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Stick Harumaki Recipe

Stick Harumaki

Stick Harumaki are deep-fried spring rolls filled with shrimp, edamame, and cheese. Long and skinny, they’re perfect finger food for party appetizers.

Unlike traditional Japanese spring rolls where fillings are tightly wrapped, these Harumaki have a more relaxed wrapping style, making them easier to prepare. The filling doesn’t require pre-cooking – just cut and stuff. When planning a holiday meal, appetizers should be as simple as possible, and these are easy enough that kids can help (except for the deep-frying part). Important steps to remember when making Stick Harumaki: Make sure to carefully pat dry the shrimp and edamame before wrapping, as excess moisture can cause the rolls to break during frying. When frying, handle the rolls gently to avoid piercing the skin – any holes can cause hot oil to splash. If you prefer extra-crispy rolls, try using whole Harumaki wrappers for each roll. While this method requires longer cooking time, it results in an exceptionally crunchy texture.

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Mixed Rice with Salmon and Edamame

Mixed Rice with Salmon and Edamame

Mixed Rice, or Takikomi Gohan in Japanese, is an easy seasoned rice dish made right in your electric rice cooker. Mixed Rice with Salmon and Edamame requires minimal cooking involved, yet you end up with a delicious rice dish when it’s done. Here I used salmon fillet and frozen edamame. After seasoning the salmon, simply place it on top of the uncooked rice (no need to cut it!) and let the rice cooker do the rest. If you use pre-shelled edamame, which is commonly available today, you can skip the shelling step. Fresh ginger root adds a refreshing taste and subtle kick to the rice – you can adjust the amount to suit your preference. Despite using salmon, the dish isn’t fishy at all, especially with the ginger’s bright flavor. Serve this Takikomi Gohan as part of your meal, then transform any leftover rice into Onigiri rice balls for the next day’s lunch. I hope you’ll give it a try!

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Garlic Edamame

Garlic Edamame

Garlic Edamame are stir-fried and seasoned whole Edamame pods with garlic sauce. It is not the traditional Japanese Edamame appetizer, which is usually simply pods boiled with salt, but a rather Americanized Japanese dish. Garlic Edamame may be new, but it is a very flavorful tasty little appetizer that goes with Japanese beer and Chuhai.

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Edamame Recipe

Edamame have become so popular outside Japan today.  Edamame is green (young) soy beans in pods.  It is usually served as an appetizer with your favorite drinks.  There are frozen Edamame you can buy all year round so you might not realize that Edamame is actually in season in summer and started as a summer food.  So in the middle of a hot summer, when you drink ice cold beer before dinner, you eat Edamame watching an evening baseball game on TV.  This is the absolute right way to eat it in Japan (or it was, 20 years ago).

It is very hard to buy fresh Edamame in the US, but frozen works just fine.  Salt is the only seasoning we use, but you can experiment with something else if you want.  There are shelled Edamame, too, but we recommend to use the ones in pods.  It’s like peanuts.  Yeah, it is easy to eat just the beans, but it’s really not the same.  Edamame doesn’t have to be an appetizer you eat only at restaurants.  Serve hot or cold, however you like.  Just don’t forget your beer!



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Edamame Recipe

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Cook Time 5 minutes
Servings 4 servings
Cooked green soybeans with salt, a great summer appetizer with beer

Ingredients

  • 1 bag Edamame (frozen)
  • salt
US Customary – Metric

Instructions 

  • Boil water in a big pot with 1 Tbsp salt.
  • Add Edamame and cook for 5 minutes. Strain and sprinkle on some salt.

Video

Course: Appetizer
Cuisine: Japanese
Keyword: edamame, soybean




Edamame Recipe

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