We are making Harumaki, deep-fried spring rolls, as requested. The freshly fried ones are exceptionally delicious! The combination of the crunchy outside and the gooey inside is irresistible.

How to Make Harumaki
https://cookingwithdog.com/recipe/harumaki/

(serves 2 (6 pieces)) Cook Time: 30 minutes
* Time for rehydrating the shiitake mushroom and cooling the filling is not included in cook time.

[Filling and Wappers]
60g Ground Pork (2.1 oz)
1 tsp Sake
1 tsp Potato Starch
Salt
Pepper
80g Napa Cabbage Leaves (2.8 oz)
20g Boiled Bamboo Shoot (0.7 oz)
1 Dried Shiitake Mushroom, medium size
20g Garlic Chives (0.7 oz)
5g Ginger Root, chopped (0.18 oz)
1 tsp Sesame Oil
6 Harumaki Wrappers

[Combined Seasonings]
50ml Chicken Stock, dilute granulated chicken stock powder as instructed on the package (1.7 fl oz)
1 tsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Sugar
1 tsp Sake

[Diluted Potato Starch]
1 tbsp Potato Starch
1 tbsp Water

[Diluted Flour]
1/2 tbsp All Purpose Flour
1 tsp Water

[Sauce (optional)]
Karashi Mustard
Vinegar
Soy Sauce

[Other Ingredients]
Frying Oil
Parsley Leaves
Cherry Tomatoes

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