ZOJIRUSHI South East Asia

All recipe cooked with SNXAE

Meat & ChickenMeat & Chicken

Oden (Japanese Hot Pot)

Ingredients (4servings)
  • Beef gristle (rich in lean meat) 200g
  • Daikon 1/2
  • Potate medium size 2
  • Baked Chikuwa (tube-shaped fish cake) 2 sticks
  • Atsuage (deep fried tofu) 2 pieces
  • Gobo-ten (fish cake with burdock) 4 pieces
  • Sansyoku-Kushiten (3-color fish ball) 4 pieces
  • Konnyaku (yam starch cake) 1 piece (250g)
  • Konbu (kelp) 1 sheet (30cm)
  • Boiled egg (shell removed) 4
  • (A) Japanese dashi soup stock 1.4L
    Soy sauce 100mL
    Mirin (sweet sake) 100mL
Oden
  1. Cut the beef gristle into bite-sized pieces and then pre-boil for about 10 minutes.
  2. Cut Daikon into 2cm thick rounds and then pre-boil for about 10 minutes. Cut potato in halves and soak into water for about 5 to 10 minutes to remove harshness. Cut baked Chikuwa in halves.
  3. Cut deep fried tofu in halves and then boil for about 2 to 3 minutes with Gobo-ten and Sansyoku-Kusiten to remove oil on their surfaces.
  4. Cut Konnyaku in quarters and slice in halves and then pre-boil for about 5 minutes. Soak kelp in water briefly to make it softer, cut in long then make a knot.
  5. Put all ingredients and (A) in the Inner Pan then close the Lid.
  6. Heat the Inner Pan over Medium Heat. When it comes to boil, skim off the scum and close the Lid again and heat over Low – Medium Heat for a further 20 minutes.
  7. Place the Inner Pan in the Insulated Container and keep warm for 1 hour.

Japanese Style Braised Pork Belly

Ingredients (4servings)
  • Boneless pork ribs or belly (in chunk) 2 chunks (about 1kg)
  • (A) Green Onion 2 sticks
    Ginger 30g
    Sake (Japanese liquor) 200mL
    Water 1L
  • (B) Sake (Japanese liquor) 200mL
    Soy Sauce 200mL
    Sugar 170g
Japanese Style Braised Pork Belly
  1. Cut pork into 3-4cm cubes, green onion into 5cm length and slice the ginger.
  2. Put (A) in the Inner Pan and close the Lid. Heat the Inner Pan over Medium Heat. When it comes to boil, add pork and heat over Low-Medium Heat for a further 10 minutes.
  3. Place the Inner Pan in the Insulated Container and keep warm for 2 hours.
  4. Remove the Inner Pan from the Insulated Container, skim off the scum, pour the soup stock in a separate container. (Leave the pork in the Inner Pan)
  5. Put 400ml of the soup stock from “4” add (B) into the Inner Pan and close the Lid.
  6. Heat the Inner Pan over Medium Heat and when it comes to voil, turn to Low-Medium Heat and heat for a further 10 minutes.
  7. Place the Inner Pan in the Insulated Container and keep warm for 1 hour.
  8. Depending on your preference, heat the Inner Pan over Medium Heat again to reduce the sauce.

Braised Pork Belly with Preserved Mustard Greens

Ingredients
  • Preserved Mustard Green (Mei Cai) 250g
  • Pork Belly 500g
  • Ginger and Garlic A little
  • Oil A little
Condiments
  • Rock Sugar A little
  • Chinese Dark Soy Sauce 1 Tsp.
  • Chinese Light Soy Sauce 2 Tsp.
  • Water 800mL
Braised Pork Belly with Preserved Mustard Greens
  1. Wash the preserved mustard green and cut info pieces. Slice the ginger and garlic.
  2. Cut the pork belly into bite-size pieces. Put in the Inner Pan with water. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the pork for later use.
  3. Heat the Inner Pan over Medium Heat. Add a little oil. Stir-fry the ginger and garlic slightly.
  4. Put all ingredients and condiments in the Inner Pan. Close the Lid and heat. After the water comes to a boil, heat over Mefium Heat for a further 20 minutes.
  5. Put the Inner Pan into the Insulated Container. Keep warm for 3 hours.

Chikuzen-ni (Simmered Vegetables with Chicken)

Ingredients (4 serving)
  • Chicken thigh 500g
  • Vegetable oil 1 Tbsp.
  • (A) Carrot Medium 1
    Burdock Medium 1
    Lotus root 200g
    Konnyaku (yam starch cake) 1 piece (250g)
    Dried shiitake mushroom (re-hydrated) 8
  • Snow pea (remove strings and boil) To taste
  • (B) Water (including the one used for re-hydrating shiitake mushroom) 400mL
    Sake (Japanese liquor) 50mL
    Soy sauce 70mL
    Mirin (sweet sake) 70mL
    Sugar 4 Tbsp.
Chikuzen-ni
  1. Cut (A) into bite-sized pieces. Soak burdock and lotus root in water for about 5 to 10 minutes to remove harshness. Pre0boil Konnyaku for about 5 minutes then chop off the stem of shiitake mashroom.
  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. Add (A) and stir-fry well. Then add (B) and close the Lid.
  4. When it comes to boil, skim off the scum and close the Lid again and heat over Low-Medium Heat for a further 20 minutes (while cooking, mix it for 2 to 3 times).
  5. Place the Inner Pan in the Insulated Container and keep warm for 30 minutes.
  6. Serve into a small bowl and place cooked snow peas on top.

Nikujaga (Simmered Potate with Beef)

Ingredients (4 serving)
  • Thinly sliced beef loin 300g
  • Vegetable oil 1 Tbsp.
  • Onion Medium 2
  • Carrot Medium 1
  • Potato Medium 4
  • Ito Konnyaku (yam starch noodles) 1 pack (180g)
  • Green peas (boiled) To taste
  • Japanese Dashi soup stock 600mL
  • (A) Sake (Japanese liquor) 70mL
    Soy sauce 100mL/span>
    Sugar 70g/span>
Nikujaga
  1. Cut beef into 5cm wide pieces. Cut onion in wedges and carrot in 5mm thick diagonal slices. Cut potato into bite-sized pieces then soak in water for about 5 to 10 minutes to remove harshness. Pre-boil Ito Konnyaku for about 5 minutes then cut into suitable length.
  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 beef.
  3. Add onion, carrot, potato and Ito Konnyaku and stir-fry them well.
  4. When the color of onion turns into clear, add soup stock and close the Lid.
  5. When it comes to boil, skim off the scum and add (A).
  6. After mixing, close the Lid and heat over Low-Medium Heat for a further 10 minutes.
  7. Place the Inner Pan in the Insulated Container and keep warm for 30 minutes.

Braised Brisket with Daikon

Ingredients
  • Daikon 500g
  • Beef Brisket 500g
  • Ginger, Spring Onion, Garlic A little
  • Oil A little
Condiments
  • Chu Hou Sauce 3 Tsp.
  • Dou Ban Sauce 1 Tsp.
  • Barbecue Sauce 1 Tsp.
  • Chinese Dark Soy Sauce 1/2 Tsp.
  • Chinese Light Soy Sauce 2 Tsp.
  • Rock sugar A little
  • Water 1L
Braised Brisket with Daikon
  1. Cut daikon into bite-sized pieces. Slice ginger and garlic. Cut spring onion into 4-5cm long pieces.
  2. Cut beef brisket into small pieces. Put in the Inner Pan with water. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the beef for later use.
  3. Heat the Inner Pan over Medium Heat. Add a little oil. Stir-fry the ginger, garlic and spring onion slightly.
  4. Put the beef brisket and condiments in the Inner Pan. Close the Lid and heat. After the water comes to a boil, heat over Medium Heat for a further 15 minutes.
  5. Add daikon. Heat until it comes to a boil. Then heat over Low Heat for a further 5 minutes.
  6. Put the Inner Pan into the Insulated Container. Keep warm for 3 hours.

Braised Oxtail with Herb

Ingredients
  • Oxatail 500g
  • Carrot 1
  • Tomato 2
  • Onion 1
  • Bell pepper 1
  • Butter A little
Condiments
  • Herb A little
  • Ketchup 80g
  • OK Sauce 30g
  • Sugar 100g
  • Salt A little
  • Water 800mL
Braised Oxtail with Herb
  1. Cut the oxtail into pieces. Put in the Inner Pan. Add water. Close the Lid. Heat over Medium Heat until it comes to a slight boil. Take out the oxtail for later use.
  2. Cut the carrots, tomatoes, onion and bell pepper into bite-sized pieces.
  3. Heat the Inner Pan over Medium Heat. Add a little butter. Heat until butter melts./li>
  4. Put all ingredients and condiments in the Inner Pan. Close the Lid and heat it up. After it has come to a boil, heat it over Low-Medium Heat for 15-20 minutes.
  5. Put the Inner Pan into the Insulated Container. Keep warm for 2.5-3 hours.

Dried Oyster with Hair Moss and Mushroom

Ingredients
  • Hair moss (Fat Choy) 20g
  • Dried shiitake mushroom 160g
  • Dried oyster 120g
  • Oil A little
Condiments
  • Oyster sauce 3 Tbsp.
  • Chinese Light Soy Sauce 1 Tbsp.
  • Chinese Dark Soy Sauce 1 Tbsp.
  • Rock sugar A little
  • Water 800mL
Dried Oyster with Hair Moss and Mushroom
  1. Soak the dried shiitake mushrooms and dried oysters in water overnight.
  2. Soak the hair moss in water mixed with a little oil for around 2 minutes until soft.
  3. Put all ingredients and condiments in the Inner Pan. Close the Lid. Heat over Medium Heat. After it has come to a boil, heat it over Low Heat for a further 15-20 minutes.
  4. Put the Inner Pan into the Insulated Container. Keep warm for 3 hours.
Thailand