Empty My Fridge
Pork Enoki Mushroom Rolls
Ingredientes
- Pork belly · thinly sliced10 oz
- Enoki mushroom · trimmed1 pacote
- Dashi · powder¼ xícara
- Molho shoyu1 colher de sopa
- Mirin1 colher de sopa
- Sugar1 colher de chá
- Garlic powder1 colher de chá
- Chicken stock1 colher de chá
- Egg2
- Scallion · sliced½ xícara
- Sesame seed2 colheres de sopa
- Shichimi togarashi1 colher de sopa
- Salta gosto
- Black peppera gosto
- Rice · cooked, for serving
Modo de preparo
- Lay a slice of pork flat, place a bundle of enoki at one end, and roll tightly. Repeat with the remaining pork and mushrooms.
- Heat a nonstick pan over medium heat. Cook the rolls in 2 batches, seam side down, turning occasionally, until cooked through and browned on all sides, 5-7 minutes in total.
- Mix the dashi, soy sauce, mirin, sugar, garlic powder and chicken bouillon (if using) in a bowl. Pour over the rolls and simmer for 1-2 minutes, turning to coat.
- Pour the whisked eggs over the rolls, sprinkle with green onions, cover and cook for about 1 minute, until the eggs are set.
- Remove from the heat and rest for 1 minute. Sprinkle with sesame seeds and togarashi (if using), then season with salt and pepper to taste.
- Serve hot with cooked rice.
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