Packed With The Flavors Of Iwate! A Not-Deep-Fried Spring Roll Bento

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must 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 that.

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! Bon appetit!

If you heat the oil used in Step 4 for about 30 seconds, the spring rolls will be nice and crispy.
Line parchment paper on top of the rack for easy cleanup.
You can use homemade or store bought bechamel sauce with a little miso added. For 1 serving. Recipe by moritoaruc

Ingredients and spices that need to be Prepare to make Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento:

1. For the not-deep fried spring rolls with salmon gratin filling
2. 1/4 Fall salmon filet
3. 2 Spring roll wrappers (small)
4. 1/4 bunch Spinach
5. 1 dash Shimeji mushrooms
6. 2 grams Butter (for sauteing)
7. 1 enough to cover the bottom of the frying pan Vegetable oil
8. 1 Katakuriko slurry (to seal the spring rolls)
9. 50 grams Bechamel (white) sauce
10. 1/4 tbsp Kan-koji (or shio-koji with a little sugar)

Instructions to make 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!

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