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How to Make Harumaki

Crispy spring roll wrapped around a delicious flavorful filling with pork, chicken, shrimp, shiitake mushroom, carrots, and vermicelli.

For the complete recipe with step-by-step pictures:
http://www.justonecookbook.com/recipes/harumaki/

Ingredients: 10 harumaki

Dried shiitake mushrooms
4 (0.5 oz. or 13 g)
Water to soak dried shiitake mushrooms
1/4 cup
Medium size shrimps
4
Chicken tenders
2 (2 oz. or 55g)
Ground pork
1/4 lb (115g)
Block of bifun
1 (1.5 oz. or 43g)
Boiled bamboo shoot
1/2 (7 oz. or 200g)
Ginger
1 inch
Tokyo negi (long white onion)
white part (0.8 oz. or 23g)
Chinese chives
a few (0.3 oz. or 8g)
Carrot
3 inch ( 13.2 oz. or 90g)
Bean spouts
handful (2.5 oz. or 70g)
Sesame oil
1 tbsp.
Spring roll wrappers
10
For marinating shrimp and meat
Soy sauce
2 tsp.
Sake
2 tsp.
Katakuriko or corn starch
2 tsp.
For seasoning the filling
Shiitake based dashi stock
about 1/4 cup from soaking dried shiitake)
Soy sauce
1 tbsp.
Salt
1 tsp.
Freshly ground black pepper
as needed
For thickening the filling
Katakuriko or corn starch
2 tbsp.
Water
2 tbsp.
For sealing the wrapper
All-purpose flour
2 tbsp.
Water
2 tbsp.
To serve
Soy sauce
as needed
Rice vinegar
as needed
Japanese mustard
as needed

Steps

Story Behind this Recipe

Music courtesy of Audio Network
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Check out my blog @ www.justonecookbook.com/

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