Niigata-Style Bento - Lotus Root And Salmon With Kanzuri Ketchup

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. 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.

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. For 1 serving. Recipe by Manmaruraate

Ingredients and spices that need to be Take to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup:

1. 1/2 cut Salmon (filet)
2. 80 grams Lotus root (Oochi variety)
3. 1 tbsp Ketchup
4. 1/2 tsp Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
5. 1 tbsp Sake
6. 2 tbsp Cake flour
7. 1 tbsp Olive oil
8. 1 Water with a small amount of vinegar

Steps to make 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.

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So that is going to wrap this up with this exceptional food Easiest Way to Prepare Quick Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!