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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive 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 will make it a little 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 well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something which I’ve loved my whole life.

To begin with this recipe, we have to 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 cook it.

The ingredients needed to make Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento:
  1. Prepare For the not-deep fried spring rolls with salmon gratin filling
  2. Prepare 1/4 Fall salmon filet
  3. Make ready 2 Spring roll wrappers (small)
  4. Take 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. Take 1 Katakuriko slurry (to seal the spring rolls)
  9. Take 50 grams Bechamel (white) sauce
  10. Get 1/4 tbsp 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’s going to wrap it up for this special food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!