3-Colour Roll with Summer Vegetables

3-Colour Roll with Summer Vegetables

Great for guests or for putting in bento! If you cut these rolls diagonally the star-shaped okra and red and yellow bell peppers will peek through. The plate will look lovely and colourful, like a flower blooming.

Ingredients: 4 servings

Red and yellow bell peppers
1 of each colour
Thinly sliced pork loin
16 slices (400-500 g)
Salt and pepper
to taste
Vegetable oil and butter
1 tablespoon each
★Sake and mirin
2 tablespoons each
2-3 teaspoons
Soy sauce
2 tablespoons
Leaf lettuce (butterhead lettuce)
as needed


1. Sprinkle the okra with salt and scrape it along a cutting board to bring out the colour. Then rinse with water. Cut the bell peppers into 5 mm thick strips.
2. Lay each slice of pork out in sets of 2 and season with salt and pepper. Divide the okra and bell pepper slices into 8 portions and roll them up in the pork.
3. Heat up some vegetable oil in a frying pan and melt the butter. Place the rolls seam-down in the pan and turn them over a few times while they cook.
4. When all of the meat has browned, remove any excess oil from the pan and add the ★ ingredients. Then place a lid over the pan and steam-cook the contents for 2-3 minutes over low heat. Drizzle some soy sauce over the top to finish.
5. Cut the rolls in half diagonally and serve on a bed of lettuce leaves.

Story Behind this Recipe

I thought of a simple and delicious recipe that used lots of summer vegetables.