How to Prepare Tasty Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento

Lettie Reynolds
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How to Prepare Tasty Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento
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How to Prepare Tasty Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento Delicious, fresh and tasty.

Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento. 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!

A Not-Deep-Fried Spring Roll Bento too!

It is spring king salmon season again, and there is nothing like fresh spring king.

High oil content and super firm meat.

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.

Ingredients of Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento

  1. You need of For the not-deep fried spring rolls with salmon gratin filling.

  2. Prepare 1/4 of Fall salmon filet.

  3. You need 2 of Spring roll wrappers (small).

  4. Prepare 1/4 bunch of Spinach.

  5. It’s 1 dash of Shimeji mushrooms.

  6. It’s 2 grams of Butter (for sauteing).

  7. Prepare 1 of enough to cover the bottom of the frying pan Vegetable oil.

  8. You need 1 of Katakuriko slurry (to seal the spring rolls).

  9. You need 50 grams of Bechamel (white) sauce.

  10. Prepare 1/4 tbsp of Kan-koji (or shio-koji with a little sugar).

Packed With the Flavors of Iwate!

A Not-Deep-Fried Spring Roll Bento step by step Today, I will show you a way to make a distinctive 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'm gonna make it a little bit tasty.

Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento step by step

  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 dont have oil spitting all over the place, so cleanup is easy!.

Packed With the Flavors of Iwate!

A Not-Deep-Fried Spring Roll Bento instructions.

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.

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