Hi, I am Marie. Today, I’m gonna show you how to prepare niigata-style bento - lotus root and salmon with kanzuri ketchup recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup Recipe
Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have niigata-style bento - lotus root and salmon with kanzuri ketchup using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup:
- Take 1/2 cut Salmon (filet)
- Get 80 grams Lotus root (Oochi variety)
- Make ready 1 tbsp Ketchup
- Take 1/2 tsp Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
- Make ready 1 tbsp
- Take 2 tbsp Cake flour
- Make ready 1 tbsp Olive oil
- Prepare 1 Water with a small amount of vinegar
Instructions to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup:
- Remove the bones from the salmon, cut into bite-sized pieces, sprinkle with , and let sit for about 10 minutes.
- Mix together the kanzuri and ketchup.
- Peel the skin from the lotus root, cut into 1 cm-thick quarters, and soak in water with a small amount of vinegar.
- Drain the excess water from the salmon and lotus root and coat in cake flour.
- In a frying pan, heat the salmon and lotus root in olive oil over low-medium heat. Cook until both sides are golden brown.
- Add the kanzuri ketchup paste from Step 2.
- Briskly stir-fry and remove from the heat.
- Ready for packing!
- This is hijiki seaweed, julienned carrots, and bean sprouts marinated in a sweet vinegar; Tochio aburaage deep fried tofu baked with Japanese leeks, miso, and cheese; egg-wrapped kabocha squash, kinako, and raisins; green bell pepper, shimeji mushroom, and bonito flake stir-fry.
- Kanzuri paste is a spicy paste produced in Myoko City in Niigata Prefecture. After exposing the red chili peppers to snow, they are mixed with rice malt (koji), yuzu citrus, and salt, and left to ferment for three years.
- Tochio atsuage is also from Niigata prefecture!
- The name ooguchi lotus root comes from the name of a district called Oochi in Nakanoshima in Nagaoka City. It is the largest production area of the prefecture.
So that’s going to wrap this up with this special dish niigata-style bento - lotus root and salmon with kanzuri ketchup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
