Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce.Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao

When we went back to my wife's home town of Monbetsu, Hokkaido, we went to an Izakaya (Japanese gastropub). The owner of that pub gave us this recipe, and we tried cooking it in a pressure cooker.This is squid rice using a whole squid including the tentacles and squid ink! Please give it a try.. Recipe by hf370418

I adopted this from a recipe that I saw on TV. The TV show used a microwave to cook the squid, but the sauce did not penetrate too well, so I changed the recipe to simmer the sauce on the stovetop.-If you put too much rice inside, the squid will burst, so be careful.-If the rice is not enough, it will fall apart when you slice it into pieces.-If you have leftover seasoned rice, don't stuff it into the squid, but make it into a grilled rice balls and enjoy.-Simmer it over low heat. Try not to scorch it. For 1 squid's worth. Recipe by Komikan

Sekihan rice is an essential part of family birthdays or celebrations. Making it with glutinous rice makes it really chewy and delicious, but adding a small amount of white rice reduces any stickiness and also keeps the glutinous texture. It was so delicious that it became our family's regular dish.Take care not to overcook the adzuki beans. Simmer slowly over low heat, and occasionally add some water.The reason why it's a little over 4 cups on the "okowa" mark, rather than exactly 4 cups, is because there's regular grain rice mixed into the glutinous rice. Recipe by ASH mama

This just popped into my head one day.It tastes even better if you use fresh and seasonal edamame. Adjust the soy sauce to your preferences. Recipe by Yuuyuu0221

This recipe can be easily scaled up without changing cook time.

My daughter suddenly requested omurice! I didn't have any leftover rice, so I put all the ingredients into my rice cooker and made ketchup rice!This way is much easier than making it with leftover rice! Kids love omurice. Recipe by Naomi28

A low carb and hearty beef stew made in the rice cooker. I “dried” the beef on kitchen towels before marinading them as I wanted to eliminate the additional step of browning them on the pan. The stew turns out great, no overly gamey smell. Great for meal preps and busy nights! You can also add in potatoes, daikon or any greens.#keto #mealprep #beef #onepot

I made this for my son's okuizome (weaning ceremony)Since I didn't have a large steamer, my mom taught me how to cook sekihan using the rice cooker.It turned out to be great, so I decided to post this recipe for future reference.By exposing the boiled water (that the adzuki beans were boiled in) to air, this will promote oxidization and the red color of the sekihan will be more vibrant.After pouring the boiled water into the rice cooker until it reaches the 3-cup line for okowa, you should still have some leftover boiled water! Instead of adding all of the boiled water to the rice cooker, adjust the amount until it hits the 3-cup line. Recipe by YUKI0611

I happened to know that I could make steamed sweet potato in a rice cooker, so I used that method to make daigaku imo.When you stir the sweet potatoes at the end, stir gently from the bottom with a ladle or a wooden spatula to combine with the syrup as if you are turning them upside down. Recipe by Ponchobi-ta

Just like the ones you have at dim sum!Video Instructions: https://youtu.be/3wvZgbFOs8U

Dump everything in a pressure cooker and just wait. Super easy. Can add half used vegetable sitting in the fridge.