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, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special 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 am going to make it a 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 current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first 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 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. Get 1/4 Fall salmon filet
  3. Prepare 2 Spring roll wrappers (small)
  4. Make ready 1/4 bunch Spinach
  5. Take 1 dash Shimeji mushrooms
  6. Take 2 grams Butter (for sauteing)
  7. Take 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. Prepare 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 is going to wrap this up for this special food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!