Enokki pork belly roll

Divide each bundle of enoki mushrooms into 15-20g pieces, and roll one bundle with two slices of pork belly.

Add a little salt and pepper to the entire surface of [1].

Put olive oil in a heated frying pan, arrange the meat-wrapped mushrooms and grill them (high heat), then turn off the heat when the whole thing is browned, and put one end on kitchen paper.

Add A to the Japanese mustard, mix well, and apply it to the entire surface of [3] with a brush.

Place [4] on a plate, pour the sauce on it, and sprinkle the clams on top.

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- of 15-20g
- 6 bundles
-
- Pork belly slices
- 12 sheets
-
- salt
- A little
-
- Pick it
- A little
-
- Olive oil
- 1 tablespoon
-
- Japanese mustard
- 1 tsp
-
[A]
- vinegar
- 1 tsp
-
- soy sauce
- 2 tbsp
-
- Lemon juice
- 1 tablespoon
-
- cutting and finishing asatsuki
- Appropriate amount