Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup
Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, niigata-style bento - lotus root and salmon with kanzuri ketchup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something which I have loved my entire life.

The ingredients needed to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup Lotus root (renkon in Japanese) is actually the rhizome of the lotus plant. It's a popular vegetable throughout southern and eastern Asia, but it's still not that well known in the west. It also goes well with Japanese sake. For those who like spice, add more Kanzuri paste to taste.

To get started with this recipe, we must first 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 can achieve it.

The ingredients needed to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup:
  1. Make ready 1/2 cut Salmon (filet)
  2. Prepare 80 grams Lotus root (Oochi variety)
  3. Take 1 tbsp Ketchup
  4. Make ready 1/2 tsp Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
  5. Make ready 1 tbsp Sake
  6. Make ready 2 tbsp Cake flour
  7. Take 1 tbsp Olive oil
  8. Get 1 Water with a small amount of vinegar

Great recipe for Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup. I selected a specialty item that uses a Niigata product and goes well with rice. It also goes well with Japanese sake. For those who like spice, add more Kanzuri paste to taste.

Steps to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup:
  1. Remove the bones from the salmon, cut into bite-sized pieces, sprinkle with sake, and let sit for about 10 minutes.
  2. Mix together the kanzuri and ketchup.
  3. Peel the skin from the lotus root, cut into 1 cm-thick quarters, and soak in water with a small amount of vinegar.
  4. Drain the excess water from the salmon and lotus root and coat in cake flour.
  5. In a frying pan, heat the salmon and lotus root in olive oil over low-medium heat. Cook until both sides are golden brown.
  6. Add the kanzuri ketchup paste from Step 2.
  7. Briskly stir-fry and remove from the heat.
  8. Ready for packing!
  9. 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.
  10. 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.
  11. Tochio atsuage is also from Niigata prefecture!
  12. 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.
  13. Ready to serve and ENJOY!

It also goes well with Japanese sake. For those who like spice, add more Kanzuri paste to taste. We are devoted to a collegial approach to cooking-teams of editors, writers, and cooks engage in side-by-side comparisons, blind taste tests, and rigorous equipment performance tests to determine which pans work and which ones don't, which brand of ketchup tastes best, and so on. Quick and Easy Doughnuts Made with One Egg and Pancake Mix. Easy Gratin with New Onions and Marscapone Cheese.

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