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 Drew, welcome to my recipe site. Today, we’re going to make a special dish, packed with the flavors of iwate! a not-deep-fried spring roll bento. One of my favorites. For mine, I am going to make it a 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!

Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I have loved my entire life. They are nice and they look wonderful.

To get started 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 can achieve 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. Prepare 2 Spring roll wrappers (small)
  4. Make ready 1/4 bunch Spinach
  5. Take 1 dash Shimeji mushrooms
  6. Make ready 2 grams Butter (for sauteing)
  7. Take 1 enough to cover the bottom of the frying pan Vegetable oil
  8. Make ready 1 Katakuriko slurry (to seal the spring rolls)
  9. Take 50 grams Bechamel (white) sauce
  10. Get 1/4 tbsp Kan-koji (or shio-koji with a little sugar)

You'll be amazed at what is grown here! And it's also very good for you too! Line parchment paper on top of the rack for eas. Packed With the Flavors of Iwate!

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!

You'll be amazed at what is grown here! And it's also very good for you too! It is spring king salmon season again, and there is nothing like fresh spring king. High oil content and super firm meat. I personally think this is the best salmon to pan sear.

So that’s going to wrap it 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 am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!