Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, niigata-style bento - lotus root and salmon with kanzuri ketchup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 1/2 cut Salmon (filet)
- Make ready 80 grams Lotus root (Oochi variety)
- Make ready 1 tbsp Ketchup
- Get 1/2 tsp Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
- Get 1 tbsp Sake
- Prepare 2 tbsp Cake flour
- Make ready 1 tbsp Olive oil
- Prepare 1 Water with a small amount of vinegar
Boiling water is added to make a gelatinous, soup-like paste. As a child I was fed a lot of lotus root powder when I was ill, which was often because I was a sickly, scrawny kid. This bento is made with domestic rice and serves you both grilled salmon and mentaiko, spicy cod roe. Appearance The contrast of the pink salmon and the vivid orange of the cod roe is interesting.
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.
The chicken dumplings contain finely chopped lotus root, giving them a great texture. The Best Lotus Root Recipes on Yummly Put the sliced lotus root into vinegar water as you slice it, as described above. Heat up a large frying pan with the oil. Add the drained lotus root slices in a single layer.
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