Teriyaki Flavored Japanese Pumpkin and Okra Meat Roll Ups
Mustard spread on pork adds spiciness to the dish. The combination of "umami" from "KOMBU TSUYU" and the spiciness from mustard creates well-balanced taste.
PREPARATION
- Partially slice off the rind of Japanese pumpkin (or buttercup squash), and cut into 1cm wide wedges. Place the pumpkin on a heat-resistance dish, cover lightly with plastic wrap, and microwave (600w) for 3 minutes. Cool the pumpkin. Trim the stem ends of okras.
- Unfold pork slices, spread mustard thin, and roll Japanese pumpkin or okras. Cover the rolls with flour.
- Put vegetable oil in a frying pan over medium heat, and cook STEP2 for 3-4 minutes, turning them over as needed.
- Turn the heat down, and pour “sake” (rice cooking wine) and "KOMBU TSUYU", making a spiral movement over the pan. Start heating the pan again to reduce the juices.
| Servings | 4 servings |
|---|---|
| Cooking Time | 30 mins |
| Calories (1 serving) | 188 Calories |
| Sodium (1 serving) | 0.9 g |
Ingredients
8 pcs Okras
2 teaspoons Flour
1 tablespoon Mustard
2 tablespoons KOMBU TSUYU
1 tablespoon "Sake" (rice cooking wine)
2 teaspoons Vegetable oil
PREPARATION
- Partially slice off the rind of Japanese pumpkin (or buttercup squash), and cut into 1cm wide wedges. Place the pumpkin on a heat-resistance dish, cover lightly with plastic wrap, and microwave (600w) for 3 minutes. Cool the pumpkin. Trim the stem ends of okras.
- Unfold pork slices, spread mustard thin, and roll Japanese pumpkin or okras. Cover the rolls with flour.
- Put vegetable oil in a frying pan over medium heat, and cook STEP2 for 3-4 minutes, turning them over as needed.
- Turn the heat down, and pour “sake” (rice cooking wine) and "KOMBU TSUYU", making a spiral movement over the pan. Start heating the pan again to reduce the juices.
