Rice cooker recipes

 2 c rice with water

MANDU rice

2 T soy

1 T sesame

s+p

clove crushed garlic

green onion or regular onion .25c?

10 frozen mandu

Salmon

150g salmon (< .5 lb)

1/2 onion

1 carrot

maybe greens?

2 t miso

2 t maple syrup

2 t rice vinegar

Beef curry

0.5 lb ground beef or small beef cubes

4 blocks curry chopped

potato

carrot

onion

spicy chicken

cut spicy marinated thighs into pieces

greens- bok choi, pea, whatever

onion

karaage chicken

1 lb boneless thigh, trim fat and cut 1" pieces

2 cloves garlic, minced or grated

2 T soy sauce

2 t ginger grated

marinate 30 min to overnight

dredge in mix

1/2 c corn starch

1/4 c flour

fry 350deg peanut oil

japanese curry

1 lb meat
1 onion chopped
1-2 potato chopped
100 g carrot
2 clove garlc
1/4 c grated apple
1 T honey
2 c water

1. Stiry fry M
garlic

Then add meat and cook

2. Add potato, carrot, onion
Season and cook until edge transparent

3. Add water, honey, apple. Bring to boil and turn to simmer

4. Add curry block pieces

Stir fry

Spring Veggie Stir-Fry

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: 4 side servings
• Category: Side dish
• Cuisine: Chinese

Ingredients

• ¼ cup Fusia Reduced Sodium Soy Sauce (regular soy sauce is too salty!)
• 2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
• 2 teaspoons arrowroot starch or corn starch
• 1 tablespoon grated fresh ginger
• 1 large clove garlic, pressed or minced
• ½ teaspoon crushed red pepper (scale back or omit completely if you’re sensitive to spice)
• 1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
• 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges
• 3 medium carrots, peeled and cut into very thin rounds
• Pinch of salt
• ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

Instructions

1. In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
2. Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
3. Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
4. Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.

Notes

Make it gluten free: Use gluten-free reduced-sodium tamari instead of regular soy sauce.
Make it vegan: Use maple syrup instead of honey

chicken rice soup asian style - congee

1 c regular rice
2/3 c sweet rice  (or all sweet rice!)
10 c water

chicken quarters or drums or legs or whole cut up chicken. whatever.

10:1 ratio water to rice
PS those cups are rice cups

Dump all that in slow cooker on low for 8-10 hours.  Add salt pepper and anything.  YOu can omit the chicken and put left over meats in at the end.

mapo tofu

Here's the MaPo Tofu recipe.  I substitute the hot bean paste with sweet chili sauce instead to make it milder.

1 pkg Firm bean curd

Flavor mix:
           1 T chopped green onion
           1 chopped tsp of each: garlic clove, ginger root

2 oz ground pork

Sauce mix:
1 T hot bean paste
1 T cooking wine
 1 1/2 T soy sauce
1 c water, 1/2 tsp salt

Thickening -- mix together
1 1/2 tsp cornstarch
1 T water

1 T fresh garlic or green onion

1) Cut bean curd into 1/2in cubes
2) Heat wok with 3T oil.  Stirfry the Flavor Mix until fragrant; add pork and hot bean paste. Add Sauce Mix and bean curd. Bring to boil and turn heat to low; cook for 3 min.
3) Add Thickening mix and stir.  Sprinkle with garlic or green onion and serve.


Ginger
1 t garlic
1 T sesame oil
Saute meat

sauce
2 T miso
2 T soy
1 T sake
1 T sugar
1 T cornstarch
1 c water

sesame chicken

Ingredients:

• 3 boneless skinless chicken breasts (about 1.25 lbs)
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/2 onion, diced
• 2-1/2 tbsp tomato paste (*ketchup can be substituted if you don’t have tomato paste)
• 1 tbsp sesame oil
• 3 cloves garlic, minced finely
• 1/2 tsp red pepper flakes, or white pepper
• 1/2 tsp grated ginger root
• 2 tbsp cornstarch
• 2 tbsp roasted sesame seeds
• 1 lb broccoli florets, steamed OR one bag frozen broccoli florets, prepared according to package directions

Directions:

1. Place chicken breasts in slow cooker.
2. In a small bowl, combine the honey, soy sauce, onion, tomato paste, sesame  oil, garlic, red pepper flakes, sesame seeds and ginger root. Pour over chicken.
3. Cook the chicken for 6 hours on low. Remove chicken breasts to cutting board and allow to sit for just a minute.
4. Steam broccoli
5. Cube chicken into bite-size pieces. Scoop out about 1/2 cup of the sauce from the slow cooker and put in small bowl. Whisk the cornstarch into the bowl of sauce, then return mixture to slow cooker to thicken the whole batch.
6. Return cubed chicken to slow cooker. Add the steamed broccoli, too. Stir gently, to coat.
7. Allow to sit for about ten minutes, slow cooker set to warm.
8. Serve over white rice.