Step-by-Step Guide to Make Favorite Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, niigata-style bento - lotus root and salmon with kanzuri ketchup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

To begin with this recipe, we must 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 cook that.

The ingredients needed to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup:

1. Take 1/2 cut Salmon (filet)
2. Prepare 80 grams Lotus root (Oochi variety)
3. Make ready 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. Take 1 Water with a small amount of vinegar

Instructions 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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