Rice Cooker Cooking I

I was bit tired today so I was thinking how I can cook an easy dinner. Then I remembered that rice cooker cooking is popular in Japan. I Googled it then I found a bunch of rice cooker recipes.

My assistant Zojirushi rice cooker is great!
Pork was really tender. This is super easy!

Wo~~~w! Oishii~~ :)


about 1 lb sliced pork shoulder
5 coarsely chopped cabbage leaves
1 8 once can of diced tomatoes (roasted garlic)
1/2 cup Italian parsley

1 cup water
1/3 white wine
pinch of salt and pepper

Put the cabbage leaves into bottom of the rice cooker, then add the sliced pork, salt and pepper. Add diced tomatoes into the rice cooker. Then add water, white wine and parsley. Push the quick cook mode button.

Feel Like Red

Squeeze some lemons.
Add some pomegranate syrup, water and ice.

Refresh refresh refresh....

Mankai (full bloom)

Here is Sakura from Japan.

Sakura Spring

Sakura brings a sweet spring air.
Sakura reminds me of a beginning and an end same time.

The dry air and cobalt blue sky made different
" Sakura " in San Diego.

We are definitely feeling the spring now.

Japanese sweets :)

We had "Hanami" at the Japanese garden in Balboa park.
"Hanami" is the Japanese traditional custom of enjoying the beauty of flowers. We needed that.

I brought home made "Dango"
Actually It was soooooooooooooooo yummy :)
It was more Oishii than I expected!


Here is my odango recipe.
You can make about 50~60 dango from 1 box of Mochiko.

Place the Mochiko (rice flour) into a bowl. Add some water and mix until it feels like your ear lobe. Make small balls and smash the center. Put the balls into boiling water. When they are cooked the dangos will dance in the hot water and float. Using a strainer, remove dango from the hot water and shock it in cold water.


In the picture the dangos on the left are covered in "Green tea & Kinako"
To make "Green tea & Kinako" powder. mix 1/4 cup of Kinako, 1 tsp of green tea powder, 3 tbs of brown sugar and a pinch of salt. You can adjust the sweetness.

In the picture the dangos on the right are covered in "shiroan." I used dry lima beans to make "shiroan" this time.
About 1 cup of dry large Lima beans. Put 6 cups of cold water and the lima beans in to a pot. Bring to a boil for two minutes then remove from heat and drain the hot water. Take off the skin. Put them back into the pot. Add 1 cup of water and 1/4 cup of brown sugar. Mash and stir to combine.

Brown rice with Red beans

This is a classic. Brown rice with beans.

1.5 cup of brown rice
1/3 of dry red beans

Soak the brown rice for about 1 hour.
Rinse the red beans. Put 5 cups of cold water and the red beans in to a pot. Bring to a boil for two minutes then remove from heat and drain the hot water. Let stand until cool.
Add cool red beans and brown rice in to rice cooker.
You can add some soy sauce. It adds more flavor.

I have this Zojirushi rice cooker.
This guy is really good! He is my great assistant.

Salmon with Miso & Mayo sauce

My Miso & Mayo Sauce
2 tbs miso
3 tbs mayonnaise
(I recommend Japanese mayonnaise)
1 tbs sake
1 tsp sugar
1 scallion (minced)

2 fillets of Tuna
1 small onion (sliced)

Believe me! Miso and Mayo are a great combination!
You should try this!

Preheat the oven to 350 degrees F. Combine the Miso & Mayo sauce ingredients in a mixing bowl. Put sliced onions on the parchment paper. Pat the salmon dry with a paper towel and then put it on the onions. Put the Miso & Mayo sauce on the salmon. Fold the parchment paper. Put them into the oven for 20 minutes.