Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, niigata-style bento - lotus root and salmon with kanzuri ketchup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something that I have loved my entire life. They are fine and they look fantastic.
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.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Make ready 1/2 cut Salmon (filet)
- Take 80 grams Lotus root (Oochi variety)
- Make ready 1 tbsp Ketchup
- Take 1/2 tsp Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
- Get 1 tbsp Sake
- Get 2 tbsp Cake flour
- Take 1 tbsp Olive oil
- Prepare 1 Water with a small amount of vinegar
The Best Lotus Root Recipes on Yummly Lotus root powder, which the Chinese also eat for its medicinal effects, is simply lotus root that's been dried and finely ground. 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.
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.
Lotus root can be used with meat to make delicious and easy to prepare balls/meat balls! It is edible and is revered in many Hindu and Buddhist cultures. When it comes to cooking with lotus root, Nature's Pride recommends starting with a high-quality product. Lotus roots should have a firm texture and appear plump and juicy with no soft spots. Korean lotus root side dish (yeongeun jorim).
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