Recipes: 4 Ways to Cook with the YUKIHIRA IH Stainless Steel Rice Cooker

From fluffy white rice to easy one-pot meals, discover four simple ways to cook with the YUKIHIRA Stainless Steel Rice Cooker.

YUKIHIRA IH Stainless Steel Rice Cooker

A versatile rice cooker with a quadruple-layer stainless steel and aluminium body for even heating. Compatible with both induction cooktops and open flame, it makes fluffy rice without the need for heat adjustment.

Key Features

• Quadruple-layer construction for even heating
• No heat adjustment needed while cooking rice
• Heat-resistant glass lid lets you see inside while cooking
• Non-stick coated interior for easier serving and cleaning
• Also suitable for soups, stews and other one-pot dishes

Recipe 01: Basic Japanese White Rice

Start with the basics: fluffy, freshly cooked Japanese rice.

You’ll need:

• 150 – 450 g Japanese short-grain rice
  
• Approx. 200 ml water per 150 g of rice
  

Method:

1. Rinse the rice well and drain.
2. Place the rice in the pot and add the appropriate amount of water.
3. Soak for at least 30 minutes. In colder weather, soaking for around 1 hour is recommended.
4. Cook over medium heat. For an induction cooktop, approximately 600 – 1000W is recommended.
5. Once the water begins to boil and the whistle sounds, continue cooking over medium heat for 2 – 3 minutes.
6. Turn off the heat and leave covered to steam for 15 minutes before serving.

Tip: Cooking time may vary depending on the rice and cooktop. Adjust the water and heat as needed.

Recipe 02: Prawn & Mushroom Pila

A buttery one-pot rice dish with prawns and mushrooms, perfect for an easy lunch or dinner.

You’ll need (Serves 4):

• 450 g Japanese short-grain rice
• 600 ml water
• 16 raw peeled prawns
• 100 g button mushrooms, sliced
• ½ brown onion, finely chopped
• 1 clove garlic, finely chopped
• 2 chicken or vegetable stock cubes
• 30 g butter
• Salt and pepper, to taste
• Flat-leaf parsley, optional

Method:

1. Rinse the rice and soak it in plenty of water for around 30 minutes.
2. Melt the butter in the rice cooker. Add the garlic and onion and sauté over medium heat until softened.
3. Add the prawns and mushrooms and cook for another 2 – 3 minutes. Season lightly with salt and pepper.
4. Drain the soaked rice well and add it to the pot. Add the water and stock cubes.
5. Cover and cook over medium heat. Once the whistle sounds, continue cooking for around 2 minutes.
6. Turn off the heat and leave covered for 10 – 15 minutes.
7. Finish with chopped parsley if desired.

Tip: You can also use salmon, chicken or your favourite mushrooms.

Recipe 03: Chicken & Mushroom Rice

A simple Japanese-style mixed rice with chicken, mushrooms and vegetables, all cooked together in a savoury soy and stock seasoning.

You’ll need (Serves 4):

• 300 g Japanese short-grain rice
• 200 g chicken thigh
• 4 shiitake or button mushrooms
• ½ carrot
• ½ cup frozen edamame or peas
• 2 tsp cooking oil
• Spring onion, to serve

*For the seasoning:

• 400 ml dashi or chicken stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tsp sugar

Method:

1. Rinse the rice and soak it in plenty of water for around 30 minutes.
2. Cut the chicken into bite-sized pieces. Slice the mushrooms and carrot.
3. Heat the oil in the rice cooker and sauté the chicken until lightly coloured. Add the mushrooms and carrot and cook briefly.
4. Drain the soaked rice and add it to the pot.
5. Add the dashi or stock, soy sauce, mirin and sugar.
6. Cover and cook over medium heat. Once the whistle sounds, turn off the heat and leave covered for 10–15 minutes.
7. Stir through the edamame or peas and finish with sliced spring onion.

Tip: If dashi isn't available, chicken or vegetable stock works well for an easy everyday version.

Recipe 04: Italian-Style Meatballs in Tomato Sauce

The YUKIHIRA rice cooker isn't just for rice. Use it to make a hearty one-pot tomato dish that's perfect for an easy dinner.

You’ll need (Serves 4):

• 400 g beef mince
• 2 rashers bacon, finely chopped
• ¼ brown onion, finely chopped
• 2 tbsp plain flour
• 1 egg
• 4 tbsp panko breadcrumbs
• 2 tsp cooking oil
• Salt and pepper, to taste

For the tomato sauce:

• 1 × 400 g can of diced tomatoes
• ½ brown onion
• 1 clove garlic, finely chopped
• ½ stalk celery, finely chopped
• 3 tbsp olive oil
• 1 beef or vegetable stock cube
• 8 baby potatoes
• ¼ head broccoli
• Rosemary or parsley, optional

Method:

1. Combine the mince, bacon, onion, flour, egg, breadcrumbs, salt and pepper. Shape into meatballs.
2. Heat the cooking oil in the rice cooker and brown the meatballs on all sides. Remove and set aside.
3. Add the olive oil, garlic, onion and celery to the same pot and cook until softened.
4. Add the tomatoes and stock cube and simmer gently for around 10 minutes.
5. Return the meatballs to the pot and add the halved or quartered baby potatoes. Simmer for another 10 minutes.
6. Add the broccoli and cook for a further 2–3 minutes, or until tender.
7. Finish with rosemary or parsley if desired.

Tip: Chicken mince can also be used, and vegetables can easily be swapped for whatever you have on hand.

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*Cooking times and heat levels may vary depending on your cooktop and ingredients. Please refer to the product instructions for full usage and safety information.