Harumaki (Japanese Spring Rolls)

Bahan-bahan (10 porsi)

• 4 dried shiitake mushrooms ((0.5 oz, 13 g))
• ¼ cup water ((to soak the dried shiitake))
• 4 shrimp
• 2 chicken tenders ((2 oz, 55 g))
• ¼ lb ground pork
• 1.5 oz dried glass/cellophane noodles (harusame)
• ½ boiled bamboo shoot ((7 oz, 200 g))
• 1 knob ginger ((1 inch, 2.5 cm))
• 1 Tokyo negi (long green onion) ((0.8 oz, 23 g; use only the white part))
• 2 stalks garlic chives (Chinese chives or Nira) ((0.3 oz, 8 g))
• 3 inches carrot ((3.2 oz, 90 g))
• 2.5 oz bean sprouts ((70 g))
• 1 Tbsp toasted sesame oil
• 2 tsp soy sauce
• 2 tsp sake
• 2 tsp potato starch or cornstarch
• ¼ cup shiitake dashi ((reserve the liquid from soaking the dried shiitake))
• 2 Tbsp soy sauce
• 1 tsp Diamond Crystal kosher salt
• freshly ground black pepper
• 2 Tbsp potato starch or cornstarch
• 2 Tbsp water
• 10 egg roll (harumaki) wrappers
• 2 Tbsp all-purpose flour (plain flour)
• 2 Tbsp water
• 3 cups neutral oil ((for deep-frying; you‘ll need 1–1½ inches (2.5–3.8 cm) of oil in the pot))
• soy sauce
• rice vinegar (unseasoned)
• Japanese karashi hot mustard