Simple Way to Make Ultimate 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’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, packed with the flavors of iwate! a not-deep-fried spring roll bento. One of my favorites food recipes. This time, 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 appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I have loved my entire life. They’re nice and they look fantastic.

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!

To begin with this particular recipe, we have to prepare a few components. You can have 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 Fall salmon filet
  3. Get Spring roll wrappers (small)
  4. Get Spinach
  5. Prepare Shimeji mushrooms
  6. Take Butter (for sauteing)
  7. Take enough to cover the bottom of the frying pan Vegetable oil
  8. Get Katakuriko slurry (to seal the spring rolls)
  9. Prepare Bechamel (white) sauce
  10. Make ready Kan-koji (or shio-koji with a little sugar)

A Not-Deep-Fried Spring Roll Bento Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive 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 bit unique.

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!

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. They are fine and they look fantastic.

So that’s going to wrap this up with this special food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be 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. Thanks again for reading. Go on get cooking!