Japanese Niku Maki The Vegetables Wrapped In Pork Belly Recipe by Studio AI Tokyo Japanese Cooking Class
 Studio AI Tokyo Japanese Cooking Class @studioaitokyo Tokyo, Japan This is perfect with drink at night, and also for Bento lunch box. My altime simple Japanese seasonings soy sauce, mirin, and sake will make this dish shiny and yummy. This time, I used Asparagus and Carrots, but you can use any vege you like. Something you can cut into thin and long is recommended. Yep! It's easy to wrap (^^) This is perfect with drink at night, and also for Bento lunch box. My altime simple Japanese seasonings soy sauce, mirin, and sake will make this dish shiny and yummy. This time, I used Asparagus and Carrots, but you can use any vege you like. Something you can cut into thin and long is recommended. Yep! It's easy to wrap (^^) Japanese Niku Maki the Vegetables wrapped in Pork Belly Share its first Cooksnap! This is perfect with drink at night, and also for Bento lunch box. My altime simple Japanese seasonings soy sauce, mirin, and sake will make this dish shiny and yummy. This time, I used Asparagus and Carrots, but you can use any vege you like. Something you can cut into thin and long is recommended. Yep! It's easy to wrap (^^) This is perfect with drink at night, and also for Bento lunch box. My altime simple Japanese seasonings soy sauce, mirin, and sake will make this dish shiny and yummy. This time, I used Asparagus and Carrots, but you can use any vege you like. Something you can cut into thin and long is recommended. Yep! It's easy to wrap (^^) Ingredients 100 g Thinly cut Pork Belly 4 Asparagus (or any vege you like) 1/2 Carrot (or any vege you like) ☆Seasoning ☆ 1 small pinch of Salt 1 small pinch of Black pepper ☆Sauce☆ 1.5 Table Spoon Soy Sauce 1.5 Table Spoon Mirin 1 Table Spoon Cooking Sake 2 Tea Spoon Sugar 100 g Thinly cut Pork Belly 4 Asparagus (or any vege you like) 1/2 Carrot (or any vege you like) ☆Seasoning ☆ 1 small pinch of Salt 1 small pinch of Black pepper ☆Sauce☆ 1.5 Table Spoon Soy Sauce 1.5 Table Spoon Mirin 1 Table Spoon Cooking Sake 2 Tea Spoon Sugar Cooking Instructions 1 Season Pork Belly with a small pinch of salt and black pepper. On both sides. 2 Wrap the vegetable with seasoned Pork Belly. 3 Heat a frying pan to medium high, and fry Vege wrapped pork belly until brown. 4 Turn the heat to low, and add all the ingredients off Sauce, and coat the meat with sauce thoroughly, and cook for 2〜3 minutes. 5 Cut into 3〜4 cm (about 1.5 inch) to plate. Pour some sauce over it, and serve. 1 Season Pork Belly with a small pinch of salt and black pepper. On both sides. 1 Season Pork Belly with a small pinch of salt and black pepper. On both sides. 2 Wrap the vegetable with seasoned Pork Belly. 2 Wrap the vegetable with seasoned Pork Belly. 3 Heat a frying pan to medium high, and fry Vege wrapped pork belly until brown. 3 Heat a frying pan to medium high, and fry Vege wrapped pork belly until brown. 4 Turn the heat to low, and add all the ingredients off Sauce, and coat the meat with sauce thoroughly, and cook for 2〜3 minutes. 4 Turn the heat to low, and add all the ingredients off Sauce, and coat the meat with sauce thoroughly, and cook for 2〜3 minutes. 5 Cut into 3〜4 cm (about 1.5 inch) to plate. Pour some sauce over it, and serve. 5 Cut into 3〜4 cm (about 1.5 inch) to plate. Pour some sauce over it, and serve. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 12, 2018 23:24 Tokyo, Japan I am Ai Lisa Yokoyama, in Tokyo Japan. I teach Japanese home cooking in English at my "Studio AI Tokyo Cooking Class" Most of my recipes in class are made with simple basic ingredients. If you have Soy Sauce, Cooking Sake, and Mirin the Japanese sweet cooking sake, you can make so many different kinds of Japanese dishes. Sushi, Sukiyaki, and Tempura are not the only Japanese food. My recipes are based on home cooking that my mom cooks for her family. Please check my recipes, and try them! You can look at my lesson pictures on my official web and SNS♬ Comments Similar Recipes Asparagus in Chikuwa Wrapped in Pork Belly Asparagus in Chikuwa Wrapped in Pork Belly 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. 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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. Fo Fa Cabbage-Wrapped Pork Belly Cabbage-Wrapped Pork Belly I received spring cabbage as a gift. The Japanese leek is optional. You could also use store-bought grated garlic and tubed ginger. You don't need to grind anything if you use ground sesame seeds. I recommend you don't overcook the bean sprouts for a crunchy finish. For 2 servings. 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