I rearranged a recipe that came with the pressure cooker, which I bought 15 years ago.Please be careful not to stuff too much mochi sticky rice into the squid.Please freeze the leftover tentacles and use for a different dish or use in this recipe and simmer with the squid. Recipe by Yuuyuu0221

I used all the ingredients I usually cook in a pot to make this chirashi sushi in a rice cooker. It couldn't be easier!You can estimate the amount of each ingredient. You can also change the ingredients or seasonings to suit your taste. Do not use konnyaku if you intend to freeze the dish for later use. I made this in a rice cooker capable of cooking 3 cups of rice. I cooked it in one batch. I used a ratio of 1 part soy sauce, 1 part mirin, 1 part sugar, and 7 parts dashi stock. If you keep this ratio, the flavor will be the same, regardless of the amount. Recipe by maritta

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

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

I wasn't bothered to fry any of the ingredients, so I just put them all in the rice cooker.You can add garlic if you like. This is really easy and healthy because you don't need to fry with oil. If you prefer it richer, add a drizzle of olive oil to finish. Recipe by Rola Love

My mother saw the wife of an upscale restaurant owner wash rice on TV a long time ago.Try not to touch the rice while washing it.For freshly harvested rice, reduce the amount of water. For 2 rice cooker cups' worth. Recipe by Kawaradaeri

I always make pilaf in the rice cooker, so I decided to try adding some ketchup and made this delicious dish.Adjust the amount of meat to taste. Add 1 cup of water in Step 2.* If you want to season it more, add more ketchup.* It's also delicious with bacon (2~3 strips). Recipe by Yuuyuu0221

I had leftover boiled octopus, so I used it to make this rice dish.If you soak the octopus in sake, it'll soften. Pour the octopus sake and the cooker.If you top the rice bowl with chopped leeks, mitsuba (Japanese parsley), or shiso leaves, it'll look and taste great (the picture is garnished with daikon radish sprouts). Recipe by Kumahachi

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

This recipe became popular on 10/12/2018. Thank you so much to everyone who tried it and shared their feedback!Origin of this recipeWhile living in Singapore, there was a very famous chicken rice shop nearby that I often visited. This Singapore-style chicken rice is easy to make in a rice cooker without any mistakes.

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

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