Teriyaki Flavored Japanese Pumpkin and Okra Meat Roll Ups
Mustard spread on pork adds spiciness to the dish. The combination of "umami" from [product id="kombu-tsuyu-retail"]"KOMBU TSUYU"[/product] 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 [product id="kombu-tsuyu-retail"]"KOMBU TSUYU"[/product], 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 [product id="kombu-tsuyu-retail"]"KOMBU TSUYU"[/product], making a spiral movement over the pan. Start heating the pan again to reduce the juices.
