Harumaki

Prep Time:
40 mins

Cook Time:
20 mins


Course: Appetizer
Servings: 10 Harumaki

Ingredients:

4 dried shiitake mushrooms (4 mushrooms = 0.5 oz or 13 g)
1/4 cup water (to soak dried shiitake mushrooms)
4 shrimps (4 shrimps = 2.5 oz or 70 g)
2 chicken tenders (2 chicken = 2 oz or 55 g)
1/4 lb ground pork (1/4) lb = 115 g)
1 block vermicelli (1 block = 1.5 oz or 43 g)
1/2 boiled bamboo shoot (1/2 bamboo shoot = 7 oz or 200 g)
1 inch ginger
1 Tokyo negi (1 negi = 0.8 oz or 23 g) (White part)
Small bunch Chinese chives (small bunch = 0.3 oz or 8 g)
3 inch carrot (3" = 3.2 oz or 90 g)
Handful bean sprouts (Handful = 2.5 oz or 70 g)
1 Tbsp sesame oil
10 Harumaki wrappers
For marinating shrimp and meat:
2 tsp soy sauce
2 tsp sake
2 tsp potato/corn starch

For seasoning the filling:
Shiitake dashi (about 1/4 cup from soaking dried shiitake)
2 Tbsp soy sauce
1 tsp Kosher salt
Freshly ground black pepper
For thickening the filling:
2 Tbsp potato/corn starch
2 Tbsp water

For sealing the wrapper:
2 Tbsp all-purpose flour
2 Tbsp water

To serve:
Soy sauce
Rice vinegar
Japanese karashi mustard


Instructions:

1- Gather all the ingredients.

2- Soak dried mushrooms in 1/4 cup water to re-hydrate,
about 15 minutes.

3- Cut shrimp and chicken tender into small pieces. Mix the
ingredients for marinade in a medium bowl. Add the shrimp,
chicken, and pork in the bowl and mix well. Set aside to marinade.

4- Cook the vermicelli in a boiling water for 2-3 minutes.
Drain well and cut into 1 inch length.

5- Cut the bamboo, ginger, dried mushrooms, Tokyo negi, Chinese
chives, and carrots into long strips (2 inch julienned pieces).
Wash the bean sprout and drain well.

6- To make harumaki filling, heat sesame oil and ginger
over medium high heat in a large frying pan. Once fragrant,
add the shrimp/chicken/pork and stir fry until no longer pink.

7- Add bamboo shoot and carrot and stir fry until coated with
oil and slightly tender. Add the bean sprout, Tokyo negi,
Chinese chives, and dried mushrooms and stir fry, then
add vermicelli.

8- Add the ingredients for Seasonings and mix well.

9- Combine potato/corn starch with water in a small bowl.

10- After a quick stir, pour the potato starch mixture
into the harumaki filling and mix well. Transfer the
filling from the pan to a baking sheet or plate.
Let it cool completely and evaporate the moisture.
Make sure there is no moisture in the filling.
Otherwise, the wrappers will break easily before and
during deep frying (and might explode in the oil).

11- Slowly peel each harumaki wrapper one at a time and
keep them plastic wrap or a damp kitchen towel to
prevent from drying up while you work.

12- To make harumaki, lay the harumaki wrapper with a
corner pointed towards you (diamond shape). Place the
filling neatly just below the center of the wrapper.
I use an ice cream scooper to transfer the filling so
the amount of filling for each wrapper is somewhat
standardized. Start folding the bottom corner over the
filling towards the top and tuck under the filling
nice and tight.

13- Roll the wrapper once to cover the filling, and
fold the right and left corners of the wrapper in.
They should overlap each other a little bit. Then
roll toward the remaining corner. When you start
rolling upward, the wrapper may flair out. Make sure
both sides of the wrapper to taper inwards.

14- Using your finger, put good amount of flour +
water paste on the top corner. Then roll and press
firmly to seal. Continue with remaining wrappers.

15- Once you finish wrapping, start deep frying
immediately before the wrapper gets soggy. Deep fry the
harumaki in a deep fryer/wok/pot with 170C (338F)
vegetable oil until light golden brown and crisp,
about 5 minutes. Drain the excess oil over a wire
rack or paper towel.

16- If you prefer to bake, preheat the oven to 200C
(400F). Arrange the harumaki in a single layer on a
baking sheet lined with parchment paper. Brush the tops
of the rolls with vegetable oil then bake them for 10
to 12 minutes, rotating after 6 minutes, until they're
golden brown and crispy.

17- Make a dipping sauce with soy sauce, rice vinegar,
and Japanese karashi mustard as you like and serve with
harumaki.