Cut the fish sausage in half and cut the stem off the shiso leaf. Mix the ingredients marked ＊.
Divide the pork slices into two, and spread each of them out to a width slightly larger than that of the sausages. Layer the shiso leaves and cheese over the pork, and wrap the pork around each sausage.
Fix the sides so they are completely wrapped as shown in the picture above. Spread the sesame oil in a pan and fry the rolls, rolling them around as you go.
When the surfaces are done, add the combined ＊ flavourings. Finally, drizzle soy sauce on the surface of the pan. When all the flavours have blended, it's done.
Story Behind this Recipe
I came up with this for a recipe contest.
- Cut to a size that fits your bento boxes. I used pork slices that were left over from when I made shabu-shabu. - Very thinly sliced meat for shabu-shabu is best because it's easy to roll and keeps its shape. - When you add the flavourings, cook quickly on medium-strong to strong heat. The meat should ideallybe just a bit charred. - For the shiro-dashi, you can use stock granules dissolved in hot water.