Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento
Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, packed with the flavors of iwate! a not-deep-fried spring roll bento. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook packed with the flavors of iwate! a not-deep-fried spring roll bento using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento:
  1. Take For the not-deep fried spring rolls with salmon gratin filling
  2. Make ready Fall salmon filet
  3. Prepare Spring roll wrappers (small)
  4. Take Spinach
  5. Make ready Shimeji mushrooms
  6. Take Butter (for sauteing)
  7. Get enough to cover the bottom of the frying pan Vegetable oil
  8. Make ready Katakuriko slurry (to seal the spring rolls)
  9. Make ready Bechamel (white) sauce
  10. Take Kan-koji (or shio-koji with a little sugar)
Instructions to make Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento:
  1. Remove the skin and bones off the salmon and cut into bite sized pieces. Put it into a plastic bag with the kan-koji or shio-koji and sugar. Press the air out of the bag, and leave to marinate for 10 minutes.
  2. Add the butter for sauteing to a pan, and turn the heat on to medium (IH 3). Add the salmon with the koji to the pan and cook through. Cut the spinach and shimeji mushrooms into bite sized pieces.
  3. Add the spinach and mushrooms to the pan and saute quickly. Transfer to a bowl. Wash the pan, add the oil, heat, and turn the heat off.
  4. Mix the cooked salmon mixture from Step 3 with the bechamel sauce, and wrap with the spring roll wrappers. Put the spring rolls in the heated oil, and coat with the oil.
  5. Preheat the oven to 480F/250C. Line up the oil-covered spring rolls on a rack and bake for 10-15 minutes.
  6. Since they are oven-baked, the spring rolls stay crispy even if they sit for a while. Plus you don't have oil spitting all over the place, so cleanup is easy!

So that is going to wrap it up with this special food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!