Harumaki
Harumaki (春巻き ), is crispy Japanese Spring roll, spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine.
INGREDIENTS
- Harumaki pastry sheet - 1 pack (12 units)
- Beef, pork, chicken or shrimp - 250g. cut into strips, season with 1 tablespoon sake, shoyu and ginger stock
- Cabbage - half a small (cut thin)
- Carrot - 1 large or 2 small (cut skewed, then into not too thin strips).
- Nira - 1 small sauce (cut to size 2 cm)
- Hondashi - little
- Salt, black pepper and shoyu to taste.
- Wheat flour - little (sprinkle in the filling)
- (After cutting the vegetables, put for 3 minutes in the cold water for more crispness)
Water - 1/2 cup
Vinegar - 2 tablespoons
Sugar - 2 tablespoons
Catchup - 3 tablespoons
Aji-no-moto - few
Cornflour - few
DIRECTIONS
FILLING PREPARATION
- In a saucepan, heat the oil and sauté the meat, then add the vegetables. Sprinkle a little hondashi and season with salt, black pepper and a little flour to straighten. Reserve.
- After the filling has cooled, use the following form: put the sheet of the harumaki on a board, with the rough part facing up, put 1 spoon of the stuffing in the middle,
fold 2 times, also fold the sides, pass glue (flour with water) and take the fold as if making a package.
- Fry in hot oil over low heat, taking care not to burn.
- Serve with the sauce.
SAUCE
Add the water, the vinegar, the sugar, the catchup, the aji-no-moto and bring to the boil. Finally add the cornflour diluted in water, to thicken.
