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   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Harumaki   
    Categories: Appetizers, Japanese   
         Yield: 10 Servings   
      
       1/2 oz Dried shiitake mushrooms   
              - (13 g)   
       1/4 c  Water; to soak mushrooms   
         4    Shrimps   
         2    Chicken tenders   
       1/4 lb Ground pork   
     1 1/2 oz Vermicelli (43 g)   
       1/2    Boiled bamboo shoot   
         1    Ginger segment (1")   
         1    Tokyo negi   
         1 bn Chinese chives   
         1    Carrot (3")   
     2 1/2 oz Bean sprouts (70 g)   
         1 tb Sesame oil   
        10    Harumaki wrappers   
      
   MMMMM--------------------------MARINADE-------------------------------   
         2 ts Soy sauce   
         2 ts Sake   
         2 ts Potato or corn starch   
      
   MMMMM---------------------FILLING SEASONING--------------------------   
       1/4 c  Shiitake dashi; liquid from   
              - soaking mushrooms   
         2 tb Soy sauce   
         1 ts Kosher salt   
              Black pepper; freshly ground   
      
   MMMMM---------------------FILLING THICKENER--------------------------   
         2 tb Potato or corn starch   
         2 tb Water   
      
   MMMMM----------------------WRAPPER SEALING---------------------------   
         2 tb All-purpose flour   
         2 tb Water   
      
   MMMMM--------------------------TO SERVE-------------------------------   
              Soy sauce   
              Rice vinegar   
              Japanese karashi mustard   
      
     Gather all the ingredients.   
      
     Soak dried mushrooms in 1/4 cup water to re-hydrate, about 15 minutes.   
      
     Cut shrimp and chicken tender into small pieces. Mix the ingredients   
     for marinade in a medium bowl. Add the shrimp, chicken, and pork in   
     the bowl and mix well. Set aside to marinade.   
      
     Cook the vermicelli in a boiling water for 2 to 3 minutes. Drain well   
     and cut into 1" length.   
      
     Cut the bamboo, ginger, dried mushrooms, Tokyo negi, Chinese chives,   
     and carrots into long strips (2" julienned pieces). Wash the bean   
     sprout and drain well.   
      
     To make harumaki filling, heat sesame oil and ginger over medium high   
     heat in a large frying pan. Once fragrant, add the   
     shrimp/chicken/pork and stir fry until no longer pink.   
      
     Add bamboo shoot and carrot and stir fry until coated with oil and   
     slightly tender. Add the bean sprout, Tokyo negi, Chinese chives, and   
     dried mushrooms and stir fry, then add vermicelli.   
      
     Add the ingredients for Seasonings and mix well.   
      
     Combine potato or corn starch with water in a small bowl.   
      
     After a quick stir, pour the potato starch mixture into the harumaki   
     filling and mix well. Transfer the filling from the pan to a baking   
     sheet or plate. Let it cool completely and evaporate the moisture.   
     Make sure there is no moisture in the filling. Otherwise, the   
     wrappers will break easily before and during deep frying and might   
     explode in the oil.   
      
     Slowly peel each harumaki wrapper one at a time and keep them plastic   
     wrap or a damp kitchen towel to prevent from drying up while you work.   
      
     To make harumaki, lay the harumaki wrapper with a corner pointed   
     towards you (diamond shape). Place the filling neatly just below the   
     center of the wrapper. I use an ice cream scooper to transfer the   
     filling so the amount of filling for each wrapper is somewhat   
     standardized. Start folding the bottom corner over the filling   
     towards the top and tuck under the filling nice and tight.   
      
     Roll the wrapper once to cover the filling, and fold the right and   
     left corners of the wrapper in. They should overlap each other a   
     little bit. Then roll toward the remaining corner. When you start   
     rolling upward, the wrapper may flair out. Make sure both sides of   
     the wrapper to taper inwards.   
      
     Using your finger, put good amount of flour + water paste on the top   
     corner. Then roll and press firmly to seal. Continue with remaining   
     wrappers.   
      
     continued in part 2   
      
   MMMMM   
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