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 amazing day today. Today, I will show you a way to make a special dish, packed with the flavors of iwate! a not-deep-fried spring roll bento. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Packed With the Flavors of Iwate! A bento that lets you enjoy a lot of Iwate produced foods! You'll be amazed at what is grown here! And it's also very good for you too!

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 enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to 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. Make ready For the not-deep fried spring rolls with salmon gratin filling
  2. Make ready 1/4 Fall salmon filet
  3. Get 2 Spring roll wrappers (small)
  4. Take 1/4 bunch Spinach
  5. Get 1 dash Shimeji mushrooms
  6. Get 2 grams Butter (for sauteing)
  7. Take 1 enough to cover the bottom of the frying pan Vegetable oil
  8. Get 1 Katakuriko slurry (to seal the spring rolls)
  9. Prepare 50 grams Bechamel (white) sauce
  10. Prepare 1/4 tbsp Kan-koji (or shio-koji with a little sugar)

One of my favorites food recipes. For mine, I'm gonna make it a bit unique. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I have loved my entire life.

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!

Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I have loved my entire life. They are fine and they look fantastic. To begin with this recipe, we must prepare a few ingredients. Packed With the Flavors of Iwate!

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. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!