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 Louise, welcome to our recipe page. Today, we’re going 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 will make it a little bit tasty. 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 foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something which I have loved my whole life.

To get started with this 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 it.

The ingredients needed to make Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento:
  1. Get For the not-deep fried spring rolls with salmon gratin filling
  2. Make ready 1/4 Fall salmon filet
  3. Take 2 Spring roll wrappers (small)
  4. Make ready 1/4 bunch Spinach
  5. Get 1 dash Shimeji mushrooms
  6. Take 2 grams Butter (for sauteing)
  7. Get 1 enough to cover the bottom of the frying pan Vegetable oil
  8. Take 1 Katakuriko slurry (to seal the spring rolls)
  9. Take 50 grams Bechamel (white) sauce
  10. Make ready 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 special food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!