Harumaki (Spring Rolls)

By Sudachi · 60 min

Ingredients

Instructions

1. Roughly chop the pork belly and mix it with a pinch of salt, pepper and 1 tsp sesame oil. Set aside.
2. Heat a lidded pan over medium with a drizzle of oil, add the cabbage and, when it starts to soften, add 2 tbsp sake and 300 ml chicken stock. Cover and steam for 3 minutes, then take off the heat.
3. In a large pan or wok over medium-low heat with a thin layer of oil, fry the pork until browned all over.
4. Add the leek and ginger and fry until fragrant.
5. Raise the heat to medium-high, add the shiitake, carrot, bell pepper and bamboo shoots, and stir-fry for about 3 minutes until tender-crisp.
6. Add ½ tbsp soy sauce, ½ tbsp oyster sauce and ½ tbsp sugar and mix, then pour in the cabbage and its stock.
7. Soak the 30 g of glass noodles in the stock until softened. Mix 1 tbsp cold water with 1 tsp cornstarch, stir it in and simmer until thick and glossy.
8. Remove from the heat and spread in a wide container to cool for 20 to 30 minutes. Cut the noodles to 5 to 10 cm if they are long, then chill until assembling.
9. Divide the filling into 10 portions. Mix 2 tbsp cold water with 1 tbsp flour to make a paste.
10. Place a wrapper diamond-style. Spread a portion just below the centre, fold the bottom corner tightly over the filling, fold in the left and right corners, then roll up, leaving the top point free.
11. Brush the top point with the paste and seal. Repeat with the remaining wrappers and filling.
12. Heat 2 cm of oil to 160 °C, add the rolls seam side down, fry until golden, then flip and fry the other side.
13. Drain the rolls on a wire rack for a few minutes, then serve with soy sauce and Japanese mustard.

Summarized from Sudachi's video. Watch it for the details.

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