Preparation
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Start by preparing all the ingredients and washing the vegetables.
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Then you can peel them as required or just cut them into bite-sized pieces. You also need to cut the meat.
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It is important that you cut out thin, long pieces that are big enough to wrap around the vegetables two or three times. When the meat and vegetables are cut into pieces, you can start wrapping the meat around the vegetables and rolling them up - in sushi form!
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Attention: If you don't use bacon but unseasoned pork, you should now season it with salt and pepper.
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Now dust the rolled, raw Niku Maki with starch.
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In the next step, you can start frying: Heat neutral-tasting oil in a frying pan and fry the Niku Maki thoroughly on all sides as soon as the oil is hot.
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Tip: If you're not a fan of overly greasy food, you can put the individual Niku Maki on a piece of kitchen roll to soak up the oil a little!
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For an extra taste experience, mix soy sauce with mirin and sake and add to the meat in the pan. Put the lid on the pan and let it cook for a minute.
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Already the Niku-Maki are ready! Garnish them with a lemon or lime before serving!
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