Whats up everyone, this time we will provide you with niigata-style bento - lotus root and salmon with kanzuri ketchup recipes of dishes which might be easy to know. We will share with you the recipes that you are on the lookout for. I’ve made it many occasions and it’s so delicious that you just guys will find it irresistible.
Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Niigata-Style Bento - Lotus Root and Salmon with Kanzuri Ketchup is something that I have loved my whole life.
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 begin with this recipe, we must 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)
- Take 1 tbsp Sake
- Prepare 2 tbsp Cake flour
- Prepare 1 tbsp Olive oil
- Make ready 1 Water with a small amount of vinegar
Appearance The contrast of the pink salmon and the vivid orange of the cod roe is interesting. The chicken dumplings contain finely chopped lotus root, giving them a great texture. 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.
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.
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. 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.
Above is the way to cook niigata-style bento - lotus root and salmon with kanzuri ketchup, very straightforward to make. Do the cooking phases accurately, calm down and use your coronary heart then your cooking shall be delicious. There are various recipes that you would be able to strive from this web site, please discover what you want. In the event you like this recipe please share it with your folks. Completely satisfied cooking.
