JAJ Cookbook Recipes

JAJ-A55S COOKBOOK / 2014
Special recipes
JAJ-A_S
Special recipes
Recipe 08
Tomato Chicken Melt
Recipe 09
Acqua Pazza
Delicious and energizing! Revitalizing foods*
Recipe 01
Chicken Breast Involtini
Recipe 02
Tuna Steamed with Oil
Recipe 03
Mabo-Tofu
Recipe 10
Recipe 06
Recipe 07
Salmon with Mustard Sauce
Recipe 21
Simmered Meatballs and

Bean-Starch Vermicelli
13
Pork and Nappa Cabbage Mille-Feuille
Recipe 12
Refreshing Steamed Chicken
Recipe 13
Ethnic Pork Roll
Recipe 14
Bangbang Chicken
Recipe 15
Recipe 05
Sweet Pickles of Bell Peppers and

Cherry Tomatoes
12
Recipe 11
recipes are designed to gently relieve tiredness and stop it

returning. They carefully combine ingredients full of nutrients that help
to restore energy as well as ingredients with supporting nutrients that
should be consumed at the same time.
Recipe 04
Recipe 20
Recipe 22
These
11
Fresh Italian-style Gyudon

(Rice with Beef Topping)
15
16
17
Healthy Shrimp with Chili Sauce
19
Oyakodon (Chicken and Egg Rice Bowl)
Chicken Balls with Grated Radish
Creamed Chicken and Squash
Recipe 24
Steamed Tofu and Yamaimo
Recipe 25
Steamed Spicy Pork
Recipe 26
20
Recipe 28
Recipe 17
Hot Cheese Salad with Honey
21
Recipe 29
Recipe 18
Spanish Omelette
22
10
Recipe 30
Recipe 19
Colorful Stuffed Bell Peppers
23
Steamed Sea Bream with Doubanjiang

(Bean and Chili Paste)
Chop Suey
41
Recipe 31
Seasoned Rice with Various Ingredients
Recipe 32
Rice Cooked with Salted Pork and Sausage
Recipe 33
Chinese Style Steamed Glutinous Rice
Recipe 34
Chinese Congee
Recipe 35
Gobo and Yamaimo Soup
Recipe 36
Stewed Pork Cubes and Tofu Skins

in Brown Sauce
Recipe 37
Creamed Chicken and Mushrooms
Recipe 38
Sponge Cake
Recipe 39
Gateau Chocolat
Recipe 40
Cheese Cake
25
Recipe 23
Recipe 27
Recipe 16
Keema Curry with Chickpeas
Taco Rice with Vegetables
14
24
43
45
27
29
30
31
47
49
50
51
33
Tougan and Chicken Soup
Spiced Apple
35
36
Garlic Shrimp and Soy Milk Clam Chowder
37
53
55
57
Basil Cheese Chicken and 39

Minestrone Soup with Lentils
Note: Use the calorie values in the recipes only as a guide.

COOKING
PLATE
The recipes with this symbol are for the simultaneous cooking mode,
used for cooking rice and main dishes at the same time.
If you are not cooking rice at the same time, pour in water up to level 1 of the [Plain] scale of the inner pot.
Then, use the [StewSoup] menu to cook for 20 to 30 minutes.
Refer also to the instruction manual for details.
Plain1StewSoup2030
The soup and side dishes can also be prepared at the same time.
How to use the cooking plate
Example Recipe 04 Fresh Italian-style Gyudon (Rice with Beef Topping)
1.
3.
Select the recipe you would

like to cook.
Prepare the ingredients and
put them in the cooking plate.
Set the cooking plate

in the inner pot and
close the lid.
2.
4.
Recipe 04
1.
Put the washed rice of 0.5 cup or

1 cup, and water in the inner pot,
and then put it in the rice cooker.
When measuring rice, please use
the measuring cup included.
Select the [Synchro-Cooking]

menu and press the
[Start] key.
5.
When the cooker beeps,

the cooking is completed!
3.
2.
4.
0.51
Synchro-Cooking
Start
The rice cooking is

completed at
the same time.
One teaspoon = 5ml
1 1 8 0 m l
One cup (of the supplied measuring cup) = 180ml
Be careful not to put ingredients in greater quantity than called for in the recipe. Otherwise, boiling-over or undercooking may result.
Place the ingredients as flat as possible in the cooking plate, leaving a space between them.
If you like, add the garnish of vegetable as shown in the picture of the recipe.
When using ingredients that require long cooking time, cut them into small pieces.
Do not leave the cooked dish inside the rice cooker when using the keep warm function.
One tablespoon = 15ml
5.
115ml
15ml
JAJ-A55RS COOKBOOK / 2014
P1
P2
Synchro-Cooking
Recipe 01
Chicken Breast Involtini
rving
556 kcal per se
COOKING
PLATE
Ingredients (for 1 serving)
How to cook
Chicken breast120g
Walnuts6
Raisin1 tablespoon
Cream cheese18g
Honey1 teaspoon
Salt1/4 teaspoon
Carrot1/6
Grapefruit1/4
Balsamic sauce
Balsamic vinegar1 tablespoon
A
Honey1 teaspoon
Extra virgin olive oil1 tablespoon
Cooking stringAs needed
1. Cut the thick section of the chicken breast with a knife and then spread it out
thinly. Season with salt, and leave for 10 minutes.
2. Roast the walnuts.
3. Spread honey on top of the chicken, and then place walnuts, raisins,
cream and cheese on it. Roll the chicken while wrapping the ingredients into
an elongated shape using cooking string.
(If cooking string is not available, use a toothpick.)
4. Cut the carrot into 5cm long thin strips.
5. Place 3 and 4 in the cooking plate.
6. Put the washed rice of 0.5 cup or 1 cup, and water in the inner pot,
7. Set the cooking plate in the inner pot. Select the [Synchro-Cooking] menu
and press the [Start] key.
8. Mix A to make balsamic sauce.
9. When cooking is completed, place the dish on the serving plate.
Serve with sauce from step 8 and grapefruit.
Recipe 01
556 kcal /1
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01
120g
6
1
18g
1
1/4
1/6
1/4
1
1
A
1
1. 10
2.
3.
4. 5cm
5. 34
6. 0.51
7. Synchro-CookingStart
8. A
9. 8
02
P3
P4
Synchro-Cooking
Recipe 02
Tuna Steamed with Oil
ng
401 kcal per servi
COOKING
PLATE
How to cook
Tuna (block)100g
Salt1/2 teaspoon
Black pepperA dash
A
Olive oil2 tablespoons
Garlic (clove)1
Carrot1/10
Onion1/4
Celery1/3 stalk
Mushroom2
Rosemary1 sprig
Bay leaf1
Lemon (cut into rounds)2
ParsleyFor garnish
MayonnaiseAs desired
1. Slice the garlic.

2. Score the tuna and cut into halves. Sprinkle it with A and leave it for a while.
3. Slice the carrot, onion, celery, and mushrooms,
and place them in the cooking plate with 2.
Put rosemary, bay leaf, and lemon on top.
5. Set the cooking plate in the inner pot.
Select the [Synchro-Cooking] menu and press the [Start] key.
Sprinkle it with finely chopped parsley, and serve with mayonnaise.
Recipe 02
401 kcal /1
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03
1100g
A
2
1
1/10
1/4
1/3
2
1
1
2
1.
2. A
3. 2
4. 0.51
6.
04
P5
P6
Synchro-Cooking
Recipe 03
Mabo-Tofu
m fatigue and
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es
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B1
331 kcal per serving
COOKING
PLATE
How to cook
Tofu (hard)1/2
Ground pork50g
Corn starch2 teaspoons
Ginger (finely chopped)1/5
Garlic (clove)1/2
Doubanjiang (bean and chili paste)1 teaspoon
Chicken stock (powder)1 teaspoon
A
Soy sauce1 tablespoon
Sugar1/2 teaspoon
Sake (rice wine)1/2 tablespoon
SaltA dash
Sweet bean sauce1 teaspoon
Shironegi (chopped white leek)1/6
Sesame oil1/2 teaspoon
Chili oilAs desired
1. Finely chop the ginger and garlic. Chop the shironegi (white leek)
coarsely.
2. Cut the tofu into cubes.
Dredge the tofu with corn starch and place it in the cooking plate.
3. Mix the ground pork and A well.
4. Season 2 with 3, and sprinkle it with the shironegi and sesame oil.
6. Set the cooking plate in the inner pot. Select the [Synchro-Cooking]
menu and press the [Start] key.
Add the chili oil as desired.
Recipe 03
331
kcal /1
50g
2
1/5
1
1
1
A
1
1/6
05
1.
2.
3. A
4. 32
5. 0.51
7.
06
P7
P8
Recipe 04
Fresh Italian-style Gyudon (Rice with Beef Topping)
Synchro-Cooking
COOKING
PLATE
Keema Curry with Chickpeas
472 kcal per se
Synchro-Cooking
Ground beef and pork50g

Salt and pepperA dash
Corn starch1 teaspoon
Onion1/4
Carrot1/8
Chickpeas (boiled)30g
Curry powder1/2 tablespoon
Tomato ketchup1 tablespoon
A Bouillon powder1/4 teaspoon
Ginger (grated)A dash
SaltA dash
How to cook
1. Cut the beef into bite-size pieces, and
slice the onions thinly. Cut the king
trumpet mushrooms into thin strips.
How to cook
1. Put the ground beef and pork in a bowl,
and season it with salt and pepper.
Dredge it with corn starch. Chop the onion
and carrot finely.
2. Place 1 in the cooking plate,

and add the well-mixed A.
3. Put the washed rice of 0.5 cup or 1 cup,
and water in the inner pot,
2. Put 1 and the chickpeas in the cooking

plate. Add A on top, and mix it well.

Select the [Synchro-Cooking] menu and
press the [Start] key.

5. When cooking is completed,

put the rice in the serving bowl.
Place 4, and the tomato cut into cubes
and Italian parsley on top.

Recipe 04
rving
COOKING
PLATE
Beef (thinly sliced)80g

Onion1/4
King trumpet mushrooms1/2
Soy sauce1 tablespoon
Sake (rice wine)1 tablespoon
A
Mirin1 tablespoon
Sugar1 teaspoon
Tomato1/4
Italian parsleyFor garnish
07
Recipe 05
5. When cooking is completed, put the rice

on the serving plate. Stir the cooked 4
well and add it over the rice.
645
kcal /1
80g
1/4
1
1
A
1
1
1/4
1.
2. 1A
3. 0.51
5. 4
Recipe 05
1
50g
1
1/4
1/8
30g
1
1/4
A
472
kcal /1
1.
2. 1A
3. 0.51
5. 4
08
P9
P10
Recipe 06
Oyakodon (Chicken and Egg Rice Bowl)
COOKING
PLATE
Synchro-Cooking
Recipe 07
Taco Rice with Vegetables
Chicken thigh80g
Onion1/4
Egg (medium size)1
Soy sauce2/3 tablespoon
A Mirin1 teaspoon
Sugar1 teaspoon
Mitsuba (Japanese wild parsley)2
Egg yolk1
Ground beef80g
Onion1/4
Tomato ketchup1 tablespoon
Soy sauce1 teaspoon
A
Worcestershire sauce2 teaspoons
Chili powder1/2 teaspoon
Lettuce leaf1
Tomato1/2
Avocado1/3
Tortilla chipsFor garnish
How to cook
1. Cut the chicken thigh into slivers, and
slice the onion thinly.
How to cook
2. Place 1 in the cooking plate, and add

well-mixed A. Add the beaten egg on top.
1. Chop the onion finely.
COOKING
PLATE
Synchro-Cooking
2. Put 1, the ground beef, and A in the

cooking plate, and mix them well.




5. When cooking is completed, put rice in a

serving bowl, and then 4 on top.
Sprinkle with the mitsuba cut into 3cm
lengths, and then place an egg yolk in the
center.
5. Cut the lettuce into thin strips.

6. Cut the tomatoes into cubes and crush
the tortilla chips. Cut the avocado into
cubes before serving it.
7. Put the cooked rice on a serving plate,
and then put 5 on top. Put 4 and 6 on top.
Recipe 06
09
562 kcal /1
Recipe 07
80g
1/4
M1
2/3
1
A
1
2
1
1.
80g
1/4
1
1
A
2
1/3
1.
2. 1A
3. 0.51
5. 43cm
537 kcal /1
2. 1A
3. 0.51
5.
6.
7. 546
10
P11
Recipe 08
P12
Tomato Chicken Melt
COOKING
PLATE
Synchro-Cooking
Recipe 09
Acqua Pazza
Chicken thigh80g
Zucchini3cm
Bell peppers (yellow)1/4
Tomato sauce60g
Shredded cheese20g
Cod fillet1
Onion (finely chopped)1/8
String bean3
Black olive4
Olive oil1 teaspoon
Thyme (fresh)For garnish
LemonFor garnish
How to cook
1. Cut the chicken thigh into bite-size
pieces. Cut the zucchini into rounds of
5mm thicknesses, and the bell pepper
into thin strips.
Synchro-Cooking
COOKING
PLATE
How to cook
1. Season the cod with salt and pepper.
Chop the onion finely and cut the string
beans and black olives into halves.
2. Place 1 in the cooking plate.

Add tomato sauce and cheese on top.
2. Place 1 in the cooking plate, drizzle with

olive oil, and then sprinkle it with thyme.

and water in the inner pot, and then put it
in the rice cooker.




place the dish on the serving plate.

Serve with a slice of lemon.
Recipe 08
277 kcal /1
124 kcal /1
80g
3cm
1/4
60g
20g
1. 5mm
1/8
3
4
1
1.
2. 1
3. 0.51
5.
11
Recipe 09
2. 1
3. 0.51
5.
12
P13
Recipe 10
P14
Salmon with Mustard Sauce
COOKING
PLATE
Synchro-Cooking
Recipe 11
Pork and Nappa Cabbage Mille-Feuille
Raw salmon1 small fillet

Potato1/2
Whole-grain mustard1/2 tablespoon
Mayonnaise1 tablespoon
Italian basil (raw)For garnish
Pork loin (thinly sliced)80g

Corn starchFor garnish
Nappa cabbage1/2 leaf
Soy sauce1/2 teaspoon
LemonFor garnish
Synchro-Cooking
COOKING
PLATE
How to cook
How to cook
1. Wipe off any water remaining on the

salmon.
Cut the potato into 5mm thick slices.
1. Season the pork loin with salt and pepper.

Dredge it with corn starch. Cut the Nappa
cabbage leaves into 2 inches (5cm)
slices.

and add well-mixed whole grain mustard
and mayonnaise on top.
2. Place the Nappa cabbage in the cooking

plate, and spread the pork loin on it.
In the same manner, lap the pork loin over
the Nappa cabbage, and season it with
soy sauce.


and water in the inner pot, and then put it
in the rice cooker.

Serve with basil.

5. When cooking is completed, place the
dish on the serving plate.
Serve with a slice of lemon.
Recipe 10
302 kcal /1
1. 5mm
80g
2. 1
3. 0.51
5.
13
Recipe 11
229 kcal /1
1. 5cm
2.
3. 0.51
5.
14
P15
Recipe 12
P16
Refreshing Steamed Chicken
Synchro-Cooking
COOKING
PLATE
Recipe 13
Chicken wings4
Red chili pepper1
Ginger (grated)1 teaspoon
Vinegar1-1/2 tablespoons
A
Sugar1 tablespoon
Soy sauce1-1/2 tablespoons
Pork (for ginger pork)4

Korean seaweedFor garnish
Naganegi (white leek)3cm
Ginger (clove)1/2
Enokidake mushrooms50g (net)
Corn starch1/2 tablespoon
Cilantro leaves30g
Sweet chili sauceFor garnish
Sliced red chili pepperFor garnish
LemonFor garnish
How to cook
1. Make a cut in between the bone and meat
of the chicken wings.
Remove the seeds from the red chili
pepper.
Synchro-Cooking
Ethnic Pork Roll
COOKING
PLATE
How to cook
2. Place 1, ginger, and then well-mixed A in

the cooking plate.
1. Cut the naganegi vertically into 4 pieces.

Cut away the hard bottoms from the enokidake
mushrooms, and then cut them into 3cm long
pieces. Cut the ginger into thin strips.

2. Season the spread pork. Put the Korean seaweed,

naganegi, enokidake, and ginger on it in this order.
Dredge it with corn starch.
5. When cooking is completed, place the

dish on the serving plate.

4. Put the washed rice of 0.5 cup or 1 cup, and water
in the inner pot, and then put it in the rice cooker.
5. Set the cooking plate in the inner pot. Select the
[Synchro-Cooking] menu and press the [Start] key.
6. When cooking is completed, place the dish with
cilantro leaves, sliced red chili pepper, and lemon
on the serving plate. Serve with sweet chili sauce.
Recipe 12
15
272 kcal /1
Recipe 13
229 kcal /1
4
1
1
1.5
1
A
1.5
1.
3cm
50g
30g
1. 43cm
2. 1A
3. 0.51
5.
2.
3. 2
4. 0.51
6.
16
P17
P18
Synchro-Cooking
Recipe 14
Bangbang Chicken
ng
338 kcal per servi
COOKING
PLATE
Ingredients (for 2 servings)
How to cook
Chicken thigh1 pc (250g)

Cucumber1/2
Lettuce leaf2
Cherry tomato3
Garlic clove (finely chopped)1/2
Ginger clove (finely chopped)1/2
Peanuts1 tablespoon
Sesame paste1/2 tablespoon
Soy sauce1/2 tablespoon
A
Sugar1/2 tablespoon
Vinegar1 teaspoon
1. Season the chicken thigh with salt, pepper, and sake.

4. Set the cooking plate in the inner pot. Select the [Synchro-Cooking] menu
5. Cut the cucumber into thin strips, lettuce into thin strips,
and cherry tomatoes into halves.
6. Chop the garlic and ginger finely and chop the peanuts coarsely.
Mix them well with mixture of A.
7. When cooking is completed, take out the chicken thigh and cut it into 1.5cm
thick slices. Serve the chicken over the cucumber, lettuce, and cherry
tomatoes, and add 6 over them.
Recipe 14
338 kcal /1
17
1250g
2
3
1.
2. 1
3. 0.51
5.
6. A
7. 1.5cm6
18
P19
Recipe 15
P20
Healthy Shrimp with Chili Sauce
COOKING
PLATE
Recipe 16
Chicken Balls with Grated Radish
Shrimp (head on)80g (net)

Egg white1/2
Corn starch1 tablespoon
Onion1/2
Tomato ketchup3 tablespoons
Chicken stock
A (powder)1/2 teaspoon
Doubanjiang
(bean and chili paste)1/4 teaspoon
Ground chicken50g
Hard tofu1/6
Onion1/8
Egg (medium size)1/4
Bread crumbs2 tablespoons
Soy sauce1/2 teaspoon
Japanese radish3cm
Noodle sauce1 tablespoon
Green perilla leaf (green shiso)2
How to cook
How to cook
1. Peel and devein the shrimps and mix

them with egg white.
Then dredge them with corn starch.
Slice the onions thinly.
1. Drain the hard tofu, and crush it with your hands.

Chop the onion finely. Peel and grate the radish.

Select the [Synchro-Cooking] menu and press
the [Start] key.

6. When cooking is completed, place the dish on

the serving plate. Sprinkle it with the green perilla
leaf that is cut into thin strips.
Synchro-Cooking
4. Put the washed rice of 0.5 cup or 1 cup, and water

in the inner pot, and then put it in the rice cooker.

3. Spread the grated radish in the cooking plate,

and add 2 on top. Add the noodle sauce on top.

Recipe 15
COOKING
PLATE
2. Mix the ground chicken, hard tofu, onion,

and eggs, bread crumbs, soy sauce,
and mix them well. Shape into bite-size balls.
2. Mix 1 and A well,

and place it in the cooking plate.
19
Synchro-Cooking
198 kcal /1
Recipe 16
80g
A
1/4
1.
50g
1/6
1/8
M1/4
2
3cm
1
2
2. 1A
3. 0.51
5.
210 kcal /1
1.
2.
3. 2
4. 0.51
6.
20
P21
Recipe 17
P22
Hot Cheese Salad with Honey
r serving
COOKING
PLATE
268 kcal pe
Synchro-Cooking
Recipe 18
Spanish Omelette
Potato1/2
Block of bacon30g
String bean4
Grated parmesan cheese
1 tablespoon
White wine vinegar (or plain vinegar)
1 teaspoon
A
Honey1/2 teaspoon
SaltA dash
Black pepper (cracked)A dash
Olive oil1/2 tablespoon
Bacon, sliced2
Potato1/4
Egg (medium size)2
Shredded cheese20g
ButterFor garnish
COOKING
PLATE
Synchro-Cooking
How to cook
1. Cut the bacon into bite-size pieces,
the potato into cubes, and chop the onion
finely. Spread butter on the cooking plate.
2. Put 1 and the cheese in the beaten eggs
and mix them well.
Add the mixture into the cooking plate.
How to cook

1. Cut the potato into 5mm thick slices.

Slice the block of bacon into 3cm strips.
Cut the string beans into halves.
Finely chop the onion.




Add the well-mixed A on top.
Recipe 18
Recipe 17
21
220 kcal /1
268 kcal /1
30g
4
1/8
1
1. 5mm3cm2
2. 1
3. 0.51
2
1/4
1/8
M2
20g
1.
2. 1
3. 0.51
5.
5. A
22
P23
Recipe 19
P24
Colorful Stuffed Bell Peppers
Synchro-Cooking
COOKING
PLATE
Recipe 20
Sweet Pickles of Bell Peppers and Cherry Tomatoes
Ground beef and pork40g

Bell peppers1-1/2
Bread crumbs1 tablespoon
Black pepper, crackedA dash
Capers1 teaspoon
Corn starchFor garnish
Bell peppers (yellow)1/4

Cherry tomato5
White wine vinegar (or plain vinegar)
1/2 tablespoon
A
Honey1 tablespoon
SaltPinch
Synchro-Cooking
COOKING
PLATE
87 kcal per serving
How to cook
How to cook
1. Cut the bell peppers into small chunks,

and the cherry tomatoes into halves.
1. Cut the bell peppers lengthwise into

halves, and remove the seeds.
Cut them into halves horizontally. Chop
the onion finely, and crush the capers.

and add the well-mixed A.
2. In a bowl, mix and knead the ground beef

and pork, onion, bread crumbs,
black pepper, and capers well.

3. Dredge the inside of the bell peppers with

corn starch, and stuff the bell peppers with 2.

Cool the dish in the fridge.

Recipe 20
Recipe 19
87 kcal /1
132 kcal /1
40g
1.5
1/8
1
1.
2.
3. 2
4. 3
1/4
5
A
1
1
1.
2. 1A
3. 0.51
5.
5. 0.51
7.
23
24
P25
P26
Synchro-Cooking
Recipe 21
Simmered Meatballs and Bean-Starch Vermicelli
COOKING
PLATE
How to cook
Meatballs
Ground pork70g
Ginger, finely chopped1/2 tablespoon
Naganegi (white leek), finely chopped5g
Sugar1/4 teaspoon
A
SaltA dash
Soy sauce (laochou)1/4 teaspoon
Bean-starch vermicelli (dried)10g
Carrot10g
Dried shiitake mushrooms1/2 pcs.
Stewing stock
Sugar1/2 teaspoon
B
Chicken stock (powder)1/2 teaspoon
Water40ml
1. Put all ingredients of the meatballs in a bowl and mix them well.
Shape into balls about 3cm in diameter.
2. Soak the dried bean-starch vermicelli in water to rehydrate and soften,
and then cut it to the proper length.
Cut the carrot into thin semicircular slices.
Soak the dried shiitake mushrooms in water to rehydrate and soften them.
Then, cut them into thin slices.
and add the meatballs leaving a space between them on it.
Add the mixed stewing stock on top.
and water in the inner pot, and then put it in the rice cooker.
Recipe 21
229 kcal /1
25
70g
5g
1/4
A
1/4
1/4
10g
10g
1/2
()
B
40ml
1. 3cm
2.
3. 2
4. 0.51
6.
26
P27
P28
Synchro-Cooking
Recipe 22
Steamed Sea Bream with Doubanjiang (Bean and Chili Paste)
ng
248 kcal per servi
COOKING
PLATE
How to cook
Sea bream1 slices (about 100g)

Naganegi (white leek)5g
Lotus root20g
Carrot10g
Ginger (slice)1.5cm
Garlic (clove)1/2
Red chili pepper1/4
Seasoning mixture
Doubanjiang
(bean and chili paste)1/2 tablespoon
1. Cut the naganegi, lotus root, and ginger into thin strips.
Cut the carrot into semicircular slices. Cut the garlic into thin slices,
and the red chili pepper into thin slices on an angle.
2. Place the sea bream in the cooking plate.
Add 1 and add well-mixed seasoning over it.
Recipe 22
248 kcal /1
1
1100g
5g
20g
10g
1.5cm
1/4
1/4
27
1.
2. 1
3. 0.51
5.
28
P29
Recipe 23
P30
Creamed Chicken and Squash
Synchro-Cooking
COOKING
PLATE
439 kcal per servin
Recipe 24
Steamed Tofu and Yamaimo
Chicken thigh100g
SaltTo taste
Squash70g
Whipping cream2 tablespoons
Garlic clove (finely chopped)1/2
Butter5g
Soft tofu100g
Yamaimo (tropical yam)20g
Nappa cabbage20g
Naganegi (white leek)20g
Carrot10g
Seasoning mixture
Soy sauce (shengchou)1/2 teaspoon
How to cook
1. Cut the chicken into bite-size slivers, and
season it with salt. Slice the squash.
2. Place the chicken and squash alternately
in the cooking plate.
Add the whipping cream evenly over the
ingredients.
Sprinkle it with the garlic and butter.
How to cook

2. Cut the yamaimo and carrot into

rectangular slices, the Nappa cabbage
into slivers, and the naganegi into thin
slices on an angle.

3. Place 1 and 2 in the cooking plate,

and add the well mixed seasoning
mixture.


Synchro-Cooking
COOKING
PLATE
96 kcal per serving
1. Wrap the tofu with paper towels and leave

it for 15 minutes to drain.
Then, cut it into bite-size pieces.

Recipe 23
29
439 kcal /1
Recipe 24
96 kcal /1
100g
70g
2
5g
1.
100g
20g
20g
20g
10g
1/4
1. 15
2.
3. 0.51
5.
2.
3. 12
4. 0.51
6.
30
P31
P32
Synchro-Cooking
Recipe 25
Steamed Spicy Pork
COOKING
PLATE
How to cook
Pork belly150g
Seasoning mixture
SaltA dash
Sichuan pepper (hujio)A dash
Doubanjiang (bean and chili paste)1/2 teaspoon
Soy sauce (shengchou)1/2 tablespoon
Steamed meat powder1/2 tablespoon
1. Add the seasonings to the pork and leave it for 20 minutes.

2. Add the doubanjiang and soy sauce to 1.
Dredge it with the steam pork powder, and then place it in the cooking plate.
Recipe 25
676 kcal /1
31
150g
1. 20
2. 1
3. 0.51
5.
32
P33
P34
Synchro-Cooking
Recipe 26
Chop Suey
COOKING
PLATE
How to cook
Pork loin80g
Shrimp30g
Chinese spinach30g
Carrot20g
Jew's ear2
Quail egg (boiled)2
Ginger (finely chopped)2/3 teaspoon
Seasoning mixture
Usukuchi soy sauce (shengchou)1/4 teaspoon
Oyster sauce1/4 teaspoon
Water1-1/2 teaspoons
1. Cut the pork into thin bite-size pieces. Peel and devein the shrimps.
Cut the Chinese spinach into 5cm length. Cut the carrot into
semicircular slices.
Soak the dried Jew's ear in water to rehydrate and soften.
Add the seasoning mixture evenly over the ingredients.
and water in the inner pot, and then put it in the rice cooker.
Recipe 26
341 kcal /1
33
80g
30g
30g
20g
2
2
2/3
2/3
1/4
1/4
1/4
1/4
1.5
1.
5cm
2. 1
3. 0.51
5.
34
P35
Recipe 27
P36
Tougan and Chicken Soup
rving
COOKING
PLATE
188 kcal per se
Synchro-Cooking
Recipe 28
Spiced Apple
Chicken thigh80g
Salt and sake (rice wine)To taste
Tougan (winter melon)50g
Jew's ear2
Dried goji berry1 teaspoon
Soup
SaltFor garnish
Soy sauce (light)1 teaspoon
Chicken stock (powder)1 teaspoon
Water120ml
Apple1/2
Cloves1
Ginger (sliced)3
Raisin1/2 tablespoon
White curacao1/2 tablespoon
A
Granulated sugar1 tablespoon
74 kcal per serving
COOKING
PLATE
Synchro-Cooking
How to cook
1. Peel the apple, and cut it into wedges.
and add the cloves, ginger, and raisins,
and then add the well-mixed A over them.
How to cook
1. Cut the chicken into bite-size pieces,
and season it with salt and sake.
Leave it for 10 minutes. Cut the tougan
into 1cm thick slices.
Soak the dried Jew's ear in water to
rehydrate and soften.


and add the well-mixed soup.


Recipe 27
35
188 kcal /1
Recipe 28
74 kcal /1
80g
50g
2
1
1
1
120ml
1. 101cm
1
3
A
1
1.
2. 1
3. 0.51
5.
2. 1A
3. 0.51
5.
36
P37
P38
StewSoup
Recipe 29
Garlic Shrimp and Soy Milk Clam Chowder

COOKING
PLATE

rving
185 kcal per se
Garlic Shrimp
Shrimp (head on)120g (net)
Garlic (clove)1
SaltTo taste
Black pepper (cracked)To taste
Lemon juice2 to 3 drops
A
White wine1 teaspoon
Olive oil1/2 tablespoon
Cherry tomato3
Soy Milk Clam Chowder
Clams (with shells)80g (about 6 pcs.)
White wine1-2/3 tablespoons
Olive oil1 tablespoon
Block of bacon25g
Potato (cubed)1/6
Carrot (small cubes)1/10
Flour1/2 tablespoon
ButterFor garnish
Bouillon powder1/2 teaspoon
Salt and pepperTo taste
Water100ml
Processed soy milk100ml
ParsleyFor garnish
How to cook
1. Peel and devein the shrimps. Cut a small X into the cherry tomatoes.
2. Chop the garlic finely, and mix it well with the mixture of A.
3. Place 1 in the cooking plate and add 2 on it.
4. Flush the sand out of clams and rinse them well.
5. Heat olive oil in a heavy pan, and then saute 4. Add some white wine and
close the pan with a lid to heat. When the clam shells are open, close the lid
and allow time for them to be steamed for 5 minutes.
6. Take out the clams from step 5,
and strain the soup extracted during the steaming.
7. Cut the block of bacon, onion, potato, and carrot into cubes,
and dredge them with flour.
8. Heat the butter in a frying pan, and saute the block of bacon.
Add the onion, potato, and carrot and saute them until the onion is softened.
9. Put soup extracted from step 5 and 8 in the inner pot.
Add water and bouillon powder and mix them with salt and pepper.
After that, put the mixture in the rice cooker.
10. Place the cooking plate on the inner pot.
Heat it for 20 minutes using the [StewSoup] menu.
11. When the heating is completed, take out the cooking plate, add the soy milk
and shelled clams and mix them well. While the Keep Warm lamp is lit,
set 10 minutes as the additional cooking time, and then press the [Start] key.
12. When cooking is completed, place each dish on the serving plate.
Sprinkle the soy milk clam chowder with finely chopped parsley.
Recipe 29
185 kcal /1
120g
23
A
1
3
/1
1.
372 kcal
80g6
12/3
1
25g
1/16
1/6
1/10
1/2
100ml
100ml
37
2. A
3. 12
4.
5. 4
5
6. 5
7.
8.
9. 85
10. StewSoup20
11. 10
10Start
12.
38
P39
P40
StewSoup
Recipe 30
Basil Cheese Chicken and Minestrone Soup with Lentils

COOKING
PLATE

Basil cheese chicken

Chicken thigh1/2 pcs. (125g)
White wine1 tablespoon
Salt and pepperFor garnish
Dried basilFor garnish
Shredded cheese20g
Potato1/4

Minestrone soup
Onion (small cubes)1/16
Carrot (small cubes)1/10
Lentils1 tablespoon
Bacon (sliced)1/2 piece
Canned whole tomatoes (store bought)100g
Water200ml
Bouillon powder2 teaspoons
How to cook
1. Season the chicken thigh with salt, pepper, and white wine.
2. Cut the potato into 3mm thick slices.
3. Place 1 and 2 in the cooking plate,
and sprinkle it shredded cheese and dried basil.
4. Cut the onion and carrot into cubes.
Cut the bacon into 1cm thick slices. Wash the lentils lightly.
5. Put 4 in the inner pot.
Add whole tomatoes, water and bouillon powder and mix it with salt
and pepper. After that, put it in the rice cooker.
6. Place the cooking plate on the inner pot.
Heat it for 25 minutes using the [StewSoup] menu.
7. When cooking is completed, place each dish on the serving plate.
Recipe 30
383 kcal /1
125g
1
20g
1/4
1.
112 kcal /1
1/16
1/10
1
100g
200ml
2
39
2. 3mm
3. 12
4. 1cm
5. 4
6. StewSoup25
7.
40
P41
Mixed Sweet
P42
Recipe 31
Seasoned Rice with Various Ingredients
How to cook
Rice (short-grain rice)2 cups

Chicken thigh40g
A
Soy sauce and sake (rice wine)A dash
Soy sauce1-1/3 tablespoons
B
Sake (rice wine)1-1/3 tablespoons
Salt1/6 teaspoon
Abura-age (deep fried tofu skin)1/3 pcs.
Gobo (burdock root)20g
Carrot20g
Konnyaku (block)25g
Dried shiitake mushrooms1
Snow peas3 to 5 pcs.
Salt and vinegarTo taste
Kombu(2cm square)
Note: Use the supplied measuring cup to measure rice.
1. Cut the chicken thigh into cubes, and season it with A.

Rinse off excess oil from the abura-age.
Cut it lengthwise into halves, and then into thin strips.
2. Shred the gobo into thin strips, and soak it in the vinegar water.
Cut the carrot into 3cm long thin strips.
3. Boil the konnyaku for 4 to 5 minutes.
Then, wash it with water, and cut it into 3cm long thin strips.
Soak the dried shiitake mushrooms in water to rehydrate.
Then, cut off the stems and cut them into thin slices.
Remove the strings from the snow peas, and boil them in salted water.
After this, put the peas in cold water, and then cut them into thin pieces.
4. Add the washed rice in the inner pot and add B.
Add water up to level 2 of the [Plain] scale and mix well.
Put all ingredients (except the snow peas) and kombu on the rice.
Select the [MixedSweet] menu and press the [Start] key.
5. When cooking is completed, remove the kombu and add the snow peas.
Mix all ingredients in the inner pot, and place on the serving plate.
Recipe 31
419 kcal /1
3
2
40g
A
11/3
11/3
B
1/6
1/3
20g
20g
25g
1
35
2cm1
41
1. A
2. 3cm
3. 453cm
4. BPlain2
MixedSweetStart
5.
42
P43
Mixed Sweet
P44
Recipe 32
Rice Cooked with Salted Pork and Sausage
How to cook
Rice (short-grain rice)2 cups

Salted pork70g
Chinese sausage30g
Cabbage leaves30g
Vegetable oil1/2 tablespoon
Note: Use the supplied measuring
cup to measure rice.
1. Cut the salted pork and Chinese sausage into bite-size pieces,
and the cabbage leaves into thin strips.
2. Heat oil in a frying pan, and fry 1 70%.
3. Wash the rice in the inner pot, and add water to the 2 level of the [Plain] scale.
4. Place 2 on 3. Select the [MixedSweet] menu and press the [Start] key.
5. When cooking is completed, mix the cooked rice well. Place it on the serving plate.
Recipe 32
3
2
70g
30g
30g
43
534 kcal /1
1.
2. 17
3. Plain2
4. 23MixedSweetStart
5.
44
P45
Mixed Sweet
P46
Recipe 33
Chinese Style Steamed Glutinous Rice
How to cook
Glutinous rice2 cups

Pork belly70g
Dried shiitake mushrooms1
Dried shrimp10g
Bamboo shoot10g
Carrot10g
Pine nuts1 teaspoon
Peeled sweet roasted chestnuts6
Ginger strips10g
Chinese soup stock200ml
Pre-seasoning for pork
Sake (rice wine)1-1/3 teaspoons
Soy sauce1-1/3 teaspoons
Ginger juice1 teaspoon
Seasoning mixture
Sake (rice wine)2 tablespoons
Soy sauce2 tablespoons
Sugar2/3 teaspoon
Green onion (chopped)2 stalks
Lard or vegetable oil1-1/3 tablespoons
Note: Use the supplied measuring cup to measure rice.
1. Soak the dried shiitake mushrooms and shrimp in water to rehydrate and soften them.
Pre-boil the bamboo shoot.
(Keep the water used for moistening the dried shiitake mushrooms and shrimp.)
2. Cut the pork into 1cm cubes, and then season it.
3. Cut the carrot, shiitake mushrooms, and bamboo shoot into 1cm cubes.
4. Saute the lard in the pan, and fry 2, 3, and dried shrimp. Then, cool it down.
5. Wash the glutinous rice in the inner pot, and put it on a colander and let drain.
Add the soup from the dried shiitake mushrooms and shrimp with the seasoning mixture.
Add the Chinese soup stock up to level 2 of the scale for [Sweet].
Mix everything together well.
6. Place 4, pine nuts, and ginger strips on 5. Select the [MixedSweet] menu,
7. When cooking is completed, place the sweet roasted chestnuts on the rice.
Toss the rice with cutting strokes.
Place the dish on the serving plate and sprinkle it with chopped green onions.
Recipe 33
45
604 kcal /1
2
70g
1
10g
10g
10g
1
6
10g
200ml
11/3
11/3
1
2
2
2/3
2
11/3
1.
2. 1cm
3. 1cm
4. 23
5.
Sweet2
6. 45MixedSweetStart
7.
46
P47
P48
Porridge
Recipe 34
Chinese Congee
How to cook
Rice0.5 cup
Chinese soup stock2.5 cups
Vegetable oil3/4 teaspoon
Salt1/3 teaspoon
Chicken breast30g
Salt (for chicken seasoning)A dash
Shironegi (white leek)20g
Ginger5g
Seasoning mixture
Soy sauce, vinegar, sesame oilTo taste
Frying oilFor garnish
Toppings and relishes
(Quail egg, century egg, fried peanuts, wonton wrapper,
Szechuan pickles, white sesame, xiang cai,
thinly cut shironegi, extremely thinly sliced ginger, etc.)
1. Cut the chicken breast into thin strips, season it lightly with salt,
and then leave it for 20 minutes. After seasoning it,
put it in hot water quickly and drain off the excess water.
2. Cut the shironegi in half. Pound the shironegi and ginger with skin with the back of a knife.
3. Wash the rice in the inner pot, and add vegetable oil.
Add Chinese soup stock to the 0.5 level of the [PorridgeHard] scale.
4. Place 1 and 2 on 3. Select the [Porridge] menu.
Set the cooking time to 60 minutes, and then press the [Start] key.
5. While cooking, make preparations for the century egg, fried peanuts, wonton wrapper, etc.
(Remove the dirt from the century egg and then peel the egg. Cut into bite size pieces.
Chop the peanuts into small pieces. Cut the wonton wrapper into 1.5cm cubes,
and deep-fry it in the oil heated to 180C until crisp.
Cut the Szechuan pickles and xiang cai into bite size pieces.)
6. When cooking is completed, take out the shironegi and ginger, and season it with salt.
Place it on the serving plate. Serve with toppings, relishes, and seasonings.
Recipe 34
358 kcal /1
2.5
3/4
1/3
30g
20g
5g
47
1. 20
2.
3. PorridgeHard0.5
4. 123Porridge60Start
5.
1.5cm180
6.
48
P49
Recipe 35
P50
Gobo and Yamaimo Soup
r serving
248 kcal pe
StewSoup
Recipe 36
Stewed Pork Cubes and Tofu Skins in Brown Sauce
Gobo (burdock root)80g

Yamaimo (tropical yam)50g
Carrot30g
Pork spare rib100g
Ginger, sliced1
Salt1/3 teaspoon
Water450ml
Chicken stock (powder)3 teaspoons
Pork belly200g
Chinese tofu skin50g
Ginger (sliced)2
Stewing stock
Dark & old soy sauce (laochou)2 teaspoons
Cooking sake1/2 tablespoon
Water150ml
Salt and sugarA dash
How to cook
How to cook
1. Cut the gobo, yamaimo,

and carrot into cubes.
1. Rinse the pork belly and cut it into bite-size

pieces. Put the pork belly in boiled water and
ginger in a pan to drain the blood from it.
2. Put all ingredients in the inner pot and mix

them well.
Select the [StewSoup] menu and heat
them for 40 minutes.
StewSoup
2. Wash and blanch the Chinese tofu skins to

remove the bean odor.
3. Put the pork belly, ginger and Chinese tofu skin in
the inner pot and add the stewing stock.
Select the [StewSoup] menu and heat for
60 minutes.

4. When the buzzer sounds, add salt and sugar.

Turn over the pork belly.
While the Keep Warm lamp is lit, set 10 minutes
for additional cook time,
and then press the [Start] key.
Recipe 35
49
248 kcal /1
Recipe 36
458 kcal /1
80g
50g
30g
100g
1
1/3
450ml
3
1.
200g
50g
2
150ml
1.
2. StewSoup40
3.
2.
3. StewSoup60
4. 10
Start
50
P51
P52
Stew Soup
Recipe 37
Creamed Chicken and Mushrooms
How to cook
Chicken thigh1 pc. (250g)

FlourFor garnish
Onion1/2
Mushroom4
Block of bacon50g
Butter1 tablespoon
White wine50ml
Whipping cream50ml
Milk50ml
1. Cut the chicken thigh into halves, and season it with salt and pepper.
Dredge it with flour lightly. Slice the onion, and dredge it with remaining flour.
Cut the mushrooms into 1cm thick slices, and the bock of bacon into cubes.
2. Heat butter in a frying pan. Put the chicken thigh from step 1 skin side down and saute the
chicken over a medium heat until brown. When it is cooked, wipe off the oil lightly.
3. With the frying pan from step 2, saute the onion, mushrooms, and bacon.
When the onion becomes transparent, add white wine. When the alcohol is removed,
turn off the oven.
4. Put 3, whipping cream, and milk in the inner pot and mix well.
Add the chicken thigh from step 2. Select the [StewSoup] menu and heat for 60 minutes.
Recipe 37
51
586 kcal /1
1250g
4
50g
1
50ml
50ml
50ml
1.
1cm
2. 1
3. 2
4. 32StewSoup
60
5.
52
P53
P54
Recipe 38
Cake
Sponge Cake
182 kcal per 1/8 piece
Ingredients (for 1 cake)
How to cook
(Sponge cake)
Egg (medium size)2
Sugar (superfine sugar)60g
Cake flour60g
Unsalted butter20g
Butter (to be spread in the inner pot)
As needed
1. Bring the eggs to room temperature, and sift the cake flour. Melt the unsalted butter.
(For decoration)
Whipping cream (dairy)100ml
Granulated sugar12g
Strawberries1 package
Blueberries10 to 15 berries
2. Put the eggs and sugar in a bowl, and mix them well.
3. Warm the bowl in step 2 in hot water at 40C and mix the ingredients until the sugar
becomes invisible. Remove the bowl from the hot water.
4. Whip 3 using a hand mixer. When it becomes whitish, draw an 8 in the bowl.
When the first line drawn disappears immediately, whipping is complete.
5. Put the cake flour from step 1 in 4, and mix them with a rubber spatula until barely
combined and the flour disappears. Add the melted butter and mix them well.
6. Put the dough from step 5 into the buttered inner pot. Remove the air on a soft cloth,
and then select the [Cake] menu and bake for 35 minutes.
7. When baking is completed, take out the cake from the inner pot and cool it down.
Decorate the cake with whipped cream with granulated sugar, strawberries and
blueberries.
Note: If the dough is not cooked well enough, press the [Hour] key with the Keep Warm
lamp blinking, set the additional bake time, and then press the [Start] key.
Recipe 38
182 kcal /1/8
M2
60g
60g
20g
100ml
12g
1
1015
53
1.
2.
3. 240
4. 38
5. 14
6. 5Cake
35
7.
Hour
Start
54
P55
P56
Recipe 39
Cake
Gateau Chocolat
How to cook
Chocolate chips65g
Unsalted butter40g
Egg yolks (medium-sized)2
A
Whipping cream (dairy)25ml
Cake flour15g
Pure cocoa35g
Butter (to be spread in the inner pot)As needed
Egg whites (medium-sized)2
B
1. Bring the eggs and unsalted butter to room temperature,

and sift the cake flour and pure cocoa.
(For decoration)
Powdered sugarFor garnish
2. Mince the chocolate, and warm it in a bowl in hot water at 60C.

When it is melted, add the unsalted butter and melt it together.
3. Put A in the bowl, and mix them well using a hand mixer until they become whitish.
After they are mixed, add 2 and the whipped cream, and mix them well again.
Add the sifted cake flour and pure cocoa,
and mix them well with a rubber spatula until the flour disappears.
4. Put B in another bowl,
and mix it well using a hand mixer until the cream shows peaks and bows.
5. Put 4 in 3 in 2 to 3 parts, and mix them with a rubber spatula until barely combined.
6. Put the dough into the buttered inner pot. Remove the air on a soft cloth,
and select the [Cake] menu and bake for 45 minutes. When the baking is completed,
take out the cake from the inner pot and cool it down. Sprinkle it with the powdered sugar.
Note: If the dough is not cooked well enough, press the [Hour] key with the Keep Warm
lamp blinking, set the additional bake time, and then press the [Start] key.
Recipe 39
183 kcal /1/8
1
65g
40g
M2
A
40g
25ml
15g
35g
M2
B
40g
1.
2. 60
3. A2
4. B
5. 2343
6. 5Cake
45
Hour
Start
55
56
P57
P58
Recipe 40
Cake
Cheese Cake
How to cook
(Base)
Unsalted butter30g
Grahm cracker/Vanilla wafer50g
Cooking sheet
Circle, 15cm in diameter1
Belt shape of 8 30cm2
1. Spread the belt-shaped cooking sheets crosswise on the inner pot,

and then place the circle-shaped cooking sheet on top. (See the left picture.)
(Cake)
Cream cheese200g
Egg (medium size)2
Cake flour18g
Whipping cream (dairy)150mL
Lemon juice2 or 3 drops
2. Mix the melted unsalted butter and crushed biscuit well.

Put it on the cooking sheet in the inner pot.
Press the dough with your fingers and cool it in the fridge to harden.
3. Bring the cream cheese to room temperature and put the cream cheese with
sugar in a bowl, and mix them well. Add the beaten egg, and mix them well.
4. When everything is mixed, add the cake flour and mix them well until the flour
disappears. Add the whipping cream and lemon juice, and mix them well.
5. Put the dough into the inner pot in step 2. Remove the air on a soft cloth,
and select the [Cake] menu and bake for 60 minutes.
6. When baking is completed and it is cooled down, further cool it in the fridge.
Note: If the dough is not cooked well enough,
press the [Hour] key with the Keep Warm lamp blinking,
set the additional bake time, and then press the [Start] key.
Recipe 40
286 kcal /1/8
30g
50g
15cm1
830cm2
200g
70g
M2
18g
150ml
23
57
1.
2.
3.
4.
5. 2Cake
60
6.
Hour
Start
58

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JAJ-A55S COOKBOOK / 2014

JAJ-A55S COOKBOOK / 2014

Tomato Chicken Melt

Delicious and energizing! Revitalizing foods*

Chicken Breast Involtini

Tuna Steamed with Oil

Salmon with Mustard Sauce

Simmered Meatballs and

Pork and Nappa Cabbage Mille-Feuille

Refreshing Steamed Chicken

Ethnic Pork Roll

Sweet Pickles of Bell Peppers and

recipes are designed to gently relieve tiredness and stop it

Fresh Italian-style Gyudon

Healthy Shrimp with Chili Sauce

Oyakodon (Chicken and Egg Rice Bowl)

Chicken Balls with Grated Radish

Creamed Chicken and Squash

Steamed Tofu and Yamaimo

Steamed Spicy Pork

Hot Cheese Salad with Honey

Colorful Stuffed Bell Peppers

Steamed Sea Bream with Doubanjiang

Seasoned Rice with Various Ingredients

Rice Cooked with Salted Pork and Sausage

Chinese Style Steamed Glutinous Rice

Gobo and Yamaimo Soup

Stewed Pork Cubes and Tofu Skins

Creamed Chicken and Mushrooms

Keema Curry with Chickpeas

Taco Rice with Vegetables

Tougan and Chicken Soup

Garlic Shrimp and Soy Milk Clam Chowder

Basil Cheese Chicken and 39

Note: Use the calorie values in the recipes only as a guide.

JAJ-A55S COOKBOOK / 2014

How to use the cooking plate

Example Recipe 04 Fresh Italian-style Gyudon (Rice with Beef Topping)

Select the recipe you would

Set the cooking plate

Put the washed rice of 0.5 cup or

Select the [Synchro-Cooking]

When the cooker beeps,

The rice cooking is

One teaspoon = 5ml

One cup (of the supplied measuring cup) = 180ml

One tablespoon = 15ml

JAJ-A55RS COOKBOOK / 2014

Chicken Breast Involtini

556 kcal per se

Ingredients (for 1 serving)

JAJ-A55RS COOKBOOK / 2014

Tuna Steamed with Oil

401 kcal per servi

Ingredients (for 1 serving)

1. Slice the garlic.

JAJ-A55RS COOKBOOK / 2014

331 kcal per serving

Ingredients (for 1 serving)

JAJ-A55RS COOKBOOK / 2014

Fresh Italian-style Gyudon (Rice with Beef Topping)

Ingredients (for 1 serving)