＊ Sugar, soy sauce, and chicken soup stock granules
1 teaspoon each
＊ Sake, ketchup
1 tablespoon each
＊Salt and pepper
Oil for deep-flying, beaten egg, flour for dusting
To make the dough: Sift the ☆ dough ingredients together. Add the milk and vegetable oil and mix with chopsticks.
Once the dough starts to come together, form it into a ball and knead it until smooth. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes to 1 hour.
To make the filling: Mince the vegetables. Put the harusame noodles and water in a microwave-safe container, and microwave for about 3 minutes. Drain and cut it with scissors into 1.2 cm length.
In a skillet, heat some oil and sauté the garlic until fragrant. Add the onion and carrot and sauté until tender.
Once the vegetables are tender, add the green pepper and ground meat and sauté until cooked.
Add the harusame noodles and the ＊ seasonings to the skillet. Add salt and pepper to taste. Cool and divide the filling into 8 equal sections.
To wrap the filling: Dust the working surface with flour. Stretch the dough into a long stick shape and divide into 8 equal sections.
Roll out the dough into a circle and place 1/8 of the filling from Step 6.
Place 1/2 of a piece of sliced cheese on top and brush the beaten egg around the edges.
Fold the far side of the dough toward you leaving 1 cm of the edge.
Roll up the dough from the edges.
Wrap up the edges making sure that the filling does not spill out.
Wrap all 8 rolls in the same manner.
Deep-fry the dough at 160-170℃ until golden brown.
Put them on a plate and they're ready to serve.
Story Behind this Recipe
I wanted to snack on delicious savory rolls at home, so I came up with this recipe.
If the dough is too tough to knead, add more milk, a little at a time. If the dough is too thin, it may break apart while frying. If you are making two servings, use 2/3 of the recipe to yield 6 rolls. The rolled up edges taste like donuts -- simply delicious.