HARUMAKI RECIPE RECIPES

Steps:

• Let's prepare the ingredients. Cut out the thick center part of the Napa cabbage leaf.
• Cut it into thin slices across the grains, and then cut the long slices into smaller pieces.
• Cut the leafy part into 1cm (0.4") pieces. Then, cut the large slices into smaller pieces.
• This is a boiled bamboo shoot, about a 3 cm (1.2") piece. Cut off the center part.
• Press the curved outer part against the cutting board with the cut side facing down and thinly slice it horizontally.
• Then, cut the slices into strips along the grains.
• The center part consists of multiple partitions. Detach the partition one at a time. Stack them on top of each other and roughly chop into smaller pieces.
• Rehydrate the dried shiitake mushroom and cut into 3 cm (1.2") strips as thin as possible.
• Cut the garlic chives into 2 cm (0.8") pieces.
• Let's prepare the seasonings. Combine the chicken stock, oyster sauce, soy sauce, sugar, and sake. Mix well to dissolve the sugar.
• To the ground pork, add a pinch of salt, pepper, potato starch, and sake.
• Distribute the seasonings in the meat with your hand. Adding the potato starch will help to prevent the meat from becoming tough.
• Next, let's make the filling. Put a moderate amount of vegetable oil in a heated pan. Add the seasoned ground pork and begin cooking while separating the meat.
• Since the potato starch is added to the meat, it won't break into fine pieces. As long as there are no large lumps left, it should be fine.
• When the redness of the meat almost turns brown, add the chopped ginger root.
• Stir-fry until it gives off a fragrant aroma.
• When it begins to smell good, add the bamboo shoot and rehydrated shiitake mushroom.
• Stir-fry and reduce the moisture.
• Add the napa cabbage and continue to stir-fry. Cook them slowly, letting the water evaporate as well.
• Spread out and press the mixture down into the pan, and saute it thoroughly to reduce the moisture.
• Now, stir the combined seasonings thoroughly and add it to the pan.
• Cover and bring to a boil, then simmer for 3 to 4 minutes.
• Lightly stir and make a space in the center. Add the garlic chives to the space and give a quick stir.
• Reduce the heat to low, stir the diluted potato starch thoroughly, and pour over the vegetables. Quickly mix and distribute it.
• Avoid adding the starch to the section without any vegetables since it will only firm up in that area. Also, instead of adding the starch all at once, add it a little at a time while checking the thickness.
• Turn up the heat. Add the statch until it becomes thick as shown, and mix well.
• Finally, add a drizzle of sesame oil and it is ready.
• Transfer the mixture to a tray floating on ice water.
• And spread it out thinly so that it will cool quickly.
• Cover the tray with plastic wrap and place ice packs on top to chill even more quickly.
• Now, wrap the fillings for one person. Harumaki wrappers have a smooth side and a rough side.
• Place the wrappers on a flat surface with the smooth side facing down and one corner facing you. If the smooth side is on the outside, you will get a clean, presentable surface when fried.
• Place the filling horizontally near the corner.
• Hold the corner and roll it up to cover the filling.
• Roll it up one more time.
• Fold one side to the center while pushing the air out of it.
• Fold the other side to the center as well.
• Then, roll it loosely, creating a small gap. If you wrap the filling while placing your little finger inside, it should be just right.
• Roll it loosely one more time.
• Finally, coat the corner with the thick diluted flour and close it firmly.
• The key to rolling Harumaki is to roll tightly at the beginning and then roll loosely toward the end. If there is a lot of air inside at the beginning of the roll, it will expand and the wrapper will tear easily.
• By rolling it loosely at the end, the frying oil will get into the gaps and the water in the wrappers will be removed, making the outside extra crispy.
• Adjust the shape while leaving the gaps inside and place it onto a tray with the closed side facing down.
• And now, heat the frying oil to a relatively low temperature, about 160 °C (320 °F). You can easily find the right temperature by adding a small piece of Harumaki wrapper.
• Avoid stacking the uncooked Harumaki on top of each other or leave them for a while otherwise the wrappers will tear easily.
• Adjust the shape and gently place the Harumaki in the oil.
• Rotate them around in the pan to brown the surface evenly.
• Occasionally flip the Harumaki over.
• To deep-fry the surface nicely, the amount of oil should be deep enough to almost cover the Harumaki.
• Deep-fry for about 4 minutes, then increase the temperature when they are almost fully browned. The oil that has been absorbed in the wrappers will come out, and you'll get a crispy texture.
• When the outside is deliciously browned, remove from the oil.
• You can drain the excess oil well by placing them upright in a mesh strainer lined with a paper towel. The browning color is just perfect!
• Let's arrange the Harumaki in a bowl. Place two pieces crosswise and garnish with the parsley leaves.
• Cut one piece in half diagonally. Pierce the surface with the tip or point of the knife blade and start cutting from the crack.
• This will help to keep the cut edge from falling apart.
• Arrange it so that you can see the cut end and it is ready.
• Enjoy the Harumaki with karashi mustard, vinegar, or vinegar soy sauce to your liking.

Steps:

• Let's prepare the ingredients. Cut out the thick center part of the Napa cabbage leaf.
• Cut it into thin slices across the grains, and then cut the long slices into smaller pieces.
• Cut the leafy part into 1cm (0.4") pieces. Then, cut the large slices into smaller pieces.
• This is a boiled bamboo shoot, about a 3 cm (1.2") piece. Cut off the center part.
• Press the curved outer part against the cutting board with the cut side facing down and thinly slice it horizontally.
• Then, cut the slices into strips along the grains.
• The center part consists of multiple partitions. Detach the partition one at a time. Stack them on top of each other and roughly chop into smaller pieces.
• Rehydrate the dried shiitake mushroom and cut into 3 cm (1.2") strips as thin as possible.
• Cut the garlic chives into 2 cm (0.8") pieces.
• Let's prepare the seasonings. Combine the chicken stock, oyster sauce, soy sauce, sugar, and sake. Mix well to dissolve the sugar.
• To the ground pork, add a pinch of salt, pepper, potato starch, and sake.
• Distribute the seasonings in the meat with your hand. Adding the potato starch will help to prevent the meat from becoming tough.
• Next, let's make the filling. Put a moderate amount of vegetable oil in a heated pan. Add the seasoned ground pork and begin cooking while separating the meat.
• Since the potato starch is added to the meat, it won't break into fine pieces. As long as there are no large lumps left, it should be fine.
• When the redness of the meat almost turns brown, add the chopped ginger root.
• Stir-fry until it gives off a fragrant aroma.
• When it begins to smell good, add the bamboo shoot and rehydrated shiitake mushroom.
• Stir-fry and reduce the moisture.
• Add the napa cabbage and continue to stir-fry. Cook them slowly, letting the water evaporate as well.
• Spread out and press the mixture down into the pan, and saute it thoroughly to reduce the moisture.
• Now, stir the combined seasonings thoroughly and add it to the pan.
• Cover and bring to a boil, then simmer for 3 to 4 minutes.
• Lightly stir and make a space in the center. Add the garlic chives to the space and give a quick stir.
• Reduce the heat to low, stir the diluted potato starch thoroughly, and pour over the vegetables. Quickly mix and distribute it.
• Avoid adding the starch to the section without any vegetables since it will only firm up in that area. Also, instead of adding the starch all at once, add it a little at a time while checking the thickness.
• Turn up the heat. Add the statch until it becomes thick as shown, and mix well.
• Finally, add a drizzle of sesame oil and it is ready.
• Transfer the mixture to a tray floating on ice water.
• And spread it out thinly so that it will cool quickly.
• Cover the tray with plastic wrap and place ice packs on top to chill even more quickly.
• Now, wrap the fillings for one person. Harumaki wrappers have a smooth side and a rough side.
• Place the wrappers on a flat surface with the smooth side facing down and one corner facing you. If the smooth side is on the outside, you will get a clean, presentable surface when fried.
• Place the filling horizontally near the corner.
• Hold the corner and roll it up to cover the filling.
• Roll it up one more time.
• Fold one side to the center while pushing the air out of it.
• Fold the other side to the center as well.
• Then, roll it loosely, creating a small gap. If you wrap the filling while placing your little finger inside, it should be just right.
• Roll it loosely one more time.
• Finally, coat the corner with the thick diluted flour and close it firmly.
• The key to rolling Harumaki is to roll tightly at the beginning and then roll loosely toward the end. If there is a lot of air inside at the beginning of the roll, it will expand and the wrapper will tear easily.
• By rolling it loosely at the end, the frying oil will get into the gaps and the water in the wrappers will be removed, making the outside extra crispy.
• Adjust the shape while leaving the gaps inside and place it onto a tray with the closed side facing down.
• And now, heat the frying oil to a relatively low temperature, about 160 °C (320 °F). You can easily find the right temperature by adding a small piece of Harumaki wrapper.
• Avoid stacking the uncooked Harumaki on top of each other or leave them for a while otherwise the wrappers will tear easily.
• Adjust the shape and gently place the Harumaki in the oil.
• Rotate them around in the pan to brown the surface evenly.
• Occasionally flip the Harumaki over.
• To deep-fry the surface nicely, the amount of oil should be deep enough to almost cover the Harumaki.
• Deep-fry for about 4 minutes, then increase the temperature when they are almost fully browned. The oil that has been absorbed in the wrappers will come out, and you'll get a crispy texture.
• When the outside is deliciously browned, remove from the oil.
• You can drain the excess oil well by placing them upright in a mesh strainer lined with a paper towel. The browning color is just perfect!
• Let's arrange the Harumaki in a bowl. Place two pieces crosswise and garnish with the parsley leaves.
• Cut one piece in half diagonally. Pierce the surface with the tip or point of the knife blade and start cutting from the crack.
• This will help to keep the cut edge from falling apart.
• Arrange it so that you can see the cut end and it is ready.
• Enjoy the Harumaki with karashi mustard, vinegar, or vinegar soy sauce to your liking.