Add the pork, soy sauce, mirin, 2 teaspoons potato starch, and black pepper to a bowl and mix to combine. Marinate at room temperature.

In a separate bowl mix all the ingredients for the gravy (chicken stock, 1 tablespoon of potato starch, and sesame oil). Set aside.

Assemble the pre-cut veggies, and heat 1 tablespoon oil in a pan over medium-high. Add ginger and shallots, and sauté until fragrant (about 2 minutes).

Toss in remaining vegetables and stir-fry until tender (about 3 minutes).

Push the veggies to the sides and add the ground pork in the hole. Cook, while breaking it up with a spatula, then stir-fry with the vegetables until almost done.

Stir the gravy mixture again and add it to the pan. Mix with the spatula to combine and cook until the sauce has thickened. Taste and add salt as needed.

Place the filling in a smaller tray and let it cool in a bigger tray full of cold water.

While it’s cooling, mix 1 tablespoon flour with 1 tablespoon water to form the “glue”. Separate the wrapper sheets and cover them with a damp towel

Once the filling has cooled, make lines to separate it into 10 even portions.

Assemble the Harumaki by placing a wrapper with one corner pointing towards you. Add a portion of filling to the middle of the lower half of the wrapper. Roll the corner closest to you up and over the filling until the midline.

Fold the two flaps on either side towards the center, then spread some of the flour “glue” on the wrapper’s top edges. Loosely finish rolling the Harumaki by placing the tips of your fingers into either end of the roll as you roll it.

Line a large deep bowl with 3 layers of paper towels.

Heat oil in a heavy-bottomed pot to 360°F and fry the Harumaki in batches until crisp and golden. Turn them around to evenly fry (about 3 minutes).

Remove from the oil and place upright in the bowl with paper towels to drain any excess oil. Let cool for a few minutes and enjoy!