Kiritampo rolled with sliced pork
Thinly sliced pork loin 4 slices (80g)
Soy sauce 1/2 teaspoon
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.
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.
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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