- 2 days ago
In this video, I'll show you how to make perfectly crispy Japanese Harumaki that will impress your guests every time! These spring rolls are filled with juicy pork and vegetables, wrapped in a golden-brown shell that stays crispy. If you're excited to make these crispy Harumaki at home, hit that like button!
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/harumaki-japanese-spring-roll/
🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba
📌 RECIPE DETAILS:
⏰ Time: 2 hours
👥 Servings: 10 spring rolls
🥕 Ingredients:
- 150 g green cabbage - roughly cut
- 30 g green onion - finely chopped
- 60 g fresh shiitake mushroom - thinly sliced
- 30 g carrot - julienned/fine strips
- 30 g bell pepper - julienned/fine strips
- 50 g boiled bamboo shoots - julienned/fine strips
- 10 g fresh ginger - finely diced
- 150 g pork shoulder or belly - alternatively pork mince
- 1 pinch salt and pepper
- 1 tsp sesame oil
- 2 tbsp sake
- 300 ml chicken stock
- ½ tbsp soy sauce
- ½ tbsp oyster sauce
- ½ tbsp sugar
- 30 g rice vermicelli noodles - dry
- 1 slurry - 1tbsp cold water + 1 tsp corn starch
- 10 sheets square spring roll w
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/harumaki-japanese-spring-roll/
🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba
📌 RECIPE DETAILS:
⏰ Time: 2 hours
👥 Servings: 10 spring rolls
🥕 Ingredients:
- 150 g green cabbage - roughly cut
- 30 g green onion - finely chopped
- 60 g fresh shiitake mushroom - thinly sliced
- 30 g carrot - julienned/fine strips
- 30 g bell pepper - julienned/fine strips
- 50 g boiled bamboo shoots - julienned/fine strips
- 10 g fresh ginger - finely diced
- 150 g pork shoulder or belly - alternatively pork mince
- 1 pinch salt and pepper
- 1 tsp sesame oil
- 2 tbsp sake
- 300 ml chicken stock
- ½ tbsp soy sauce
- ½ tbsp oyster sauce
- ½ tbsp sugar
- 30 g rice vermicelli noodles - dry
- 1 slurry - 1tbsp cold water + 1 tsp corn starch
- 10 sheets square spring roll w
Category
🛠️
LifestyleTranscript
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.
Comments