We are making Harumaki, deep-fried spring rolls, as requested. The freshly fried ones are exceptionally delicious! The combination of the crunchy outside and the gooey inside is irresistible.
How to Make Harumaki
(serves 2 (6 pieces)) Cook Time: 30 minutes
* Time for rehydrating the shiitake mushroom and cooling the filling is not included in cook time.
[Filling and Wappers]
60g Ground Pork (2.1 oz)
1 tsp Sake
1 tsp Potato Starch
80g Napa Cabbage Leaves (2.8 oz)
20g Boiled Bamboo Shoot (0.7 oz)
1 Dried Shiitake Mushroom, medium size
20g Garlic Chives (0.7 oz)
5g Ginger Root, chopped (0.18 oz)
1 tsp Sesame Oil
6 Harumaki Wrappers
50ml Chicken Stock, dilute granulated chicken stock powder as instructed on the package (1.7 fl oz)
1 tsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Sugar
1 tsp Sake
[Diluted Potato Starch]
1 tbsp Potato Starch
1 tbsp Water
1/2 tbsp All Purpose Flour
1 tsp Water
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