Voltage | 220-240V 50/60Hz 1350W |
Safety Mark | 240946-12 |
Dimensions | 36 x 37 x 19cm |
Net Weight | 3.1kg |
Cooking Surface | 30cm |
IONA 5L Shabu Shabu Steamboat Pot / Electric Skillet
Features:
- Single pot, double flavors
- Detachable non-stick aluminium pot for easy cleaning
- Circular heating for faster cooking
- Ideal for tabletop cooking and
- Glass lid for easy viewing
- Variable temperature control
- Heating LED indicator
Sukiyaki
Serves 3-4
Total Time
30 minutes
Soup base:
1 cup (240 ml) sake
1 cup (240 ml) mirin
¼ cup (60 ml) sugar
1 cup (240 ml) soy sauce
1 cup of dashi (Or water) to dilute the sauce
Ingredients:
Udon Noodles
Cabbage
Shungiku (Tong Hao)
Long Onion
Enoki Mushrooms
Shiitake Mushrooms
Yaki Tofu (Boiled Tofu)
Carrot
Shirataki Noodles
Sliced Beef
Brown Sugar
Instructions:
Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.
Heat up IONA electric skillet. Add oil to the skillet and heat. Brown meat in the oil, adding brown sugar slowly.
Move the meat to the corner of the skillet when well browned. Add other indredients, keeping each separate. Add soup base and cover. Once the food is cooked, you can start enjoying them. Keep adding more ingredients as you eat from the pot. If the sauce is too salty, add dashi or water to dilute.
Nabeyaki Udon
Serves 2
Total time
30 minutes
Soup base:
3 cups (730ml) dashi
2 Tbsp. mirin
1½ Tbsp. soy sauce
1 tsp. salt
1 teaspoon chicken bouillon
Ingredients:
Shiitake Mushrooms
Spinach
Carrot
Kamaboko Fish Cake
Shimeji Mushrooms
Leeks + Green Onion
Chicken Thigh
Udon
Eggs
Shrimp Tempuras
Instructions:
Combine dashi soup and dashi from dried shiitake mushrooms in IONA Electric Skillet. Bring to a boil over medium high heat.
Once boiling, add mirin, soy sauce and salt. When boiling, set to low heat and set aside.
Cook Udon in boiling water. Once separated, remove and soak in ice water. Drain and set aside.
Place all ingredients into soup except egg and tempura. Simmer to cook until the chicken is cooked through. Add agg and tempura, cook until the egg is done to your liking.
Kimchi Chige
Serves 2
Total time
40 minutes
Soup base:
1½ cups of kimchi cut into bite sizes
1 Tbsy of Korean chilli paste (gochujang)
1½ Tbsp sake
2 Tbsp miso paste
1 Tbsy soy sauce
1 Tbsy Korean red chilli pepper flakes
½ cup of juice from kimchi
2 cups water
1 Tbsy sesame oil
2 garlic cloves, minced
1 Tbsy minced ginger
Ingredients:
Enoki Mushrooms
Shimeji Mushrooms
Silken tofu
Scallions
Instructions:
Heat sesame oil in IONA Electric Skillet on medium high. When it’s hot, add garlic and ginger and stir till fragrant.
Add Kimchi and stir fry for 2 minutes. Add Korean chili paste, sake, M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine. Add kimchi juice and water and bring to a boil.
Add enoki, shimeji mushrooms and tofu and cook for 15 minutes.
Garnish with the scallions and serve immediately.
Shabu Shabu 1
Serves 4
Total time
30 minutes
Soup base:
3 inch dried kombu seaweed
4 cups of water
Ingredients:
Napa Cabbage
Shungiku (Tong Hao)
Enoki Mushroom
Carrots
Shimeji Mushrooms
Medium/firm Tofu
Leeks
Beef or pork sliced thinly
Udon
Sesame Sauce
Ponzu Sauce
Instructions:
Fill IONA Electric Skillet with water till two-thirds full. Add kombu and soak without heat for 30 minutes.
Arrange all the ingredients on a serving plate and a dish each for ponzu and sesame sauce.
Power on IONA Electric Skillet after 30 minutes and set to high. Remove the kombu when the water starts to boil.
Add napa cabbage, carrots, mushrooms and tofu. Start with the ingredients that take the longest to cook.
Cook beef or pork by dipping into boiling broth with chopsticks. Swish it gently back and forth until the meat changes color.
Shabu Shabu 2
Serves 4
Total time
30 minutes
Soup base:
1⁄4 cup fermented black beans
1⁄3 cup shaoxing wine
3 inches fresh ginger, unpeeled
1⁄4 cup dried hot red chili pepper
1⁄2 cup peanut oil
2⁄3 cup dripping lard
1⁄2 cup szechuan hot bean sauce
3 quarts beef stock
1 tablespoon rock sugar
1⁄3 cup sichuanese fermented glutinous rice wine
1⁄2 teaspoon salt
1 teaspoon szechwan pepper
Ingredients:
Leeks
Mushrooms (Shitake, Oyster, Portobello, Enoki…)
Green beans
Green onions
Bok Choy
Spinach
Potatoes
Eggplant
Asparagus
Noodles
Tofu
Meat Slices
Instructions:
Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using a food processor.
Wash the ginger and cut it into slices. Using a scissors, snip the chilles into 1 inch sections and remove the seeds.
Heat 3 tbs of the oil in Iona Electric Skillet over medium heat so it's hot but not smoking.
Stir fry the chilles to flavor the oil; you want the oil to sizzle around the chilles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
Rinse out and dry the skillet, the put on a simmer/low heat. Add the rest of the oil and the lard drippings. Once the drippings have melted completely, turn up the heat to medium.
When the oils just begin to smoke, add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
The paste should NOT burn, if necessary turn the heat down to let the paste sizzle in the oil.
When the oil has reddened, add the black bean mash and the ginger. Stir fry until they also are fragrant.
Add about 1 1/2 quarts of the beef stock and bring to a boil.
When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and glutinous rice wine. Salt to taste.
Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
You are now ready to use this to dip ingredients to cook.
Power on IONA Electric Skillet after 30 minutes and set to high. Remove the kombu when the water starts to boil.
Add napa cabbage, carrots, mushrooms and tofu. Start with the ingredients that take the longest to cook.
Cook beef or pork by dipping into boiling broth with chopsticks. Swish it gently back and forth until the meat changes color.