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Half an Hour to Cooking Tasty Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento

Wishing to eat Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with helpful procedures on producing a Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento like a famous chef made.

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

We hope you got benefit from reading it, now let's go back to packed with the flavors of iwate! a not-deep-fried spring roll bento recipe. 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 do it.

To cook an extraordinary Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento, here are the components needed:

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

After preparing the ingridients, next you are good to make your 5-star Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento by following the instructions on this section:

  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!.

Which means I grew up not only. This bento is made with domestic rice and serves you both grilled salmon and mentaiko, spicy cod roe. The flavor of shrimp and salmon also doesn't fall short and the roe has a bubbly texture! This version is made with healthy barley rice and comes with croquette, fried chicken, fried white fish. Bentos have become very popular since then and you can buy them almost anywhere nowadays at theatres, airports and even at train stations.

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

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