Simple Way to Prepare Ultimate Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup
Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Homemade Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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 must 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 Get to make Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup:
- 1/2 cut Salmon (filet)
- 80 grams Lotus root (Oochi variety)
- 1 tbsp Ketchup
- 1/2 tsp Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
- 1 tbsp Sake
- 2 tbsp Cake flour
- 1 tbsp Olive oil
- 1 Water with a small amount of vinegar
Steps 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.
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