Here are the TOP 30 most popular recipes from the Hot Cook that I’ve actually made and enjoyed in a ranking!
The ranking was updated on May 14, 2022
We have updated our ranking for the first time in a while!
In addition to the popular “Salad Chicken” and “Open Omelette,” a delicious Georgian dish called “Shkmeruli” and “Lu Lo Rice (Lo Bah Png),” which is a staple of Taiwanese food stalls, are also included in the list this time.
Plus, there are some delicious “sweets” in the ranking as well, so be sure to check them out!
Ranking Announcement!
- No. 1: Pork Bowl
- No. 2: Tomato Risotto and Tomato Risotto (Revised)
- No. 3: Anhydrous Curry with Chicken and Vegetables
- No. 4: Samgyetang Soup
- No. 5: Roast beef
- No. 6: Salad Chicken
- No. 7: Spare Ribs
- No. 8: Open omelets
- No. 9: Oyakodon (chicken and egg on rice)
- No. 10：Top5 Chinese Cuisines (Green Pepper Steak, Shrimp Chili, Hoicoro, Mapo Tofu, and Sweet-and-sour Pork)
- No. 11: Stewed Hamburg Steak
- No. 12: Cream Stew
- No. 13: Ratatouille
- No. 14: Napolitan Pasta with Tomato Ketchup
- No. 15: Clam Chowder
- No. 16: Lu Lo Rice（Lo Bah Png）
- No. 17: Tomato Sauce Pasta (seasoned with Ms. Kazuyo Katsuma’s method)
- No. 18：Shkmeruli（Chkmeruli）
- No. 19：Fried rice
- No. 20：Top3 Sweets: Shortcake, Baked cheesecake, Pudding
- No. 21: Chikuzen-ni (Stewed Chicken and Vegetables)
- No. 22：Simmered Beef Tendon
- No. 23: Vegetable Soup
- No. 24: Aqua Pazza
- No. 25：Pot-Au-Feu
- No. 26: Carbonara
- No. 27：Simmered Chicken and Radish
- No. 28：Yakisoba（pan-fried noodles）
- No. 29：Paella
- No. 30：Corn soup
- Summary [Hot Cook TOP 30 Recipe Ranking ] especially recommended delicious recipes!
No. 1: Pork Bowl
This is an arranged recipe.
It is the most popular recipe since it’s easy to make but delicious!
If you have pork belly and onions in the fridge, you can make it right away. It’s also great for a quick lunch.
The sweet and spicy taste of this dish will make you want to eat more and more rice, so be sure to prepare a lot of rice. It tastes even better with red ginger.
Please try making it.
Click here to check the Pork Bowl recipe.
No. 2: Tomato Risotto and Tomato Risotto (Revised)
I had never made risotto at home before the Hot Cook came to my house.
Because it looks like the heat is difficult to control, and if I make it myself, I was afraid I would end up making porridge…
The first dish I made in the Hot Cook was tomato risotto, and it definitely tastes like the food served in an Italian restaurant!
No matter how tired I am or how annoying it is to cook a meal, this recipe is easy to make as I just have to add the ingredients into the inner pot.
You don’t even need to add onions if you are tired of cutting them. Just use a canned tomato is fine. Sprinkle some parmesan cheese on top will make it even more authentic taste!
After that, I tried out several different recipes for Tomato Risotto, and I posted the one that tasted the best as “Tomato Risotto (Revised)”!
The recipe uses simple ingredients, and consommé is not used, but just salt. However, I think it tastes even better than before.
Click here to check the Tomato Risotto recipe.
No. 3: Anhydrous Curry with Chicken and Vegetables
Waterless cooking is the specialty of the Hot Cook.
To be honest, you can cook curry in a short time with a pressure cooker, but the food will be burnt with a pressure cooker if it is waterless.
With the Hot Cook, its electronic sensor is smart enough to determine when it is cooked, so it never burns.
You can also use the Hot Cook to cook food on a timer in the morning and just eat it when you get home at night.
The sweetness from the onions and the umami flavor from the chicken gives it an authentic taste.
Click here to check the Chicken and Vegetable Curry recipe.
No. 4: Samgyetang Soup
Samgyetang soup can be easily and deliciously made with the Hot Cook.
The umami flavor of the chicken meat from the chicken wings is concentrated and combined with the garlic, and it gives the soup a very deep, warm flavor.
At home, we have modified the original recipe by adding a large amount of rice and shiitake mushrooms. So this is not a soup but a staple meal. It is also delicious with a lot of pepper.
I also made a more authentic soup with jujubes and wolfberries, and it was even more delicious.
Click here to check the Samgyetang Soup recipe.
No. 5: Roast beef
I love roast beef and used to cook it in a frying pan until the Hot Cook came to our house.
I wanted it to be medium rare and pink inside, but if I overcooked it, it would turn out hard and well-done, and if I undercooked it, the inside would turn out raw.
But I was surprised when I tried making them with the Hot Cook! The “low-temperature cooking” function allows the meat to cook slowly over a long time while retaining its flavor.
When I sliced the roast beef, the cut edge was a nice rosé color inside. Also, since the beef is cooked at a low temperature along with vegetables, its aroma is transferred to the beef, giving it a pleasing aroma.
It is very tender when I tasted it, and the flavor of the meat and vegetables fills my mouth. Please try to make it!
Click here to check the Roast Beef recipe.
As a similar recipe to the roast beef, I also tried making Beef Tataki (seared beef) , which was also a great success!
It was tender, juicy, and very tasty. The Beef Tataki is served with shiso Japanese basil and Ajipon sauce. If you prefer the Japanese style, try this one.
Click here to check the Beef Tataki (seared beef) recipe.
No. 6: Salad Chicken
It made its first appearance and ranked a whopping 6th!
Salad chicken sold at convenience stores are a popular menu item that is a healthy and easy way to get protein. But I can’t eat salad chicken from convenience stores anymore (laughs).
You will definitely be surprised at how juicy chicken is when you make it in Hot-Cook.
Juicy and tender salad chicken can be made quickly. One of those dishes makes you glad you have a Hot-Cook.
Salad chicken is a menu item that can be “auto-cooked” on Hot-Cook released after September 2020, but we have done much research to ensure it tastes great on previous models!
If you make a lot and keep it in the refrigerator, you can use it for salads, pasta, lunch boxes, etc. It tastes excellent when freshly prepared, but it also tastes great cold.
Click here to check the Salad Chicken.
No. 7: Spare Ribs
Spare ribs are another recipe I’ve arranged.
They are tender, have just the right flavor, and taste amazing when served with mashed potatoes!
It’s easy to make, so please give it a try if you have spare ribs, onions, and seasonings.
Click here to check the Spare Ribs recipe.
No. 8: Open omelets
Open omelets are also listed in the ranking for the first time and acquired ８th place!
Of course, open omelets can be made in a frying pan. However, it is not easy to control the heat when cooking eggs.
With the Hot Cook, all you have to do is put in the ingredients and press the switch, and the rest will be done automatically.
You can also use leftover vegetables from the refrigerator or add ketchup to make it delicious!
I think this is a menu loved by everyone, from children to the elderly.
Since the first time we made this dish, we have studied it until it became delicious, and we have enjoyed it many times while changing the ingredients.
We hope you will try it!
Click here to check the Open omelets.
No. 9: Oyakodon (chicken and egg on rice)
This Oyakodon is an arranged recipe.
Oyakodon is usually made in a frying pan, but the beauty of Hot-Cook is that once the ingredients are added, you can leave it alone.
All you need are onions, eggs, and chicken. It’s a convenient dish that can be made quickly for lunch!
With only 15 minutes of preparation and cooking time, you can easily make a delicious chicken and egg on rice.
We recommend using men-tsuyu (Japanese soup stock), if possible, as it gives the dish a rich flavor.
Click here to check the Oyakodon.
No. 10：Top5 Chinese Cuisines (Green Pepper Steak, Shrimp Chili, Hoicoro, Mapo Tofu, and Sweet-and-sour Pork)
Chinese food is Hot-Cook’s specialty. This time around, we couldn’t decide between any of them, so we’ve put together five classic Chinese dishes to make our list of the top 10.
These are five dishes that taste so good with rice so good you won’t be able to stop eating!
1. Green Pepper Steak
Green Pepper Steak is a staple of Chinese set menus. This recipe can be easily and deliciously prepared with the Hot Cook.
You can make it with the seasonings you have at home!
Once you put the ingredients in the Hot Cook inner pot, just leave it, and it will be ready in just 10 minutes! It’s a great dish to serve with white rice, and you can enjoy plenty of meat and vegetables!
Click here to check the Green Pepper Steak recipe.
2. Shrimp Chili
Shrimp chili is another arranged recipe.
The sweet and spicy shrimp chili sauce is really unbelievably amazingly delicious and excellent.
The tomato ketchup does a great job, and I could eat rice with just the shrimp chili sauce alone. The shrimp was also fluffy.
The chili sauce is not very spicy because it contains only 1 teaspoon of Toubanjang (Chinese Chili Bean Sauce), but you can adjust it to your preference.
Click here to check the Shrimp Chili.
3. Pork and Cabbage Sauted with Spicy Miso (Hoicoro)
When I made this dish the first time, I was amazed at how delicious and easily Chinese food can be cooked without frying in a pan with the oil!
The sweetness of the cabbage and miso and the spiciness of the bean sauce made it very tasty.
The cabbage is not overly soft, and it turns out nice and crispy.
It’s also great for dieters because it uses very little oil. So I wonder why it tastes so good when all you have to do is add the ingredients and seasonings!
Click here to check the Pork and Cabbage Sauted with Spicy Miso (Hoicoro) recipe.
4. Stir-Fried Beancurd in Hot Sauce (Mapo Tofu)
This is also a recipe that I arranged myself
I’ve always loved Mapo Tofu, but I was never satisfied with the flavor or the thickness of the sauce cooked with Hot Cook, so I went through dozens of trials and errors.
After trying many different approaches, I finally got the taste I wanted, so I decided to release the revised recipe.
I’m confident that this is as good as the Mapo Tofu you get at restaurants or take-out! If you like Mapo Tofu, this is one dish you should definitely try making.
If you don’t like spicy food, you can leave out the Hwajiaofen (Sichuan Pepper) and reduce the Toubanjang (Chinese Chili Bean Sauce), or if you prefer to have a numbing effect, add more.
Click here to check the Mapo Tofu.
5. Sweet-and-sour Pork
This is a popular Chinese dish.
Kids can enjoy this simple and gentle-tasting sweet-and-sour pork made with tomato ketchup and vinegar.
Sour pork may sound difficult to make, but the critical point of this recipe is that you do not need to fry the pork in oil.
You can easily make it with the seasonings you have at home, so please give it a try.
Click here to check the Sweet-and-sour Pork.
Take a Break [Useful Notes（1）]
The long-awaited hot cook fluorine-coated inner pot is now on sale as an option!
Now you can cook without worrying about cooking menus that stick to the bottom of the pot. Check it out if you are interested! I bought it online!
Good news for those who use the old model of Hot Cook with stainless steel inner pot!
For my thoughts and reviews on the fluorine-coated inner pot after using it for the first three months after it arrived at my house, click here!
The fluorine-coated inner pot has FB at the end of the model number. Please be careful when purchasing. F refers to “fluorine.”
Sharp TJ-KN1FB Inner Pot for Hot Cooks, 0.4 gal (1.6 L) Type, Fluorine Coating
Sharp TJ-KN2FB Inner Pot for Hot Cooks, 0.6 gal (2.4 L) Type, Fluorine Coating
Sharp TJ-KN05FB Inner Pot for Hot Cooks, (1.0 L) Type, Fluorine Coating
No. 11: Stewed Hamburg Steak
This is an arranged recipe. The meat of the recipe is juicy, the flavor is deep, and it’s excellent!
This time I used the demiglace sauce I made in the Hot Cook, but of course, you can make it with a canned sauce sold at a supermarket.
However, if you have onions and mushrooms, you can easily make the equivalent of three cans of commercial demiglace sauce in one batch with the Hot Cook.
If you make a large amount and keep it in the freezer in small portions, you can use it for a variety of dishes. Please try making it.
If you are in a hurry, you can just insert the mixed-up meat dough without browning it in the inner pot.
Click here to check the Stewed Hamburg Steak recipe.
No. 12: Cream Stew
No more need for store-bought roux for cream stew!
You can easily make an excellent stew that is more flavorful and comforting than using a roux.
What surprised me most was the potatoes. Before using the Hot Cook, I used to cook potatoes in a pan, but the potatoes would get mushy during the simmering process, so I had to take them out and add them again at the end.
But the Hot Cook has an automatic sensor, so of course, the potatoes don’t fall apart at all. This is really amazing!
The potatoes are just adequate soft, the onions are tender, the chicken is juicy and tender, and the carrots are just the right consistency.
It’s a dish that will warm your body and soul during the cold season.
Click here to check the Cream Stew recipe.
Click here to check the Cream Stew recipe.
No. 13: Ratatouille
Ratatouille is a healthy recipe that uses lots of vegetables and tomatoes!
It is made using the “no-water cooking” method, which is the specialty of the Hot Cook, so no water is added, and just the water from the vegetables is used.
The key to making it delicious is not to use consommé, but to use salt only in the technique of Ms. Kazuyo Katsuma, which brings out the umami flavor of the ingredients as they are.
This way, you can easily make a healthy and delicious ratatouille full of vegetables with the umami flavor and richness from the vegetables.
Click here to check the Ratatouille.
No. 14: Napolitan Pasta with Tomato Ketchup
Isn’t it incredible that you can make a delicious pasta dish just by putting all ingredients in the Hot Cook?
It’s unbelievable how easy it is to cook the dish, and you just have to put vegetables, bacon, and pasta in the inner pot. The first time I ate the finished Napolitan Pasta, I was like, “What? What a surprise!
It was really al dente, just as if it had been boiled in a pot. The seasoning is delicious, and I can’t believe it was automatically cooked.
The Hot Cook is definitely a tool of civilization, I assure you!
Click here to check the Napolitan Pasta with Tomato Ketchup.
No. 15: Clam Chowder
Clam Chowder is a difficult dish to make at home. It tends to spill over easily and sometimes gets burnt.
We used to use Campbell’s canned clam chowder for a long time.
But when I tried making clam chowder in the Hot Cook, I was amazed! It makes a delicious clam chowder that is full of flavor from the clams.
Before I tried it, I was worried that the richness of the clam chowder would not come out well, but it thickened up just right, and I could taste the flavor of the vegetables as well as the juice from asari clams.
The dish is full of volume, so it may be enough for dinner, even if you just have clam chowder and bread or rice. It’s an excellent recipe for the cold season.
Click here to check the Clam Chowder.
No. 16: Lu Lo Rice（Lo Bah Png）
This is a popular Taiwanese classic dish called “Lu Lo Rice .”Using a Hot-Cook makes it quick, easy, and delicious.
There are two ways to make it! There is an easy version and an authentic version.
The easy version is made with five-spice powder, fried onions, cola, and Ajipon and is delicious and easy to make.
The five-spice powder, which is the key to the flavor, can be found in the Chinese section of your nearby supermarket.
For the authentic version, various seasonings are added instead of Ajipon, such as “Hakkaku”.
Both versions are delicious, and you will be glad you made them. Try this classic Taiwanese food stall dish!
Click here to check the Lu Lo Rice <easy version>
Click here to check the Lu Lo Rice <authentic version>
No. 17: Tomato Sauce Pasta (seasoned with Ms. Kazuyo Katsuma’s method)
This is an arranged recipe. If you don’t like to boil pasta, this is a must recipe!
You can easily and quickly make a delicious tomato sauce pasta. The key to the flavor is the salt, and I applied Ms. Kazuyo Katsuma’s recommendation of using 0.6% salt as the ingredients.
The finished tomato sauce is excellent, with just the right amount of salt, and it is effortless to make.
I hope you will try making this, especially when you are tired and do not have the energy to do anything.
Click here to check the Tomato Sauce Pasta recipe.
Click here to check the Tomato Sauce Pasta recipe.
No. 18：Shkmeruli（Chkmeruli）
This is the first appearance of Shkmeruli in the ranking. Have you ever heard of Shkumerli?
Shkumerli is a traditional Georgian dish of chicken and sweet potatoes stewed in a garlic sauce. It seems to have become popular since it was on Matsuya’s menu.
We first learned about it through a recipe in the Hot Cook section, and it is already surprisingly delicious.
We were deeply impressed that there are so many different kinds of exquisite dishes in the world that I have never tasted before.
I never get tired of eating it again and again. It is so delicious that I get excited when I find out that dinner is “Shkumerli” (laugh).
If you like garlic cheese cream flavor and sweet potatoes, you’ll be addicted!
It uses 6 cloves of garlic, so you may want to use less if you don’t like garlic. But, on the other hand, if you like garlic, you will love it!
The ingredients are simple and easy to make, so please give it a try.
Click here to check the Shkmeruli.
No. 19：Fried rice
Fried rice is usually made in a frying pan, but it isn’t easy to control the heat.
The first time we made fried rice in our house with Hot-Cook, it did not turn out very well, and we gave up, thinking that we might not be able to make fried rice after all.
However, after re-trying many times with different heating times, we made the fried rice taste deliciously crispy!
Fried rice can also be cooked in a stainless steel inner pot, but it sticks to the pot.
You can remove it by soaking the rice in water for a while, but I recommend using a fluorine-coated inner pot for fried rice because it tastes better without sticking.
The fluorine-coated inner pot is very convenient because it does not stick, so if you do not have one, why not get one?
Click here to check the Fried rice.
Please also see the article comparing stainless steel inner pots and fluorine-coated inner pots.
No. 20：Top3 Sweets: Shortcake, Baked cheesecake, Pudding
It is a bit surprising that you can make delicious sweets in a Hot-Cook.
Shortcakes, in particular, are delicious. Here we introduce three of the most delicious shortcakes we have ever made.
1. Shortcake
Before the Hot-Cook came to our house, I had tried many times to make a shortcake in an oven.
…but never once succeeded. And the batter always became coarse.
Somewhere along the way, in our home, a shortcake was something we would buy at the cake store.
But, when we tried making them in the Hot Cook, these were always a huge success! The batter is moist and delicious!
I think the “Sponge Cake” function of the Hot Cook is probably the reason for the success.
If you have had trouble with this in the past or don’t have an oven, please give it a try. It takes some time to make the dough, but it tastes better than store-bought shortcakes, so we highly recommend it.
Click here to check the Shortcake.
2. Baked Cheesecake
The baked cheesecake is also excellent. Again, it is healthy because it uses yogurt instead of cream.
If you buy a slice of cheesecake, it costs about 400 yen. But if you make it yourself, you can make eight slices for the same cost of about 400 yen, so it is definitely economical and easy on the wallet.
It tastes better after being chilled in the refrigerator until the dough has hardened.
Click here to check the Baked Cheesecake.
3. Pudding
Just for the record, the picture above is not Pac-Man! It is a pudding made in Hot-Cook.
Look at the size of the pudding! Of course, we are thrilled with the size of the pudding.
After repeated trial and error with the taste of Morozoff’s pudding as my goal, we finally found a recipe that we can satisfy with!
The pudding’s firmness varies depending on the steaming time. Please read the detailed description in the article and give it a try.
Click here to check the Pudding.
Take a Break [Useful Notes（２）]
My husband, Ken, is the one who always cooks for me using the Hot Cook, and I just enjoy eating it.
He didn’t even know how to use a microwave oven before the Hot Cook came to our house, so I’m glad we have the Hot Cook.
The most amazing thing about the Hot Cook is that it brings out the umami flavor of vegetables and meat with just salt. You don’t need consommé anymore!
Using just salt is the advice of Ms. Kazuyo Katsuma. We got olive oil and salt also recommended by Ms. Kazuyo Katsuma and widely used by Hot Cook users.
If you haven’t tried them yet, you should at least give them a try!
No. 21: Chikuzen-ni (Stewed Chicken and Vegetables)
I love Chikuzen-ni because it is healthy and delicious, but it takes your effort to prepare, peel, and cut various vegetables. I remember that the Chikuzen-ni made with a packed cut-vegetables did not taste very good when I made it in a pot before…
But I was surprised when I tried cooking it in Hot Cook using a packed cut-vegetable！ The vegetables were really delicious, soaked in the flavor and tender.
If you buy konnyaku that has already removed alkaline flavor and chicken that has been cut into pieces, you can easily make this dish by simply throwing the packed vegetables, hand-torn konnyaku, chicken, and seasonings into the Hot Cook.
Prepared foods sold in supermarkets tend to have strong flavors and use preservatives.
So if you are tired but want to eat vegetables, this is the dish for you.
Click here to check the Chikuzen-ni (Stewed chicken and vegetables) recipe.
No. 22：Simmered Beef Tendon
This is the first “Simmered beef tendon” to appear in the ranking.
The beef tendon becomes very tender and delicious. It is also full of collagen, which is good for beauty.
All you need to do is remove the fat, add the beef tendon, konnyaku, carrots, and seasonings, and simmer them.
It takes an hour and a half to simmer, but you can leave the Hot-Cook alone and don’t have to worry about checking the heat level to make sure it hasn’t burned or gone out!
The taste and texture of this dish are excellent. It is well seasoned, so it goes great with rice, beer, and sake.
Click here to check the Simmered beef tendon.
No. 23: Vegetable Soup
This is a vegetable soup recipe seasoned only with salt, as recommended by Ms. Kazuyo Katsuma.
You might think, how can you get a deep, rich flavor without consommé? But this is the specialty of Hot Cook.
It draws out the umami flavor from the vegetables and makes a much tastier soup than you would typically make in a pot.
All you have to do is chop the vegetables, add water and salt, and press the button. This soup is gentle on your stomach and is perfect for having a cold, hangover, or other sicknesses.
And if you have leftover veggies in the fridge, please make it by all means!
Click here to check the Vegetable Soup recipe.
No. 24: Aqua Pazza
This is definitely a dish that I would never have made if I didn’t have a Hot Cook because it looked so difficult to make.
The flavor of the broth from the fish and shellfish is excellent and tastes completely like a dish served in a fine restaurant. The cooked fish is not dry at all, and it was pretty juicy.
If you serve it at a party, I am sure you will be praised as a good cook by your guests!
It’s so easy to make, and you just have to throw in all the ingredients, but it looks like much work was done. Please try this recipe!
Click here to check the Aqua Pazza.
No. 25：Pot-Au-Feu
Since pot-au-feu only requires putting the ingredients in a pot and simmering them, doesn’t it have to be cooked by a Hot-Cook?
No, no, it has to be a Hot-Cook. Because if it is cooked in a Hot-Cook, the potatoes will be just the right consistency to make it delicious!
When you put potatoes in a pot and cook them, they may become soggy before the other vegetables are softened.
But the Hot-Cook has a sensor, so the potatoes turn out perfectly! It is a wonder.
It is also easy on the stomach, so I recommend it when your digestive system is tired.
Click here to check the Pot-au-feu.
No. 26: Carbonara
Carbonara is an arranged recipe.
As for the carbonara, after dozens of trials and errors, I finally came up with a recipe satisfactory to me.
When I try to make pasta dishes with low water content in the Hot Cook, the pasta sometimes sticks together and forms clumps. The key to this recipe is how to solve this problem.
All you have to do is add the carbonara sauce at the end and mix it in, so you can buy a store-bought sauce and mix it in to make it even quicker. However, the sauce in this recipe is very creamy and delicious, so please give it a try.
Click here to check the Carbonara recipe.
No. 27：Simmered Chicken and Radish
This Japanese dish allows you to fully enjoy the chewy and mellow texture of daikon radish and the umami of chicken meat.
This chicken and daikon stew is soaked in Japanese soup stock and has a delicious and comforting taste.
Once the ingredients and seasonings are added, you can leave it alone, and it will cook automatically, which is an excellent feature of Hot-Cook.
Depending on the size of the daikon radish cut, it may not be thick enough yet after completion. If that is the case, try extending the cooking time.
Click here to check the Simmered chicken and radish.
No. 28：Yakisoba（pan-fried noodles）
Making Yakisoba in a frying pan is quite hard work. In particular, your wrists will start to ache as you stir-fry the noodles while unraveling them after adding them. In addition, the amount of water and the heat level is also essential.
On the other hand, with the Hot Cook, you can add the ingredients and leave them alone.
Water is not added because the vegetables will release water. Also, even if you put in many vegetables, the noodles and vegetables will be delicious.
It is delicious, so please give it a try.
Click here to check the Yakisoba.
No. 29：Paella
A great paella recipe, full of seafood flavor!
When you cook Paella in a frying pan, you must watch it before the stove to ensure it doesn’t burn. But the Hot-Cook uses an automatic sensor to check the food, so you don’t have to worry about the food getting burnt.
Canned scallions and scallops can also be used to make this delicious dish, so be sure to use them. The delicious umami of the scallions and scallops will soak into the broth and enhance the flavor of the Paella.
You can also sprinkle lightly with lemon juice if you like. This dish will be a hit at parties and when you have guests over.
Click here to check the Paella.
No. 30：Corn soup
Everyone loves corn soup.
I had never made corn soup in a Hot-Cook before because so many delicious instant soups are available.
But homemade corn soup is so different from instant soup! You can taste the sweetness from the vegetables, and it has a mild, rich, and relaxing flavor.
When you make soup with milk, you have to worry about it spilling out of the pot, but when you make it in a Hot-Cook, you don’t have to worry about that. So please give it a try.
Click here to check the Corn soup.
Summary [Hot Cook TOP 30 Recipe Ranking ] especially recommended delicious recipes!
We have carefully selected the most popular recipes that we have made since purchasing the Hot Cook and have introduced them to you in rankings 1-30.
The ranking is updated periodically. We especially recommend these delicious recipes, so please try making them!
I’m going to keep trying different recipes and even try making some more arranged recipes!
I really can’t say enough about how great Hot Cook is: it takes less time, is easy to use, and is healthy because it uses a little oil and is full of vegetables.
I highly recommend this cookware to anyone!
HOTCOOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOTCOOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot
