Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Pork and Vegetable Roll Cutlets
- Ingredients (Serves 4)
- *20 thin pork slices (Beef or chicken can be used)
*8 green asparagus shoots
*12 string beans
*Salt and pepper - to taste
*Flour - for dusting
*1 egg, beaten
*Breadcrumbs as needed
*Vegetable oil - for deep frying
*Soy sauce - to taste
*Lemon - to taste
*Shichimi(Japanese seven-spice chili blend) - to taste
1 Cut the bottom of the stalk and remove the little leaves of the asparagus.
2 Trim the string beans.
3 Season the pork slice lightly with salt and pepper.
4 Wrap the two pork slices around the entire length of the asparagus.
5 Bunch 3 string beans together and wrap the pork slice around the string beans.
6 Roll the wrapped vegetables in the flour then dip them into the beaten egg and finally into the breadcrumbs.
7 Heat the vegetable oil to 170 °C / 340 °F in a frying pan.
8 Deep fry until golden brown and drain them well.
9 Cut the Pork and vegetable roll cutlets into bite size pieces (about 3 cm long). Serve with soy sauce, lemon juice and shichimi.