Juicy meat oozing from the eggplant! You won't be able to stop eating! "Meat rolls with eggplant ...
4,400"Meat rolls with eggplant and cheese"
■Ingredients (serves 2)
・200g thinly sliced pork belly
・2 eggplants
・2 slices of cheese
・4 shiso leaves
・A little salt
・A little salt and pepper
・1 1/2 tablespoons of potato starch
・2 teaspoons of salad oil
・1 tablespoon of sake
・2 tablespoons of mirin
・1 tablespoon of soy sauce
■Procedure
(1) Cut off the stems of the eggplants and slice them thinly lengthwise. Sprinkle with salt, leave for about 5 minutes, and wipe off the water with kitchen paper. (Slice the eggplants as thinly as possible so that they are easier to roll later, sprinkle with salt, and leave until they become soft.)
(2) Cut off the stems of the shiso leaves.
(3) Spread plastic wrap on a cutting board and arrange the pork, overlapping it slightly. Sprinkle with salt and pepper, and sprinkle with potato starch.
(4) Place the sliced cheese, shiso leaves, and eggplant on 3, in that order. Roll from one end and press down on top of the plastic wrap. (Roll tightly to avoid any gaps.)
(5) Heat salad oil in a frying pan over medium heat, and place 4 with the end of the roll facing down. Once browned, roll it over to brown all over. Add sake, cover, and steam over low heat for 7 to 10 minutes until the meat is cooked through. (Adjust the cooking time depending on the thickness of the pork belly.)
(6) Add mirin and soy sauce to 5, and cook until thickened.
(7) Allow 6 to cool and cut into bite-sized pieces. Serve on a plate.
*Things to keep in mind when enjoying cooking
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