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 will show you a way to prepare a special dish, packed with the flavors of iwate! a not-deep-fried spring roll bento. One of my favorites. This time, I am going to 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 popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. 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 that.

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. Take 2 Spring roll wrappers (small)
  4. Get 1/4 bunch Spinach
  5. Make ready 1 dash Shimeji mushrooms
  6. Take 2 grams Butter (for sauteing)
  7. Prepare 1 enough to cover the bottom of the frying pan Vegetable oil
  8. Take 1 Katakuriko slurry (to seal the spring rolls)
  9. Get 50 grams Bechamel (white) sauce
  10. Prepare 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 with this exceptional food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!