-eat size pieces and put them in the cooker and cook down a little.


3) Non-stir-fried happousai

INGREDIENTS (Yeild: 4 servings)

2 green peppers
2 shiitake mushrooms
1/2 onion
1/2 carrot
4 cabbage leaves
100g bacon
2 tbsp. Chinese liquid seasoning
100ml water
1 tbsp. sesame oil
2 tbsp. starch

DIRECTIONS

*Generally, happousai is a stir-fried dish with various ingredients such as meat, seafood and vegetables. Mama Tomiko’s happousai is a healthy variation of happousai.

Cut vegetables first.
Cut a half carrot and two green peppers diagonally into long sticks (about 5 cm long).
Cut the core of cabbages into shorter sticks (shorter than 5 cm).
Cut the cabbage leaves into big pieces.
Remove the core of a half onion and cut it into four to six wedges.
Cut shiitake mushrooms into thick slices.
Put Chinese liquid seasoning, water, vegetables except cabbage leaves, sliced core of cabbages, and bacon in the pressure cooker.
Apply pressure.
Turn off the heat immediately after the pressure is applied, and let it stand for 20 seconds.
Then, release the pressure. When the pressure is released completely, put the cabbage leaves in the cooker and put the cooker on the fire again.
When the vegetables are softened and the volume is decreased, add starch with water and stir lightly.
Serve them on a plate and then put sesame oil on them.
(Make sure to put sesame oil after turning off the heat. So, the dish tastes much better!)

4) Boiled somen noodles

INGREDIENTS (Yeild: 4 servings)

2 bundles of somen noodles
400ml water
Mentsuyu (soy-based sauce for noodles)

DIRECTIONS

*Somen noodle = thin, white wheat noodle

Pour 400 ml water into a pressure cooker, put somen noodles in it and put it on the fire.
Stir the somen noodles well until the noodles get soft and completely soaked in hot water.
Then put the lid on the cooker and apply pressure.
Once the pressure is applied, turn off the heat and cool the pressure cooker rapidly.
(Please refer to the instruction manual of your pressure cooker for how to cool rapidly.)

5) Strawberry jam

INGREDIENTS (Yeild: 4 servings)

400-600g strawberry (small or irregular-sized strawberries are OK)
1/2 lemon (About 25ml lemon juice)
1/2-2 cup of sugar

DIRECTIONS

Wash strawberries in cold water and hull them.
Put the strawberries and lemon juice in a pressure cooker and dust them with sugar.
Then, apply pressure. Once the pressure is applied, reduce the heat to low and cook for a minute.
Turn off the heat and leave the pressure cooker to release the pressure naturally.

*Adjust the amount of sugar depending on the sweetness of strawberry itself or your taste preference. The amount of sugar of this recipe (1/2-2 cup) is a rough standard.

—————————————————————–

*IMPORTANT NOTICE*
Please observe safety precautions fully, and read the instruction manual of your pressure cooker before cooking.
And, please be sure to read through the following link.
Click here to see the 【Basic usage of pressure cooker and terms used on this site】