3-Colour Roll with Summer Vegetables
I thought of a simple and delicious recipe that used lots of summer vegetables.
Make sure to cook the rolls seam-down at first and then cook the rest of the meat when that side has browned. That way you won't have to pin the rolls shut with toothpicks etc.
Add the sugar, then the sake + mirin in that order. Then adjust the sweetness and add the soy sauce at the end. Recipe by Sennokai
3-Colour Roll with Summer Vegetables
I thought of a simple and delicious recipe that used lots of summer vegetables.
Make sure to cook the rolls seam-down at first and then cook the rest of the meat when that side has browned. That way you won't have to pin the rolls shut with toothpicks etc.
Add the sugar, then the sake + mirin in that order. Then adjust the sweetness and add the soy sauce at the end. Recipe by Sennokai
Cooking Instructions
- 1
Sprinkle the okra with salt and scrape it along a cutting board to bring out the colour. Then rinse with water. Cut the bell peppers into 5 mm thick strips.
- 2
Lay each slice of pork out in sets of 2 and season with salt and pepper. Divide the okra and bell pepper slices into 8 portions and roll them up in the pork.
- 3
Heat up some vegetable oil in a frying pan and melt the butter. Place the rolls seam-down in the pan and turn them over a few times while they cook.
- 4
When all of the meat has browned, remove any excess oil from the pan and add the ★ ingredients. Then place a lid over the pan and steam-cook the contents for 2-3 minutes over low heat. Drizzle some soy sauce over the top to finish.
- 5
Cut the rolls in half diagonally and serve on a bed of lettuce leaves.
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