Hot Cook Curry is Exquisite! How to Make Waterless Curry and Tips
On a weekday night, standing in front of a pot for curry is exhausting. For those who feel this way, Hot Cook curry is a lifesaver.
In this article, I have organized everything from basic ingredients and suggested quantities to how to layer ingredients for waterless curry, the differences between waterless and water-based curry, and safe guidelines for scheduled cooking and meal prepping.
This summary was compiled by checking the product specifications on the official Sharp website and documents from the Ministry of Health, Labour and Welfare and the Ministry of Agriculture, Forestry and Fisheries. First, I will briefly touch upon which model to use.
A reliable partner to make waterless curry even more delicious
(PR) Waterless curry is our signature dish. With the current 2.4L model that stews using only the moisture from vegetables, the sweetness of the onions and tomatoes becomes rich and intense.
If you are choosing a unit now, you can keep costs down by choosing the 2.4L KN-HW24G (for 2-6 people) or the 1.6L KN-HW16G (for 2-4 people). In 2024, the latest generation KN-HW24H/KN-HW16H was released, featuring enhanced stirring and up to 30% faster stir-frying, but the waterless curry verification in this article was conducted using the more affordable G generation. Recipes that require a lot of ingredients, like waterless curry, are easier to make when you have extra capacity. The SHARP Store lists current models and dedicated inner pots, so you won't get lost if you just decide on the capacity and compare them.
(PR) This is the 2.4L model I actually used to verify the waterless curry. Since the inner pot comes standard with the unit, you only need to decide on the capacity (2.4L or 1.6L) when purchasing.
Why Hot Cook curry is so popular
The pain of standing in front of a pot on a weekday night
On a weekday night, when you are tired from work or childcare, standing in front of the stove and stirring a pot is more physically draining than you might imagine. The pressure of having to stay alert so you don't burn it if you look away for a second is also a significant, albeit subtle, burden.
The 'invisible housework' of boil-overs and scorching
Curry making is always accompanied by 'invisible housework,' such as wiping up sauce that has boiled over or scrubbing a scorched pot bottom. Even if you don't notice it while cooking, it takes more effort than you think when you include the cleanup.
The reason so many people search for 'Hot Cook Curry' is because they have a desire to easily make delicious curry even during their busy daily lives. Our editorial department has also made it many times to verify the reasons for its popularity.
The peace of mind that comes from hands-off cooking without using fire
With the Hot Cook, you simply cut the ingredients, put them in, and press a button to start cooking. Since you don't need to stand in front of the stove to watch the pot, you can use that time to do other chores like laundry or taking care of your children.
Because it doesn't use an open flame, many people feel it is safe to use even in households with small children, as there is little worry about burning or boiling over even if you accidentally take your eyes off it.
Since the lid remains closed while cooking, another subtle but welcome benefit is that the kitchen is less likely to get dirty from oil splatters or steam.
Hard to burn and easy to clean up
The built-in stirring paddle automatically mixes the ingredients, making it difficult for roux or thick ingredients that tend to stick to the bottom of the pot to burn.
Less burning also reduces the burden of washing up. Many inner pots are coated to prevent sticking, and the fact that they can often be cleaned with a quick wash is another reason why they are so popular.
My honest impression after actually using it is that because the hurdle for cleanup is lowered, it is easier to feel like making curry even on a weekday night.
Waterless cooking that brings out the sweetness of vegetables
The Hot Cook has a cooking method that uses only the moisture from the vegetables without adding water, resulting in a curry with the sweetness and umami of onions and tomatoes condensed into it.
Since it is not diluted with water, the flavor of the vegetables themselves comes to the fore, so I felt that even when using store-bought roux, it is easy to achieve a deeper, higher-grade taste.
In this chapter, we will summarize everything from ingredient selection to basic preparation, waterless cooking tips, variations, precautions, and frequently asked questions based on the editorial department's practice.
Some people might think, 'I can make curry in a pot just as well,' but the process of sautéing and simmering every time on a weekday night is surprisingly burdensome. I believe the reason it is being searched for is precisely because it reduces that effort.
The editorial department also simulated a busy day by actually putting in the ingredients and leaving it alone, waiting for it to finish while doing other tasks, and I felt that I had more free time than I imagined, which increased the efficiency of my housework.
Basic ingredients and preparation
The foundation for making delicious curry is ingredient selection and preparation. Here, we will introduce general guidelines for quantities, as well as cutting methods and the order of adding ingredients that are less prone to failure.
Guidelines for ingredients
Chicken thigh or pork offcuts: approx. 200-300g
Onions: approx. 2 medium
Carrot: approx. 1 medium
Potatoes: approx. 2-3 medium
Curry roux: approx. 1/2 box (for 4-5 servings)
A little grated garlic and ginger to taste
The quantities are just a guide. Please adjust them according to the size of the inner pot, the number of family members, and your preferred thickness. Since increasing the amount of vegetables will change the moisture content, the trick is to adjust while checking the progress.
How to cut the ingredients
Cutting onions into wedges or chunks rather than thin slices prevents them from breaking down too much during cooking, leaving a nice texture. Cut carrots into chunks and potatoes into large bite-sized pieces to enjoy a fluffy texture.
The key for meat is to cut it into uniform sizes to ensure even cooking. Removing some of the skin from the chicken can prevent excess fat from being released.
Order of ingredients and timing for the roux
When making it in a nearly waterless state, the basic order is to place onions or tomatoes, which release moisture easily, at the bottom, and then layer the meat and other vegetables on top.
Since curry roux burns easily, place it on top of all the ingredients. Be careful, as if it touches the bottom of the pot directly, the roux may stick and burn before the moisture is released.
Potatoes are ingredients that break down easily. Since they may dissolve during cooking if added from the beginning, consider cutting them into larger bite-sized pieces or adding them shortly before the cooking time ends.
Choosing the capacity model that suits your household
Hot Cook comes in several capacity models, and the model you should choose depends on the number of family members and the available space. Checking the size that suits your household before you start making curry will reduce the chance of failure.
Guidelines for usage based on capacity
After checking the product specifications page on the Sharp official website, I found that current models are mainly divided into three sizes. When compared, there are the following differences.
1.0L model (KN-HW10G): Full capacity 2.0L; serves 1-2 people for curry. It is lightweight at approximately 3.7kg, making it suitable for single households or kitchens with limited space.
1.6L model (KN-HW16G): Full capacity 3.4L; serves 2-4 people for curry. External dimensions are 330mm wide x 282mm deep x 240mm high, and it weighs approximately 5.0kg.
2.4L model (KN-HW24G): Full capacity 4.7L; serves 2-6 people for curry. It weighs approximately 5.8kg, has a rated power consumption of 800W, and is suitable for families of 4 or more or for meal prepping.
There is also a difference in rated power consumption: 350W for the 1.0L model, 600W for the 1.6L model, and 800W for the 2.4L model. Since it is an appliance you will use every day, it is a good idea to check not only the capacity but also the depth of the installation space and the power consumption for peace of mind.
The number of built-in automatic menus also varies by model, with 70 for the 1.0L model, 129 for the 1.6L model, and 133 for the 2.4L model. If you want to try a variety of recipes other than curry, a model with more menu options will give you a wider range of choices.
How to make basic curry
From here on, I will introduce the basic flow for making curry with Hot Cook. I will explain it step-by-step so that even first-time users won't get lost.
The process of selecting an automatic menu
Many Hot Cook models have a curry menu (including waterless curry) already prepared among their built-in automatic menus. You can often find it by searching for the menu number or the keyword "curry".
Once you cut the ingredients and put them in the inner pot, attach the stirring unit, close the lid, select the corresponding menu, and press the start button to begin cooking. The operation is very simple.
Since menu content and displays differ depending on the model, it is a good idea to check the items related to "curry" in your manual or menu list for peace of mind.
Estimated heating time
For automatic curry menus made in a near-waterless state, the time from the start of heating to completion is generally estimated to be around 60 to 70 minutes. This varies depending on the amount and size of the ingredients.
If you are setting the heating time manually, it is a good idea to bring it to a boil first, then simmer it on low heat for about 20 to 30 minutes, adjusting as you watch the progress.
In either case, the time is just a guideline. It is a good idea to check the remaining time displayed and, when making it for the first time, observe the finished result to use as a reference for next time.
The role of the stirring unit
The stirring unit is a part that automatically stirs the ingredients during cooking. Even if you are not there to stir it yourself, it levels out the ingredients that are prone to burning.
It also plays an active role in the process of dissolving the roux, distributing the thickness throughout while maintaining the shape of the ingredients to some extent, which prevents unevenness where the roux becomes too thick only at the bottom of the pot.
Forgetting to attach it can cause burning, so it is a good habit to check that it is correctly set before you start cooking for peace of mind.
How to make waterless curry
Many people searching for "Hot Cook curry" are interested in waterless curry, which uses no water. Here, we explain the mechanism and tips for it.
Why not add water?
Waterless curry is a cooking method that uses the moisture from vegetables high in water content, such as onions and tomatoes, to simmer the dish. Because it is not diluted with water, it results in a rich flavor where the sweetness and umami of the vegetables are concentrated.
The Hot Cook, which heats in a near-airtight state, is designed to prevent steam from escaping easily, making it easy to cook ingredients thoroughly even with little moisture, which is why it is considered compatible with waterless cooking.
Suitable vegetables
Vegetables that release moisture easily when heated, such as onions, tomatoes, cabbage, and mushrooms, are suitable for waterless curry. The basic rule is to lay these at the bottom of the pot.
Conversely, vegetables with low moisture content that become fluffy when cooked, such as potatoes and pumpkins, are prone to burning if placed at the bottom, so it is better to place them on top of other vegetables with higher moisture content.
Tips for successful waterless cooking
When the editorial department tested it, we found that cutting the onions slightly thicker rather than thinly allowed them to retain a moderate presence without falling apart too much, resulting in a better balance of flavor and texture.
Also, by placing the roux on top to cover everything, you reduce the time the roux is in direct contact with the pot surface during heating, making it easier to prevent burning.
When making it for the first time, it is fine to add a little water or soup while checking the progress. The secret to making it a habit is not to force yourself to stick to completely waterless cooking, but to adjust it according to your family's preferences.
While waterless cooking allows you to enjoy the flavor of the vegetables themselves, it is also a cooking method where the final result is easily influenced by the moisture content of the ingredients.
Since the moisture content of vegetables changes depending on the season and origin, it is recommended to get a feel for it as you make it several times.
Differences between waterless curry and curry with water
Many people searching for "Hot Cook curry" are interested in the difference between waterless curry and regular curry made with water. Let's organize that here.
Differences in taste, moisture content, and suitable vegetables
When our editorial team made both versions to compare, the following differences became apparent.
Amount of water: Waterless curry is finished using only the moisture from the vegetables, while for curry with water, a guideline is to add about 150–200ml.
Flavor profile: Waterless curry brings out the intense sweetness of onions and tomatoes, whereas curry with water has a lighter, smoother mouthfeel.
Suitable vegetables: Waterless curry is suited for vegetables that release moisture easily, such as onions, tomatoes, cabbage, and mushrooms, while vegetables with less moisture, like potatoes and pumpkin, are less likely to fall apart when cooked in curry with water.
Common pitfalls: Waterless curry tends to burn if the roux touches the bottom of the pot, while curry with water is prone to ingredients falling apart; these are different types of failures to watch out for.
It is not a matter of which is better or worse; we recommend choosing based on your mood that day or the ingredients you have on hand. Some households choose based on the day, opting for waterless when they want to fully enjoy the sweetness of the vegetables, and choosing to add water when they want a lighter meal.
I want to expand my repertoire beyond curry
(PR) Once you have mastered waterless curry, it is time to broaden your recipe range. Having a recipe book that covers everything from meat and fish to vegetable side dishes using the same "just chop and add" method will reduce your meal planning worries.
Tips to make it even more delicious
Once you get used to the basic preparation, you can add a little extra touch to bring it closer to a deep, restaurant-like flavor.
Adding secret ingredients
When you want to add richness, adding a small amount of yogurt, grated apple, or honey will mellow out the acidity and sweetness. We also often hear of people adding a small amount of coffee or chocolate.
Even just adding grated garlic or ginger without sautéing them will make the aroma stand out, and combined with the sweetness of the vegetables unique to waterless cooking, it will create a more complex flavor.
Combining two types of roux
By blending two types of store-bought curry roux, you can adjust the spiciness to your preference by mixing hot and medium-hot, or create a complex flavor by combining a fruity type with a spicy type.
When blending, it is best to start with a small amount and add more while tasting to avoid mistakes.
Finishing simmer and spices
After the automatic menu finishes, heating it a little longer with the lid open to let some of the moisture evaporate will increase the thickness and result in a more satisfying finish.
Sprinkling a small amount of spices like cumin or garam masala at the end will enhance the aroma, allowing you to enjoy an authentic flavor even with store-bought roux. Adding a small knob of butter to taste will also increase the richness.
For families who prefer a milder taste, adding grated apple or honey at the end can soften the spiciness, making it easier for children to eat. Conversely, for those who love spice, adding a small amount of chili pepper is also recommended.
Variations by Ingredient
Once you get used to the basic curry, try changing the ingredients to enjoy various flavors. Hot Cook pairs well with ground meat, seafood, and summer vegetables, making it easy to expand your repertoire.
Keema Curry
Using ground meat (a mix of beef and pork or ground chicken) and adding finely chopped onions and carrots makes for an easy-to-eat keema curry. Since ground meat breaks apart easily during heating, it works very well with the stirring unit.
Because ground meat releases moisture and fat easily, it is an ingredient that tends to turn out juicy even in a nearly waterless state.
Seafood Curry
When using seafood such as shrimp, squid, or clams, it is recommended to add them toward the end of the cooking process so they do not overcook and become tough. The umami of the seafood will dissolve into the soup, resulting in a light aftertaste.
Using plenty of tomatoes pairs well with the acidity of the seafood, resulting in a refreshing seafood curry.
Butter Chicken Curry
Marinating chicken thighs in yogurt and spices before adding them, then combining with canned tomatoes, butter, and heavy cream, creates a mellow butter chicken curry. Using store-bought butter chicken roux is also an easy option.
Recipes using dairy products tend to burn easily, so it is safer to ensure the stirring unit is attached correctly and monitor the cooking process.
Summer Vegetable Curry
Adding plenty of colorful summer vegetables like eggplant, zucchini, bell peppers, and okra makes for a visually vibrant and nutritionally balanced curry. Many summer vegetables have high water content, making them well-suited for waterless cooking.
Since eggplant absorbs oil easily, coating it with a little oil beforehand will result in a richer finish.
Because summer vegetable curry is colorful, it is also great for repurposing into bento boxes. You can enjoy it in many ways, such as by reducing the liquid and using it as a filling for curry bread or arranging it into curry udon.
Who is Hot Cook Curry For and Who is it Not For?
While I have focused on its appeal so far, to be honest, there are people for whom Hot Cook curry is suitable and those for whom it is not. To ensure you don't regret your purchase, I will organize this from both perspectives.
Who it is suitable for
Dual-income families with children who find it exhausting to stand in front of the stove every weekday night
People who want to cook while doing other chores or tasks without worrying about burning or boiling over
People who want to bring out the sweetness of vegetables even with store-bought roux to achieve a higher-quality flavor
People who want to make large batches for meal prep, like with the 2.4L model
Who it is not for
On the other hand, our editorial team's honest opinion is that we do not recommend it for the following people.
People who care about the visual finish: It is difficult to achieve the browning or smokiness you get from stir-frying over high heat on a stove, and ingredients that break down easily, like potatoes, may not hold their shape. If you prioritize browning or a glossy finish, finishing in a frying pan is a method you are less likely to regret.
People who want to make very small portions, such as 1-2 servings: Even the 1.0L model has a total capacity of 2.0L, so it is not suitable for extremely small-batch cooking.
People who want to finish a dish in a very short time: Automatic menus take about 60-70 minutes, so quick cooking in a frying pan may be faster.
Even if you force it on people who are not suited for it, they may end up not using it at all. It is safer to check if it fits your lifestyle before purchasing.
Voices from readers and social media
Our editorial team checked the trends in feedback regarding Hot Cook curry on Q&A sites, social media, and review sites. We are introducing these as common opinion trends rather than quoting specific posts in a way that identifies individuals.
Posts to the effect of 'Even if I get home late as a working couple, it's ready by night if I set the ingredients in the morning' are prominent. However, this method leaves the roux and raw meat at near room temperature for a long time. On days you use the preset timer, please change the procedure to set only the vegetables and meat, and add the roux at the end.
On Q&A sites, there are frequent consultations saying, 'Waterless curry is rich and delicious, but I was confused at first because it felt like there was very little liquid.'
In reviews, there are many comments saying, 'It's hard to burn, so cleanup has become easier,' and it tends to be highly rated by dual-income households.
On social media, there are also posts saying, 'The inner pot was too big for living alone,' and there are a certain number of experiences where people regretted their purchase without knowing the 1.0L model existed.
There are also posts about failures such as 'I forgot to attach the mixing unit and it burned,' which shows the importance of checking the attachment.
Looking at these voices, while there are many opinions praising its convenience, it is also clear that a certain number of people are confused about choosing the capacity or the amount of water when they first start using it. In the next chapter, we will introduce points of caution, including common failures.
Points of caution to avoid failure
The Hot Cook is a convenient cooking appliance, but if you don't keep a few points in mind, it can lead to scorching or uneven results.
Precautions when adding roux for preset cooking
The Hot Cook has a preset cooking function, but if you set it with curry roux, raw meat, or dairy products left at near room temperature for a long time, it can cause food spoilage, separation of the roux, or scorching.
If you use preset cooking, it is safer to set only the vegetables and meat without adding the roux, and consider adding the roux just before cooking or at the finishing stage. Be sure to check the precautions in the instruction manual for each model.
Especially during hot weather, ingredients spoil easily, so we recommend being cautious with long-term preset cooking. If you are worried, it is a good idea to use it within a reasonable range, such as setting the cooking start time for later in the day.
How to determine the amount of water
When you are not used to waterless cooking, you may feel that there is less water than you expected, or conversely, it may become too watery. This is because the amount of water released changes depending on the type and amount of vegetables.
For menus you are making for the first time, it will reduce failures if you open the lid during heating to check the progress and adjust by adding a small amount of water or soup if necessary.
Adjusting thickness and preventing scorching
If you feel the thickness is insufficient, open the lid after heating is finished and heat it additionally to simmer it down slightly, which will increase the thickness. Conversely, if the thickness is too strong, thin it out with a small amount of hot water or soup.
The basics to prevent scorching are three points: placing the roux on the very top, attaching the mixing unit correctly, and laying vegetables that release moisture easily on the bottom. Just following these basics will significantly reduce failures.
Two common pitfalls
The two points where people often stumble with Hot Cook curry are as follows. I see them repeatedly in Q&A sites and reviews.
One is the case where you start without checking the attachment of the mixing unit, causing the roux to stick to the bottom of the pot and scorch. The cause is almost always a simple failure to attach it, which can be prevented just by checking before cooking.
The other is the case where you set it for a long time with the roux and raw meat left in for preset cooking. The Ministry of Health, Labour and Welfare also mentions temperature control for food poisoning prevention, and leaving it at near room temperature for a long time is a usage method you want to avoid.
On days when you use preset cooking, set only the vegetables and meat without adding the roux, and add the roux at the finishing stage. With this extra step, you can reduce both the anxiety about scorching and hygiene.
Things to be careful about with leftovers and storage (Clostridium perfringens countermeasures)
It is said that curry tastes better if you let it sit overnight, but it is also known that storing it at room temperature increases the risk of food poisoning. Let's check the storage method in advance.
Clostridium perfringens, a bacterium that causes food poisoning
According to the Ministry of Agriculture, Forestry and Fisheries "To enjoy stewed dishes - Beware of food poisoning caused by Clostridium perfringens!! - ",one of the food poisoning bacteria to be careful of in stewed dishes such as curry is Clostridium perfringens. Clostridium perfringens creates heat-resistant spores and is said to withstand heating at 100°C for 1 hour.
According to Ministry of Agriculture, Forestry and Fisheries data, the temperature range where Clostridium perfringens bacteria easily multiply is approximately 12–50°C. If left in a pot at room temperature after cooking, the food will pass through this temperature range for a long time. It is said that symptoms such as abdominal pain and diarrhea can occur about 6 to 18 hours (average 10 hours) after consumption.
Guidelines for Storage and Reheating
Ministry of Agriculture, Forestry and Fisheries 'About Refrigerators'sets the target temperature for refrigerators at around 4°C and for freezers at -18°C or below. When storing curry, the basic rule is to let it cool down and then move it to the refrigerator or freezer as soon as possible.
Ministry of Health, Labour and Welfare 'Manual for Hygiene Management of Large-Scale Cooking Facilities'recommends heating cooked food to a core temperature of 75°C for at least 1 minute, and when cooling, lowering the core temperature to around 20°C within 30 minutes or to around 10°C within 60 minutes. While this manual is intended for restaurants and food service facilities, the concept of 'cooling down as quickly as possible and refrigerating or freezing promptly' is a useful reference for home cooking as well.
When reheating, it is important to stir thoroughly from the bottom of the pot and heat it sufficiently to the center. Some Hot Cook models have built-in warming or reheating functions, so it is a good idea to check the compatibility of your specific model for peace of mind.
Frequently Asked Questions
Here, we have summarized common questions asked when making curry with a Hot Cook. We have also included insights from our editorial team based on our actual cooking experiences.
Q1. When should I add the roux?
A1. Basically, add it after all other ingredients are in, placing it on top. The key is to ensure it covers the ingredients, as it is prone to burning if it touches the bottom of the pot directly.
Q2. Can I make curry using the timer function?
A2. While timer cooking is possible, leaving roux, raw meat, or dairy products at near room temperature for a long time is not recommended from the perspectives of hygiene and preventing burning. It is better to add the roux just before cooking or as a finishing step.
Q3. How many servings can I make?
A3. The capacity of the inner pot varies by model, but standard home sizes can typically make about 2 to 4 servings. Large-capacity models can cook even more at once. Be sure to check the capacity of your specific model.
Q4. What about odors and cleaning after making curry?
A4. Curry is a dish where spice aromas tend to linger in the inner pot and gaskets. Washing as soon as possible after cooking and thoroughly drying the inner pot, stirring unit, and gaskets will help prevent odors from remaining.
If you are concerned about odors, check the instruction manual for cleaning methods using baking soda or citric acid, and perform regular care to reduce odor transfer.
Q5. How should I reheat it?
A5. Store leftover curry in the refrigerator, and when reheating the next day or later, the basic rule is to heat it thoroughly in a pot or microwave. Since some Hot Cook models can be used for warming or reheating, please check your model's capabilities.
If you are preparing it in advance, it is safer to transfer it to a clean container after it has cooled down and consume it as soon as possible.
It is often said that curry tastes better the next day as the flavors meld, but be sure to follow the guidelines for storage duration.
Q6. Which liter model should I choose?
A6. It is best to choose based on the number of family members. As a guide, the 1.0L model (KN-HW10G) is for 1-2 people, the 1.6L model (KN-HW16G) is for 2-4 people, and the 2.4L model (KN-HW24G) is for 2-6 people or if you want to make meals in advance. Please also refer to the comparison table in the article for details.
Q7. How can I safely eat the curry I made the next day or later?
A7. The basic rule is to let it cool down and then move it to a refrigerator (around 4°C is a guide) or freezer as soon as possible, and do not leave it at room temperature for a long time. When reheating, make sure to heat it thoroughly to the center while stirring well from the bottom of the pot. For details, please also check "Things to be careful about when making in advance and storing" in the article.
(PR) You can check the main units introduced in this article here.
👉️Sharp Healsio Hot Cook KN-HW24G-R (2.4L, for 2-6 people)
👉️Sharp Healsio Hot Cook KN-HW16G-W (1.6L, for 2-4 people)
Summary | Hot Cook Curry is Exquisite! How to Make Waterless Curry and Tips
So far, we have introduced everything from the appeal of curry made with the Hot Cook to the basic preparation method, tips for waterless cooking, variations, points of caution, and frequently asked questions.
Looking back at the appeal of hands-off cooking
The convenience of just cutting and adding ingredients, and then leaving the rest to the automatic menu and the mixing unit, is a major appeal for people living busy daily lives. It is hard to burn and easy to clean up, so I felt it was a cooking method that is easy to continue.
Flavors expanded by waterless curry
Waterless curry, which is simmered only with the moisture of vegetables without adding water, results in a deep flavor even with store-bought roux, with the sweetness and umami of onions and tomatoes condensed. Just by being creative with how you cut the ingredients and the order in which you add them, the finish changes significantly.
Start your Hot Cook curry today
First, try it with the basic recipe, and once you get used to it, try challenging yourself with secret ingredients, spices, and variations like keema or seafood.
I hope this will be a reference for finding the "Hot Cook curry of our home" that suits your family.
The characteristic of not having to be present while cooking is a great help for busy dual-income families and families raising children.
This is a concept that can be applied not only to curry but also to other menus, so please make use of it in your daily meal planning.
As an editorial department, while actually working with our hands and repeating verification, we realized that the accumulation of simple ingenuity leads to differences in the finish. We hope this article will be of some help to those who are about to start making curry with the Hot Cook.
References/Sources
Sharp Healsio Hot Cook Official Website
Sharp Official KN-HW24G (2.4L Model) Specification Page
Sharp Official KN-HW16G (1.6L Model) Specification Page
Sharp Official KN-HW10G (1.0L Model) Specification Page
Ministry of Health, Labour and Welfare 'Food Poisoning'
Ministry of Agriculture, Forestry and Fisheries 'About Refrigerators'
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