Thursday, 1 May 2014

Harumaki - Nori, Chicken & Veggies




Today is Labor day in the Philippines.  Singapore also celebrates its labor day on May 1.  Here in Qatar, have not the slightest idea.  I'm a homemaker remember? hehehehe  Enjoy your holiday kabayans.

I read somewhere that when a person lacks sleep he/she craves for fatty/oily food.  I am at that stage I think.  I've been having trouble sleeping for some nights now and I've been craving for something fried and crunchy.  It's may just be a coincidence or I was just trying to find a good reason to eat something fried and crunchy.  So when dinner time approaches all I can think is food wrapped in a spring roll wrapper, crunchy and tasty, and when dipped in vinegar makes it even more delicious.   

Filipino lumpia or the Chinese Spring rolls will come to mind.  But I want something Japanese so I often make Harumaki.  Lately, I've been including nori in my harumaki.  The seaweed sheet gives my harumaki a distinct saline flavor that makes it more flavorful.  Try it so you know what I am talking about.  

By the way, I used the left-over roasted chicken from Nando's we had for dinner a few nights back. If you're not into fried food, you can bake this harumaki too. I cook my lumpia, sprinroll, and harumaki, either fried or baked so no issues on that :-) go on try this recipe

     HARUMAKI - NORI, CHICKEN, & VEGGIES

Ingredients: 

Springroll Wrapper
Nori / Seaweed sheet, cut into small rectangles - 2 pcs
Green onion leaves, the white part of the stalks only, sliced thinly - 2 to 3 stalks

Filling:

Leftover Roasted Chicken, shredded
Cabbage, sliced thinly into strips - 2 handfuls
Carrots, sliced thinly into strips - 1 small
Bell pepper, sliced thinly into strips - 1 small
Onions, chopped - 1 small
Garlic, chopped - 3 cloves
Black pepper powder
Salt to taste
Mirin - 2 tbsp
Sesame Oil - 2 tsp

Cooking Procedure :

1. Place sesame oil and garlic in a wok and heat them under medium fir.  Stir until aromatic then toss in the onions.  Cook until the onions become transparent.
2. Throw in the chicken, stir-fry for about a minute or two
3.  Add the bell pepper, give a quick stir. Add in the cabbage and carrots and continue stirring.  
4. Season with salt, black pepper powder, and mirin.  Stir and continue to cook until the veggies soften.  Remove from fire and let the fillings cool down.
5.  Lay-out the spring roll wrapper top it with a nori sheet, and using a spoon, place a spoonful of the harumaki fillings on top of the nori sheet.  Place a few strips of green onion leaves on top of the filling.   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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2 comments:

  1. Linda Cabalbal25 July 2015 at 09:22

    This sounds wonderful! But when do you add the chicken? I read the recipe several times and didn't see it. Mahalo!

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    Replies
    1. thank you Linda for pointing that out. I already edited the procedure :-) happy cooking

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