00:06Hey everyone, it's Yuto from SachiRecipes.com and today I'm gonna show you how to make a
00:11crispy and delicious Japanese version of spring rolls we call Harumaki. This recipe makes enough
00:17for 10 spring rolls and there's quite a lot of preparation involved so let's get straight to it.
00:23I've put ingredients listed in the description so let's start with the cabbage.
00:28This is about 150 grams and I'm gonna cut it into thin strips like this.
00:34White or green cabbage is best for this recipe, don't use one with frilly leaves.
00:40We cut all the vegetables quite thin so that they're easier to roll up in the Harumaki later.
00:48It also helps them cook quicker.
00:59Next, I have three piment. These are about 30 grams altogether and again I'm just gonna finely slice them.
01:06I've already cut off the tops and taken out the seeds to speed up the process.
01:11If you can't find piment in your country, it's perfectly fine to use bell pepper.
01:17You wouldn't need a whole bell pepper though, somewhere between a quarter and a half is plenty.
01:33Then I've got carrot. I'm using 30 grams. That's about half of medium sized carrot.
01:39I've already peeled this so now we just cut into thin slices.
01:44Once they're sliced, you can then stack the slices on top of each other and cut them into thin strips.
01:52I also use 50 grams of bamboo shoots in this recipe but I can't show you the cutting technique in
01:57this
01:58video because I bought them already cut. The bamboo shoots should be about the same length and thickness as a
02:04carrot,
02:05so refer to the carrot cutting if you're cutting bamboo. I recommend using canned bamboo shoot slices.
02:21Next we have three shiitake mushrooms. I've already cut off the stems and now I just thinly slice them like
02:27this.
02:28Shiitake mushrooms are used a lot in Japanese cooking because they add umami to the dish when they're cooked.
02:35They have a rich, earthy, almost meaty taste to them.
02:49The next ingredient is 30 grams of spring onion. In Japanese we call it negi and for harumaki,
02:55we are only using the white part which has a stronger flavour.
03:00My technique for cutting this is to hold it at one end and then slice it lengthwise until I reach
03:08the middle.
03:08I repeat this all the way around until it looks like a tussle like this.
03:16Then we can cut it into tiny pieces and the flavour is gonna spread evenly throughout the spring roll.
03:29I also want my fresh ginger to be cut like this, so take 10 grams of peeled ginger and cut
03:36slices.
03:36Just like the carrot from earlier, stack the slices and cut thin strips.
03:49Then we can cut the strips into smaller pieces like this.
04:05My final ingredient for the filling is pork.
04:09I'm using thinly sliced shoulder and I'm just gonna cut it up into small rough pieces.
04:15I like using thinly sliced pork like this because it has a nice amount of fat without making the spring
04:22rolls too greasy.
04:24Some people use ground pork but this roughly cut pork has a better texture in my opinion.
04:33Once it's cut, place it in a bowl, sprinkle it with a pinch of salt and pepper and add a
04:38drizzle of sesame oil.
04:45We'll mix that around and then set aside for later.
04:55Okay, next we're gonna cook the filling. Take a pan that has a lid and heat it on medium.
05:01Once it starts to get hot, add a drizzle of sesame oil and your cabbage.
05:12We just want to stir fry this a bit until the cabbage is slightly softened.
05:18It doesn't take long because it's thinly sliced.
05:23Once it looks like this, add 300ml of chicken stock and 2 tablespoons of sake.
05:33Place the lid on and allow it to cook for 3 minutes.
05:37It looks like a lot of liquid now but later we'll be cooking noodles in here.
05:43It's also gonna add amazing flavour to the filling so don't worry about it for now.
05:48After 3 minutes, we can take the pan off the heat and set aside for later.
05:56Next, take a large wok or pan, heat it on medium and fry the pork until it's sealed on the
06:01outside.
06:02Basically, just stir fry until it's lightly browned.
06:07We're cooking the filling first so that we don't have to worry about it being undercooked in wrapper.
06:13It's great dish for parties because you can do all the time consuming bits in advance
06:18and then the final fry only takes a few minutes on each side.
06:23Once your pork is browned, add the spring onion and ginger.
06:27We'll just fry them a bit until they're fragrant.
06:34Next are your vegetables.
06:36I'm going in with the bamboo shoots first and then the rest of the vegetables.
06:40You can see that everything is similar size so it's gonna cook quickly and be easy to roll later.
06:48I'm going to add 1-2 Tbsp of soy sauce, 1-2 Tbsp of oyster sauce and 1-2 Tbsp
07:04of sugar.
07:09Stir fry everything together for a minute or two and then pour in the content from the other pan.
07:25I'm going to add about 30 grams of vermicelli rice noodles.
07:29In Japanese, we call them harusame.
07:31I'd say thinner noodles are better for haramaki so use the thinnest ones you can get.
07:48Okay, once the noodles are softened, add the slurry.
07:52This is 1 Tbsp of cold water mixed with 1 Tbsp of cornstarch.
07:57Just pour it in, mix it and let it simmer.
08:01Adding the slurry makes the chicken stock thicken up and become more like a thick sauce,
08:07which is gonna make the haramaki feeling juicy and delicious.
08:12From now, we just keep heating it until the liquid is basically gone.
08:16This step is important because if your filling is too wet,
08:20it's gonna break the wrappers and be difficult to roll.
08:26You can tell if the filling is too wet by pushing the mixture aside and then tilting the pan.
08:32If liquid comes out like this, keep cooking.
08:38Once normal runny liquid comes out like this, then it's ready and we can take it off the heat.
08:48Now, I'm sure you want to get on with making the harumaki already,
08:52but one of the most important steps is to let the filling cool down completely.
08:56If you don't, then it's another thing that could break the wrappers.
09:02Cooling takes time, so I like to transfer it to a container,
09:06and once it's cooled to that touch, I keep it in the fridge until I'm ready to assemble.
09:20Okay, it's been cooling for a few hours,
09:23but we have a couple more things to do before we can roll the harumaki.
09:29First, the noodles are quite long, so take some kitchen scissors and cut them up.
09:34This step makes it easier to divide the mixture evenly.
09:40Next, we can roughly divide the filling into 10 portions.
09:44This ensures that each harumaki is roughly the same size.
09:50It doesn't need to be perfect, just a general measure so that you don't run out
09:55or have too much mixture left at the end.
10:03Next, I'm gonna take a spring roll wrapper.
10:06These are square shaped, so turn it 45 degrees so that you have a diamond like this.
10:14We place a portion of the filling across the wrapper horizontally.
10:19It should be just below the center.
10:22Make sure to leave enough space on the edge to prevent gaps.
10:31Now bring the bottom corner up to the middle.
10:36Fold each edge over at a right angle.
10:39It should be straight like this.
10:46Roll it up once more and then wet the top edges.
10:50I've made a paste using one tablespoon of plain flour,
10:54mixed with two tablespoons of cold water.
10:56This acts like glue and stops the harumaki from falling apart.
11:02Finally, I press it slightly so it's a little bit flattened.
11:06This stops it from rolling over when we cook it in the oil.
11:11Repeat these steps until you've got 10 harumaki.
11:15There are a few important things to consider when rolling harumaki.
11:20The first is rolling it tightly so that there aren't any holes or gaps.
11:24If there are holes, the oil is more likely to seep inside and make it greasy.
11:29It's also going to react to the liquid in the filling and splash which can be kind of dangerous and
11:37messy.
11:38Another thing to consider is that spring roll wrappers have a smooth side and a rough side.
11:45The smooth side should be on the outside so it should be facing down when you roll it.
11:51The rough side should be facing up and touching the filling.
11:55Okay, that's the last one. It's time to fry.
11:59I have heated my oil to 160 degrees Celsius which is about 320 degrees Fahrenheit.
12:06And all we need to do now is wait for them to turn golden on the outside.
12:12This should only take a few minutes on each side.
12:15You might think 160 degrees sounds a bit low for frying but spring roll wrappers cook quite quickly.
12:24If you fry them at a higher temperature than this, you'll find they might get too dark or even burn.
12:30Because the filling is already cooked, we don't need to worry about it being undercooked in the middle.
12:36It only needs to be heated through and a few minutes at this temperature is plenty of time.
12:43Like I mentioned earlier, harumaki is a great party dish because you can make the filling and roll the harumaki
12:50in advance.
12:51You could even do it the night before.
12:54After that, each batch should only take about 5 minutes to fry.
12:59It's very quick.
13:00If you don't like deep frying, there's also the option of baking them in the oven.
13:05The problem with oven baking is that they don't brown evenly all over.
13:10But they do get crispy and I know lots of people do it, especially if they're making a large butt.
13:16If you do want to bake them, brush or spray them with a little oil and bake for about 20
13:23minutes at 200 degrees Celsius.
13:27Okay, my spring rolls are cooked. Let's eat.
13:37Listen to that crunch, so crispy and perfect.
13:45We usually serve harumaki with soy sauce and Japanese mustard.
13:52So there you have it, crispy and delicious Japanese-style harumaki.
13:57Thanks so much for watching.
13:58If you like Japanese-style harumaki, I'm sure you'll enjoy my recipe for pan-fried gelza dumplings too.
14:05Don't forget to support my channel by subscribing.
14:07Hope to see you next time.
14:08Have a great day.
