Spring Cabbage Pork Roll Ups
Enjoy the brisk texture of spring cabbage by sprinkling some salt.
PREPARATION
- Julienne cabbage and sprinkle some salt (extra ingredient). Leave for 5 minutes, and lightly squeeze out water from the cabbage. Make shiraga negi (fine strips of leek).
- Sprinkle pepper on paper-sliced pork evenly, and roll the cabbage drained in STEP1.
- Cover STEP2 with flour. Heat vegetable oil in a frying pan, and cook them, occasionally turning them over.
- Before you serve, garnish STEP3 with the leek cut in STEP1, and pour the mixture of A.
| Servings | 4 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 265 Calories |
| Sodium (1 serving) | 0.9 g |
Ingredients
250g Cabbage
1/3 stalk (40g) Leek
a pinch Pepper
3 tablespoons Flour
2 tablespoons Vegetable oil
Ａ
2 tablespoons KOMBU TSUYU
50ml Water
Enjoy the brisk texture of spring cabbage by sprinkling some salt.
PREPARATION
- Julienne cabbage and sprinkle some salt (extra ingredient). Leave for 5 minutes, and lightly squeeze out water from the cabbage. Make shiraga negi (fine strips of leek).
- Sprinkle pepper on paper-sliced pork evenly, and roll the cabbage drained in STEP1.
- Cover STEP2 with flour. Heat vegetable oil in a frying pan, and cook them, occasionally turning them over.
- Before you serve, garnish STEP3 with the leek cut in STEP1, and pour the mixture of A.
