Subj : Harumaki, part 2
To   : All
From : Ben Collver
Date : Wed May 21 2025 09:36 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Harumaki PT 2
Categories: Appetizers, Japanese
     Yield: 10 Servings

          See part 1

 Once you finish wrapping, start deep frying immediately before the
 wrapper gets soggy. Deep fry the harumaki in a deep fryer/wok/pot
 with 170?C (338?F) vegetable oil until light golden brown and
 crisp, about 5 minutes. Drain the excess oil over a wire rack or
 paper towel.

 If you prefer to bake, preheat the oven to 200?C (400?F). Arrange
 the harumaki in a single layer on a baking sheet lined with parchment
 paper. Brush the tops of the rolls with vegetable oil then bake them
 for 10 to 12 minutes, rotating after 6 minutes, until they're golden
 brown and crispy.

 Make a dipping sauce with soy sauce, rice vinegar, and Japanese
 karashi mustard as you like and serve with harumaki.

 Recipe FROM:
 <gopher://sdf.org/0/users/cmaltese/docs/Recipes/harumaki.txt>

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