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, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, packed with the flavors of iwate! a not-deep-fried spring roll bento. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I’ve loved my whole life.

To begin with this particular 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 cook that.

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. Prepare 1/4 Fall salmon filet
  3. Get 2 Spring roll wrappers (small)
  4. Get 1/4 bunch Spinach
  5. Make ready 1 dash Shimeji mushrooms
  6. Prepare 2 grams Butter (for sauteing)
  7. Prepare 1 enough to cover the bottom of the frying pan Vegetable oil
  8. Take 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)

Here is how you cook that. ##### The ingredients needed to make Packed With the Flavors of Iwate! 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.

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!

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! A Not-Deep-Fried Spring Roll Bento Hey everyone, hope you are having an incredible day today.

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