Hotcook Recipes

Sharp’s Hotcook is an automatic cooking pot—just place the ingredients inside, select a menu, wait, and open the lid to a cooked meal. The recipes below aren’t in the original recipe books (KNHW10G, KNHW16G, KNHW24G); they’ve been slightly altered for taste or adapted using ingredients that are easy to find in Australia.

オーストラリアで作れるホットクックのアレンジレシピ

Curry

Place in pot in order:

• Chicken thigh fillets – 250g, sliced
• Carrot – 1, sliced small
• Potatoes – 2 or 300g, chopped large into 4-6
• Onions – 2 or 400g, cut small
• Water – 500ml
• Curry roux cubes (hot) – 6 (half packet)
• Honey – a drizzle

Cook with Beef Curry setting (45min).

Tuna Spaghetti

• Tuna in olive oil – 2 cans of 90g, drained
• Salt – 3/4 teaspoon
• Consomme cube – 1
• Pepper
• 5min pasta – 180g, broken in half
• Olive oil – 2tbsp, pour on top of pasta
• Water – 400ml
• (Optional: zucchini or spring onions)

Place everything in pot and cook with Soup Pasta setting.

Mapo Tofu

• Minced pork – 250g
• Lite firm tofu – 1 block (300g), quartered
• Kochijan (gochujang) – 2tbsp
• Sugar – 1 tsp
• Tobanjan (doubanjiang) – 1 tsp
• Weipa (or Chinese chicken stock) – 1 tsp
• Sake – 1 tsp
• Soy sauce – 1 tsp
• Oyster sauce – 2 tsp
• Grated ginger – 1 tsp
• Grated garlic (or powder) – 1 tsp

Mix everything except tofu and place on top of tofu. Cook with Mabo Nasu setting (20min).

(Hotcook stalls if cooking 500g mince and 2 tofu blocks.)

Spaghetti Bolognese

Pop all your usual bolognese ingredients with 500g ground meat. For example:

• Minced beef (lean) – 500g
• Onion – 1, finely chopped
• Carrot – 1, finely chopped
• Zucchini – 1, finely chopped
• Diced tomato in paste (mixed herbs) – 400g can
• Tomato paste – 140g tub
• Red wine stock pot – 1
• Water – 200ml
• Consomme soup stock – 2tsp
• Sugar – 2tsp
• Salt & Pepper
• Wine – 1 shot
• Bay leaves – 2

1. Mix everything well in the pot.
2. Cook with Meat Sauce setting (30min).
3. Store half in pyrex.
4. Snap 5min spaghetti in half and spread inside remaining bolognese.
5. Cook again with Meat Sauce setting (30min).

If just making the sauce, extend cooking time by 30min after step 2.

Salmon Miso Nabe Soup

• Salmon pieces – 200g
• Vegetables (hakusai, daikon, etc.) – 300g
• Water – 400ml
• Dashi miso – 2tbsp
• Sake – 1tbsp
• Grated ginger – 2tsp

Place everything in pot and cook with Miso soup setting (25min).

Takikomi Salmon Rice

• Rice – 2 rice cups (180ml x 2)
• Salmon fillets – 2 pieces
• Enoki mushrooms – 1/4 pack or a handful
• Carrot – 1/2
• Ginger, grated – 1 teaspoon
• Salt
• Sake – 1 tablespoon (15ml)
• Soy sauce – 2.5 tablespoons
• Mirin – 2 tablespoons
• Dashi powder – 1/2 teaspoon
• Water – Up to the 2 cup line minus above on the rice cooker.

1. Salt the salmon. Wait half an hour if there’s time.
2. Wash and drain the rice. Add the broth (sake, soy sauce, mirin, and dashi), then top up with water up until the 2-cup line on the rice cooker bowl.
3. Grate carrots and ginger. Chop Enoki into thirds.
4. On top of the rice, layer grated carrots, enoki, ginger, and salmon (skin up if there is skin).
5. Cook with Steamed Rice setting (50min).
6. Break up salmon fillets (remove skin), mix it and serve.

Sake Daikon (Simmered Salmon & Radish)

• Salmon fillets, halved – 2 or 350g
• Daikon, sliced – 400g
• Ginger, thin slices – 1 thumb
• Soy sauce – 4tbsp
• Sugar – 3tbsp
• Mirin – 3tbsp
• Sake – 3tbsp
• Water – 300ml

Pop everything in the pot cook with Buri-Daikon setting (40min). Rest for 15mins.

Oyako Don (Chicken & Egg on Rice)

• Chicken thighs, diced – 250
• Onion, sliced – 1
• Eggs – 4
• Dashi water – 4tbsp
• Soy sauce – 2tbsp
• Mirin – 2tbsp
• Sugar – 2tsp

1. Pop onions in hotcook, then chicken.
2. Pour sauce mix in.
3. Cook on manual Nimono (no mixing) for 15min.
4. Pour 4 loosely mixed eggs and cook for another 3 mins.
5. Cook on Nitsumeru with lid open until desired consistency.
6. Scoop onto rice.

Omuretsu filling

• Bolognese mince – 250g
• Onion – 1
• Soy sauce – 2tbsp
• Sugar – 1.5tbsp
• Sake – 2tbsp
• Salt & Pepper

1. Pop all ingredients in the hotcook and mix.
2. Cook with Dry Curry setting (20min).
3. Break down mince with wooden sppon and cook further with manual “nitsumeru (boil down)” setting for 3 mins.

Mushi-Dori (Sous Vide Style Chicken)

• Chicken breast fillet – 1 (250g)
• Spring onion – 1 (can do without)
• Ginger – 2 slices
• Salt – 0.75tsp
• Water – 500ml

1. Rub salt on chicken.
2. Pop all ingredients in hotcook and cook with Salad Chicken setting (1h10min).
3. Slice and serve chicken with Ponzu or Negi-miso.
4. Serve broth as clear soup.

Chicken soup

• Coles chicken lovely legs – 1pk (~5 chicken leg fillets with bone)
• Ginger – 5 thin slices
• Salt – 1tsp salt
• Sliced wombok cabbage
• Water – 600ml
• Optional: Weipa – 1tsp

1. Put ginger and chicken into pot. Sprinkle salt on the chicken.
2. Put all other ingredients in the pot.
3. Cook with Samgye-tang setting (1h50min).
4. Shake bones out with tongs before serving.

Spaghetti Napolitana

• Tomato paste (pizza sauce) – 100g
• Salt – 0.25tsp
• Pepper
• Onion – half
• Frankfurt sausages – 2
• Comnsomme -0.25tsp
• Water – 300ml
• 5min pasta – 140g

Place everything in pot and cook with Napoli-style pasta setting (25min).

Kakuni (Melty Pork Belly)

Preparation:

• Pork belly, cubed – 400g
• Ginger – 3 slices
• Spring onion – 1
• Water – 1 litre

1. Pop all ingredients above in Hotcook to pre-boil the pork belly.
2. Press Manual → Soup → No mixing → 30mins.
3. Wash boiled pork and wipe pot.

Cooking:

• Boiled pork belly from above
• Sake – 100ml
• Sugar – 4 Tbsp
• Soy sauce – 5 Tbsp
• Ginger – 4 slices
• Water – 400ml
• Daikon radish, sliced – 300g
• Spring onion, 5cm lengths – 4 shoots

1. Pop all ingredients into hotcook pot.
2. Cook with Buta-no-kakuni setting (1h 30min)

Tonjiru

• Pork belly slices – 200g
• Vegetables (Wombok cabbage, carrots, daikon radish) – 200g
• Lite firm tofu – 1pk, 300g
• Miso – 3tbsp
• Dashi – 1tbsp
• Water – 600ml
• Sake – 1.5tbsp
• Grated ginger – 1tbsp

Cook with Miso soup setting (25min).

Namul Bean Shoots

• Bean shoots – 1 bag (250g)
• Weipa or Chinese chicken stock – 1tbsp
• Soy sauce – 2tsp
• Roasted seame seeds, ground – 1tbsp
• Sesame oil – 1tbsp
• Garlic powder – 1tsp
• [Optional] Ajinomoto – 5 shakes
• [Optional] Baby spinach – 2 handfuls

1. Wash bean shoots and pop into hotcook.
2. Wash spinach and pop into hotcook.
3. Add 2 tbsp of water if drained well.
4. Cook on Manual > Boil without water > 4min
5. Increase 2 mins if needed
6. Mix all condiments while hot.
7. Cool down and serve.

Chawan-mushi

• Egg – 1
• Shiro-dashi – 25ml
• Water – 150ml

1. Whisk egg, and mix all ingredients.
2. Use a strainer to fill a short vessel.
3. In the hotcook pot, pour 200ml water and pop the steamer basket on.
4. Place the mixture vessel onto the steamer basket and lay aluminum foil on top to cover it.
5. Cook with Manual > Steam > 11 minutes.

Onsen Tamago

• Eggs – 1 to 5
• Water – filled up to half height of eggs

1. Pop eggs into the pot.
2. Fill pot with water until eggs are half covered.
3. Cook with Onsen Tamago setting (<40min).

The default hotcook recipe for Onsen Tamago makes soft boiled eggs. This one makes silky hot spring eggs.

Ratatouille Pasta Sauce

• Eggplant – 1/2 (250g), diced
• Onion – 1, diced
• Zucchini – 1, chopped
• Kransky sausage – 2, chopped
• Canned chopped tomatoes – 1 can (~400ml)
• Garlic – 1, choppped (or paste 1tsp)
• Olive oil – 1 tbsp
• Consomme – 2 tbsp
• Red wine – 2 tsbsp
• Bay leaves – 2

Pop everything in pot and cook with Ratatouille setting (40min). Serve on pasta.