As you can imagine, now that I’m working on a rice cooker cookbook, I have been making a lot of food in the rice cooker. I love how easy it is. With summer in full force, I don’t seem to have the usual cooking energy and five minutes of active prep works for me.
I’ve been having a harder time with cakes because I have a three cupper and cakes need a wider area like a five cupper. What a great excuse for a new rice cooker.
Here is what I’ve been working on.
Pineapple Curry Chicken
Daikon and chicken in a gochujang sauce
One of my favorite apps for the iPhone/iPad is Snapdish. I post a lot of meal photos there and get inspired. If you have a smart phone I highly recommend that you download and start using it. There are a lot of Japanese users so it is a great opportunity to see everyday home cooking as well as typical restaurant food. I’m Kirsten Adachi on snapdish if you would like to add me.
Three of my pics from Snapdish.
Taiyaki filled with banana and almond butter and grapefruit on the side.
Chicken, tomato, green pepper and onions cooked in the rice cooker and seasoned with Spiceluck’s kebab spice.
Chickpeas, eggplant, zucchini, carrot and tomato cooked in the rice cooker.