Panasonic IH Rice cooker SR-JHG18

My new acquisition.



This is an induction rice cooker. Of course, the scope of its application is much wider, because the modes in many multi- and rice cookers are only called differently. It does not have a pressure cooker function, it is made for the domestic market of Japan (voltage 220V).

Purchased on ebay directly from Japan for almost 20 thousand. with delivery (induction - not cheap), so I don't think that the crowd of people will be interested in it))), I just spread it for general development. The package took 9 days. The saucepan is fine. I really wanted a second cartoon (powerful !! and necessarily induction) for side dishes, milk porridge.

The first impression is gorgeous made. Ideally. The quality of execution of the standard Panasonic cartoon simply cannot be compared. Of course, I cooked rice and milk porridge in it. All OK.
Power 1300W
Modes: white rice, brown rice, 1-2 persons (small cooking), mixed rice, baking (bake), stewing (songee), baking / casserole (casserol), steaming. Some kind of sensor is built into the bowl, the cleanliness of which must be monitored periodically.
The instruction and display are in English, which was not difficult for me.

Here is such a bowl (the photo is not mine):


Equipment:


European plug:


If anyone needs it, I can then take a photo of my own.

This is a Panasonic. Native Japanese.

She made chicken with chopped tomatoes, tomato pickle diluted with water. 2 hours of extinguishing turned out to be a lot. One and a half would have been enough. Powerful fool. Delicious.

This is a Panasonic. Native Japanese.

She made chicken with chopped tomatoes, tomato pickle diluted with water. 2 hours of extinguishing turned out to be a lot. One and a half would have been enough. Powerful fool. Delicious.

We stew a chicken in an hour, right, Lyuda?

The mule is beautiful, but how expensive.

We stew a chicken in an hour, right, Lyuda?

The mule is beautiful, but how expensive.

will be ready in an hour. But I like it to be quite soft. And she's not a pressure cooker. This is a common stewing.

[Natasha,]

Natasha, How much does the cup weigh? 4 or 5 liters?

Both beautiful and expensive!


Panasonic SR-JHG18-P


Panasonic SR-JHS18-N

[Natasha,]

Natasha, How much does the cup weigh? 4 or 5 liters?

The bowl is not thin-walled, heavy. In my opinion for 4L. It is not labeled in liters, only in all sorts of cups. if you only measure yourself. )))

[Natasha]

An interesting slow cooker. Natasha, is she Russian-speaking or did she take it in Japan?

[Natasha]

An interesting slow cooker. Natasha, is she Russian-speaking or did she take it in Japan?

She is from Japan. For our market, they don't do that. Everything is in English: both interface and instructions.

Cool multicooker Alternative to Kuku1054 Only without boiling The bowl is of course stainless steel, but on the induction of luminous and does not roll

Stainless steel, common for food purposes, also does not roll: it will not magnetize. This is some kind of ferroalloy. Or he's already m. added inside, there to heat up and give off heat to stainless steel. saucepan. I have an induction hotplate so you can cook on it in an ordinary enamel pan made of "black" steel, and in others - only using an adapter made of magnetizable metal.

Well, why, there is a very magnetic AISI430 brand

Cooked brown rice. On the program ... "brown rice"))). She murders him for an hour and a half. The algorithm is very peculiar. She keeps it in well-warm water for a long time, then the water begins to heat up more and more. Gradually. If she had to boil, she would boil everything in 3 minutes, but then you open the lid - the water soars. And only then it starts cooking.Rice turns out to be completely soft and vaguely reminiscent of barley, has a nutty flavor. Brown rice has a different taste from the classic white rice.

I read that such a cooking technology is necessary precisely for brown rice. When cooking in the usual way (in a saucepan on the stove), it is soaked in hot water for an hour and then boiled in it. All this for the sake of some valuable amino acids. I will find more detailed information - I will write.

Cooked brown rice. On the program ... "brown rice"))). She murders him for an hour and a half. The algorithm is very peculiar. She keeps it in well-warm water for a long time, then the water begins to heat up more and more. Gradually. If she had to boil, she would boil everything in 3 minutes, but then you open the lid - the water soars.

Well, how about rice? Good?

Well, how about rice? Good?

What do you think?)))

If you consider that I adore barley, then "resembling barley" is a compliment !!))

What do you think?)))

If you consider that I adore barley, then "resembling barley" is a compliment !!))

Yes, I respect pearl barley and respect this kind of rice, but I don't cook it in every saucepan as it should.
Apparently the program comes with a preliminary soak. I cooked this rice in 1054, it seems ... I need to look for records ... I danced dances with tambourines, it was delicious, but I did not achieve the ideal result. Therefore, now I pre-soak, and then boil.
We should try other cartoons.
Natasha, what about the whole pan?

Photos live, forgot to post.

[multi-cup standard or other size?]

Natasha, for a long time nothing has been heard from you about this miracle, and in the meantime I have already collected many questions for you
1) in which mode you cook milk porridge and which one (rolled oats or rice-millet options),
2) Do you cook with milk right away? Did the porridge try to escape?
3) how long do you cook and what is the minimum time on this program?
4) multi-cup standard or other size?
5) are there already any assumptions or can there already be reliable information on the operation of programs and temperature regimes, which are hotter, which are softer?

I look forward to your answers, your rice girl is very interested in

[multi-cup standard or other size?]

Natasha, for a long time nothing has been heard from you about this miracle, and in the meantime I have already collected many questions for you
1) in which mode you cook milk porridge and which one (rolled oats or rice-millet options),
2) Do you cook with milk right away? Did the porridge try to escape?
3) how long do you cook and what is the minimum time on this program?
4) multi-cup standard or other size?
5) are there already any assumptions or can there already be reliable information on the operation of programs and temperature regimes, which are hotter, which are softer?

I look forward to your answers, your rice girl is very interested in

1. I cook milk porridge on the Congee mode. Literally translated as "rice soup" or "rice water". In short, an analogue of extinguishing. On it all the carcasses. Tomit is very gentle and tasty.

2. In the first 10 minutes of the program, the content boils quite strongly. Because of this, I tried to escape the milk, there was a case, but it still depends on its quantity. Then it barely gurgles all the time.

3. The minimum time for extinguishing is 1 hour (max. 4 hours). I exhibit it.

4. Multi-glass standard 160ml

5. There is no information on it, only in Japanese / English. I studied the instructions, but the temperatures are not indicated there, of course. I have tried all the rice programs on rice - excellent results. There, probably, you don't need to know the temperature and time. Especially considering that she herself corrects something there, depending on the data of the sensor built in under the bowl. The instruction obliges him to periodically vacuum it so that the quality of cooking does not decrease. On the extinguishing program (Congee) I have already extinguished a lot of things. Bake and Casserole roasting / casserole programs have not been tested.

In principle, if you want something more versatile and adapted for domestic cuisine - definitely cuckoo 1055 (I have 1054).Their price difference is not huge, but it is also a pressure cooker, and manual settings, and a wider range of applications. This rice cooker is extremely expensive, given its narrow specialization.

thank you very much for your reply
I have Bork U700 and cookies 1010, and 1054 (for mother-in-law)
And I just wanted to RICE

but the main thing is that I now have a little Panasonic, also Japanese, only with a heating element, not an induction one. But I don't have instructions. I found a slightly different model on the internet, but there the modes are not the same, and the instruction is only in Japanese)))

I also cooked porridge on Congee and baked manna on Casserole, everything works out great. Rice programs I'm most interested in, but I didn't quite understand what the difference is between them. I also have Risotto, but I haven't tried it yet.
But have you already cooked barley in some mode?

Barley was cooked in brown rice. But I don't remember the result anymore, it was one of the first brews. It must be repeated.

Here is rice from my panas, already mixed (a mixture of jasmine and basmati, a little wild rice, a mixture of vegetables):

🔗

🔗

[Scarecrow,]

Scarecrow, excellent result I'm just sitting on articles about rice I read in Korean and Japanese cuisines, that I wanted rice straight, aaa, but rather white a little sticky and bland (Lisa Vei taught me how to correctly understand the taste of rice ... a bouquet so to speak) second day rice eat

[Scarecrow,]

Scarecrow, excellent result I'm just sitting on articles about rice I read in Korean and Japanese cuisines, that I wanted rice straight, aaa, but rather white a little sticky and bland (Lisa Vei taught me how to correctly understand the taste of rice ... a bouquet so to speak) second day rice eat

It's probably sushi rice, so it's a little sticky.

We eat a lot of rice. I buy brown and basmati in packs of 3 kg.

[Natasha]

It's probably sushi rice, so it's a little sticky.

We eat a lot of rice. I buy brown and basmati in packs of 3 kg.

Yes, we have the same rice and buckwheat fly away in large batches.
I really love bulgur very much
Natasha, do you salt this rice?

It's probably sushi rice, so it's a little sticky.

No, not only for sushi, in principle, any correctly cooked Chinese round grain rice turns out to be sticky, only the degree of stickiness and density of the grains differ.

But the aroma of unflavored rice is indeed delicately floral

No, not only for sushi, in principle, any correctly cooked Chinese round grain rice turns out to be sticky, only the degree of stickiness and density of the grains differ.

But the aroma of unflavored rice is indeed delicately floral

Yes, just now I read that the correct rice for Korea, China and Japan is gluey rice (with varying degrees of stickiness), it is served unleavened, so that a "lump" is easily formed from it - they are eaten with chopsticks.
In India, it is more crumbly, so that it would be easy to scoop up rice and vegetables with traditional Idian flatbread.

[Natasha]

Yes, we have the same rice and buckwheat fly away in large batches.
I really love bulgur very much
Natasha, do you salt this rice?

I salt.))) Sometimes I forget, it happens. But I eat everything that is very lightly salted (everyone, even family members, decently add salt to my cooking), so I still welcome salt, albeit in very small quantities. It's like coffee with a few grains of salt: there is no trace of salinity, but the salt reveals the taste of the product.
Vei

In principle, for sushi, this is small-grain round-grain rice, so we are talking about the same thing from different ends.
Actually, this rice (round grain) is a classic rice for porridge, puddings. Due to its high starchiness. Risotto is made not just from round grain, but from arborio. Specific starchy rice, the top layer of which creeps easily, making the product very sticky, and the core always remains quite firm / dense. As simple side dishes, the most common are medium-grain and long-grain. They are more familiar to me in this capacity. Medium grain for me is like a golden mean. Not very sticky, but gummy.

Today I also ate that very rice with a photo without everything. But I don't like to overuse white rice. Starch! Pure carbohydrates. Better brown.)))

And the Fast program is obviously identical to the Plov program in Panasonic-18, or not? Have not tried cooking on it yet. I gave my Panasonic-18 to my parents, bought myself a different bunch of both MV and SV, and as a result, there is nothing to cook vegetables in. For me, vegetables are in the first place, since they were obtained on the Plov program in Panasonic, no other device cooks. I need vegetables that are not fried and not steamed, as for stewing, but exactly the same as they turned out on the Pilaf program. I myself have been looking at these MVs since autumn, but I just can't make up my mind, precisely because of the vegetables, if in this Panasonic it turns out the same as in Panasonic-18, then I will definitely order myself such a Panasonic. I was overwhelmed without tasty vegetables, I really hope that you will help me according to the regimens. Yes, and for Panasonic biscuits, too, something in other MVs I do not get the same.

Something for me to pay 20 thousand for vegetables is a little expensive somehow
And the biscuits here are not the same as in our panas, if only because of the induction heating.

I have only baked a manna in my tenovy panasik, but my program is not Cake, but Casserole, that is, not Biscuit, but Casserole ...

But studying other models of Panasonic rice cookers for the domestic market and their instructions, I come to the conclusion that ours are not very adapted to our tastes, in their models almost everything is the same, the names of rice only change ...

But Chuchelkina's rice cook is the coolest, of course

I have a bake mode where I haven't baked anything yet. Fast mode is designed as an accelerated cooking. On the normal mode, the rice is cooked for about 48 minutes, on the fast mode - 21-32 minutes.

The fact is that, for example, I did not use the Pilaf mode for vegetables in the old Panas (I had one and I honestly admit I did not like it very much). Therefore, I do not know their taste. And you do not know the taste of dishes from my Panas. How can we determine whether he is the same or not?)))

It's a pity, I'm thinking, to buy what we sell, without any surprises, or fancy, but a pig in a poke. I get what I left from, I return to that, I feel bad in the kitchen without Panasonic.

It's a pity, I'm thinking, to buy what we sell, without any surprises, or fancy, but a pig in a poke. I get it, from what I left, I return to that, I feel bad in the kitchen without Panasonic.

These fancy Panasonic models, moreover, are not for sale in Moscow. Only to order from Japan.

The barley on the "Brown Rice" setting is amazing. Although the barley itself (groats) was not very good, to be honest. It turned out to be moderately elastic and boiled, I ate without anything. Sincerely.))) At the bottom at the bottom, such a film is formed, a little brownish, like in a cuckoo.

Natasha, how long does this Brown Rice regimen last?
I don't have it in my little Panas ... Only in Kuku 1010, but it's big ...

Cooked brown rice. On the program ... "brown rice"))). She murders him for an hour and a half. The algorithm is very peculiar. She keeps it in well warm water for a long time, then the water begins to heat up more and more. Gradually. If she had to boil, she would have boiled everything in 3 minutes, but then you open the lid - the water soars. And only then it starts cooking. Rice turns out to be completely soft and vaguely reminiscent of barley, has a nutty flavor. Brown rice tastes different from the classic white rice.

I read that this cooking technology is necessary precisely for brown rice. When cooking in the usual way (in a saucepan on the stove), it is soaked in hot water for an hour and then boiled in it. All this for the sake of some valuable amino acids. I will find more detailed information - I will write.

Here I wrote about the technology of cooking brown rice. Program 1 hour 30 minutes. The longest automatic rice program. It seemed to me that for such a "tight" cereal as barley - it is the most suitable.

I forget to illustrate the casserol program. Translated as "casserole". Not to say that this is a classic casserole, as we understand it, it is rather baked / fried rice from the bottom. She cooks it and then fry the bottom. This crust is delicious. The rice is so yellow with saffron.