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Okahijiki Pork Rolls

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Meat

    • 🐖 10 slices pork loin

  • Seasoning

    • 🧂 Salt and pepper to taste

  • Vegetables

    • 1 pack okahijiki
    • 1 myoga
    • 5 shiso leaves

  • Cooking Oil

    • 2 tsp salad oil

  • Liquid Seasoning

    • 1 tbsp sake

  • Sauce

    • 1 umeboshi
    • 3 tbsp ponzu soy sauce
    • 1 tbsp white sesame seeds

PASSI

1

Cut okahijiki into 5 cm lengths. Slice myoga thinly and diagonally. Cut shiso leaves into thin strips. Remove the pit from umeboshi and mash it with a knife.

2

Mix the sauce ingredients (umeboshi, ponzu soy sauce, and white sesame seeds) in a container.

3

Lay 2 slices of pork loin flat, season with salt and pepper, and place okahijiki on top. Roll tightly.

4

Heat salad oil in a frying pan over medium heat. Place the pork rolls seam-side down and cook for about 5 minutes, turning occasionally. Add sake, cover, and steam for 1 minute.

5

Plate the pork rolls, garnish with myoga and shiso leaves, and serve with the sauce.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 10g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Use fresh okahijiki for the best texture.Adjust the sauce ingredients to suit your taste preferences.Pair with steamed rice for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.