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Kiritampo rolled with sliced pork

Kiritampo rolled with sliced pork
Ingrédients Pour For two people personnes

Thinly sliced pork loin 4 slices (80g)
Soy sauce 1/2 teaspoon
Rice 250g
Salt Adequate amount
Rice powder (or starch) 1 teaspoon
Miso paste 2 teaspoon
Mirin seasoning 2 tablespoon
Sesame oil 1/2 teaspoon

Mashing rice allows you to enjoy the sticky texture. Shape rice firmly into a stick-shape, so it retains its shape when grilling it. Rice powder helps the pork absorb the sauce.

Préparation

  • Season thinly sliced pork with soy sauce and sprinkle rice powder over it.

  • Mash steamed rice roughly keeping half of the rice grains and divide it into qarters. Rub a small amount of salt onto your hand and shape the rice into a stick-shape with a thickness of between 2-2.5cm. Then roll it in the sliced pork.

  • Mix miso paste and mirin seasoning together.

  • Pour sesame oil onto a pan and heat it over a medium heat. Cook (2) in the pan and continue to rolling them in the pan until the pork is cooked well.

  • Then add (3) into it and coat the sliced pork with it.

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Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
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