Harumaki (Japanese Spring Rolls) Recipe

Ingredients

• ½ oz dried shiitake mushrooms, or 4 pcs
• ¼ cup water, for soaking the shiitake mushrooms
• 2½ oz shrimps, or 4 pcs
• 2 oz chicken tenders, or 2 pcs
• ¼ lb ground pork
• 1½ oz harusame, dried glass noodles or cellophane noodles
• 7 oz boiled bamboo shoot, keep the bamboo shoot submerged in water and store in the refrigerator for 2 to 3 days
• 1 knob ginger
• 1 Tokyo negi (long green onion), use white part only
• 2 stalks nira (chinese chives or garlic chives )
• 3¼ oz carrot
• 2½ oz bean sprouts
• 1 tbsp roasted sesame oil
• 10 pcs egg roll (harumaki) wrappers

For Shrimp and Meat Marinate:

• 2 tsp soy sauce
• 2 tsp sake (Japanese rice wine)
• 2 tsp potato starch, or cornstarch

For Filling:

• ¼ cup shiitake dashi (reserved liquid from soaking dried shiitake)
• 2 tbsp soy sauce
• 1 tsp kosher salt, or use half for table salt
• freshly ground black pepper
• 2 tbsp potato starch or cornstarch
• 2 tbsp water

For Sealing the Wrappers:

• 2 tbsp all-purpose flour (plain flour)
• 2 tbsp water

For Serving:

• soy sauce
• rice vinegar, unseasoned
• japanese karashi hot mustard