How To Make Harumaki (Japanese Spring Rolls) At Home

Harumaki is similar to a Chinese egg roll. It is a crispy Japanese spring roll filled with delicious ingredients such as pork, shiitake mushrooms, carrots, bamboo shoots, and vermicelli noodles. The outside is crunchy and crispy, while the inside contains perfectly seasoned ingredients. Harumaki is eaten with soy sauce and spicy mustard.

Harumaki is commonly eaten during the spring. In fact, the meaning of harumaki can be translated into “Haru = Spring” and “Maki = Wrapping”. It is a food that contains bamboo shoots, which is a typical spring vegetable. While harumaki has been a staple in Japanese cuisine for a long time, it is not known when it was introduced to Japan. However, harumaki does have Chinese roots and is believed to have been introduced around the 19th century. During this time, travel between Japan and China became more common, so there was a lot of cultural influence and exchanges between the two countries.

Harumaki is greatly loved by the Japanese and is a staple dish at many Chinese restaurants in Japan along with gyoza (dumplings) and shumai. Harumaki can also be found in the prepared food sections or frozen food sections at supermarkets.

Of course, harumaki can be made at home too! The recipe and ingredients used vary depending on the family, as well as the shape. The most commonly found shape for harumaki is similar to that of a Chinese egg roll, but some families may add more or less filling to make the harumaki thicker or thinner.

Since harumaki is deep-fried, it tastes best when eaten right after it has been made. If you have any leftovers, you can store them in the refrigerator. When you’re ready to eat them, first microwave them for about 1 minute, then toast them in a toaster oven for 2-3 minutes to make them a little crispier.

Today we'll be showing you a traditional harumaki recipe using pork. We hope you’ll like our recipe and try it out for yourself at home. Let us know in the comments how it turns out!