Pork rolls are very good with green perilla. We call it Oba or Aojiso or Shiso. This leaf has a wonderful smell, but is a little difficult to find outside of Japan. It has lot of beta-carotene. Some izakaya (Japanese pub) serve this food.
Yield: 2 servings
Time: 20 minutes
Ingredients
- sliced pork loin (8 pieces) about 1/2 lb
- 1/2 lb egg plant (make it thin about 2 1/2 inches x 1/2 inches)
- 1carrot (thin, about 2 1/2 in x 1/2 inches each)
- 4 pieces green perilla, cut in half
Spices
- 4 tsp soy sauce
- 4 tsp mirin
- 4 tsp sake
- 1/2 tsp ginger (granted)
- dash of salt and pepper
Preparation
- Mix spices together in small bowl (soy sauce, mirin, sake)
- Heat oil to about 350 F in a deep fryer and fry egg plant and carrot for 1 minute
- Spread out two pieces of pork (1 for each roll) and hit with salt and pepper
- Cut the green perilla in half put a 1/2 slice on each piece of pork
- Put egg plant and carrot on the pork and roll it up, then insert a toothpick in each
- Heat oil in a frying pan, add pork roll, and cook for 2 minutes, then turn and cook another 2 minutes over medium heat
- Add mixed spices, cook for 1 1/2 minutes over medium heat
Modifications
- If you can not find green perilla in a Japanese super market, it is ok without it
- Boil the vegetables if you don’t want to deep fry them
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