Recipe of Super Quick Homemade 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 Louise, welcome to our 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'm gonna make it a bit unique. This will be really delicious.

Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is something that I've loved my entire life. They're fine and they look wonderful.

To begin with this particular 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 that.

The ingredients needed to make Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento:

1. {Take of For the not-deep fried spring rolls with salmon gratin filling.
2. {Make ready of Fall salmon filet.
3. {Take of Spring roll wrappers (small).
4. {Make ready of Spinach.
5. {Make ready of Shimeji mushrooms.
6. {Take of Butter (for sauteing).
7. {Prepare of enough to cover the bottom of the frying pan Vegetable oil.
8. {Make ready of Katakuriko slurry (to seal the spring rolls).
9. {Take of Bechamel (white) sauce.
10. {Prepare of Kan-koji (or shio-koji with a little sugar).

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!.

So that's going to wrap it up for this exceptional food packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!