Hello everyone, I’m MASA | |
Today I’d like to use my favorite pork belly | |
to roll it up with enoki | |
The benefit of making this kind of meat roll is | |
you only eat a small amount of meat | |
and yet you feel satisfied taste-wise! (๑´ڡ`๑)b | |
The dish, which goes well with sake, | |
contains not just meat but also fibers | |
Besides, it also tastes good at room temperature | |
so, it’s a recommended dish for a bento | |
The recipe is really easy | |
Ok, let’s get started! (๑>◡<)و | |
Enoki is a very nutritious food |
I’ll say it’s an excellent ingredient |
You can not only put it in a hot pot, |
but also cook it with meat |
Here, I divide the enoki into 4 bunches |
The amount of each bunch depends on |
the length of your pork slices |
If the slices are relatively short |
control the amount within certain volume (Not too much) |
If you don’t prefer pork belly |
you can substitute pork collar butt for it |
Otherwise, boneless short rib slices are also recommended |
Just remember to use meat in a form of thin slices |
Try to roll it as tightly as possible |
and make sure the meat sticks together |
As for the ingredients rolled in the meat slices |
other than enoki |
you can also add blanched bean sprouts |
water bamboo, or corn shoots |
To prevent the end of meat roll from loosening |
during cooking process |
You can dip the pork with some starch |
Flour will also do |
Some parts need to be pan-fried at a particular angle |
Using a tong to help you make sure |
all surfaces turn golden brown |
Since the enoki bunch rolled in the meat are quite thick |
you can pan-fry them gradually with low heat |
If you’re afraid that it is undercooked |
you can cover the pan and steam them up a bit |
The seasoning of this recipe is teriyaki flavor |
If you’d like to add more variety to it |
you can add ginger paste or chilies |
The cooking point here is to reduce the sauce until thickened |
Otherwise, if you put the meat rolls |
back in the sauce less thickened |
they are more likely to loosen while cooking |
Ok, here is a plate of (JP) Enoki no Nikumaki |
The golden-brown pork belly smells really good |
and it’s a perfect match with the teriyaki sauce on the surface |
Take a bite and you can enjoy the crunchy texture of enoki! |
For this dish, I’ll recommend you to go with sake |
Although it seems to be a dish full of meat |
in fact, there are only 4 thin slices of pork belly |
so, you won’t feel that guilty even if you eat it in the late evening |
If you’d like some spicy taste |
you may sprinkle some shichimi |
Oh, and if you’d like to put them in a bento |
my suggestion is to cut them in half first |
It’s much convenient for you to take them out from the bento |
If you’re interested in this recipe, welcome to give it a try~ |
SPECIAL THANKS TO Amy Chou