Edo Tokyo Style Sweet Miso And Leek Pork Cutlet Bento Recipe by cookpad.japan
 cookpad.japan @cookpad_jp This recipe is an entry for the international bento contest. I made this recipe because I wanted people to realize the goodness of foods produced and grown in the Tokyo region. Edo sweet miso has a strong sweet flavour. If you use regular miso, add a little bit of sugar to it. When I made this dish, I wanted to make a lunchbox that didn't rely on granulated dashi stock for flavour, but had a deep savouriness from the ingredients themselves. Recipe by Mishatomo This recipe is an entry for the international bento contest. I made this recipe because I wanted people to realize the goodness of foods produced and grown in the Tokyo region. Edo sweet miso has a strong sweet flavour. If you use regular miso, add a little bit of sugar to it. When I made this dish, I wanted to make a lunchbox that didn't rely on granulated dashi stock for flavour, but had a deep savouriness from the ingredients themselves. Recipe by Mishatomo Edo-Tokyo Style Sweet Miso and Leek Pork Cutlet Bento Share its first Cooksnap! This recipe is an entry for the international bento contest. I made this recipe because I wanted people to realize the goodness of foods produced and grown in the Tokyo region. Edo sweet miso has a strong sweet flavour. If you use regular miso, add a little bit of sugar to it. When I made this dish, I wanted to make a lunchbox that didn't rely on granulated dashi stock for flavour, but had a deep savouriness from the ingredients themselves. Recipe by Mishatomo This recipe is an entry for the international bento contest. I made this recipe because I wanted people to realize the goodness of foods produced and grown in the Tokyo region. Edo sweet miso has a strong sweet flavour. If you use regular miso, add a little bit of sugar to it. When I made this dish, I wanted to make a lunchbox that didn't rely on granulated dashi stock for flavour, but had a deep savouriness from the ingredients themselves. Recipe by Mishatomo Ingredients 2 servings 4 slice Thinly sliced pork roast 1 tbsp Edo-style sweet miso 2 leaves Shiso leaves 1 dash Salt 1 dash Pepper 1 Flour (for sprinkling) 20cm Japanese leek (the white part) The coating: 2 tbsp ●White flour 3 tbsp ●Water 6 heaping tablespoons Panko 1 Frying oil 4 slice Thinly sliced pork roast 1 tbsp Edo-style sweet miso 2 leaves Shiso leaves 1 dash Salt 1 dash Pepper 1 Flour (for sprinkling) 20cm Japanese leek (the white part) The coating: 2 tbsp ●White flour 3 tbsp ●Water 6 heaping tablespoons Panko 1 Frying oil Cooking Instructions 1 Cut the leek into 4~5cm lengths. Lightly season with salt. Cut the shiso leaves into half. 2 Spread out the pork slices and season with pepper. Spread on the sweet miso paste. Layer the shiso and leek on the end closest to you, and roll the meat around the ingredients. 3 Sprinkle the outside of the finished roll with flour. 4 Combine and mix the ● ingredients thoroughly. 5 Drench the rolls from step 3 in the mixture from step 4 and press the surface of the rolls thoroughly with the panko. 6 Heat the oil to 360F/180C and fry the rolls. They will be golden brown when finished. 1 Cut the leek into 4~5cm lengths. Lightly season with salt. Cut the shiso leaves into half. 1 Cut the leek into 4~5cm lengths. Lightly season with salt. Cut the shiso leaves into half. 2 Spread out the pork slices and season with pepper. Spread on the sweet miso paste. Layer the shiso and leek on the end closest to you, and roll the meat around the ingredients. 2 Spread out the pork slices and season with pepper. Spread on the sweet miso paste. Layer the shiso and leek on the end closest to you, and roll the meat around the ingredients. 3 Sprinkle the outside of the finished roll with flour. 3 Sprinkle the outside of the finished roll with flour. 4 Combine and mix the ● ingredients thoroughly. 4 Combine and mix the ● ingredients thoroughly. 5 Drench the rolls from step 3 in the mixture from step 4 and press the surface of the rolls thoroughly with the panko. 5 Drench the rolls from step 3 in the mixture from step 4 and press the surface of the rolls thoroughly with the panko. 6 Heat the oil to 360F/180C and fry the rolls. They will be golden brown when finished. 6 Heat the oil to 360F/180C and fry the rolls. They will be golden brown when finished. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 24, 2013 06:57 A collection of the best recipes from the Cookpad Japan community, translated into English! 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