IONA 1.5L Multi Cooker with Steamer

Serves 3-4

Total Time

30 minutes

Soup base:

1 cup (240 ml) sake

1 cup (240 ml) mirin

¼ cup (60 ml) sugar

1 cup (240 ml) soy sauce

1 cup of dashi (Or water) to dilute the sauce

Ingredients:

Udon Noodles

Cabbage

Shungiku (Tong Hao)

Long Onion

Enoki Mushrooms

Shiitake Mushrooms

Yaki Tofu (Boiled Tofu)

Carrot

Shirataki Noodles

Sliced Beef

Brown Sugar

Instructions:

Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.

Heat up IONA electric skillet. Add oil to the skillet and heat. Brown meat in the oil, adding brown sugar slowly.

Move the meat to the corner of the skillet when well browned. Add other indredients, keeping each separate. Add soup base and cover. Once the food is cooked, you can start enjoying them. Keep adding more ingredients as you eat from the pot. If the sauce is too salty, add dashi or water to dilute.

Serves 2

Total time

30 minutes

Soup base:

3 cups (730ml) dashi

2 Tbsp. mirin

1½ Tbsp. soy sauce

1 tsp. salt

1 teaspoon chicken bouillon

Ingredients:

Shiitake Mushrooms

Spinach

Carrot

Kamaboko Fish Cake

Shimeji Mushrooms

Leeks + Green Onion

Chicken Thigh

Udon

Eggs

Shrimp Tempuras

Instructions:

Combine dashi soup and dashi from dried shiitake mushrooms in IONA Electric Skillet. Bring to a boil over medium high heat.

Once boiling, add mirin, soy sauce and salt. When boiling, set to low heat and set aside.

Cook Udon in boiling water. Once separated, remove and soak in ice water. Drain and set aside.

Place all ingredients into soup except egg and tempura. Simmer to cook until the chicken is cooked through. Add agg and tempura, cook until the egg is done to your liking.

Serves 2

Total time

40 minutes

Soup base:

1½ cups of kimchi cut into bite sizes

1 Tbsy of Korean chilli paste (gochujang)

1½ Tbsp sake

2 Tbsp miso paste

1 Tbsy soy sauce

1 Tbsy Korean red chilli pepper flakes

½ cup of juice from kimchi

2 cups water

1 Tbsy sesame oil

2 garlic cloves, minced

1 Tbsy minced ginger

Ingredients:

Enoki Mushrooms

Shimeji Mushrooms

Silken tofu

Scallions

Instructions:

Heat sesame oil in IONA Electric Skillet on medium high. When it’s hot, add garlic and ginger and stir till fragrant.

Add Kimchi and stir fry for 2 minutes. Add Korean chili paste, sake, M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine. Add kimchi juice and water and bring to a boil.

Add enoki, shimeji mushrooms and tofu and cook for 15 minutes.

Garnish with the scallions and serve immediately.

Serves 4

Total time

30 minutes

Soup base:

3 inch dried kombu seaweed

4 cups of water

Ingredients:

Napa Cabbage

Shungiku (Tong Hao)

Enoki Mushroom

Carrots

Shimeji Mushrooms

Medium/firm Tofu

Leeks

Beef or pork sliced thinly

Udon

Sesame Sauce

Ponzu Sauce

Instructions:

Fill IONA Electric Skillet with water till two-thirds full. Add kombu and soak without heat for 30 minutes.

Arrange all the ingredients on a serving plate and a dish each  for ponzu and sesame sauce.

Power on IONA Electric Skillet after 30 minutes and set to high. Remove the kombu when the water starts to boil.

Add napa cabbage, carrots, mushrooms and tofu. Start with the ingredients that take the longest to cook.

Cook beef or pork by dipping into boiling broth with chopsticks. Swish it gently back and forth until the meat changes color.

Serves 4

Total time

30 minutes

Soup base:

1⁄4 cup fermented black beans

1⁄3 cup shaoxing wine

3 inches fresh ginger, unpeeled

1⁄4 cup dried hot red chili pepper

1⁄2 cup peanut oil

2⁄3 cup dripping lard

1⁄2 cup szechuan hot bean sauce

3 quarts beef stock

1 tablespoon rock sugar

1⁄3 cup sichuanese fermented glutinous rice wine

1⁄2 teaspoon salt

1 teaspoon szechwan pepper

Ingredients:

Leeks

Mushrooms (Shitake, Oyster, Portobello, Enoki…)

Green beans

Green onions

Bok Choy

Spinach

Potatoes

Eggplant

Asparagus

Noodles

Tofu

Meat Slices

Instructions:

Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using a food processor.

Wash the ginger and cut it into slices. Using a scissors, snip the chilles into 1 inch sections and remove the seeds.

Heat 3 tbs of the oil in Iona Electric Skillet over medium heat so it's hot but not smoking.

Stir fry the chilles to flavor the oil; you want the oil to sizzle around the chilles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.

Rinse out and dry the skillet, the put on a simmer/low heat. Add the rest of the oil and the lard drippings. Once the drippings have melted completely, turn up the heat to medium.

When the oils just begin to smoke, add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).

The paste should NOT burn, if necessary turn the heat down to let the paste sizzle in the oil.

When the oil has reddened, add the black bean mash and the ginger. Stir fry until they also are fragrant.

Add about 1 1/2 quarts of the beef stock and bring to a boil.

When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and glutinous rice wine. Salt to taste.

Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.

You are now ready to use this to dip ingredients to cook.

Power on IONA Electric Skillet after 30 minutes and set to high. Remove the kombu when the water starts to boil.

Add napa cabbage, carrots, mushrooms and tofu. Start with the ingredients that take the longest to cook.

Cook beef or pork by dipping into boiling broth with chopsticks. Swish it gently back and forth until the meat changes color.