Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup. 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. For those who like spice, add more Kanzuri paste to taste. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup..

For those who like spice, add more Kanzuri paste to taste. Deep Fried Sandwiched Lotus Root and Chicken Bento. See recipes for Spicy Lotus Root Kimpira Stir-fry too.. You can have Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup using 8 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup

Prepare 1/2 of cut Salmon (filet).
It's 80 grams of Lotus root (Oochi variety).
You need 1 tbsp of Ketchup.
It's 1/2 tsp of Kanzuri (a spicy paste made of chili pepper, malt, Chinese citrus, and salt).
Prepare 1 tbsp of Sake.
Prepare 2 tbsp of Cake flour.
You need 1 tbsp of Olive oil.
Prepare 1 of Water with a small amount of vinegar.

Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup.. For those who like spice, add more Kanzuri paste to taste. See great recipes for Salmon Teriyaki For Your Bento too! To make the stir-fry, heat the oil in a small frying pan.

Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup instructions

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..

Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. Add the leeks and red pepper. Stir-fry until evenly mixed and the chicken is cooked through with no pink meat remaining. Leeks and sesame seeds turn this into a.