Enokki pork belly roll
When rolling enoki mushrooms with pork belly, start with the enoki mushroom shaft and slide them up little by little, then roll them thoroughly. It's also delicious even when grilled charcoal. At that time, it's also good to stick it on a skewer and bake it.
How to make it
1
Divide each bundle of enoki mushrooms into 15-20g pieces, and roll one bundle with two slices of pork belly.
2
Add a little salt and pepper to the entire surface of [1].
3
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.
4
Add A to the Japanese mustard, mix well, and apply it to the entire surface of [3] with a brush.
5
Place [4] on a plate, pour the sauce on it, and sprinkle the clams on top.
Materials 2 people
-
- of 15-20g
- 6 bundles
-
- Pork belly slices
- 12 sheets
-
- salt
- A little
-
- Pick it
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Japanese mustard
- 1 tsp
-
[A]
- vinegar
- 1 tsp
-
- soy sauce
- 2 tbsp
-
- Lemon juice
- 1 tablespoon
-
- cutting and finishing asatsuki
- Appropriate amount
[PR]
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