MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Harumaki
Categories: Appetizers, Japanese
Yield: 10 Servings

1/2 oz Dried shiitake mushrooms
- (13 g)
1/4 c Water; to soak mushrooms
4 Shrimps
2 Chicken tenders
1/4 lb Ground pork
1 1/2 oz Vermicelli (43 g)
1/2 Boiled bamboo shoot
1 Ginger segment (1")
1 Tokyo negi
1 bn Chinese chives
1 Carrot (3")
2 1/2 oz Bean sprouts (70 g)
1 tb Sesame oil
10 Harumaki wrappers

MMMMM--------------------------MARINADE-------------------------------
2 ts Soy sauce
2 ts Sake
2 ts Potato or corn starch

MMMMM---------------------FILLING SEASONING--------------------------
1/4 c Shiitake dashi; liquid from
- soaking mushrooms
2 tb Soy sauce
1 ts Kosher salt
Black pepper; freshly ground

MMMMM---------------------FILLING THICKENER--------------------------
2 tb Potato or corn starch
2 tb Water

MMMMM----------------------WRAPPER SEALING---------------------------
2 tb All-purpose flour
2 tb Water

MMMMM--------------------------TO SERVE-------------------------------
Soy sauce
Rice vinegar
Japanese karashi mustard

Gather all the ingredients.

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

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.

Cook the vermicelli in a boiling water for 2 to 3 minutes. Drain well
and cut into 1" length.

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

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.

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.

Add the ingredients for Seasonings and mix well.

Combine potato or corn starch with water in a small bowl.

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.

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.

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.

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.

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.

continued in part 2

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