Harumaki
Ingredients: Ground Pork, Sake, Potato Starch, Salt, Pepper · 30 min cook time · 215kcal · ~₩7,050
Ingredients
60g Ground Pork, 1tsp Sake, 1tsp Potato Starch, pinch Salt, pinch Pepper, 80g Napa Cabbage Leaves, 20g Boiled Bamboo Shoot, 1medium size Dried Shiitake Mushroom, 20g Garlic Chives, to taste Chicken Stock, to taste Oyster Sauce, to taste Soy Sauce, to taste Sugar, to taste Ginger Root, to taste Vegetable Oil, drizzle Sesame Oil, 6sheets Harumaki Wrappers, to taste Flour, to taste Karashi Mustard, to taste Vinegar, to taste Parsley Leaves
Instructions
1. Cut out the thick center part of the Napa cabbage leaf. Cut it into thin slices across the grains, then cut the long slices into smaller pieces. Cut the leafy part into 1cm (0.4") pieces.
2. For the boiled bamboo shoot (about a 3 cm (1.2") piece), cut off the center part. Press the curved outer part against the cutting board with the cut side facing down and thinly slice it horizontally. Then, cut the slices into strips along the grains. For the center part, detach the partitions one at a time, stack them, and roughly chop into smaller pieces.
3. Rehydrate the dried shiitake mushroom and cut into 3 cm (1.2") strips as thin as possible.
4. Cut the garlic chives into 2 cm (0.8") pieces.
5. Combine chicken stock, oyster sauce, soy sauce, sugar, and sake. Mix well to dissolve the sugar.
6. To the ground pork, add a pinch of salt, pepper, potato starch, and sake. Distribute the seasonings in the meat with your hand.
7. Put a moderate amount of vegetable oil in a heated pan. Add the seasoned ground pork and begin cooking while separating the meat. When the redness of the meat almost turns brown, add the chopped ginger root. Stir-fry until it gives off a fragrant aroma.
8. When it begins to smell good, add the bamboo shoot and rehydrated shiitake mushroom. Stir-fry and reduce the moisture. Add the napa cabbage and continue to stir-fry. Cook them slowly, letting the water evaporate as well. Spread out and press the mixture down into the pan, and saute it thoroughly to reduce the moisture.
9. Stir the combined seasonings thoroughly and add it to the pan. Cover and bring to a boil, then simmer for 3 to 4 minutes.
10. Lightly stir and make a space in the center. Add the garlic chives to the space and give a quick stir. Reduce the heat to low, stir the diluted potato starch thoroughly, and pour over the vegetables. Quickly mix and distribute it.
11. Turn up the heat. Add the starch until it becomes thick as shown, and mix well. Finally, add a drizzle of sesame oil and it is ready.
12. Transfer the mixture to a tray floating on ice water and spread it out thinly so that it will cool quickly. Cover the tray with plastic wrap and place ice packs on top to chill even more quickly.
13. Place the Harumaki wrappers on a flat surface with the smooth side facing down and one corner facing you. Place the filling horizontally near the corner. Hold the corner and roll it up to cover the filling. Roll it up one more time. Fold one side to the center while pushing the air out of it. Fold the other side to the center as well. Then, roll it loosely, creating a small gap. Roll it loosely one more time. Finally, coat the corner with the thick diluted flour and close it firmly.
14. Heat the frying oil to a relatively low temperature, about 160 °C (320 °F). Adjust the shape and gently place the Harumaki in the oil. Rotate them around in the pan to brown the surface evenly. Occasionally flip the Harumaki over. Deep-fry for about 4 minutes, then increase the temperature when they are almost fully browned. When the outside is deliciously browned, remove from the oil.
15. Drain the excess oil well by placing them upright in a mesh strainer lined with a paper towel.
16. Arrange the Harumaki in a bowl. Place two pieces crosswise and garnish with parsley leaves. Cut one piece in half diagonally. Pierce the surface with the tip or point of the knife blade and start cutting from the crack. Arrange it so that you can see the cut end and it is ready.
17. Enjoy the Harumaki with karashi mustard, vinegar, or vinegar soy sauce to your liking.
Source: Watch the original video