Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, niigata-style bento - lotus root and salmon with kanzuri ketchup. One of my favorites food recipes. This time, I am going to 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 popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have niigata-style bento - lotus root and salmon with kanzuri ketchup using 8 ingredients and 12 steps. Here is how you can achieve that.

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

1. Take 1/2 cut Salmon (filet)
2. Make ready 80 grams Lotus root (Oochi variety)
3. Make ready 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. Get 2 tbsp Cake flour
7. Make ready 1 tbsp Olive oil
8. Get 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 is going to wrap this up for this special food niigata-style bento - lotus root and salmon with kanzuri ketchup recipe. Thank you very much for your time. I am confident 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 in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!