After all it is delicious when “rice dances”! The appeal of the Panasonic “Odori-cooking” series that reproduces Kamado-cooking

In the rice cooker market these days, there is a debate and development competition about “how to make rice dance” and “it is better not to make rice dance” when cooking rice. Panasonic’s IH rice cooker “Odori-cooking” series is characterized by “dancing and cooking rice” as the name suggests. At a seminar for the media, we heard about the company’s commitment to researching rice cooking methods in kamado and continuing development by focusing on how to reproduce it with the power of electricity.
What is Panasonic’s “dance cooking” that was born by studying the principle of cooking kamado?
Panasonic’s IH rice cooker “Odori-cooking” series is a long-standing tradition of kamado-cooking. It may be partially different depending on the situation).

Summarizing the degree of heat and changes in the state of rice when cooking rice with a kamado, at the pre-cooking (chimney starter) stage, “Hajime Chorochoro”, water is absorbed to the center of the rice over low heat, and then heated at once evenly over high heat. The pregelatinization of the rice surface starts with the “middle papa”. After that, we moved to “Hit the fire when it’s stuffy” that maintains the boiling to the extent that it spills over medium heat and promotes the pregelatinization of rice, and then “burns a handful of straw” that is re-cooked over high heat. By removing the water, it further promotes gelatinization and brings out the sweetness and stickiness of the rice. Then, in the final “Don’t take the lid off even if the baby cries”, turn off the heat and perform steaming to balance the water. This is the traditional way to cook delicious rice in a kamado.
In addition, a kamado that is heated by an open flame has a large heating power of over 1,000 ° C, so it will boil to the extent that it will boil over in a short time. In the kettle where intense convection was created by boiling, the rice is in a state of “dancing”, and the bubbles at the time of boiling rise from the bottom of the kettle to the upper layer through each grain of rice, and it is cooked. A crab hole is generated in the rice. It is often said that rice with crab holes is delicious, but the crab holes created by boiling to the extent that they boil over are evidence that the heat is firmly transferred to each grain of rice. In other words, it seems that the proper heat transfer to the rice promotes pregelatinization, and the “oneba” that is the source of the umami is generated, and the rice grains swell greatly. Therefore, it is said that when cooked in a kamado, graininess, luster, and umami rice are cooked.
Even if you try to reproduce this kind of rice cooking method of cooking a kamado with an electric rice cooker, it is impossible to produce the same temperature as a flame that reaches about 1,000 ° C in the first place, and you can boil it without worrying about spills. You can’t continue. Therefore, Panasonic devised “Odori-cooking” as a “cooking method that exceeds the kamado” that can be done with an IH rice cooker while aiming for the taste of rice cooked in a kamado. The key points are two technologies, “Large thermal power IH” and “Variable pressure” that repeats pressurization and depressurization.

First, let’s take a look at “Large Thermal Power IH”. The upper model of the “Odori-cooking” series has a structure in which the IH is divided into 6 stages from the lid to the bottom of the kettle. The feature of “Large Thermal Power IH” is to switch the energization to the “bottom IH” and “bottom side IH” located in the lower two at high speed. When the bottom IH coil is energized, inward convection occurs, and when the bottom side IH coil is energized, outward convection is generated. By alternately switching between these two IH heatings at high speed, intense bubble convection is generated. It is. Another point is that each of the 6 stages of IH can be controlled according to the process. By adjusting the energized IH coil and power, the heating and cooling of the kamado is reproduced.
The other important technology, “variable pressure,” is to first pressurize at 1.2 atm to raise the boiling point to 105 ° C, and then reduce the pressure to 1 atm at once to lower the temperature to 100 ° C. By depressurizing at once, it is said that explosive boiling with the same power as the firepower of the kamado occurs.
What does Panasonic think of as “rice dances”?
When you say “rice dances”, you may think that the rice is moving around violently in the inner pot, but the movement of rice in the “dance-cooking” series is different. Since the purpose is to heat each grain of rice quickly and evenly, it is important that the violent bubbles coming out of the bottom of the kettle pass between the rice. You don’t have to spin the rice around, just move it up and down. Let’s see how the rice is cooked (see the video below).
In the “Odori-cooking” series, when rice 3 go is cooked in the “white rice silver shari normal course”, pressurization and depressurization are repeated 3 times, but the above video is the 3rd time. The boiling bubbles that push up from below push up the rice at the timing when the pressure is reduced at once after pressurization. The violent bubbles coming out of the bottom of the kettle pass between the rice, so the impression is that the whole is not just pushed up, but each grain is splashing. This violent boiling foam also creates a “crab hole” that is evidence of delicious rice.

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