[Kikuchi Yusei]JA Zennoh Iwate Collaboration 1. Delicious recipes for eating rice with seafood-based Iwate specialty products[KOH]

We’ll be introducing Iwate’s specialty recipes that allow you to enjoy even more delicious rice in collaboration with JA Zennoh Iwate! ↓Click here for detailed instructions on how to make it! [Preparation]- Separate the mackerel from the canned mackerel and the soup. – Peel the onions and chop them up. Put it in a heat-resistant dish and pour canned mackerel juice and 2 tablespoons of salad oil, cover with plastic wrap and heat in microwave for 600 watts for 4-5 minutes. – Chop the garlic and ginger in small pieces, and remove the seeds of the red pepper. Remove the seeds of the umeboshi and pound it with a knife. Cut the thin sections of the versatile green onion. – Boil the boiled eggs, Romanesco or broccoli toppings.[How to make]1. Put the prepared onions in a frying pan, fry them so that they can remove any moisture, and remove them. Place 1 tablespoon salad oil in a frying pan, add garlic, ginger and red chili peppers and stir over low heat. When a small, fluffy foam appears, add curry powder and fry. 2. Add canned cut tomatoes and yogurt and stuff them in about 15-20 minutes. 3. When it’s boiling, add the pickled plums, Worcestershire sauce, and mackerel, and season with salt and pepper.[Finishing]Place rice, curry on a plate, and topped with boiled eggs, Romanesco and versatile green onions.[Cooking POINT]- If you heat onions in the microwave first, they will tend to soften and can be fryed quickly. By fried canned mackerel soup together, the flavor will be concentrated, resulting in a delicious finish without leaving any excess. – By stir-frying the curry powder before using it, the curry will improve the aroma. -The sweetness and sourness of the honey plum go well with mackerel, and adds an accent to the flavor. [Preparation]- Simmer the tomatoes Peel the tomatoes, remove the seeds, and cut into 1-2cm cubes. Remove the garlic, crush it with the back of a knife, and chop the onions into small pieces. – Separate the mackerel from the canned cava and the soup. – Slice eggplant and zucchini into rounds. Soak the eggplant in water for about 10 minutes, remove any scum and wipe off any moisture with kitchen paper. Remove the seeds of the paprika and cut them all into pieces. Remove the kale leaves from the stems to eat-sized size, and cut the stems into easy-to-eat lengths with a knife.[How to make]1. Make tomato sauce. Put the canned cava juice in a frying pan, simmer, and remove it. Wipe off the moisture from the frying pan, spread salad oil, add garlic and place over low heat. Once the aroma comes out, remove the garlic, add the onions and fry. Once the onions are soft, add the prepared tomatoes and simmer them. Simmer for about 10 to 15 minutes, and when the tomatoes are at simmer, add the boiled canned mackerel juice and tomato paste, and season with salt and pepper. 2. Place oil in another frying pan and fry the vegetables. Add the zucchini and paprika and remove once the vegetables are cooked to the core. Place a little more oil in a frying pan again, add the eggplant and fry it, and when it’s cooked, drain the oil and remove. Add the vegetables, kale, and mackerel from 2 in the frying pan from 3.1 and simmer until the whole thing is blended in.[Finishing]Serve on a plate and serve with Italian parsley if you like.[Cooking POINT]- When frying vegetables, eggplant absorbs oil well, so separate it from other vegetables makes it easier to stir-fry. Also, when frying in high-temperature oil, the eggplant skin will remain beautifully colored. – Making tomato sauce and vegetables separately is a hassle, but by removing the moisture from the tomatoes and quickly stir-frying the vegetables, you can make it delicious without the unnecessary moisture coming into the cooking. [Preparation]- Wash dried shiitake mushrooms with water and soak them in water overnight to return. – Separate the ingredients and soup for the ama’s soy sauce.[How to make]1. Chop the onions into small slices, brown mushrooms and the dried shiitake mushrooms that have been put back into thin slices. Place oil in a frying pan and fry until the onions are soft. Add brown mushrooms and dried shiitake mushrooms and stir-fry, remove with salt and pepper, and heat it all together. 2. Wash the rice, drain the water, place it in a rice cooker, and add the ama’s soy sauce to the scale of 2 cups of water. (If it’s not enough, add a little water.) Soak it for about 30 minutes, add the ingredients for the ama’s soy sauce, 1, and butter, and press the switch on the rice cooker. 3. Once cooked, let it steam for about 5-10 minutes and mix with a spoon. *Bonus Sauteed Salmon[How to make]Wipe off the water from the salmon and add salt and pepper. Add salad oil and butter to a frying pan, and salmon is added when the butter melts and the large bubbles fade away. Once the salmon has started to cook until about 2/3 of the salmon, turn the other side and cook. *Bonus: Non-frilled potato fries[How to make]1. Wash the potatoes thoroughly and remove the buds. With the potatoes slightly wet, place them in a heat-resistant dish, and microwave oven 600 watts for 1.5 minutes. Turn the potatoes on the opposite side and cook again for about 1.5 minutes. (If there are two pieces, heat it for this time, and if there are three pieces, about 2.5 minutes at a time.) Once you put it in a bamboo skewer or something similar, take it out, wrap it in a cloth or something similar, steam it for about 15-30 minutes, then cut it into pieces. (☆ Steaming brings out the sweetness of the potatoes and makes it delicious!) 2. Place oil in a frying pan, stir-fried potatoes 1, and season with salt and pepper.[Finishing]Serve Western-style rice cooked in rice, sauteed salmon, non-fried fries, and serve with chopped Italian parsley, dill and lemon to your liking.[Cooking POINT]- By adding butter, you can make Western-style rice cooked in a rice cooker, like pilaf.