{"id":5581,"date":"2023-10-12T15:33:21","date_gmt":"2023-10-12T15:33:21","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5581"},"modified":"2023-10-12T15:33:24","modified_gmt":"2023-10-12T15:33:24","slug":"harumaki-japanese-spring-rolls","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/12\/harumaki-japanese-spring-rolls\/15\/33\/5581\/21\/appdev2098\/japanese-food-recipes-2\/chicken-japanese-food-recipes-2\/","title":{"rendered":"Harumaki (Japanese Spring Rolls)"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS\u00a0<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4\u00a0dried shiitake mushrooms\u00a0(0.5\u00a0oz,\u00a013\u00a0g)<\/li>\n\n\n\n<li>\u00bc\u00a0cup\u00a0water\u00a0(to soak the dried shiitake mushrooms)<\/li>\n\n\n\n<li>4\u00a0shrimp\u00a0(2.5\u00a0oz,\u00a070\u00a0g)<\/li>\n\n\n\n<li>2\u00a0chicken tenders\u00a0(2\u00a0oz,\u00a055\u00a0g)<\/li>\n\n\n\n<li>\u00bc\u00a0lb\u00a0ground pork<\/li>\n\n\n\n<li>1.5\u00a0oz\u00a0dried glass\/cellophane noodles (harusame)<\/li>\n\n\n\n<li>\u00bd\u00a0boiled bamboo shoot\u00a0(7\u00a0oz,\u00a0200\u00a0g; keep half of the bamboo shoot submerged in water and store in the refrigerator for 2\u20133 days)<\/li>\n\n\n\n<li>1\u00a0knob\u00a0<strong>ginger<\/strong>\u00a0(1\u00a0inch,\u00a02.5\u00a0cm)<\/li>\n\n\n\n<li>1\u00a0Tokyo negi (naga negi; long green onion)\u00a0(0.8\u00a0oz,\u00a023\u00a0g; use only the white part)<\/li>\n\n\n\n<li>2\u00a0stalks\u00a0garlic chives (Chinese chives or Nira)\u00a0(0.3\u00a0oz,\u00a08\u00a0g)<\/li>\n\n\n\n<li>3\u00a0inch\u00a0carrot\u00a0(3.2\u00a0oz,\u00a090\u00a0g)<\/li>\n\n\n\n<li>2.5\u00a0oz\u00a0bean sprouts\u00a0(70\u00a0g)<\/li>\n\n\n\n<li>1\u00a0Tbsp\u00a0roasted sesame oil<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Shrimp and Meat Marinade<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0tsp\u00a0soy sauce<\/li>\n\n\n\n<li>2\u00a0tsp\u00a0sake<\/li>\n\n\n\n<li>2\u00a0tsp\u00a0potato starch or cornstarch<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Filling Seasoning<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bc\u00a0cup\u00a0shiitake dashi\u00a0(reserved the liquid from soaking dried shiitake)<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0soy sauce<\/li>\n\n\n\n<li>1\u00a0tsp\u00a0Diamond Crystal kosher salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0potato starch or cornstarch<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0water<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For Rolling the Harumaki<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>10\u00a0egg roll (harumaki) wrappers<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0all-purpose flour (plain flour)<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0water<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For Serving<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>soy sauce<\/li>\n\n\n\n<li>rice vinegar (unseasoned)<\/li>\n\n\n\n<li>Japanese karashi hot mustard<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS&nbsp;<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Gather all the ingredients.<\/li>\n\n\n\n<li>Soak\u00a0<strong>4 dried shiitake mushrooms<\/strong>\u00a0in\u00a0<strong>\u00bc cup water<\/strong>\u00a0to rehydrate, about 15 minutes.<\/li>\n\n\n\n<li>Cut\u00a0<strong>4 shrimp<\/strong>\u00a0and\u00a0<strong>2 chicken tenders<\/strong>\u00a0into small pieces. In a medium bowl, mix the ingredients for marinade:\u00a0<strong>2 tsp soy sauce<\/strong>,\u00a0<strong>2 tsp sake<\/strong>, and\u00a0<strong>2 tsp potato starch or cornstarch<\/strong>. Add the shrimp, the chicken, and\u00a0<strong>\u00bc lb ground pork<\/strong>\u00a0to the bowl and mix well. Set aside to marinade.<\/li>\n\n\n\n<li>Cook\u00a0<strong>1.5 oz dried glass\/cellophane noodles (harusame)<\/strong>\u00a0in a boiling water for 2\u20133 minutes. Drain well and cut into 1-inch lengths.<\/li>\n\n\n\n<li>Cut\u00a0<strong>\u00bd boiled bamboo shoot<\/strong>,\u00a0<strong>1 knob ginger<\/strong>, the rehydrated shiitake, the white part of\u00a0<strong>1 Tokyo negi (naga negi; long green onion)<\/strong>,\u00a0<strong>2 stalks garlic chives (Chinese chives or Nira)<\/strong>, and\u00a0<strong>3 inch carrot<\/strong>\u00a0into long strips (2-inch julienned pieces). Wash\u00a0<strong>2.5 oz bean sprouts<\/strong>\u00a0and drain well.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Make the Filling<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>To make the harumaki filling, heat\u00a0<strong>1 Tbsp roasted sesame oil<\/strong>\u00a0and the ginger over medium high heat in a large frying pan. Once fragrant, add the marinated shrimp, chicken, and pork and stir-fry until no longer pink.<\/li>\n\n\n\n<li>Add the sliced 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 the noodles.<\/li>\n\n\n\n<li>Add the ingredients for the seasonings:\u00a0<strong>\u00bc cup shiitake dashi<\/strong>,\u00a0<strong>2 Tbsp soy sauce<\/strong>,\u00a0<strong>1 tsp Diamond Crystal kosher salt<\/strong>, and\u00a0<strong>freshly ground black pepper<\/strong>. Mix well.<\/li>\n\n\n\n<li>Combine\u00a0<strong>2 Tbsp potato starch or cornstarch<\/strong>\u00a0with\u00a0<strong>2 Tbsp water<\/strong>\u00a0in a small bowl.<\/li>\n\n\n\n<li>After a quick stir, pour the potato starch slurry 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).<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Roll the Harumaki<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Slowly peel each of the\u00a0<strong>10 egg roll (harumaki) wrappers<\/strong>, one at a time, and keep them under plastic wrap or a damp kitchen towel to prevent from drying up while you work. Mix\u00a0<strong>2 Tbsp all-purpose flour (plain flour)<\/strong>\u00a0and\u00a0<strong>2 Tbsp water<\/strong>\u00a0in a small bowl to form a loose paste.<\/li>\n\n\n\n<li>To make the harumaki, lay one 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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Once you finish wrapping, start deep-frying immediately before the wrapper gets soggy. Deep fry the harmika in a deep fryer\/wok\/pot with 170\u00b0C (338\u00b0F) vegetable oil until light golden brown and crisp, about 5 minutes. Drain the excess oil over a wire rack or paper towel.<\/li>\n\n\n\n<li>If you prefer to bake, preheat the oven to 400\u00baF (200\u00b0C). For a convection oven, reduce cooking temperature by 25\u00baF (15\u00baC). 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\u2018re golden brown and crispy.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS\u00a0 For the Shrimp and Meat Marinade For the Filling Seasoning For Rolling the Harumaki For Serving INSTRUCTIONS&nbsp; To Make the Filling To Roll the Harumaki To Cook<\/p>\n","protected":false},"author":1,"featured_media":5582,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[211],"tags":[],"class_list":["post-5581","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-japanese-food-recipes-2"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Harumaki-Japanese-Spring-Rolls.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5581"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5581\/revisions"}],"predecessor-version":[{"id":5583,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5581\/revisions\/5583"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5582"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}