Ingredients (for 7 pieces)

How to make it

1. 1. Mix potato starch into warm rice and mash it with a rolling pin or similar until it is half-mashed (with some grains remaining).
2. ② Dip the top of a chopstick or other stick into rice, then stretch it out while squeezing it all the way to the bottom, and roll it on a wet cutting board. Repeat to make 7 sticks.
3. 3. Put water in the tray of an electric yakiniku grill, set the plate and set the temperature to 230°C. When the light goes out, lightly coat with salad oil, arrange ② on the grill and cook, turning occasionally.
4. ④ Once ③ has browned, reduce the temperature to 180℃. Spread the mixed mixture (A) all over the surface and bake until fragrant.

Ingredients (for 7 pieces)

How to make it

1. Make cuts on both sides of the beef tongue at 1cm intervals.
   *Sprinkle coarse salt alternately on the front and back of the slits so that they do not overlap, then stack them, wrap in plastic wrap, and leave to mature in the refrigerator for 1-2 days.
2. 1. Set the stainless steel hot plate to 150°C, and when the light goes out, adjust the scale to 180°C, add a thin layer of salad oil and grill the vegetables.
3. ② Wipe off the moisture from the surface of the beef tongue that has been brought back to room temperature, arrange it on top of ① and cook for 1.5 to 2 minutes, then turn it over and cook for about 1 minute, then remove to a serving dish.

Ingredients (for 3-4 people)

How to make it

1. Cut the beef into bite-sized pieces and marinate in [A] for at least an hour.
2. 1. Cut the onion in half lengthwise and cut it into 1cm wide pieces, cutting across the fibers.
3. ②Set the double-sided grill plate (flat) to 180℃, and when the light goes out, add salad oil and spread it evenly, then add the beef and marinade and stir-fry.
4. ③When the meat starts to change color, add the onions and fry until it reaches your desired texture.

Ingredients (for 4 people)

How to make it

1. 1. Lightly season the salmon with salt and pepper, roughly chop the cabbage, cut the onion into 1cm-wide wedges, cut the carrot into strips, and separate the shimeji mushrooms into small clusters. Mix [A] together.
2. ② Set the hot plate to 160-170℃, and when the light goes out, add salad oil and cook the salmon, starting with the flesh. Cook for about 2 minutes, then flip it over.
3. ③ Place the vegetables from ① on top, drizzle with [A], then place the butter cut into 4 equal pieces on top of the salmon and cover.
4. ④Raise the temperature to 180℃ and cook until the vegetables are soft.

Ingredients (for 4 people)

How to make it

1. Marinate the chicken and onion cut into 1cm wedges in the mixture (A) for at least an hour.
2. 1. Cut the garlic sprouts into 5cm lengths.
3. ②Set the double-sided grill plate (flat) to 180℃, and when the light goes out, add salad oil and spread it evenly, then arrange the chicken and grill.
4. 3. Once cooked, add the onions, marinade and garlic sprouts and stir fry until the liquid has evaporated.

Ingredients (for 4 people)

How to make it

1. Season the pork with [A] and let it sit for about 30 minutes.
2. 1. Make the French dressing. Put all ingredients except the salad oil into a jar. Add the salad oil in 3-4 batches, putting the lid on and shaking each time to emulsify thoroughly.
3. ② Set the stainless steel hot plate to 150℃. When the light goes out, adjust it to the 180℃ mark and add salad oil and sesame oil.
4. 3. Lightly drain the pork and cook thoroughly on both sides, then remove from the oven and turn off the power.
5. 4. Place the lettuce torn into bite-sized pieces on a stainless steel plate, spread 3 on top, then top with the tomato, lemon and onion, and sprinkle with lemon zest.
6. ⑤ Pour French dressing on top.

Ingredients (9 pieces [3 pieces each])

How to make it

1. 1. Put the flour and water in a bowl and mix well, then add the salad oil to make a smooth dough.
2. ② Place a flat plate on the home party grill and set it to MAX. When the light goes out, pour in ① and spread the batter so that it is 15 cm wide and 20 cm long.
3. A [Okonomiyaki style]
   Place the fish sausage, pickled ginger, green laver, and roasted seaweed on the front side of the dough, and flip it over once the other side is cooked. Spread the okonomiyaki sauce on top, cook it lightly, then remove the dough and roll it up using chopsticks to pinch the edges.
4. B [Pizza style]
   Cut the bacon into small pieces and place it in a mini bread with the onion and heat. Put shredded cheese in another mini bread and heat it. Place two bell peppers on the front of the dough in step ② and flip it over once the other side is cooked. Spread pizza sauce on top, sprinkle with bacon and onion, cook lightly, then remove the dough and roll it up using chopsticks.
5. C [Dessert style]
   Roast the sliced ​​almonds in a mini pan. Place the sliced ​​almonds on the front of the dough, and flip it over once the other side is cooked. Spread strawberry jam on top and lightly bake, then remove from the oven. Place the thinly sliced ​​banana on the front and wrap it around the edges using chopsticks.
6. 3. Place the wrapped pieces A , B , and C on a flat plate to keep them warm, then spread okonomiyaki sauce on A , pizza sauce on B , and warm shredded cheese on top. Pour chocolate sauce on C.

Ingredients (for 4 people)

How to make it

1. Slice the pork into strips and marinate in [A].
   *2 to 3 hours or more
2. 1. Put water in the tray of an electric yakiniku grill, set the plate, and set the temperature to 180°C. When the light goes out, lightly coat the grill with salad oil, and then wipe off the juices from the pork that has returned to room temperature with kitchen paper before grilling.
3. ② After cooking for 2 to 3 minutes, flip it over and cook until cooked through.
   *As it burns easily, please adjust the temperature while baking, wiping the plate with kitchen paper to remove any dirt.
4. 3. Add salad oil to the multipurpose zone (flat) and fry the cabbage. In the multipurpose zone (inclined), grill the bell peppers between the shiitake mushrooms and pork.

Ingredients (for 4 people)

How to make it

1. 1. Add [A] to the pounded fish and mix.
2. ② Set the hot plate to 180℃, and when the light goes out, add salad oil, scoop ① onto the pan with a rubber spatula, and lightly shape it.
3. ③ Cook for 1-2 minutes, then flip and cook until cooked through. Place the vegetables between ② and cook.

Ingredients (for 4 people)

How to make it

1. ① Put the flour and water in a bowl and mix well, then add all the other ingredients and mix.
2. ②Set the stainless steel hot plate to 150℃, and after about 5 minutes pour in ① and heat while scraping off any batter stuck to the bottom with a turner.
3. ③ Once cooked through, sprinkle with green seaweed and transfer to serving bowls.

Ingredients (for 8 pieces)

How to make it

1. 1. Chop the horse mackerel into small pieces with a knife, add [A] and mix well.
2. ② Apply salad oil to your hands, divide into 8 equal parts and wrap in shiso leaves.
3. 3. Put water in the tray of your electric yakiniku grill and set the plate. Set the temperature to 160°C and when the light goes out, place ② on it. Once the surface is cooked through, flip it over and cook until cooked through. Meanwhile, you can grill your favorite vegetables in the multipurpose zone or on the plate.

Ingredients (for 4-6 people)

How to make it

1. Soak the dried shiitake mushrooms in 200ml of water (not included in the recipe), squeeze out the liquid, and slice thinly. Add [A] to the soaking water and mix.
2. 1. Wash the rice, drain the water, and soak it in the specified amount of water for about 30 minutes.
3. ② Cut the daikon radish, carrots, and fried tofu into small strips, julienne the burdock, and parboil the green beans.
4. 3. Set the stainless steel hot plate to 150°C. When the light goes out, add the shiitake mushroom soaking water (with [A]) and 2. Bring to a boil while stirring.
5. ④When the liquid has evaporated, add the rice and increase the temperature to 210℃.
6. 5. Once it starts to boil, reduce the temperature to 180°C and cover. After heating for 10 minutes, turn off the power and let it steam for 10 minutes.
7. ⑥ Open the lid and sprinkle green beans cut into 3cm lengths.

Materials (for 8 pieces)

How to make it

1. 1. Sift together the flour, baking powder, sugar, and salt and place in a bowl.
2. ② Add the beaten eggs, milk, and vinegar, and mix by swirling the whisk from the center. Add the salad oil and mix thoroughly.
3. ③ Place the flat plate on the home party grill and set it to MAX. When the light goes out, spread ② to a diameter of about 20 cm. When bubbles start to appear on the surface, flip it over.
4. ④ Once the other side is cooked, remove it from the oven and wrap it around your favorite ingredients, securing it with a pick. Once it's done, arrange it on a plate that has been kept warm.
5. A 【BLT】
   Place bacon, lettuce, and sliced ​​tomatoes cooked in a mini pan on the dough, then drizzle with a 1:1 mixture of ketchup and mayonnaise and roll up.
6. B [Chili Bean Sausage]
   Boil meat sauce, mixed beans, and chili powder in a frying pan, then place on top of the dough along with sausage and lettuce that have been grilled on a flat plate, and roll up.
7. C [Fruit & Honey]
   Spread cream cheese on the dough, top with sliced ​​bananas, pineapple, and roasted almond slices in mini pans, drizzle with honey, and roll up.
8. D [Strawberry & Bean Paste]
   Place boiled azuki beans that have been warmed in a mini pan, cut strawberries, and dumplings removed from the skewers on top of the dough and roll it up.

Ingredients (for 4 people)

How to make it

1. 1. Put water and flour in a bowl and dissolve well, then add [A] and mix lightly.
2. ② Set the stainless steel hot plate to 180℃. When the light goes out, add salad oil and stir-fry the drained ingredients from ①.
3. 3. Once the ingredients have softened, spread them out in a mound shape, leaving a gap in the middle. Pour in the remaining liquid from step 1, add the noodle snacks, and bring to a boil.
4. ④ Once cooked through, stir fry the whole thing while breaking up the layers little by little.
5. 5. Sprinkle with green laver and when the bottom starts to brown it is done.

Ingredients (for 4 people)

How to make it

1. 1. Cut the pork into bite-sized pieces, thinly slice the carrots, and diagonally slice the white onions. Mix [A] together and set aside. Heat the noodles in the microwave.
2. ②Set the hot plate to 200℃, and when the light goes out, add salad oil and fry the pork. When it starts to change color, add the carrots and white onions and continue frying.
3. 3. After adding the noodles, pour in [A] and mix thoroughly. Add the bean sprouts and continue to stir-fry.
4. ④ To finish, drizzle sesame oil over the dish and mix well.

Ingredients (for 4 people)

How to make it

1. 1. Peel the taro and sprinkle a little salt (not included in the recipe) over it. Put water in a pot so that it covers the taro, put it on the fire, and boil it until a bamboo skewer can be inserted easily, then drain it in a colander.
2. ② [Dried Persimmon Miso] Finely chop the dried persimmon and place in a heat-resistant container with the other ingredients. Heat in the microwave and then mix well.
   [Yuzu miso] Mix the ingredients together.
3. ③ Thread the taro from ① onto a bamboo skewer. Cut the turnip and white onion into bite-sized pieces and skewer them with toothpicks.
4. ④ Place the flat plate on the home party grill and set it to MAX. When the light goes out, place ③ on top, greased with salad oil, and grill.
5. ⑤ Place the miso from ② on a mini plate, heat it up, and pour it over ④.

Ingredients (for 4 people)

How to make it

1. Mix [A] together and marinate the offal for at least an hour.
2. 1. Put water in the tray of an electric yakiniku grill, set the plate and set the temperature to 180°C. When the light goes out, coat the grill with a thin layer of salad oil and grill the innards.
3. ② Turn over and cook until cooked through.
   *As it burns easily, please adjust the temperature while baking, wiping the plate with kitchen paper to remove any dirt.
4. 3. Add salad oil to the multipurpose zone (flat surface) and fry the cabbage and bean sprouts.

Ingredients (for 2 people)

How to make it

1. 1. Cut the sausages diagonally into 5mm slices. Thinly slice the onions and mushrooms, and thinly slice the bell peppers.
2. ② In a separate pot, add 15g of salt (not included in the recipe) per liter of water and bring to a boil. Cook the pasta according to the package instructions. Drain the water in a colander and toss with the butter.
3. 3. Set the double-sided grill plate (flat) to 160°C, and when the light goes out, add salad oil and spread it evenly, then add ① and stir-fry quickly.
4. ④ Add the mixture of ② and [A], stir-fry and bring to the center.
5. ⑤Keep warm, mix the egg and [B] and pour over the noodles. When the egg reaches your desired firmness, mix it with the noodles and serve in a bowl.

Ingredients (for 15 pieces)

How to make it

1. 1. Mix warm rice with potato starch, divide into 15 round rice balls, and thread them onto skewers about 9 cm long after cooling.
2. ② Place the flat plate on the home party grill and set it to MAX. When the light goes out, place ① on it and cook on both sides. For vegetables, coat the surface with salad oil before grilling.
3. ③ Top ② with the mixed [A], place it on the mini pan, and set it in the indentation on the mini pan grill tray.
4. 4. Once the surface is dry and warm, remove from the oven and top with your favorite ingredients.

Ingredients (for 4 people)

How to make it

1. Mix [A] together. Heat 1/3 of the mixture to evaporate the alcohol and set aside for the marinade. Cut the chicken into bite-sized pieces and marinate in the remaining 2/3 of [A] for at least an hour.
2. 1. Put water in the tray of an electric yakiniku grill, set the plate and set the temperature to 180°C. When the light goes out, coat the chicken with a thin layer of salad oil and wipe off any excess juices before grilling.
3. ② Add salad oil to a multipurpose plate and grill the bean sprouts, then place vegetables such as bell peppers between the chicken pieces and grill.
4. 3. While cooking, wipe off any burnt bits with kitchen paper, turn the chicken over, and continue cooking. Serve with dipping sauce to your liking.

Materials (for 10 sheets)

How to make it

1. 1. Sift together the flour and salt, mix with water in 2-3 batches, then add the salad oil and mix until no lumps form.
2. ② Separate out enough dough for 4 pieces (about 140g), add the shiso leaves and dried small sardines and mix.
3. 3. Set the hot plate to 200°C, and when the light goes out, add salad oil and spread 4 equal parts of 2. When the surface starts to dry, turn it over and press firmly with a spatula or similar. Remove from the heat when cooked.
4. 4. Divide the remaining dough into 6 equal parts, spread them out, sprinkle with your favorite ingredients, and bake in the same way as in 3.

Ingredients (for 2-3 people)

How to make it

1. Mix the seasonings in [A] in a bowl, add the bite-sized pieces of chicken, cover with plastic wrap and leave to marinate in the refrigerator for at least an hour.
2. 1. Cut the cabbage and chives into bite-sized pieces and add them to the chicken taken out of the refrigerator.
3. ②Set the double-sided grill plate (flat) to 180℃, and when the light goes out, add salad oil, spread it evenly, add the chicken and fry.
4. 3. Once the chicken is cooked through, add the vegetables with the sauce and heat until cooked through.

Ingredients (for 12 pieces)

How to make it

1. 1. Mix the flour and salt in a bowl, then add the boiling water and salad oil and mix with chopsticks. When the flour has evaporated, knead with a rubber spatula.
   (It's hot and tends to stick, so it's better to use a rubber spatula than your hands.)
2. ②Once it becomes smooth, form it into a ball, cover with plastic wrap, and let it rest for at least an hour until it has cooled down and has subsided.
3. 3. Make [Ingredient A]. Place the pumpkin in a heat-resistant bowl with salt, cover with plastic wrap, and heat until soft. Add the sweetened red kidney beans and soy sauce, and mash while mixing.
4. ④ Make [Ingredient B]. Heat sesame oil in a frying pan and add the shimeji mushrooms cut into small clusters. Add the white onion, sugar, and soy sauce and fry until the liquid has evaporated.
5. ⑤ Make [Ingredient C]. Soak the eggplant in water to remove the bitterness, then drain in a colander. Heat sesame oil in a frying pan, add the eggplant and Nozawana, and stir-fry. Add the miso and sugar, and continue to stir-fry until the liquid has evaporated.
6. ⑥ Roll out the dough ② into a log while dusting with flour and cut into 12 equal pieces. With flour on your hands, roll out the dough flat and wrap 4 pieces each of fillings A, B, and C around it to form a ball.
7. ⑦Set the hot plate to 160℃, and when the light goes out, add salad oil and cook with the seam side facing down. Once browned, flip it over.
8. 8. Add 200ml of water and cover. Steam for about 10 minutes, checking occasionally. Open the lid and cook until the water has evaporated and the surface is crispy.

Materials (for 30 pieces)

How to make it

1. 1. Finely chop the cabbage, sprinkle with a little salt (not included in the recipe), leave for about 5 minutes, then squeeze out the water. Finely chop the onion.
2. ② Put the ground pork, ①, and [A] into a bowl and mix well, then wrap in gyoza skins. Briefly boil the bean sprouts.
3. 3. Set the stainless steel hot plate to 150°C. When the light goes out, add salad oil and arrange the dumplings in two circles.
4. 4. Add water, cover, and heat at 180°C for 5 minutes. Remove the lid, drizzle with sesame oil, and once the water has evaporated and the pan is browned, flip it over and turn off the power.
5. ⑤ Place the bean sprouts in the center and dip them in the mixed sauce.

Ingredients (for 4 people)

How to make it

1. 1. Cut the tofu into 1.5cm thick, 4-5cm cubes. Cut the deep-fried tofu and vegetables into bite-sized pieces, and prepare them as needed.
   (For example, deep-fry the eggplant in oil.)
2. ②Put [A] into a heat-resistant container, mix, and microwave (600W) for about 1 minute.
3. ③ Place the grill plate (wave-shaped) on the home party grill and set it to MAX. When the light goes out, place ① on it and grill both sides. ※You can also grill the sides if you like.
4. ④ Place ③ on the mini pan, top with ②, and place it in the recess of the mini pan grill tray.
5. ⑤Once the surface is dry and warm, remove from the oven and top with your favorite ingredients.

Ingredients (for 4 people)

How to make it

1. Make slits in the skin of the mackerel and sprinkle with a little salt.
   After washing the rice, soak it in water for about 30 minutes and then drain it in a colander.
2. 1. Cut the burdock root into thin strips to remove the bitterness. Thinly slice the shiitake mushrooms and julienne the ginger.
3. ②Set the stainless steel hot plate to 150℃. When the light goes out, set it to 180℃, add salad oil and smooth the surface with a turner.
4. 3. Wipe off the excess water from the mackerel and cook skin-side down. After about 2 minutes, flip it over and cook for another 3 minutes, then remove from the heat and cut the markings on the fish.
5. ④ Place [A], rice, and ① on a plate and spread evenly. Place the mackerel in the center and set the temperature to 210℃.
6. 5. Once it starts to boil, reduce the temperature to 180°C and cover. After 10 minutes of cooking, turn off the power and let it steam for 10 minutes. Sprinkle with finely chopped green onions, break up the mackerel and mix.

Materials (14 pieces, diameter 9cm)

How to make it

1. 1. Sift the flour, sugar, and salt together into a bowl. Mix in the water in 2-3 batches, then add the salad oil and mix until no lumps form.
2. ② Place a flat plate on the home party grill and set it to MAX. When the light goes out, lower the heat, spread ① to a diameter of about 9 cm, and flip it over when the surface becomes dry. Once cooked, remove it from the oven.
3. 3. Wrap or place the topping ingredients in the pan and heat on a mini pan grill tray as desired. You can also heat brown sugar syrup and pour it over the pan.

Ingredients (for 4 people)

How to make it

1. 1. Cut the yakisoba noodles into 2cm pieces, finely chop the cabbage, and finely chop the pork.
2. ②Set the stainless steel hot plate to 180℃, and when the light goes out, add sesame oil and mix well.
3. 3. Add the pork and cabbage and stir fry until cooked through, then add the yakisoba noodles, rice, chicken stock and tempura scraps and stir fry while mixing.
4. ④ Add the Worcestershire sauce and mix well, then top with [A] as desired.

Ingredients (for 4 people)

How to make it

1. 1. Sift the flour and potato starch together into a bowl. Mix with the water in 2-3 batches, add the salad oil and mix until no lumps form. Leave to sit for about 30 minutes.
2. ② Set the hot plate to 160-170℃, and when the light goes out, add salad oil and spread ① out so that it is about 20cm in diameter.
3. 3. Place cabbage, tempura scraps, and pickled ginger on top of the dough, make a well and crack an egg into it.
4. 4. Once the dough is cooked, flip it over, press lightly from above and cook for about 2 minutes. Spread sauce on the surface and fold in half. Repeat to make three more, return to the plate, spread plenty of sauce on top and top with bonito flakes and green laver.

Ingredients (for 4 people)

How to make it

1. ① Put the flour and water in a bowl and mix.
2. ②Set the double-sided grill plate (flat) to 180℃, and when the light goes out, add salad oil and spread evenly, then add half of the squid, sprinkle with a little salt and grill.
3. 3. Divide the squid into two, pour 1/4 of the batter over each, and crack an egg into the middle.
4. 4. Once the dough is cooked, flip it over, press it down firmly with a spatula, and brush with soy sauce.
5. ⑤ Turn it over again, lightly cook it, then remove it and cook the remaining two pieces in the same way.
6. ⑥ Set the scale to keep warm, fold ⑤ in half and return to the plate. Spread okonomiyaki sauce on top and sprinkle with green laver.

Ingredients (for 4 people)

[B]

sugar

1/2 tablespoon

Mirin

1.5 tablespoons

soy sauce

1.5 tablespoons

How to make it

1. 1. Add [A] to the eggs and beat until lightly beaten. Set the hot plate to 160°C, and when the light goes out, keep it warm. Add a thin layer of oil and pour in the eggs. Cover and once the surface has solidified, remove from the pan and shred.
2. ②Set the hot plate to 180℃, and when the light goes out, add the beef. When it starts to change color, add [B] and cook until the liquid is gone, then remove from the heat.
3. 3. Add a little oil to a hot plate and lightly fry the green tea soba noodles. Spread them evenly, then top with 1, 2 and thinly sliced ​​green onions, and top with lemon.
4. 4. Once the bottom is crispy, keep warm and serve with the noodle soup.

Ingredients (for 4 people)

How to make it

1. 1. Bring the yakisoba noodles to room temperature, cut the beef innards into bite-sized pieces, and sprinkle with salt and pepper.
2. ② Roughly chop the cabbage and diagonally cut the white onion into 1cm-wide pieces. Mix [A] together.
3. 3. Set the stainless steel hot plate to 150°C, and when the light goes out, add salad oil and mix well, then add the beef innards and fry until cooked through.
4. 4. Increase the set temperature to 180°C, add the cabbage and white onion, and once they have softened, add the bean sprouts, yakisoba noodles, and half of [A] and stir-fry.
5. ⑤Once the noodles have loosened, add the remaining [A] and stir-fry until all the water has evaporated.

Ingredients (for 4 people)

How to make it

1. Remove the shells and vein from the shrimp, rub in potato starch, rinse under running water, pat dry, and sprinkle with salt and pepper.
2. ① Set the stainless steel hot plate to 150℃. When the light goes out, add salad oil and smooth the surface with a turner.
3. 2. Beat the eggs and pour them onto a plate. Once the surface is dry, remove from the pan and once cooled, shred them to make shredded egg.
4. 3. Add a little salad oil to a plate, spread it evenly, add the onions and fry until browned. (It's a good idea to add water halfway through to remove any burnt bits.)
5. 4. Add the shrimp and cook on both sides, then add the mixture of rice, water and [A], distribute the rice evenly, and set the temperature to 210°C.
6. 5. Once it starts to boil, lower the temperature to 180°C and cover. After 10 minutes of cooking, turn off the power and let it steam for 10 minutes.
7. ⑥ Open the lid, pour in the soy sauce, and mix thoroughly, scraping off any burnt bits with a turner. Top with shredded egg and sprinkle with green peas.

Ingredients (for 2 people)

How to make it

1. 1. Sift the flour into a bowl, mix with water in 2-3 batches, add salad oil and mix until no lumps form, then leave to mix for about 30 minutes.
2. ②Set the stainless steel hot plate to 150℃. When the light goes out, add salad oil and fry the yakisoba noodles with a turner. Add Worcestershire sauce and stir until combined, then remove from the heat.
3. 3. Add more salad oil and mix well, then add one portion of cabbage and bean sprouts and stir-fry. Next to this, spread the dough to a diameter of about 20cm and bake.
4. 4. Sprinkle shavings on top of the dough, then add one portion of yakisoba noodles from 2, the stir-fried vegetables, tempura scraps, green onions, and pork belly, then pour a small amount of dough over it and flip it over.
5. ⑤ Add salad oil to the side of ④, crack an egg into it and spread it out. Slide ④ on top and flip it over again.
6. ⑥ Spread okonomiyaki sauce on top and sprinkle with green laver. Cook another piece in the same way.

Ingredients (for 4 people)

How to make it

1. 1. Boil the Chinese noodles for a shorter time than the recommended time. Mix [A] together.
2. ②Cut the onion into 1cm wide wedges, cut the carrot and kamaboko into 3mm thick chrysanthemum shapes, and cut the green onion into 4cm long pieces.
3. 3. Set the hot plate to 180°C, and when the light goes out, add salad oil and spread it evenly, then add the pork and stir-fry.
4. 4. Once the pork has changed color, add the onions and carrots and stir fry, then add the boiled noodles, kamaboko, and [A] and stir fry.
5. ⑤ Add green onions and stir fry briefly, then season with salt and pepper.
6. ⑥ Place in a bowl and add your desired amount of Worcestershire sauce.

Ingredients (for 4 people)

How to make it

1. Cut the chicken open so that it cooks easily, rub it with [A], and leave it in the refrigerator overnight to let it sit.
2. 1. Set the double-sided grill plate (wave-shaped) to 150°C, and when the light goes out, place the chicken, which has been brought back to room temperature, in the center and grill skin-side down.
3. ② Once the meat is browned, flip it over and cook until cooked through. Place the vegetables on both sides and cook.

Ingredients (for 4 people)

How to make it

1. 1. Remove the skin from the chicken and remove any excess fat. Cut the meat into bite-sized pieces and the skin into larger bite-sized pieces. Rub in a little salt and pepper and mix well.
2. ② Roughly chop the accompanying cabbage and mix with [A].
3. 3. Set the double-sided grill plate (flat) to 180°C, and when the light goes out, add salad oil and smooth it out. Spread the meat and skin from step 1 so that they do not overlap, and press down with a spatula while grilling for about 3 minutes.
4. 4. Turn the chicken over and cook for another 2 minutes while pressing down with a spatula. Lightly wipe off the fat with a paper towel, move the meat and skin to the center, and pour in [A] and mix well. Serve on a plate and garnish with cabbage.

Ingredients (for 4 people)

How to make it

1. 1. Rub salt into the pork, thinly slice the onion, cut the chives into 4cm lengths, and finely chop the garlic.
2. ②Set the hot plate to 180℃, and when the light goes out, add 1 tablespoon of sesame oil and garlic, and when the aroma comes out, add the pork and stir-fry.
3. 3. Once the pork has changed color, add the onion and bean sprouts in that order and stir-fry, then raise the temperature to 200°C.
4. 4. Add the Chinese noodles and the mixed ingredients (A) and stir-fry. Finally, add the chives and cook until cooked through.

Ingredients (for 4 pieces)

How to make it

1. 1. Boil the potatoes and peel them. Cut the konjac into 8 equal parts and parboil them. Cut the tofu into 8 equal parts.
2. ② Add the buckwheat flour and water from [A] and knead well, then divide into 8 equal parts and roll into balls. Boil in boiling water for about 5 minutes and drain in a colander.
3. ③ Put [B] into a pot, heat, and simmer until thickened.
4. ④ Thread konjac, tofu, potato, and the soba dumplings from ② onto bamboo skewers about 18 cm long to make 8 skewers.
5. 5. Put water in the tray of your electric yakiniku grill and place the plate on it. Set the temperature to 160°C and once the light goes out, lightly coat with salad oil, raise the temperature to 180°C and arrange 4. Turn occasionally to brown the surface.
6. ⑥ Brush the miso sauce from ③ evenly over the meat, then grill until fragrant, being careful not to burn it, and garnish with kinome leaves.

Ingredients (for 4 people)

How to make it

1. 1. Bring the beef to room temperature and mix together [A]. Thinly slice the onion, soak in water, then drain in a colander.
2. ②Set the stainless steel hot plate to 150℃, and when the light goes out, add salad oil and mix well.
3. 3. Keep warm, then spread the beef and immediately pour the mixed [A] over the entire dish.
   *There is no need to turn the beef over.
4. ④ Turn off the power and add the onion and lemon.

Ingredients (for 8 pieces)

How to make it

1. 1. Bend the chicken wing tip at the bent part to the other side and remove the joint. Use kitchen scissors to cut between the flesh and tendons around the base of the bone, then turn the meat over to remove the bone.
   *It is easier to work from the thinner bone.
2. 2. Roughly chop the cabbage, onion, and chives, sprinkle with a little salt (not included in the recipe), leave for a while, squeeze out the water, and put into a bowl. Add the ground beef, potato starch, and [A] and mix well to make the filling.
3. ③ Divide ② into 8 equal parts and pack them into ①, pushing them towards the back.
4. 4. Put water in the tray of your electric yakiniku grill and place the plate on it. Set the temperature to 160°C and arrange 3. Turn the meat over occasionally and cook until cooked through.
5. ⑤ Grill the vegetables in the multipurpose zone. Mix the miso sauce and serve with the grilled vegetables.

Ingredients (for 12 pieces)

How to make it

1. 1. Place the onions in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for 1 minute, then let cool.
2. ② Roughly chop the squid roll (50g) and blend the rest with the hanpen in a food processor until smooth. Add ①, salt, pepper, potato starch, salad oil, and the chopped squid roll and mix with a rubber spatula.
3. ③ Cut the shumai skin in half and then cut it into pieces about 5mm wide.
4. ④ Divide ② and ③ into 12 pieces each. Put salad oil on your hands (not included in the recipe) and roll ② into balls. Sprinkle with ③ and shape into balls.
5. 5. Roughly chop the cabbage leaves and bok choy and spread them on a plate, then place 4 on top.
6. ⑥ Add enough water to cover the vegetables, cover and set the temperature to 150℃. Check the condition after 10 minutes, add more water and steam for another 5 minutes.
7. 7. Drizzle sesame oil over the shumai and top with mustard paste.

Ingredients (for about 10 pieces)

How to make it

1. 1. Sift the flour, sugar, and salt together into a bowl. Mix in the water in 2-3 batches, then add the salad oil and mix until no lumps form.
2. ② Place the flat plate on the home party grill and set it to MAX. When the light goes out, lower the scale by two notches, spread ① to a diameter of about 15 cm, and flip it over when the surface starts to dry.
3. 3. Place your favorite ingredients slightly in front of the center of the dough and roll it up.
4. 4. Sprinkle brown sugar on the brown sugar, shichimi pepper on the spicy mentaiko, and white sesame seeds on the takana pickles, twisting them with your fingers.
5. 5. Cut in half if desired and heat on a mini plate.

Ingredients (for 2 people)

How to make it

1. 1. Cut the pork and satsumaage into bite-sized pieces, remove the heads and innards from the sardines and break them in half. Cut the chives into 2cm lengths and the carrots into small strips. Mix [A] together.
2. ②Boil the somen noodles until firm, then rinse them under running water to remove the slime.
3. 3. Set the double-sided grill plate (flat) to 180°C, and when the light goes out, add salad oil, spread it evenly, add the pork and stir-fry.
4. ④ Add the dried sardines and carrots and stir fry, then add the somen noodles, satsumaage and [A] and stir fry together.
5. ⑤ Add the chives and sesame oil, mix thoroughly, and season with salt and pepper.

Ingredients (for 2 people)

How to make it

1. 1. Mix the flour and water in a bowl to make the dough. Mix [A] with the rice.
2. ②Set the double-sided grill plate (flat) to 180℃, and when the light goes out, add salad oil and smooth it out, then pour in the batter and spread it thinly.
3. 3. Place the cabbage, pickled radish, rice from step 1, pork, and tempura scraps in that order, and pour a small amount of batter over the top.
4. 4. Turn over, shape and cook until cooked through, then spread with okonomiyaki sauce and top with bonito flakes.

Ingredients (for 4 people)

How to make it

1. 1. Put the ingredients for the sauce in a pot and heat. Once boiling, turn off the heat and let it cool.
2. ② Rub salt and black pepper into the tuna. Cut the radish sprouts in half lengthwise.
3. 3. Set the stainless steel hot plate to 180°C. When the light goes out, add salad oil and lightly fry the surface of ② before removing it.
4. 4. Add salad oil to a plate, fry the bean sprouts and remove from the pan.
5. 5. Make the garlic rice. Add the salad oil to a plate, add the garlic, and remove from the heat when it turns light brown. Add the rice and stir-fry. Finish by adding the butter, black pepper, and salt, and stir-fry until combined. Switch to keep warm mode.
6. ⑥ Place ④, ③ cut into bite-sized pieces, and radish sprouts on top of ⑤, and pour the sauce over.

Ingredients (for 3-4 people)

How to make it

1. 1) Dice the tomatoes and avocado into small cubes, and cut the lettuce into similar pieces.
2. ②Set the double-sided grill plate (flat) to 150℃, and when the light goes out, add salad oil and stir-fry the ground beef, onion, and garlic.
3. 3. Once cooked, add the kidney beans and [A], stir-fry until the liquid has reduced, and season with salt and pepper.
4. ④ Turn off the power and remove the taco meat from step ③ to a serving dish. Spread the rice on a flat plate and place tortilla chips on both sides.
5. ⑤ Arrange lettuce, tomato, avocado, ③, and shredded cheese on top of the rice in a colorful arrangement, and serve while keeping the scale warm.