Fresh, flavoursome and healthy, this Japanese classic is simple to make at home.
- Wrap the pork fillet in plastic wrap and place in the freezer for 2-3 hours or until just frozen. Use a sharp knife to slice the pork very thinly (see note).
- Place 4-5 slices of pork, overlapping slightly, on a piece of plastic wrap to form a rectangle. Season with salt. Place an asparagus spear and a green onion on pork. Using the plastic wrap as a guide, roll pork over asparagus to enclose filling. Wrap in plastic wrap. Repeat with remaining pork, asparagus and green onions. Place on a plate; refrigerate for 1 hour to chill.
- Meanwhile, combine the soy sauce, sake, mirin and sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to a simmer. Cook for 3-4 minutes or until sauce thickens to a syrup. Remove from heat. Cover with foil to keep warm.
- Heat the oil in a large frying pan over medium-high heat. Unwrap the pork rolls. Add half the pork rolls to the pan and cook, turning occasionally, for 3-4 minutes or until golden brown and crisp. Transfer to a plate. Repeat with remaining pork rolls.
- Use a sharp knife to cut each roll into 5cm lengths. Place on a platter. Drizzle with sauce and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set