Steamed Chinese Dumplings in the rice cooker

Hard not to love Cha Siu Bau; lovely chau siu pork filling and a light fluffy bun on the outside…perfect with on their own or even with a bit of soy sauce and chilli oil to dip…

As for the rice cooker’s part in this culinary master-snack…fill the cooking bowl with 3 cups of water, place the buns in the steamer tray and use the “slow cook” function for 10-20minutes depending on whether they’re fresh or frozen, and then enjoy…

 

I use the “slow cook” function as it creates the fastest boiling water from which to steam…in addition to dumplings, you can steam anything and everything in the rice cooker.
For more information visit: www.cookjapan.co.uk

Tofu, Minced Pork and Cabbage

One of my favourite dishes is Mabu Dofu, which I’ve loved every since I lived in Japan and always end up eating on my birthday.  Japanese mabu dofu is much milder than the original Chinese Szechuan dish – although I’ll more than happily eat either.

This isn’t quite mabu dofu, but is not a million miles away and still extremely tasty…




While the rice was happily cooking away in the Cook Japan rice cooker, I turned my attention to rest of the dish…mixing a bit of water, miso, sugar, mirin and salt in a bowl, then frying the cabbage over a low heat with the minced pork.  Once the mince starts to change colour in comes the mixed seasoning and then the tofu cubes for a final 10-minute simmer and the whole thing goes on top of a steaming bowl of rice.



Although the miso gives the dish a nice deep flavour, I love my mabu dofu a bit spicier than my children so in goes a really good dollop of gochujang (korean spicy miso paste) to give the whole dish a kick…

…as I say not really a “pure” traditional Japanese, Chinese or Korean dish, but one where having robbed bits and pieces from each kitchen the resulting dish is lovely.
 

Yummy Char Siu Congee

Really tasty dinner tonight…was a little bit torn on what to do and make and too tired to put much effort into it, so opted for a lovely bowl of Char Siu Congee made in the rice cooker.
 
Simple to to make, popped in some cha siu pork with shiitake mushrooms, corn, soya beans and some asparagus topped at the end with some spring onions… what could be easier.

All you have to do is wash the rice, pop it in the rice cooker (i went for 1.5 cups of rice and 8 cups of liquid).  Rather than going with all water I also used the water the shiitake had been soaking in and a good glug of soya sauce and ponzu.

Everything went in the Cook Japan rice cooker, stick it on “congee” mode and 45 minutes later it was all set to eat…delicious!  Easy to make, really tasty and great for when you can't face slaving over a hot stove

For more information visit: www.cookjapan.co.uk