Wednesday, 19 March 2014

Chicken & Shitake Harumaki


baked Chicken & Shitake Harumaki
 
Here's a Japanese appetizer that Filipinos, Chinese, and other Asians could relate to - Harumaki.

Harumaki is the Japanese version of the popular Chinese spring rolls or egg rolls.  The dish was brought to Japan by Chinese immigrants, was popularized in Chinese restaurants and eateries, then later on, the dish has been frying in many Japanese households.  

Like any culture that adapted the Chinese cuisine, this "Japanized" spring roll comes in a variety of filling depending on what ingredients are available and on the preference of the cook. Like the Chinese spring rolls or the Filipino Lumpia, harumaki is traditionally fried.  But for couples, like us,  who are avoiding oily and fatty foods and opt for healthier appetizers or snacks that are still scrumptious, baking is our preferred way of cooking our harumaki.  

baked Chicken & Shitake Harumaki

This is a healthy and delicious food to snack on when baked.  Don't worry, baking this harumaki would still produce the same delightful contrast in texture, soft filling and a crusty and flaky case.  Well now, baking or frying this will be up to you. Whatever suits your cravings, we got both method covered here anyway.


     CHICKEN & SHITAKE HARUMAKI

Ingredients : 

Chicken, minced - 200 g
Shitake mushroom - a handful
Green Bell Pepper, chopped - 1 small
Garlic, minced - 3 cloves
Onions, minced  - 1 small
Green Onion Leaves, chopped - 2 stalks
Sake - 1 tbsp
Low Sodium Kikkoman Soy Sauce - 1 tbsp
Black Pepper powder - 1/4 tsp
Sesame Oil - 2 tsp
Spring Roll wrapper

Cooking Procedure : 

1.  Soak the shitake mushroom in water for at least 30 minutes to soften them.  Chop them up.
2.  Heat oil in a pan and saute garlic, then the onions and bell pepper.
3.  Throw in the minced chicken and stir. Pour the sake and soy sauce then sprinkle the black pepper powder on it.  Continue to stir until all the liquids have evaporated.  Remove from fire.
4.  Toss in the green onion leaves and mix well.  Let the mixture cool down
5. Lay-out the wrappers, and using a spoon, place a spoonful of the fillings on the springroll wrapper.   Wrap then roll.  Repeat until all the fillings had been wrapped and rolled.  

Baking :

1. Preheat oven to 200 degrees Celsius. 
2. Use a non-stick baking pan. Place the harumaki on the baking pan.
3. Bake the harumaki for at least 10 minutes or until the edges becomes brown.  Then flip them over and bake for another 5 minutes or until the edges of the turn brown and the skin becomes crunchy and almost brown 


 Shallow-Frying : 

1.  Heat oil in a frying pan (the level of oil should be able to submerge at least half of the height of the harumaki.  The oil should not be smoking hot.  
2.  Shallow fry the harumaki, flipping it from one side to another, until the wrapper turned brown and crunchy.     
3. Place the fried harumaki on a strainer or on top of layers of paper towels to drain the excess oil. 

Serve with wasabi and vinegar





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