Ginger Pork Rolls with Eggplant
User Reviews
4.8
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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
Description
This recipe begins by peeling and slicing Japanese eggplants into sticks and soaking them to reduce bitterness. The thin pork loin slices are wrapped around the eggplant sticks, then lightly coated with potato starch, which helps create a slight crust when cooked. The rolls are pan-fried in toasted sesame oil to develop a golden exterior and tender interior.
A sauce prepared from soy sauce, mirin, sake, sugar, and freshly grated ginger is poured over the pork rolls during cooking, infusing them with a sweet and aromatic glaze. A small amount of miso paste is added to deepen the umami. The dish is finished with a garnish of shiso leaves and optional yuzu kosho, which provides a citrusy heat that complements the flavors.
These pork and eggplant rolls are served warm as a main or side dish and showcase a delicate balance of textures and tastes through the wrapped presentation and seasoned cooking. The steps involve careful soaking and drying of eggplants and mindful timing in sauce application to maintain the crispness of the rolls.
Ingredients
- 2 Japanese eggplant or 1 long Chinese eggplant; 10 oz, 280 g
- ½ lb pork loin 1 package shabu shabu meat, thinly sliced
- 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 sesame oil toasted
- ½ tsp miso paste
For the Garnish
- 4 shiso leaves aka perilla, ooba
- yuzu kosho optional, Japanese citrus chili paste
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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