This is a takeoff of a Japanese dish called Negimaki. The original is made with green onions (scallions) but my wife and daughter are not a fan, so I changed it up to use asparagus. Chicken or beef can be used instead of pork. Usually I buy thin pork chops, and pound them thin, or chicken pounded thin. I find about 1/8 inch (3 mm) thick is about right. But the store had these thin sliced pork on sale, so I used them this time. Minute steak (thin sliced beef) works good also. These are pretty easy, cook rather quickly, just don't over cook them, they get dried out easily. You have to judge because it depends on the meat, and thickness of the rolls.

I made this after purchasing nice, thick asparagus.I love the crunchy texture and aroma when biting into the thick sticks. Recipe by Ha-tannookkasan

I was getting tired of stuffing in just asparagus and cucumber, so I wrapped it up in pork slices that I just so happened to have, and it transformed from a beer snack into a side dish.If you place the overlapped parts of the pork on the bottom when cooking, then it won't unravel. You can enjoy this with just salt and pepper, but it is fun to dip it in sauce. Recipe by Kiki mama

I wanted to make yulinchi, a Chinese oil-doused chicken dish, but I've gained weight so I went with a healthier dish instead.An inexpensive, healthy and filling dish. Recipe by Asamato

I had a similar lettuce dish in a Chinese restaurant and recreated at home.-Deep-fry the harusame bean noodles in batches. They will expand and fatten up quite a bit. When they expand and stop bubbling, they are done. If you deep-fry a big portion in one go, they won't be crispy.-Use a non-stick pan when you fry the pork. For 2 servings. Recipe by FarmersK

I added doubanjiang to our family's staple flavoring sauce "sweet and sour soy sauce" and made this dish. The seasoning mixture gave the atsuage a really satisfying flavor that really bumped up my appetite.This flavor goes well with all kinds of vegetables, so you can make your own dish! Eggplants go well with this flavor.If you don't want the oil from the atsuage, pour boiling water over it to drain the excess oil. There won't be enough liquid in the pan, so please add plenty of water when you thicken the sauce at the end. It's delicious even without doubanjiang! You can use ra-yu spicy chili sesame oil, gochujang (spicy Korean pepper paste), or ichimi seasoning instead of doubanjiang. Sprinkling sesame seeds on top at the end makes the dish look nice. Recipe by moj

I wanted to have some pasta with lots of asparagus, because it's one of my favorite foods. I decided to prepare it as a miso-flavored pasta, another of my favorites.Remember not to throw away all of the pasta water so you can add it to the ingredients. The asparagus tastes better if you don't boil it too long. Recipe by KT121

I wanted to make lots of flowers for a sports festival bento.After putting a lid on in Step 5, roll the rolls around in the frying pan occasionally. When making the rollups, make sure to arrange the aspargus evenly as you would a sushi roll, so that the cut cross section will look like a flower. It's easier to make pretty and colorful rolls if you use raw asparagus stalks. This recipe used to say use thin asparagus, but discovered that regular sized asparagus works better so I edited the recipe. For 6 to 8 pieces. Recipe by Marugo-ru

This is a recipe that I have been making for a long time.Asparagus and carrots go well together, but you can wrap any veggies you like!Make sure to shake the pan back and forth when cooking to cook through evenly. For 2 servings. Recipe by Guimauve

I wanted to eat something with meat and miso flavours like zhajiangmian!It has a really light miso and meat flavour.I just made it on the fly and it worked quite well.Give it a try for lunch.I used Japanese leeks because they don't sweat out water like onions do.Unfortunately I live in a place that doesn't make good miso, so I just used normal awase miso.The meat I used is 100% pork, which I personally find better than a beef-pork blend. Recipe by Shijimi24

I wanted to make something different from usual rolled vegetables and came up with this.When you stuff the hollows of the leek with the enoki, it may tear. Don't worry, because you will wrap them in pork. The katakuriko coating the pork will be enough to thicken the sauce, but add more if necessary.Adding grated ginger will add more flavour to this dish. For making 6. Recipe by watyami

This time I made individual pork rolls in Japanese style. It's nice with rice and drinks. Recipe by Komachi sakura