Butaniku No Yasai Maki 豚肉と野菜巻き Pork And Vegetable Rolls With Nagoya Miso Sauce

Non beef eaters do not be disappointed because Hiro also prepared some pork and vegetable rolls for us but this time the rolls were simmered in an equally delicious Nagoya miso sauce.

I love the lip smackingly good beef rolls but this is the dish that almost cured my homesickness. The combination of pork and the oh so familiar bean paste base sauce that is both sweet and savoury reminded me of my favourite pork dish - braised pork ribs with yellow bean sauce.

I would like to thank Hiro again for preparing such a wonderful meal for us and so very generous to share her recipes with me.

recipe from Hiro Fanning

serves 4 to 6 as part of a Japanese meal

you'll need;

12 thin slices of pork (used for shabu shabu)

12 asparagus, halved crosswise

oil for cooking

3 tbs of Nagoya miso

1/2 cup of water

1/2 cup of mushroom soaking liquid or low sodium stock

To make the rolls - place 2 pieces of asparagus (a spear and a stalk) on each piece of pork and roll tightly. I have to reuse the photo for the beef rolls here.

Nagoya miso.

Dissolve miso with the water in a saucepan and set aside.

Brown pork rolls seam sides down until golden all over, remove and set aside.

Bring the miso sauce to a simmer and add in the pre-fried pork rolls. Simmer for a minute before adding the mushroom soaking water or stock and continue to cook on low heat for a minute.

Serve pork rolls as part of a Japanese meal. Make sure you there is plenty of steamed rice to soak up the delicious sauce.