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’re having an incredible day today. Today, I will show you a way to prepare a distinctive 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 will be really 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’s easy, it’s fast, it tastes delicious. It is 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 which I’ve loved my whole life.

To get started with this particular recipe, we must first 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 can achieve 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 1/4 Fall salmon filet
  3. Prepare 2 Spring roll wrappers (small)
  4. Prepare 1/4 bunch Spinach
  5. Get 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. Get 1 Katakuriko slurry (to seal the spring rolls)
  9. Make ready 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 this up with this exceptional 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 you can make this at home. There is 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, friends and colleague. Thank you for reading. Go on get cooking!