How to Make Crispy Japanese Harumaki

By Sudachi · 90 min

Ingredients

Instructions

1. Roughly chop the pork belly and mix it in a bowl with a pinch of salt and pepper and 1 tsp sesame oil. Set aside.
2. In a lidded pan over medium heat with a drizzle of oil, add the 150 g shredded cabbage. 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 on all sides. Add the 30 g leek and 10 g finely diced ginger and fry until fragrant.
4. Raise the heat to medium-high and add the 60 g shiitake, 30 g carrot, 30 g bell pepper and 50 g bamboo shoots. Stir-fry about 3 minutes until tender-crisp.
5. Add ½ tbsp soy sauce, ½ tbsp oyster sauce and ½ tbsp sugar and mix well. Pour in the cabbage and its stock from the other pan.
6. Push the 30 g dry glass noodles into the stock and simmer until soft. Mix 1 tbsp cold water with 1 tsp cornstarch, pour into the pan and simmer until thick and glossy.
7. Take off the heat and spread the filling in a wide container to cool for 20-30 minutes. Once cool enough to touch, cut the noodles to 5-10 cm if they are long. Chill until ready to wrap.
8. Divide the filling into 10 portions. Mix 2 tbsp cold water with 1 tbsp flour until smooth to make a paste. Set a wrapper diamond-shaped in front of you, spoon a portion just below the centre, leaving room at the edges.
9. Fold the bottom corner tightly over the filling, fold in the left and right corners, then roll up, leaving the top point free. Brush the top point with the paste, finish rolling and press to seal. Repeat until all are wrapped.
10. Heat 2 cm of oil in a pan to 160 °C. Add the rolls seam-side down and fry for a few minutes until golden, then flip and fry the other side. Drain on a wire rack for a few minutes.
11. Serve with soy sauce and Japanese mustard.

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

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