[Kikuchi Yusei]JA Zennoh Iwate Collaboration ⑤ Exquisite Bottle Don and Jambalaya[KOH]

We’ll be introducing Iwate’s specialty recipes that allow you to enjoy even more delicious rice in collaboration with JA Zennoh Iwate! “Bond Don” Product: Miyako Bottle Don[Ingredients]For 1 serving, Bottle Don… 1 bottle, rice… 150-180g (Amount of preference) Condiments, Green Shiso… Suitable[Finishing]Rice is served in a bowl, the ingredients are taken out of the bottled don, and then served on top of the rice. Place chopped green shiso. ☆It’s delicious as is, but if you want to make vinegared rice, click here: ・Matched vinegar (for 2 cups of rice) Mixed vinegar and vinegar…2 tsp ・Sucan…1/2 tsp ・Salt…1/4 tsp ・Kenbu…1 piece about 3 x 6cm in size[Preparation]・If you are making vinegared rice, combine the sushi rice in a rice cooker with water on the scale and cook it. – Wipe the white part of the kelp, which is the combined vinegar, with wet kitchen paper or something similar. – Before you set the rice switch, combine all the ingredients for the combined vinegar. (If you wait a little longer, it will soften the sharp taste of the vinegar.)[How to make]Gently mix the combined vinegar that has been cooked with the cooked rice.[Cooking POINT]- Vinegared rice is prone to intake of too much sugar and salt, so I use it to lightly taste it. It is recommended as it will help you eat in the summer or when you have no appetite. If you have time, leave the vinegar overnight before using it to bring out the kelp stock, which will help to relieve the vinegar’s sharpness.[Nutrition POINT]- Seafood and Mekabu are ingredients rich in minerals. You can eat it in combination with a variety of seafood and other ingredients to get more minerals. – Matame turnip also has the effect of suppressing the sudden rise in blood sugar levels after a meal. It is said that eating at the beginning of a meal can be expected to have an effect, such as when eating a rice bowl or eating a lot of rice. “Paella-style Jambalaya” Product: Yamada Oysters[Ingredients]30cm diameter paella pot (for 4-5 servings) – Rice… 2 cups – Chicken thighs… 1 piece (approx. 300g) – Onion… 1/2 pieces – Peppers… 2 pieces – Red paprika… 1/2 pieces – Dried shiitake mushrooms… 10g – Ketchup… 150g – Chili powder… 1 tsp – Omar shrimp… 1 piece or red shrimp… 5 pieces – Mussels… 7-8 pieces or clams… 120g – White wine… 4 tablespoons – Scallop scallops (for raw eating)… 6 pieces – Olive oil, salt… toppings as needed – Lemon… Optional – Italian parsley (to choose)… Optional[Preparation]- Wash the rice and let it soak for about 30 minutes. Cook rice with a little less water than the scale on the rice cooker. -Reset the dried shiitake mushrooms. – Wash mussels and shrimp thoroughly, and remove salt from clams. Cut the omar shrimp in half lengthwise with a gyuto or something similar. Remove the back. Remove scallops from the fridge. – Cut chicken thighs into 3cm cubes, cut onions and peppers into 1.5cm cubes, and cut red pepper into 1.5cm cubes. Chop the dried shiitake mushrooms roughly. Cut the lemon into combs and cut diagonally, and chop the Italian parsley roughly.[How to make]1. Cook seafood. a. Wipe off the scallops and sprinkle with salt. Place 2 teaspoons of olive oil in a frying pan, set it on fire, and arrange the scallops in a warm place. Once the sides are lightly heated, turn the surface and cook. Remove, remove the heat, and cut it into pieces with a knife to make it easy to eat. b. Clean the pan, lay 2 tsp olive oil again and add the mussels or clams. Lightly fry it in a mixture of oil, turn off the heat, add 2 tablespoons of white wine, cover and place over low heat, and steam to cook. Once the shells are open, open the lid and turn medium heat to remove any alcohol content. c. Clean the frying pan, line it with 1 tablespoon of olive oil and add the shrimp. Lightly stir-fry, turn off the heat, add 2 tablespoons of white wine, cover and place on low heat. Once it’s on, open the lid, turn medium heat and let the alcohol go away. 2. Fry the ingredients. Place 2 tsp olive oil in a paella pot, add the chicken thighs and stir-fry. Add the onions and fry until soft, then add the peppers, red bell peppers, and dried shiitake mushrooms in turn. 3. Fry the rice. Add ketchup and fry to remove any moisture. When the ketchup is at a simmer, add the cooked rice and stir in such a way that it blends in, add chili powder and mix by cutting, then turn off the heat.[Finishing]Align the fried rice and place the cut scallops, mussels or clams and shrimp on top. Decorate with lemon and Italian parsley.[Cooking POINT]- By simmering the ketchup before adding rice, you can finish the rice deliciously without overly fried and leaving excess water free. – The seafood is steamed with white wine, making the flesh plump. We recommend turning off the heat once to prevent alcohol from flamming. – Remove the scallops from the fridge and bake them in a state that is not too cold to make them softer. – Chili powder is added to create a jambalaya style rice cooked in the southern United States.[Nutrition POINT]- Seafood is rich in proteins and minerals (vitamins, calcium, magnesium, iron, etc.). Minerals are essential nutrients for maintaining your health. Since it cannot be produced in the body, it can be consumed thoroughly from food, and is useful for maintaining health, restoring physical strength, and improving performance. ・In addition, minerals are absorbed into the body better when combined. It is said that calcium is taken together with vitamin D, which is abundant in mushrooms, to improve absorption, and vitamin C, which is also abundant in lemons, helps in absorbing iron. It is a dish that will allow you to get more nutrients more efficiently.