Hi, I am Elise. Today, I’m gonna show you how to make niigata-style bento - lotus root and salmon with kanzuri ketchup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will 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 popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something that I’ve loved my whole life. They’re fine and they look fantastic.
To be with this particular recipe, we must prepare a few ingredients. You can cook niigata-style bento - lotus root and salmon with kanzuri ketchup using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup:
- Make ready 1/2 cut Salmon (filet)
- Get 80 grams Lotus root (Oochi variety)
- Get 1 tbsp Ketchup
- Make ready 1/2 tsp Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
- Take 1 tbsp
- Take 2 tbsp Cake flour
- Take 1 tbsp Olive oil
- Get 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 is going to wrap it up for this special dish niigata-style bento - lotus root and salmon with kanzuri ketchup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
