KINTO KAKOMI IH What is Tamba pot?
Set a grin and let's steamed dishes
Features of KINTO KAKOMI IH cooker
Multi-compatible potOf course, IH cooker, halogen heater, radiant heater, Microwave oven, can be used in the oven, multi-compatible pot no heat source choice.
Comfortable even in summer at IHEven if you are surrounded by cooking at the table, if you use an IH cooker whose surroundings do not get hot, It can be enjoyed in a comfortable space regardless of the season.
Healthy steamed dish can be madeFor steamed dishes, put the water in the pot body and set the supplied spinach, and it's easy to put on fire. I firmly confine umami and nutrients, and it will be healthy as it will remove oil.
KINTO KAKOMI IH The pot is made with the latest technology
Material with extremely low absorptivityWater absorption rate indicates the rate of moisture penetration into a pot.
Because KAKOMI has an extremely low water absorption rate, the smell of cooking is difficult to transfer to a pot,
It can be cleanly used forever without needing worry such as mold.
On the day after the stewed dishes cooked with spices such as curry,
I also enjoy pleasant seasoned tofu without hesitation.
High heat technology mobilizes high technologyThe heating element burned on the bottom of the pot is a testimony for IH cooker.
The common sense that has been said that heat is transmitted by the bottom of the pan touching the IH cooker exactly,
It is made to reverse by the improvement of the quality of the heating element and to react sufficiently even if there is a small gap.
Damage to the cooker due to friction can be reduced by decreasing the surface where the IH cooker contacts the bottom of the pot.
Reliable multilayer structureA heating element indispensable for using the IH cooker has a multilayer structure.
Glaze glaze was evenly sprayed on a high heat resistant pottery that had cleared 500 degrees of heat resistant temperature difference by a spray,
Overlay three layers of silver film, furthermore a glass coat is applied.
By protecting the heating element, it reduces uneven heating and prevents abnormal overheating.
KINTO KAKOMI IH recipe for the pot
Always Night Pot Recipe ● Material 1 liter of water / 2 pieces of kelp (length about 15 cm) / 8 spinach / pork belly (for shabu-shabu) 400 g / piece of ginger / 1 lemon / soy sauce 140 ml 1.) Spinach is cut into length easy to eat, the ginger Slice and lemon to comb. 2.) Heat with water and kombu in a pot and heat. Take off the kelp just before boiling and add the ginger. 3.) Put spinach and pork and prepare when the color of meat changes.
Recipe of watercress and salmon pot ● Material Water 1 L / 蛤 (sanded out) 600 g / 4 watercress / 1 lemon / 4 tbsp of sake / salt, pepper quit 1.) Cut the watercress into a length easy to eat, and cut the lemon for a half moon. 2.) Pour water, sake, and soup into the pan and coat it with a lid. 3.) When the shellfish opens, take access, add watercress and lemon and make it boil. 4.) Finish with salt and pepper to taste.
Salmon herb steamed recipe ● Material Water 600 ml / 4 pieces of salmon / onion 1 / mushroom 120 g / lemon 1/2 piece / suitable amount / salt, pepper quit 1.) Salmon is wrapped in salt and pepper. Slice onion and mushrooms, slices of lemons. 2.) Put water in a pot and put the mushrooms. Put onion and mushrooms and salt and pepper. 3.) Lay the salmon, lemon, and time in turn, cover and heat for 10-15 minutes. Completion if salmon passes fire.
Recipe of beef and shredded radish pot ● Material Water 1.2 L / beef (for shabu-shabu) 300 g / 3 pieces of garlic / 3 tbsp of soy sauce / 1 radish rootpiece / pepper 2 teaspoons / suitable amount / salt, sesame oil q.s. 1.) Daikon cut into 10 cm and grated beef Garlic, put on soy sauce for about 20 minutes. Chopsticks are chopped. 2.) Heat in a pot and heat. Put the radish in boiling and pickle the beef as it is transparent and put it in juice. 3.) Take off and taste with salt. Scatter paste and pepper and finish it. Include soy sauce and sesame oil as you like, please enjoy.