ZOJIRUSHI South East Asia

All recipe cooked with SNXAE

Appetizer & DessertAppetizer & Dessert

Chawanmushi (Steamed Custard)

Ingredients (4servings)
  • Egg (at room temperature) 3
  • (A) Japanese Dashi soup 500mL
    Usukuchi Shoyu (Light soy sauce) 1/2 Tsp.
    Mirin (sweet sake) 1-1/2 Tbsp.
    Salt 1/3 Tsp.
  • (B) Prawn 4
    Chicken 50g
    Kamaboko (fish cake) 4 (small sized)
    Fresh Shiitake mashroom 4 (small sized)
    Ginkgo nut (canned) 8
  • Yuzu (citron) white radish sprouts To taste
    *Prepare a 20x20cm aluminum foil
Chawanmushi (Steamed Custard)
  1. Except for the tail of prawn, peel off all shell. Cut chicken into bite-sized pieces. Chop off the stem of shiitake mushroom.
  2. Lightly beat eggs and try not to bubble it. Strain it together with (A).
  3. Put (B) in a container, add “2” and cover it with cling wrap.
  4. Put water (200mL) in the Inner Pan, place an aluminum foil then place “3” on it.
  5. Close the Lid and heat the Inner Pan over Medium Heat for further 10 minutes.
  6. Place the Inner Pan in the Insulated Container and keep warm for 15 minutes. (Poke the custard with a bamboo stick. If clear soup comes out, it’s cooked.)
  7. Place thinly sliced Yuzu peal and while radish sprouts on top to serve.

Cream Stew

Ingredients (4servings)
  • Chicken thigh 250g
  • Vegetable oil 1 Tbsp.
  • Onion 2 (medium)
  • Carrot 1 (medium)
  • Potato 4 (small)
  • Butter 40g
  • Cake Flour 3 Tbsp.
  • (A) Water 200mL
    Milk (at room temperature) 400mL
    Chicken bouillon cube (crushed) 1 piece
    Salt To taste
    Pepper To taste
  • Broccoli (as you like) To taste
Cream Stew
  1. Cut ingredients into bite-sized pieces. Soak potato in water for about 5 to 10 minutes to remove harshness.
  2. Heat the Inner Pan over Medium Heat. Check its surface temperature by dropping a few drops of water. If they run on the surface, then it’s ready to cook. Put oil in the pan and stir-fry the chicken until its surface changes the color.
  3. Put onion and carrot. Then stir-fry them until onion becomes soft. Add potato and stir-fry it until its surface becomes clear color.
  4. Add butter and mix ingredients well. Then put flour and mix all well again.
  5. Add (A) little by little and keep mixing.
  6. Close the Lid and when it comes to boil, heat over Low Heat for a further 10 minutes (while cooking, mix it for 1 to 2 times).
  7. Place the Inner Pan in the Insulated Container and keep warm for 30 minutes.
  8. Place cooked broccoli on top to serve.

Hasma with Red Date and Lotus Seed

Ingredients
  • Hasma (Oviductus Ranae) 30g
  • Red Date 38g
  • Fresh Lotus Seed 38g
  • Rock Sugar Suitable amount
  • Water 2.4L
Hasma with Red Date and Lotus Seed
  1. Soak the hasma overnight until it becomes whitish and soft. Remove impurities.
  2. Wash the ingredients. Put them in the Inner Pan and heat it up over Medium Heat
  3. Boil it until the rock sugar melts. Then put the Inner Pan into the Insulated Container. Keep warm for 30 minutes.

Papaya Sweet Soup with Snow Fungus

Ingredients
  • Papaya 2
  • Snow Fungus 40g
  • Rock Sugar 80g
  • Water 1L
  • Salt To taste
Papaya Sweet Soup with Snow Fungus
  1. Clean the papaya. Peal it and then cut into bite-sized pieces.
  2. Soak the snow fungus in water for a few minutes until swollen.
  3. Put all ingredients into the Inner Pan and heat it over Medium Heat. After it has come to a boil, heat it over Medium Heat for a further 10 minutes.
  4. Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.
Thailand