Pork Enoki Rolls

Pork Enoki Rolls

30 min1 servings

Your daily targets

Per serving

Energy

454 kcal

Carbs

5 g

Fat

42 g

Protein

11 g

Watch it being made

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Ingredients

  • thinly sliced pork belly or pork shoulder

    3 oz

  • (5-ounce) package fresh enoki mushrooms

    1 (5-ounce) package fresh enoki mushrooms (trimmed and separated)

  • dashi powder

    ¼ cup dashi

  • soy sauce

    0.3 tbsp

  • mirin (or substitute with 2 teaspoons honey + 1 teaspoon water)

    0.3 tbsp

  • sugar

    0.3 tsp

  • garlic powder

    0.3 tsp

  • chicken bouillon or MSG

    0.3 tsp

  • large eggs

    2 eggs, whisked

  • sliced green onions

    ½ cup sliced green onions

  • sesame seeds

    0.5 tbsp

  • togarashi

    0.3 tbsp

  • kosher salt

    Kosher salt, to taste

  • black pepper

    Black pepper, to taste

  • cooked rice

    Cooked rice, for serving

Instructions

  1. 1

    Lay out 1 slice of pork on a flat work surface. Place a bundle of enoki mushrooms at 1 end, and roll up tightly. Repeat until all pork and mushrooms are used.

  2. 2

    Heat a nonstick pan over medium heat. Working in 2 batches, place the pork rolls, seam side down, in the pan. Cook, turning occasionally, until cooked through and browned on all sides, 5–7 minutes total.

  3. 3

    Stir together the dashi, soy sauce, mirin, sugar, garlic powder, and chicken bouillon in a bowl. Pour the sauce over the rolls, and let it simmer for 1–2 minutes, turning to coat the rolls in the glaze.

  4. 4

    Drizzle the whisked eggs over the rolls in the pan, and sprinkle with the green onions. Cover and cook for about 1 minute, until the eggs are set.

  5. 5

    Remove from heat, and let rest for 1 minute. Sprinkle with sesame seeds and togarashi, and season with kosher salt and pepper to taste.

  6. 6

    Serve hot with cooked rice.

  7. 7

    Enjoy!