Natto and cheese harumaki つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
Natto cheese harumaki（納豆チーズ春巻き）
What kind of dish is Natto cheese harumaki??
Natto and cheese wrapped in a flour skin and fried. Cheese and natto (a food unique to Japan) are both fermented foods, so they go surprisingly well together.
Harumaki is called Spring Roll or Egg Roll overseas. Unlike Vietnamese spring rolls, Japanese spring rolls are wrapped with fillings and deep fried.
You can use any low-moisture ingredients to make spring rolls.
Click here for more information about natto. 👉 Natto and whitebait with radish dressing
What is the difference between spring rolls, gyoza, and shumai?
The skins for shumai, gyoza, and spring rolls are basically made by kneading wheat flour, water, and salt.
Cut the thinly rolled dough into small squares for shumai, circles for gyoza, and large squares for spring rolls. Spring roll wrappers are made by heating them once after cutting them. (However, it cannot be eaten raw.)
Another difference is the mainstream cooking method. Gyoza is grilled, shumai is steamed, and spring rolls are fried. The ingredients are mostly meat or seafood, with vegetables such as chives and cabbage added.
NUTRITION FACTS of Natto and cheese harumaki
247 kcal Protein 10.7g Fat 14.1g Carb 19.7g Salt Equivalet 0.3g
INGREDIENTS for Natto and cheese harumaki (2SERVINGS)
- spring roll wrappers 4 sheets 50g
- sliced cheese 1 sheets 18g
- natto(2 bags of included sauce) 2packs 80g
- water 30g
- frying oil moderate amount Oil absorption rate is 10%
Natto and cheese harumaki COOKING INSTRUCTIONS
➀ Mix the natto and the included sauce.
② Divide the sliced cheese into 4 equal parts.
③ Place the spring roll wrappers on a cutting board and arrange the natto and cheese.
④ Fold the front corner to make a triangle.
⑤ Wrap the ingredients so that they stick together.
⑥ Roll it towards the back and shape it.
⑦ Fold in both sides and then roll again.
⑧ At the end of the roll, apply water. This will act as glue.
⑨ Heat the oil and fry until golden brown and the surface becomes crispy.
Use enough oil to cover half of the spring rolls. It burns easily, so be careful about the heat. The temperature should be just right so that small bubbles come out of the spring rolls.
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