HARIO Glass Lid Rice Cooker
Instruction Manual
Product Overview
This document provides instructions for using the HARIO Glass Lid Rice Cooker, model GNN-200B. It details product care, handling precautions, and cooking methods, including recipes.
Manufacturer: HARIO Co., Ltd.
Website: http://www.hario.com/
Product Care
Proper care ensures the longevity and optimal performance of your HARIO Glass Lid Rice Cooker.
Cleaning Instructions:
- Use a soft sponge and mild dish detergent for cleaning.
- Avoid using sponges with abrasives or metal scouring pads, as they can cause damage or scratches.
- Do not use abrasive cleansers.
- Do not soak the ceramic pot in water or detergent for extended periods after cooking to prevent mold or bad smells. Clean the pot after each use.
- Wipe the surface dry and store in a cool, well-ventilated place.
- Glass lid and plastic parts are dishwasher safe. Follow your dishwasher's manual. The ceramic pot is not dishwasher safe.
- For tough stains on the glass lid, use a diluted household bleach according to its instructions. Do not use bleach on the ceramic pot.
- For burnt-on food in the ceramic pot, add water and 2 teaspoons of baking soda, boil gently, let it sit, and then clean with a sponge.
Important: Ensure the pot is completely dry before storing.
Handling Precautions
Handle the glassware and ceramic pot with extreme care to prevent breakage and injury.
- Keep out of reach of children. Do not allow children to use the product.
- Do not use the ceramic pot for frying.
- Never boil the ceramic pot when empty. Always cook with ingredients or water inside.
- The ceramic pot and lid become very hot during cooking. Steam escapes from the air-hole on the lid. Always use oven gloves or pot holders to avoid burns.
- Do not touch the lid or pot directly.
- Do not place the hot pot directly on a table; always use a pot stand.
- Do not use the product if the glass lid is cracked, chipped, or scratched.
- Avoid tapping or rubbing the inside of the glass lid, as this may cause breakage.
- Be cautious when handling chipped or broken glass parts.
- Dispose of the product according to local regulations.
- Avoid placing hot glass lids or ceramic pots on wet surfaces or tables, as sudden temperature changes can cause cracks.
- Ensure the lid grip is securely tightened before use to prevent dropping.
- The whistle parts are removable and washable. Ensure they are dry before use, as moisture can affect whistle function.
How to Cook Rice
This rice cooker is designed for high-heat cooking and does not require heat adjustment.
Basic Recipe: White Rice
Preparation:
- Rinse rice and drain water. Place rice in the ceramic pot.
- Add water up to the indication line or 200ml per cup of rice. (Note: Indication lines are approximate; adjust water based on rice type, season, and preference.)
- Soak rice in water for 30 minutes (or about 1 hour in winter).
Cooking:
- Cook on high heat for 8-10 minutes.
- When the contents boil and the whistle blows (or bubbling is visible inside the glass lid), wait for 1 minute, then turn off the heat.
- For crispy rice at the bottom, continue cooking on high heat for an additional 3 minutes.
Steaming:
- Allow the rice to steam for 15 minutes.
Tips:
- The glass lid allows you to monitor the cooking process without removing the lid, preserving steam.
- The whistle alerts you when the rice is ready, preventing it from being forgotten.
- For enhanced flavor, steam for an extra 3 minutes after the whistle blows to achieve "okoge" (crispy rice).
- The pot's design allows for even heating and cooking without the need for constant heat adjustment.
Recipes
The following recipes are provided for your culinary enjoyment.
Bamboo Shoot Rice (たけのこご飯)
Season: Spring
Ingredients (for 3 cups):
- Rice: 3 cups
- Boiled bamboo shoots: 200g
- Dashi stock (or water): 200ml
- Soy sauce: 2 tablespoons
- Sugar: 2 tablespoons
- Salt: 1 tablespoon
Basic Dashi Stock (Quick Method):
- Dissolve 1/2 teaspoon of dashi powder in 200ml of boiling water.
Instructions:
- Wash and drain rice. Place in the rice cooker.
- Prepare bamboo shoots: cut into wedges, then slice thinly.
- Add dashi stock, soy sauce, sugar, and salt to the rice. Add the prepared bamboo shoots.
- Soak for 30 minutes.
- Cook on high heat until the whistle blows, then reduce heat for 1 minute.
- Steam for 15 minutes.
Tip: For enhanced flavor, add chicken or fried tofu.
Plum and Hijiki 10-Grain Rice (梅とひじきの十穀ご飯)
Season: Summer
Ingredients (for 3 cups):
- Rice: 3 cups
- 10-grain mix: 25-30g
- Dried hijiki seaweed: 1 tablespoon
- Salted salmon flakes (Shirasu): 100g
- Myoga ginger, Shiso leaves (for garnish)
Instructions:
- Wash and drain rice. Add 10-grain mix and water up to the 3-cup line. Soak for 30 minutes.
- Rehydrate hijiki seaweed.
- Add hijiki and salted salmon flakes to the rice cooker. Cook on high heat until the whistle blows, then reduce heat for 1 minute.
- Steam for 15 minutes.
- Garnish with chopped myoga ginger and shiso leaves before serving.
Prawn Jade Rice (Prawn and Beans Rice) (えび入りひすいご飯)
Season: Autumn
Ingredients (for 2 cups):
- Rice: 2 cups
- Prawns: 16 pcs
- Ginkgo nuts: 20 pcs
- Carrot: To liking
- Salt: To liking
- Sake: A little
- Water: 400ml
- Seasoning A (Salt: 1 teaspoon, Sake: 2 teaspoons)
Instructions:
- Wash and drain rice. Place in the rice cooker and add water up to the 2-cup line. Soak for 30 minutes.
- Boil ginkgo nuts in salted water, then remove the shells.
- Cut carrot into decorative shapes (e.g., maple leaves).
- Sprinkle salt on prawns, rub well, rinse, and add a little sake.
- Add ginkgo nuts, carrot, and prawns to the rice cooker. Cook on high heat until the whistle blows, then reduce heat for 1 minute.
- Steam for 15 minutes.
Tip: Using canned ginkgo nuts is convenient. For fresh flavor, use seasonal nuts.
Chicken Kamameshi (Chicken Cooked Rice) (鶏釜飯)
Season: Winter
Ingredients (for 2 cups):
- Rice: 2 cups
- Water: 400ml (including stock)
- Chicken thigh: 200g
- Dried shiitake mushrooms: 3 pcs
- Carrot: 1/2
- Konnyaku: 1/2
- Burdock root: 1/2
- Fried tofu: 1/2
- Salad oil: 1.5 tablespoons
- Snow peas: 4-5
- Soy sauce: 4 tablespoons
- Sake: 2 tablespoons
- Sweet sake (Mirin): 2 tablespoons
- Sugar: 1 tablespoon
- Stock from reconstituted shiitake: 100ml
Instructions:
- Wash and drain rice. Soak in water separately for 30 minutes.
- Rehydrate dried shiitake mushrooms and cut into strips.
- Cut chicken into 1cm cubes. Slice carrot, konnyaku, and fried tofu. Thinly slice burdock root and soak in water. Slice snow peas diagonally.
- Heat salad oil in the rice cooker. Sauté chicken until browned. Add carrot, fried tofu, burdock, and shiitake. Cook until oil is distributed, then add soy sauce, sake, mirin, and sugar. Simmer on low heat for 5-6 minutes.
- Separate ingredients and stock using a strainer. Cool the stock.
- Add drained rice and the cooled stock to the rice cooker. Adjust water level to the 2-cup line (total liquid should be 400ml).
- Add the cooked ingredients and snow peas. Cook on high heat until the whistle blows, then reduce heat for 1 minute.
- Steam for 15 minutes.
Tip: Ensure the stock is completely cooled before cooking. Warm stock can affect rice texture.
Material Guide
Understanding the materials used in the rice cooker.
- Lid grip: Silicone (Handles temperatures up to 180℃)
- Whistle parts, Lid grip stopper: Polypropylene (Handles temperatures up to 140℃)
- Glass lid: Heatproof glass (Heat resistance difference: 120℃)
- Pot: Heatproof ceramic pot (Banko ceramic ware) (Heat resistance difference: 350℃)
Note: Use the lid and pot together as a set.
How to Remove the Lid Grip
The lid grip can be removed for washing.
- Hold the lid grip with your right hand and the other side of the lid grip with your left hand.
- Turn the grip counter-clockwise with your right hand to remove it.
- Remove the stopper.
Ensure the lid grip is tightened securely during use. A loose grip may cause the lid to drop.
