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, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, packed with the flavors of iwate! a not-deep-fried spring roll bento. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento:
  1. Make ready For the not-deep fried spring rolls with salmon gratin filling
  2. Take 1/4 Fall salmon filet
  3. Make ready 2 Spring roll wrappers (small)
  4. Make ready 1/4 bunch Spinach
  5. Get 1 dash Shimeji mushrooms
  6. Prepare 2 grams Butter (for sauteing)
  7. Get 1 enough to cover the bottom of the frying pan Vegetable oil
  8. Make ready 1 Katakuriko slurry (to seal the spring rolls)
  9. Get 50 grams Bechamel (white) sauce
  10. Get 1/4 tbsp Kan-koji (or shio-koji with a little sugar)
Steps 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 this up with this exceptional food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!