Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, niigata-style bento - lotus root and salmon with kanzuri ketchup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. 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:
- Prepare cut Salmon (filet)
- Prepare Lotus root (Oochi variety)
- Take Ketchup
- Get Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
- Take Sake
- Get Cake flour
- Make ready Olive oil
- Prepare 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 sake, 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 with this special food niigata-style bento - lotus root and salmon with kanzuri ketchup recipe. Thank you very much for reading. I’m sure you can 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
