Grilled as you like it

Nira harumaki: Garlic chive spring rolls March 11, 2009


Here is another tasty dish from the February Kyou no Ryouri’s nabemono vegetable ideas article: Nira harumaki. These yummy rolls combine pork, harusame noodles, enoki mushrooms, and nira. Nira are garlic chives (not garlic and chives), a flat green leaf with a flavor similar to chives and garlic. The flavor is pretty strong when they’re raw but it becomes milder as they cook.

These are my first harumaki (spring rolls). Although I was worried that rolling them would be a lot of work, they were surprisingly simple to make, but next time I’ll have to make sure to fry them in cooler oil because they got a little bit overcooked (they should be golden, but not brown).

Nira harumaki: Garlic chive spring rolls
from Kyou no Ryouri, February 2009

200 grams thinly sliced pork loin
1/2 teaspoon salt
black pepper to taste
1 tablespoon sake
1 tablespoon sesame oil
1 teaspoon shoyu
1 teaspoon oyster sauce
100 grams nira (garlic chives)
1 bunch enoki mushrooms
30 grams harusame noodles
10 sheets harumaki wrappers
katakuriko or cornstarch
water mixed with a bit of flour (to seal the harumaki wrappers)
vegetable oil for frying
garnish: shoyu, vinegar, chili threads

Chop the pork. Add salt, pepper, sake, sesame oil, shoyu, and oyster sauce to pork and mix.

Cut nira into 3 cm lengths. Trim the bottom from the bunch of enoki. Cut tops into 3 cm lengths. Soak harusame noodles in warm water for 4 to 5 minutes. Drain well and cut into 3 cm lengths.

Mix together pork, vegetables, and harusame. Sprinkle with 1 tablespoon katakuriko and mix.

Place one harumaki wrapper on your work surface. Place one tenth of the meat and vegetable mixture diagonally about 1/3 of the way across the wrapper. Dip your finger in some water mixed with flour and paint a line around the edges of the wrapper (this is to help the wrapper seal shut). Now roll up the harumaki like a burrito. Make sure the filling is not poking out from the corners of the wrappers.

Fry the harumaki in 165 – 170 degree C vegetable oil until golden. Drain harumaki on paper towels or oil-absorbing kitchen paper.

Make a dipping sauce by mixing vinegar and shoyu to taste. Garnish with chili threads.


One Response to “Nira harumaki: Garlic chive spring rolls”

  1. leah bell Says:

    oishii!!! these look gorgeous! great post! 🙂

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