Pork Rolls with Vegetables
Delicious meat rolls stuffed with colorful vegetables. A party favorite!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Excludes time needed for cooling.
Ingredients (Serves 2)
- 200 g fresh ham (thinly sliced)
- Potato starch, as needed
- 1/2 carrot (cut in half lengthwise) (70 g)
- 50 g scallions
- 1 tbsp vegetable oil
- Ponzu soy sauce (store-bought), as needed
Cut the carrot into long thin shreds. Cut the scallions into 16 cm lengths.
Cut the carrot lengthwise into thin slices. Stagger-stack and cut into thin shreds. You can also use a vegetable shredder if you like.
Place 3-4 slices of pork lengthwise side by side to form a rectangle about 14-15 cm wide. Sprinkle a little potato starch over the slices. Lay half the carrots and scallions across the end nearest you. Roll up and secure with a toothpick. Repeat the process to make another roll.
Heat the vegetable oil in a frying pan placed over medium heat. Place the rolls in the pan and turn over occasionally while frying to brown evenly. Cover and steam-fry for five minutes at low heat.
Turn off the heat and remove. When cool enough to handle, remove the toothpicks and cut into easy-to-eat pieces. Plate up and serve with ponzu soy sauce.