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
2 tsp soy sauce
2 tsp sake (Japanese rice wine)
2 tsp potato starch, or cornstarch
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
2 tbsp all-purpose flour (plain flour)
2 tbsp water
soy sauce
rice vinegar, unseasoned
japanese karashi hot mustard
Preparation
Gather all the ingredients.
Rehydrate dried shiitake mushrooms in ¼ cup water for about 15 minutes. Take out the mushrooms and set aside. Reserve the liquid.
In a mixing bowl mix soy sauce, sake, and potato starch to make the marinade. Cut the shrimp and chicken tenders into small pieces and add it to the marinade. Mix in the ground pork.
Cook the vermicelli in boiling water for 2 to 3 minutes. Drain and cut into 1-inch noodles.
Wash the bean sprouts and drain well. Set aside. Cut the bamboo, ginger, dried mushrooms, Tokyo negi, Chinese chives, and carrots into 2-inch strips.
In a pan heat sesame oil and saute ginger over medium high heat until fragrant. Then add the marinated shrimp and ground pork mixture and stir fry until cooked through.
Add the bamboo shoots and carrots to the pan and saute until slightly tender and coated with oil. Add the bean sprouts, chives, Tokyo negi, and mushrooms, and stir fry. Then add the vermicelli.
Season with the reserved liquid from soaking the mushrooms, kosher salt, pepper, and soy sauce.
In a small mixing bowl combine potato starch and water. Then stir it into the shrimp and veggie mixture in the pan. Then transfer the mixture to a baking sheet to let it cool and make the excess moisture evaporate.
Slowly peel and separate each harumaki wrapper and keep them under a damp kitchen towel to keep them from drying up. Then mix 2 tablespoons of flour and water in a small bowl for sealing the rolls.
To make the rolls, grab a single wrapper and lay it flat in a diamond shape. Then using a spoon or ice cream scooper transfer a small amount of filling below the center of the wrapper.
Grab the bottom corner and roll the wrapper once to cover the filling. Fold the right and left corners of the wrapper in. They should overlap each other a little bit. Then roll up to the remaining corner.
Using a finger dip it into the flour and water paste and dab it on the top corner of the wrapper. Then roll and press firmly to seal. Continue with remaining wrappers.
Start deep frying immediately so the rolls don’t get soggy. Fill a pot or wok with oil and heat to 338 degrees F. Deep fry the rolls for 5 minutes or until crispy and golden brown. Then drain the excess oil on a wire rack or paper towel lined plate.
Mix soy sauce, rice vinegar, and Japanese karashi mustard to make a dipping sauce as preferred. Serve with harumaki.
