Ginger Pork Rolls with Eggplant
User Reviews
4.8
138 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 (as
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Calories
304 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese
Ginger Pork Rolls with Eggplant
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Perfectly juicy and savory Ginger Pork Rolls with Eggplant! It's a favorite in Japanese home-style cooking. You'll love the combination of thinly sliced pork, eggplant, and shiso leaves.
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Ingredients
- 2 Japanese eggplants (or 1 long Chinese eggplant; 10 oz, 280 g)
- ½ lb thinly sliced pork loin (1 package shabu shabu meat)
- 2 Tbsp potato starch or cornstarch
For the Seasonings
- ½ tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp sake (or water)
- 1 tsp sugar
For Cooking
- 1 Tbsp toasted sesame oil
- ½ tsp miso
For the Garnish
- 4 shiso leaves (perilla/ooba)
- yuzu kosho (Japanese citrus chili paste) (optional)
Instructions
- Gather all the ingredients.
- Grate the ginger and measure ½ tsp ginger (grated, with juice).
- In a small bowl, combine all the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp sake, 1 tsp sugar, and the grated ginger.
- Peel 2 Japanese eggplants with a peeler and soak the peeled skin in water.
- Cut the eggplant into 2-inch (5-cm) pieces widthwise, and cut each piece in half.
- Then, cut each piece into 4 sticks and soak in water for 10 minutes to remove the bitterness and prevent from changing the color.
- Now cut the eggplant skin into julienne strips and continue to soak in water.
- Remove any moisture on the eggplant with a paper towel.
- Wrap 2 eggplant sticks with a thin slice of pork. Continue with the rest of the ½ lb thinly sliced pork loin.
- Sprinkle half of 2 Tbsp potato starch or cornstarch on the pork rolls and spread over the meat. Then, flip over and spread the remaining potato starch or cornstarch. Remove any excess starch.
- In a large nonstick frying pan, heat 1 Tbsp toasted sesame oil on medium heat. Add the pork rolls.
- Cook them until all sides are golden browned.
- Cover the pan with a lid and cook on medium-low heat, until the eggplant is tender, roughly 2–3 minutes.
- Add the sauce to the pan.
- Coat the pork rolls well by rotating them and spooning the sauce over.
- Serve the pork rolls on a plate and pour the sauce on top.
- In the same pan (without washing), add the eggplant skin and ½ tsp miso.
- Mix well together and cook on medium-low heat until tender, about 2–3 minutes. Place the cooked eggplant skins on top of the pork rolls.
- Roll up 4 shiso leaves (perilla/ooba) and cut into chiffonade strips.
- Garnish the pork rolls with shiso leaves. If you like it spicy, serve with a dab of yuzu kosho (Japanese citrus chili paste). You can put a tiny bit of it on the pork roll and enjoy!
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
20g
(7%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
775mg
(32%)
Potassium
862mg
(25%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
34IU
(1%)
Vitamin C
4mg
(4%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2(as
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 775mg | 32% |
| Potassium | 862mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
138 reviews
Excellent
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