TAYAMA R INSTRUCTION & RECIPE BOOKLET TAYAMA 10-cup Micom Digital Multi-Cooker TAYAMA APPLIANCE USA INC www.tayama-usa.
TAYAMA R
Table of Contents TRC-55HC 5 Quart 120V~60HZ 700W Product Specifications 4
Steam Rack TAYAMA Soup Ladle
Be s ure to ob se rve the f ollowi ng t o prevent ma lfunc tion t hat ma y cau se an accide nt: 11 Do not fill the unit above the MAXIMUM CUP MARKING. 1 Measure the q uantity of r ice an d water acc ordi ng to the Instru cti ons on pag e 12. 12 The lid must be closed tightly in the latched position at all times during cooking. (i.e. The unit must not be operated with the lid opened).
s s
Using Your Digital Multi-Cooker White & Brown Rice 1 Only measure rice with the enclosed measuring cup. See “Helpful Hints” section for comments on rinsing rice. Your Multi-Cooker is equipped with a memory of where it left off should power be interrupted. The Multi-Cooker will resume the cooking cycle up to 10 hours once power is restored.
Steam NOTE: The countdown timer will not start until the water has reached the proper steaming temperature. 1 Pour 1 1/2 cups of water into the Inner Pot. See the Steaming Chart on Page 19 for a reference on cooking times. 2 Place inner pot in the Multi-Cooker housing and place the steaming basket in the pot. 3 Add ingredients to steaming tray and close the lid. The lid is properly closed when it clicks. 4 Plug the cooker in.
Delay Timer The DELAY Timer function only works for the WHITE Rice and BROWN Rice modes and can be set to delay cooking up to 15 hours. 1 Follow steps 1 – 5 of the WHITE & BROWN RICE section of this manual on page 12. 2 Press the desired Rice function (WHITE or BROWN) 3 Press the DELAY button once and the TIMER Display will show 1 indicating a 1 hour delay before the unit completes the cooking cycle.
Helpful Hints •Using the Keep Warm function for more than 5 hours may cause discoloration or an odor in the rice. •You can adjust the amount of water and/or rice to your own taste preferences. •When steaming vegetables please reference the steaming chart in this manual. The charts are merely a guide, you may wish to adjust the times according to your own taste preferences. Always remove food after cooking time has elapsed or when food has reached desired doneness.
Fresh Vegetable Steaming Chart Pour 1 cup of water into steamer; place vegetables in steamer basket.
Pad Thai Sausage and Sauerkraut Makes 2 Servings Makes 4 - 8 Servings INGREDIENTS INGREDIENTS 1 box pad thai stir-fry rice noodles with sauce 2 cups water 1/2 cup fresh vegetables 1/2 pound medium shrimp, peeled and deveined 2 pound bag or jar fresh sauerkraut, drained 2 pound kielbasa, smoked sausage or other sausage, cooked 2 carrots, peeled and cut into chunks 2 cups beer, chicken stock or water 8 small, red potatoes, scrubbed and quartered METHOD 1 2 Put water and sauce in Multi-Cooker Pot.
Corned Beef and Cabbage Split Pea and Ham Soup Makes 3 - 4 Servings Makes 6 - 8 Ser vings INGREDIENTS INGREDIENTS 1 small corned beef brisket 1 bottle of your favorite beer, or stock if desired 1 cup beef or chicken stock 1/2 small head green cabbage, cut into small wedges 4 small red bliss potatoes, scrubbed 2 cups dried split peas 5 cups homemade chicken broth or good quality canned broth 2 small meaty ham hocks or 8 ounces chopped ham 4 strips bacon, diced 2 teaspoons lemon juice 2 ribs celery, di
Soy Steamed Salmon Filets with Shiitake Brown Rice Macaroni & Cheese Makes 2 - 3 Servings INGREDIENTS Makes 4 Servings 4 salmon filets, 3 - 4 ounces each 2 tablespoons mushroom soy sauce 4 teaspoons fresh ginger, cut into julienne strips 2 green onions, cut into julienne strips 2 big cloves garlic, cut into julienne strips 3 cups elbow macaroni, uncooked 3 cups water 3 cups heavy cream 1 1/2 tablespoons chicken bouillon powder 1 1/4 cup mozzarella cheese, shredded 1 1/4 cup sharp Cheddar cheese, shredd
Spinach Artichoke Dip One Pot Pasta Makes 4 - 6 Servings Makes 3 Servings INGREDIENTS INGREDIENTS 1 tablespoon unsalted butter 2 teaspoons all purpose flour 1 small onion minced 2 cloves garlic minced 1 cup heavy cream 1/2 teaspoon lemon juice 1 teaspoon Worcestershire sauce 2 cups fresh chopped spinach 1 teaspoon salt 1/2 teaspoon white pepper 1 1/2 cups grated parmesan cheese /14 cup greek yogurt 1/2 cup shredded sharp cheddar 2 cups quartered artichoke hearts canned or frozen-drained well Serve wit
One Pot Pasta Primavera Easy Red Beans and Rice Makes 3 - 4 Servings Makes 3 - 4 servings INGREDIENTS INGREDIENTS 1 1/2 cups dry pasta (ziti, penne, etc.
Green Rice Risotto with Asparagus Makes 4 servings Makes 4 servings INGREDIENTS INGREDIENTS 2 measures long-grain white rice (using rice measure included with Multi-Cooker) 1 can (4 ounces) chopped green chilies 1 small green pepper, chopped 1 clove garlic, minced 1 bunch fresh cilantro, chopped 1 bunch flat leaf parsley, chopped 1 tablespoon fresh lime juice 1 small onion, minced 2 cups chicken broth, approximately 2 measures arborio rice, measured and rinsed according to instructions 8 ounces fresh
Cauliflower Mashers Sweet Potato Puree With Gingersnap Cookies Makes 2 - 4 servings INGREDIENTS 1 small head cauliflower, cut into florets 1 cup chicken broth or stock 1/2 cup milk 1/2 teaspoon lemon juice kosher salt and fresh cracked pepper, to taste butter or cream cheese, if desired METHOD 1 Combine all ingredients into the Multi-Cooker pot. 2 Close lid and press STEAM, and set TIMER for 15 minutes. 3 Time has elapsed, test cauliflower.
Steel Cut Oatmeal Brown Rice & Vegetable Dinner Makes 4 - 6 servings Makes 4 servings INGREDIENTS INGREDIENTS 1 1/2 cups steel-cut oats, preferably organic 4 cups water 1/2 teaspoon salt 1/2 teaspoon pure vanilla extract 4 tablespoons raisins 1 tablespoon unsalted butter 3/4 cup white onion, chopped 3/4 cup celery, chopped 1 cup brown rice 2 cups chicken stock 1 teaspoon poultry seasoning 1/4 teaspoon pepper 1 cup dried cranberries 1/2 cup pecans, toasted and chopped 1/4 cup parsley, chopped METHOD
Cranberry Orange Chutney Ham & Beans Makes 4 servings Makes 6 servings INGREDIENTS INGREDIENTS 1 bag (12 ounces) fresh or frozen cranberries 1 cup apple cider vinegar 1 1/2 cups granulated sugar 1 teaspoon dry mustard 1 teaspoon kosher salt 1 large onion, diced 4 cloves garlic, minced 1 tablespoon fresh ginger, minced 1/2 seeded jalapeno, minced Zest and juice of 1 orange 1 pound Navy beans 1 small yellow onion, diced 1 small bay leaf 1/4 teaspoon dried thyme 8 ounces diced ham, or more, to taste 1 l
Louisiana Style Red Bean Soup Old Fashioned Creamy Breakfast Porridge Makes 4 servings INGREDIENTS Makes 4 servings 1 pound andouille sausage, cut into 1/4 - inch slices 1/2 cup green bell pepper, chopped 1/2 cup white onion, chopped 2 cloves garlic, peeled and minced 15 ounce can red kidney beans, drained and rinsed 14 ounce can diced tomatoes 11 ounce can whole kernel corn 4 cups beef broth INGREDIENTS METHOD 1 Place the inner pot in the Multi-Cooker. 2 Put sausage in the inner pot.
Savory Cod Filets with Cracked Wheat and Broccoli Southwestern Chicken & Rice Makes 4 - 6 servings Makes 4 servings INGREDIENTS INGREDIENTS 2 cups basmati rice 24 ounces green salsa 1 can yellow corn, drained 1/2 medium red bell pepper, chopped 2 cup cooked chicken, chopped 2 1/2 cups chicken broth 1 cup mozzarella cheese 1/2 cup cilantro 1 1/2 cups cracked bulgur wheat 2 2/3 cups chicken or vegetable broth 3 cloves garlic, chopped 1/4 cup fresh parsley, chopped 3 tablespoons fresh lemon juice Kosher
Steamed Tilapia with Peach Salsa Vegetarian Butternut Squash Bowls Makes 4 servings Makes 4 - 6 servings INGREDIENTS INGREDIENTS 2 cups water 4 six-ounce tilapia fillets 1 tablespoon olive oil 1 tablespoon garlic, peeled and minced 2 cups fresh peaches, peeled and diced 1/2 cup red onion, peeled and diced 1/4 cup orange bell pepper, diced 2 tablespoons jalapeno pepper, diced 1 1/2 tablespoon cilantro, chopped Salt and pepper to taste 2 tablespoons coconut oil 1 large butternut squash 1 tablespoon fre
Braised Pork and Apples Sausage Strata Makes 6 servings Makes 6 servings INGREDIENTS INGREDIENTS 3 pounds pork shoulder, cut into 4-inch chunks 3 Granny Smith apples cut into wedges 2 tablespoons chicken bouillon powder 1/2 teaspoon dried sage 1 large yellow onion, sliced 2 large carrots, chopped 4 cloves of garlic, left whole 1/4 cup light brown sugar, packed 3 cups apple cider or juice 1 tablespoon apple cider vinegar 4 tablespoons unsalted butter Kosher salt and fresh cracked pepper, to taste Non-
Turkey-Cheese Strata Makes 6 - 8 servings INGREDIENTS Non-stick cooking spray 8 slices whole-grain bread, cubed, about 8 cups 1 cup reduced-fat Cheese (mozzarella or cheddar), shredded 1 pound bulk turkey breakfast sausage, crumbled and cooked 1/2 cup diced onion 2 cups egg substitute, such as Egg Beaters 1 1/2 cups low-fat milk 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 cup grated Parmesan cheese (optional) Dessert Recipes METHOD 1 Spray Multi-Cooker Inner pot with nonstick spray.
Apple Crumble Bake Steamed Chocolate Cup Custard Makes 8 Servings INGREDIENTS Makes 2 Servings Non-stick cooking spray 8 to 10 medium Granny Smith apples, peeled, cored, sliced 1 lemon, juice and zest 1/2 cup dried cranberries (optional) 1 1/2 cups sugar 1 teaspoon apple pie baking spice 1/2 cup (1 stick) melted butter Topping: 2 cups buttermilk baking mix, such as Bisquick 1/2 cup milk 3 tablespoons melted butter 2 tablespoons brown sugar 1 cup granola INGREDIENTS 1 Microwave milk and half and half
Carrot Cake Dessert Cups Raspberry White Chocolate Bread Pudding Makes 4 servings INGREDIENTS Makes 4 Servings 1 1/2 cups fresh carrot, finely grated 1/2 cup fresh pineapple, pureed 1/4 cup dark raisins, optional 1/4 cup canola oil 1 large egg 1 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1 cup all purpose flour 1/4 cup pecans, toasted and chopped, for serving INGREDIENTS METHOD 1 To the Multi-Cooker Pot, add the c
Rice Pudding Raspberry Coulis 3 - 4 Servings INGREDIENTS INGREDIENTS 12 ounces frozen raspberries, thawed 3/4 cup sugar 2 cups cooked rice 1 cup heavy cream 1 cup water 1/3 cup sugar 1/2 teaspoon kosher salt 1 teaspoon lemon juice 1 teaspoon excellent vanilla extract 1/4 cup dried fruit, if desired METHOD 1 Puree using blender, food processor, or immersion blender. METHOD 1 Stir all ingredients together in Multi-Cooker pot and press WHITE. 2 Stir occasionally.
Steamed Lemon Cup Custard Recipe Notes Makes 2 Servings INGREDIENTS 1 cup heavy cream 4 tablespoons sugar 2 eggs 2 egg yolks 2 teaspoons fresh lemon juice Zest from 1 lemon METHOD 1 Whisk all ingredients together and pour into a buttered ramekin. Cover top with a piece of aluminum foil. 2 Add 2 cups hot tap water to Multi-Cooker pot. Place steamer basket on top and place ramekin in basket. 3 Close lid and press STEAM, set TIMER for 20 minutes. 4 When time is up, check custard.
