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, we’re going to make a distinctive 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 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 meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I have 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. Make ready For the not-deep fried spring rolls with salmon gratin filling
  2. Take 1/4 Fall salmon filet
  3. Get 2 Spring roll wrappers (small)
  4. Prepare 1/4 bunch Spinach
  5. Prepare 1 dash Shimeji mushrooms
  6. Make ready 2 grams Butter (for sauteing)
  7. Make ready 1 enough to cover the bottom of the frying pan Vegetable oil
  8. Prepare 1 Katakuriko slurry (to seal the spring rolls)
  9. Make ready 50 grams Bechamel (white) sauce
  10. Take 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’s going to wrap this up for this exceptional food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!