Here are the TOP 30 most popular recipes from the Hot Cook that I’ve actually made and enjoyed in a ranking!
It’s been about half a year since I updated the ranking last time. The impregnable top 10 remains unchanged, but meatloaf, carbonara, and borscht have newly entered the rankings this time.
- 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: Green Pepper Steak
- No. 7: Spare Ribs
- No.8: Cream Stew
- No. 9: Stewed Hamburg Steak
- No.10: Stir-Fried Beancurd in Hot Sauce (Mapo Tofu)
- No.11: Ratatouille
- No. 12: Steamed Vegetables with Bagna Cauda
- No. 13: Shrimp Chili
- No. 14: Stir-Fried/Braised Chinese dishes with Oyster Sauce
- No.15: Chili Beans
- No.16: Napolitan Pasta with Tomato Ketchup
- No. 17: Clam Chowder
- No. 18: Aqua Pazza
- No.19: Tomato Sauce Pasta (seasoned with Ms. Kazuyo Katsuma’s method)
- No. 20: Vegetable Soup
- No. 21: Meat Loaf
- No.22: Chikuzen-ni (Stewed Chicken and Vegetables)
- No. 23: Juicy Teriyaki Chicken
- No. 24: Pork and Cabbage Sauted with Spicy Miso (Hoicoro)
- No. 25: Carbonara and Seafood Cream Pasta
- No.26: Fried Pork and Bean Sprouts
- No.27: Mildly Simmered Daikon and Minced Pork
- No.28: Borscht
- No.29: Oyakodon
- No. 30: Bokkake Jiru
- 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: 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.
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: 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. 9: 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.10: 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.
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
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. 12: Steamed Vegetables with Bagna Cauda
Steamed vegetables are another specialty of the Hot Cook.
If you boil vegetables, vitamins and umami flavor will dissolve in the water, but with Hot Cook, you can steam vegetables while retaining their sweetness, umami flavor, and flavor of the ingredients themselves.
In addition, the sensor detects the firmness of each vegetable so that vegetables that are easily softened do not become too soft, and hard vegetables become just the right consistency. It’s amazing!
Bagna cauda is recommended for steamed vegetables. Bagna cauda is especially popular among women, but if you try to make it in a regular pan, you have to put in the cream and keep stirring it over low heat to prevent it from burning.
With Hot Cook, all you have to do is insert the ingredients, and it’s ready in 15 minutes.
You can also use milk instead of cream to make a lighter sauce.
As long as you keep anchovies in the freezer, you can make a delicious Bagna cauda sauce anytime with ingredients you have in the fridge.
Click here to check the Steamed Vegetable Bagna Cauda.
Click here to check the Bagna cauda sauce.
No. 13: 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.
No. 14: Stir-Fried/Braised Chinese dishes with Oyster Sauce
It was hard to decide which recipe was the best, so I decided to combine three Chinese stir-fry recipes in the 14th place!
Hot Cook and oyster sauce go very well together, and the Chinese stir-fry recipes are delicious and never fails.
The amount of vegetables and seasonings used in each dish is different, so they taste similar but actually different! They are quick and easy to make, so be sure to prepare oyster sauce before making it.
These are three dishes that will make you want to keep on eating.
Recipe 1: Stir-Fried/Braised Chicken and Cashew Nuts
The name of this dish is “Braised Chicken and Cashew Nuts,” but it is an authentic Chinese stir-fried dish.
Soft cashew nuts and chicken are mixed with the just-right consistency of the starchy sauce, and its taste is indescribably delicious.
I have tried it with both cashews and almonds, and they are both delicious. I personally prefer cashews, though.
It is simple but has a deep flavor. You can serve it with white rice or as a snack!
Click here to check the Stir-Fried/Braised Chicken and Cashew Nuts.
Recipe 2: Stir-Fry Chicken and Broccoli with Oyster Sauce
Stir-fried chicken and broccoli with oyster sauce is really delicious. Please try to make it.
The only seasonings used are garlic and oyster sauce, but vegetables and meat bring a deep and rich flavor.
The broccoli is stir-fried just right, not too soft, and not too mushy. The chicken is tender and juicy, and you cannot stop eating the dish.
You can add paprika to make it more colorful, but broccoli alone is also delicious.
Click here to check the Stir-Fry Chicken and Broccoli with Oyster Sauce.
Recipe 3: Wok-Fried Beef with Colorful Vegetables
This is an arranged recipe.
This is a recipe I’ve been trying to make with the concept of easy and tasty but speedy.
This time, I used leftover beef ribs and vegetables to make what I imagined to be Green Pepper Steak.
I was nervous to see how it would turn out, but it was really delicious, hot, and full of flavor. It is perfect with both alcohol and white rice, and it is a taste that will keep you eating more and more.
Click here to check the Wok-Fried Beef with Colorful Vegetables.
No.15: Chili Beans
I used to love Wendy’s Chili Beans, but the store near me closed down, so I couldn’t eat them anymore.
Since then, I used to buy a canned pork chili beans from KALDI, but the canned ones were not very tasty.
I found a recipe for chili con can in the Hot Cook menu list, but I didn’t have kidney beans or spices, so I made it with boiled soybeans at first, and it was a somehow different taste.
Then, when I used kidney beans and chili powder or cumin with the Hot Cook’s recipe, I could easily recreate Wendy’s Chili Beans!
It’s very good and tasty, so it seems like I can eat it every day. They’re also good for you with all the veggies, tomatoes, and beans, and they’re delicious!
Regardless of whether you like Mexican or you’ve never had chili con can before, this is a recipe you should try making.
Click here to check the Chili Beans.
No.16: 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. 17: 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. 18: 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.19: 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. 20: 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.
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: Meat Loaf
This is an arranged recipe of Chicken Meatloaf and Whole Meatloaf Hamburg. Both are easy to make and really tasty and juicy.
The Chicken Meatloaf is refreshing and can be eaten without any dipping sauce, or it can be served with mustard and soy sauce or just salt.
The Whole Meatloaf Hamburg has some volume, but not too heavy. The tomato-ketchup based sauce with the richness of the melted cheese makes it a perfect dish to serve with rice, alcohol, or for lunch.
Unlike the No. 9 Stewed Hamburg Steak, there is no need for making demiglace sauce, so all you need is meat, onions, eggs, and seasonings to make this easy cooking recipe!
Click here to check the Chicken Meatloaf recipe.
Click here to check the Whole Meatloaf Hamburg recipe.
No.22: 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. 23: Juicy Teriyaki Chicken
This plump and glazed chicken is a great side dish for a lunch box.
The aroma coming from the chicken skin is irresistible. The meat turns out surprisingly fluffy and tender.
If you make it in a frying pan, you have to watch it all the time in front of the stove because it could get too hard or burnt.
Once the skin is cooked in the pan, all you have to do is put it in the Hot Cook with the seasonings in this recipe.
The seasoning is soy sauce-based with a slightly sweet and gentle taste. The secret ingredient of tomato ketchup gives it a slightly sour taste, making it a delicious dish.
Click here to check the Juicy Teriyaki Chicken recipe.
No. 24: 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.
No. 25: Carbonara and Seafood Cream Pasta
Carbonara, an arranged recipe, is ranked in for the first time. It is a creamy pasta that is just as delicious as seafood cream pasta.
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.
The seafood cream pasta is also an arranged recipe. I didn’t use consommé as per the Hot Cook recipe but cooked it using Ms. Kazuyo Katsuma’s method of salt amount.
I used frozen seafood mix, but I was worried about the smell of the frozen mix. So whenever I cooked it in a frying pan, I used to fry it in butter to remove the frozen smell.
With the Hot Cook, I didn’t fry the frozen seafood in butter, but just sprinkled some sake on it and threw it in the inner pot, so I was worried about its smell. But no worries! There was no smell at all.
The salt and olive oil brought out the umami flavor of the seafood, and it was very delicious.
The pasta is cooked together with the ingredients, so there is no need to boil it separately, making this a quick and easy recipe.
Click here to check the Carbonara recipe.
Click here to check the Seafood Cream Pasta recipe.
No.26: Fried Pork and Bean Sprouts
This is a quick and easy recipe to arrange, and you can save time. It only takes 3 minutes to make if you have pork and bean sprouts.
It’s easy to make, but it’s so delicious that you’ll want to eat it again and again.
The trick is to use black bean sprouts. According to “Tameshite Gatten,” popular TV program, the mung bean sprouts you often see in supermarkets become soggy when fried, so black bean sprouts are recommended.
I immediately bought some black bean sprouts at the supermarket and made Fried Pork and Bean Sprouts.
The finished dish was delicious and had adequate texture!
Click here to check the Fried Pork and Bean Sprouts recipe.
No.27: Mildly Simmered Daikon and Minced Pork
Just chop and add daikon radish and pork to the Hot Cook, and you will have a really gentle-tasting Japanese dish that has been slowly simmered.
It is thickened with potato starch, so you can eat all the soup as well.
Pork is used for the recipe, but of course, it can also be cooked with chicken wings.
Garnish with condiments such as mitsuba (Japanese parsley) and shiso (Japanese basil) can enhance the flavor. It is also delicious with a bit of yuzu pepper.
If you have much daikon radish in the fridge, please try making this dish!
Click here to check the Mildly Simmered Daikon and Minced Pork recipe.
Borscht may not be something you usually make at home, but it is actually one of the world’s top three soups.
The world’s TOP 3 soups are “China’s Shark Fin Soup, France’s Bouillabaisse, Thailand’s Tom Yum Kung, and Russia’s Borscht.” But, you might wonder, “so isn’t that the world’s TOP 4 soup?” I think so too, but anyway…
I’ve been curious about Borscht for a long time because it’s featured in the Hot Cook menu book. However, I don’t even remember if I’ve ever had Borscht before, so I had no idea what it tasted like. But I was curious to see what the world’s TOP 3 best soups tasted like, so I made it.
This time, I didn’t use consommé but used salt to bring out the flavor of the ingredients. I was curious about the taste… it was so good that I said, “What! it’s amazing.”
I can now understand that it is indeed one of the three best soups in the world. It had a rich, lingering taste that made me want to try it again and again.
If you can find canned beets at places like KALDI, it’s easy to make and very tasty, so why don’t you try making it!
Click here to check the Borscht recipe.
The world’s top 3 most popular soups, Tom Yum Kung and Bouillabaisse, can also be made in the Hot Cook!
Click here to check the Tom Yum Kung recipe.
Click here to check the Bouillabaisse recipe.
This is an arranged recipe for Oyakodon.
The best thing about the Hot Cook is that you can leave it alone once you put in the ingredients.
All you need are onions, eggs, and chicken. This is a convenient dish that can be made quickly for lunch.
It only takes about 15 minutes to prepare and cook, and you can easily make a delicious bowl of rice.
I recommend using men-tsuyu if possible, as it gives the dish a rich flavor.
Click here to check the Oyakodon recipe.
No. 30: Bokkake Jiru
Bokkake Jiru is a local dish in Fukui Prefecture.
It is served with hot white rice and a soup full of root vegetables, which has a strong flavor of bonito.
It is a good dish for your body because it contains many root vegetables and is good for your stomach because it can be eaten quickly. We love bokkake Jiru in our house and make it quite often.
If you like, you can add white onions, bonito flakes, nori (seaweed), wasabi (Japanese horseradish), and mitsuba (Japanese honeywort) to make it even more delicious!
Click here to check the Bokkake Jiru recipe.
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!
HOT COOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOT COOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot