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

1. 1

   Remove the bones from the salmon, cut into bite-sized pieces, sprinkle with sake, and let sit for about 10 minutes.

2. 2

   Mix together the kanzuri and ketchup.

3. 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. 4

   Drain the excess water from the salmon and lotus root and coat in cake flour.

5. 5

   In a frying pan, heat the salmon and lotus root in olive oil over low-medium heat.

6. 6

   Cook until both sides are golden brown.

7. 7

   Add the kanzuri ketchup paste from Step 2.

8. 8

   Briskly stir-fry and remove from the heat.

9. 9

   Ready for packing!

10. 10

    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.

11. 11

    Kanzuri paste is a spicy paste produced in Myoko City in Niigata Prefecture.

12. 12

    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.

13. 13

    Tochio atsuage is also from Niigata prefecture!

14. 14

    The name ooguchi lotus root comes from the name of a district called Oochi in Nakanoshima in Nagaoka City.

15. 15

    It is the largest production area of the prefecture.

* Per serving · 4 servings · Values may vary.