Popular Hot Cook Recipe Collection | Easy and Classic Menus for Beginners
Why the Hot Cook greatly expands your recipe repertoire and how to use this article
Even though you bought a "Healsio Hot Cook," do you find yourself making the same menu items over and over?
Our editorial team also only made waterless curry for the first few weeks, but after researching the genres it can handle, we found that it supports a wide range of dishes, including simmered dishes, stir-fries, soups, steamed dishes, fermented foods, and desserts.
The biggest appeal is that you simply add the ingredients and seasonings, press the button, and it automatically controls the temperature and steam to adjust the heat.
This significantly reduces the hassle of standing by the pot to stir or checking to make sure nothing burns.
In this article, for those who are wondering "what should I make first?", we will introduce a wide range of classic recipes you can make with the Hot Cook, categorized by genre.
Since detailed quantities and procedures for each are explored further in dedicated articles, please read this first as an entry point to grasp the overall picture.
Quantities and heating times are just guidelines. Since the finish can vary depending on the amount and size of ingredients, as well as the model, we recommend adjusting while keeping an eye on it the first time.
The Hot Cook has a part on the lid called the "stirring unit," which works with sensors inside the pot to stir ingredients at the optimal time.
The basic workflow is to attach this unit for simmered dishes and stir-fries, and remove it for steamed dishes and soups, depending on the menu.
It also supports waterless cooking, automatically adjusting the heat while monitoring the temperature and steam conditions, so you can thoroughly simmer ingredients using their own moisture without adding water.
This allows the sweetness of the vegetables to concentrate easily and prevents the flavor from becoming diluted.
5 classic side dishes you want to make first
Nikujaga (Meat and Potato Stew)
Nikujaga is often introduced as an introductory menu item for the Hot Cook.
Simply put potatoes, carrots, onions, and beef or pork into the inner pot along with a cooking liquid made of soy sauce, mirin, sugar, and dashi, then select the automatic "simmered dish" menu, and the potatoes will generally turn out fluffy and tender.
Even root vegetables that break easily are less likely to fall apart because the stirring unit monitors the process and adjusts accordingly. The golden ratio for quantities and seasoning is explained in detail in the dedicated Nikujaga article.
The key to the flavor is the amount of dashi. If there is too little dashi, some of the ingredients may stick out of the liquid, which can cause uneven heating, so it is a good idea to adjust it so that the ingredients are just covered.
Chikuzenni (Simmered Chicken and Vegetables)
Even for Chikuzenni, which involves many ingredients like chicken thighs, lotus root, burdock root, carrots, konjac, and shiitake mushrooms, the Hot Cook makes it easy to prepare by simply cutting the ingredients and letting it cook unattended.
Because there are many types of ingredients, it is a dish where flavors can sometimes be uneven, but since it is heated slowly in a near-waterless state, some say it brings out the sweetness of the root vegetables.
Burdock root and lotus root discolor easily, so soaking them in water briefly after cutting will help achieve a cleaner finish. Adding green beans or snow peas for color makes it a great side dish for bento boxes.
Braised Pork Belly (Buta no Kakuni)
Braised pork belly is often ranked among the most popular dishes in surveys.
The basic process involves parboiling the pork belly block and then simmering it in a seasoning liquid of soy sauce, sugar, sake, and ginger. While this dish usually requires constant attention at the stove, the Hot Cook allows you to leave the heating process to the machine.
The secret to achieving a melt-in-your-mouth texture lies in the care taken during the parboiling stage.
It is said that thoroughly removing excess fat and scum during parboiling results in a cleaner flavor and a lighter aftertaste. Adding boiled eggs to simmer at the end allows you to enjoy them as seasoned eggs as well.
Curry
While the waterless curry mentioned later is the signature dish, standard curry using store-bought roux can also be made using the automatic 'Curry' menu setting.
A tip to prevent burning is to add potatoes, carrots, onions, and meat to simmer, and then dissolve the roux after turning off the heat.
After adding the roux, stir lightly to incorporate it, and if necessary, keep it on warm for a few more minutes to ensure the thickness is uniform. Detailed steps, secret ingredients, and variations by ingredient for waterless curry are explained in depth in our specialized curry article.
Stew
Cream stew and beef stew are also compatible with the automatic 'Stew' menu. Since milk and heavy cream tend to separate if added from the beginning, many recipes suggest adding them near the end of the cooking process.
A key feature is that even when ingredients are cut into large pieces, they tend to turn out tender and fluffy.
In households where potatoes tend to fall apart, cutting them into slightly larger bite-sized pieces will help them hold their shape better. Adding colorful vegetables like broccoli at the end makes for a visually vibrant dish.
Vegetable-rich recipes made with waterless cooking
Waterless Curry (Chicken and Vegetable Curry)
The most well-known signature dish of the Hot Cook is 'Chicken and Vegetable Curry,' also known as waterless curry.
By cutting and adding vegetables like chicken, onions, tomatoes, and bell peppers and cooking them using the automatic menu without adding water, they are stewed only in the moisture released from the vegetables, resulting in a thick and rich finish.
Since the moisture content of the onions and tomatoes determines the final result, it is considered a pro tip to add a slightly larger amount of these two ingredients.
Many people also note that lightly searing the chicken before adding it increases the aroma and results in a richer flavor.
Recipes made with just spices instead of store-bought curry roux are also popular, and they are supported for the ease of adjusting the spiciness.
Ratatouille
Ratatouille, made by tossing summer vegetables like eggplant, zucchini, bell peppers, and tomatoes with olive oil before cooking, is also a menu item that pairs well with waterless cooking.
Because it is stewed in the vegetables' own moisture, the sweetness of the ingredients is easily concentrated, making it a dish that is easy to use as a side dish or for meal prep.
Since it is also delicious when chilled, many households make it in advance and store it in the refrigerator for several days during the summer. There are also ways to enjoy it by arranging it as a pasta sauce or a topping for bread.
Waterless Vegetable Soup
Waterless soup, made simply by adding cabbage, carrots, onions, bacon, and consommé, is also a classic.
Because it is stewed in the vegetables' moisture with almost no water used, the flavor is less likely to be diluted, and it is a guide for a finish where you can easily feel the original umami of the vegetables.
The fact that it is easy to arrange according to your mood that day is also a charm, as even just adding pepper or grated cheese at the end changes the impression. If you make a large amount, it will also come in handy as a side dish for the following days.
Soups, Miso Soup, Potage (Everyday Classics)
Pork Miso Soup (Tonjiru)
A hearty pork miso soup with ingredients like pork belly, daikon radish, carrots, burdock root, and konjac is a menu item that is easy to use, such as by putting the ingredients in the morning and having it finished by the evening.
Since the flavor of miso is easily lost, it is standard practice to dissolve it in at the end of the cooking process.
If you add plenty of ingredients, it becomes more of a main dish than a soup, and it can even serve as a main course on busy days. If you add frozen udon noodles, you can also arrange it into a miso-stewed udon style.
Pumpkin Potage
Potage using pumpkin, onions, consommé, and milk or soy milk is also a classic menu item that you can leave to the Hot Cook from preparation to heating.
The extra step of making it smooth with a mixer or hand blender after heating is a guide to achieving a cafe-like finish.
Using soy milk instead of cow's milk creates a lighter flavor, making it easier for those who want to avoid dairy products to enjoy. It also tastes great chilled, as the sweetness stands out, making it a dish that can be enjoyed in any season.
Corn Soup
Corn soup made with canned or frozen corn is an easy-to-make menu item with a short cooking time. Many people find it useful as a quick dish for busy mornings or as a side dish for children.
Adding bacon or coarsely ground pepper at the end makes it a perfect dish for breakfast. It is also a menu item that is easy to incorporate into a simple one-plate meal with bread and salad.
Time-saving and Preset Cooking Recipes for Busy Days
Pot-au-feu with Preset Cooking
By setting the ingredients in the inner pot in the morning and using the preset cooking function, you can have a warm pot-au-feu ready when you return home.
The advantage is that you can cut vegetables that take longer to cook, such as potatoes, carrots, cabbage, and sausages, into large pieces.
Even on days when you are busy with work or housework, you can complete a main dinner dish by spending just a few minutes in the morning cutting and adding ingredients, making it an easy menu to incorporate into your weekday routine.
Curry with Preset Cooking
While curry is compatible with preset cooking, ingredients that spoil easily (such as raw meat or dairy products) will be kept at near room temperature for a long time, so caution is required depending on the season and room temperature.
Many households seem to avoid using this method in the summer and limit it to cooler times of the year.
If you are concerned, some people use a two-step approach: setting only root vegetables that do not spoil easily for preset cooking, and adding the meat and roux after returning home. This is a way to prioritize safety while still taking advantage of the time-saving benefits.
Two-Tier Cooking for Main and Side Dishes Simultaneously
By using the "two-tier cooking" method with the steaming rack in addition to the inner pot, you can make soup or stew on the bottom level while simultaneously preparing steamed vegetables or steamed chicken on the top level.
Since both a main dish and a side dish are ready as soon as you get home, you can significantly reduce the time spent preparing weekday dinners.
Another great point is that cleanup is often limited to just the inner pot and the steaming rack, so you don't have to use multiple frying pans or separate pots. This is a particularly useful way to use the appliance on days when you want to reduce the effort of planning a menu.
Side Dishes, Meal Prep, and Steamed Dishes
Steamed Vegetables
You can make oil-free steamed vegetable side dishes simply by placing broccoli, carrots, pumpkin, etc., on the steaming rack and heating them. It is said that they are less watery than boiled vegetables and allow you to better taste the natural sweetness of the vegetables themselves.
Since you can make a dish just by adding dressing or ponzu sauce, it is convenient for making side dishes when you want one more item. If you combine vegetables with different colors, you can create a visually appetizing presentation.
Steamed Chicken (Salad Chicken Style)
You can make moist steamed chicken simply by lightly sprinkling salt on chicken breast and heating it using the steam cooking menu. If you store it in the refrigerator, it is an easy-to-use item for meal prep as an ingredient for salads or sandwiches.
It is easy to expand upon by shredding it for soup or tossing it with sesame sauce, and if you make a batch, it is useful as a protein source for several days. Since it can easily become dry if overcooked, following the recommended heating time is the key to a good finish.
Simmered Hijiki Seaweed
Simmered hijiki, made by heating dried hijiki, carrots, and deep-fried tofu with seasoning liquid, is also a classic meal-prep dish that can be made with few ingredients. It is a menu item that many households make in batches to eat over several days.
The appeal is that it is easy to arrange beyond just a side dish, such as mixing it into rice to make hijiki rice or using it as an ingredient in rolled omelets. It is easy to store in both the refrigerator and freezer, making it a useful staple dish.
Desserts and Others (Within the Range of Functions)
Amazake (Sweet Fermented Rice Drink)
This is a guide for making homemade amazake by heating rice malt and water while maintaining a constant temperature using the fermentation menu. Fermented foods, which are difficult to manage in terms of temperature, are considered easy-to-handle menu items because the sensor maintains the temperature.
The finished amazake can be drunk as is, or used by some people to add sweetness to dishes or as a substitute for sugar. If you freeze it, you can use it little by little, making it a versatile preserved food that can be used without waste.
Yogurt-based Menus
This is a guide for making homemade yogurt by keeping milk and a starter culture (such as store-bought yogurt) warm for a certain period using the fermentation menu. Since the sweetness and acidity change depending on the fermentation time, many people adjust it to their liking.
If you add fruit or jam to arrange it, the variety for breakfast and snacks will expand. Some households adopt this because they want to reduce the time and cost of buying store-bought yogurt every time.
Fruit Compote
Compote, made by heating apples or pears with sugar and lemon juice, is also an easy-to-make dessert. Even for fruits that tend to lose their shape when cooked, it is considered easy to achieve the desired texture because the sensor adjusts the heating process.
In addition to serving it with yogurt or ice cream, it can also be used as a topping for pancakes or toast. If you make it with seasonal fruits, it becomes a dish where you can easily enjoy the flavors of the season.
Tips for Increasing Your Recipes
Utilize the Official App and Recipe Sites
The official recipe site and app provided by Sharp contain many recipes that can be searched by model and category. Trying menus with many 'I made this' counts and reviews tends to lead to fewer failures.
The app also has a feature that allows you to search by ingredients, which is useful when you don't want to waste ingredients in your refrigerator. If you register your favorite recipes, you can call them up immediately next time, which is convenient.
Remembering automatic menu numbers
If you keep a note of the automatic menu numbers for dishes you make often, you can save the trouble of searching for the recipe every time. It is recommended to check the numbers in the included menu collection or on the official website and pick out a few dishes you want to make staples.
Trying out manual menus
Even for dishes not listed in the automatic menu, you may be able to handle them by using the manual menu, where you can set the heating time and temperature yourself.
Once you get used to the automatic menu, trying out manual settings little by little will further expand the range of your recipes.
Keeping a note of the golden ratio for seasoning
If you keep a note of the golden ratio for soy sauce, mirin, sugar, dashi, etc., it will be easier to apply the same seasoning to different ingredients. If you remember the ratio for standard simmered dishes, you will be able to easily arrange them with the ingredients in your refrigerator.
Just writing the ratios in a smartphone memo app or on a piece of paper stuck to the refrigerator will reduce the trouble of looking up recipes every time. Adjusting the ratios to your own preference little by little is also one of the tips for enjoying daily cooking.
Frequently Asked Questions
What should I use as a guideline for the number of servings?
Many official recipes are designed for 2 to 4 servings. Since the amount you can make at one time differs depending on the size of the inner pot, we recommend choosing a model that matches the number of family members or adjusting the recipe quantities.
Can I make curry with preset cooking?
Yes, you can, but if it contains raw meat or dairy products, it will be left at room temperature for a long time, so you need to be careful about hygiene, especially during hot seasons. Some households take precautions, such as avoiding it in the summer and limiting it to cooler seasons.
Is the stirring unit necessary every time?
Whether or not to use it depends on the menu. Basically, you should attach it for menus that require automatic stirring, such as simmered dishes and stir-fries, and remove it for menus that do not require it, such as steamed dishes and soups.
It is easy to follow if you attach and detach it according to the display on the menu screen.
Are commercially available recipe books necessary?
They are not essential, but official recipe books contain popular menus organized by genre, so they are useful as a reference when you are not sure what to make.
It is sufficient to try the free recipes on the official website or app first, and then consider purchasing one if necessary.
Is there a specific order for adding ingredients?
There is a recommended order depending on the menu. Generally, many recipes tend to have root vegetables that take longer to cook placed at the bottom, while delicate leafy greens and dairy products are added later.
If there is a specific order listed in an individual recipe, it is safest to follow it.
Summary | Popular Hot Cook Recipe Collection | Easy and Classic Menus for Beginners
The Hot Cook supports a wide range of genres, from classic Japanese dishes like meat and potatoes (nikujaga) and braised pork belly (kakuni), to vegetable-rich menus like waterless curry and ratatouille, soups, steamed dishes, and even fermented foods like amazake and yogurt.
It is recommended to start by trying popular menus from the official website or app and finding a few classics that suit your and your family's tastes.
Keeping track of automatic menu numbers and the golden ratio for seasoning will make daily meal planning much easier.
If there is a menu introduced in this article that catches your interest, please check the dedicated article for detailed instructions on how to make it.
By gradually increasing your repertoire, your dining table with the Hot Cook will become even richer.
Read also
Reasons for stopping the use of Hot Cook and who it is suitable for
How to make Hot Cook waterless curry
Hot Cook meat and potatoes (nikujaga) recipe
References/Sources
SHARP Healsio Hot Cook Official Website
Ministry of Health, Labour and Welfare 'Food Poisoning'
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