Hey everyone, hope you are having an amazing day today. 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. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something that I’ve loved my whole life.

To get started 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. Make ready 1/2 cut Salmon (filet)
2. Take 80 grams Lotus root (Oochi variety)
3. Prepare 1 tbsp Ketchup
4. Get 1/2 tsp Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt)
5. Prepare 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.

So that’s going to wrap this up with this exceptional food niigata-style bento - lotus root and salmon with kanzuri ketchup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!