Drain the aburaage by pouring on some boiling water. Once cooled, squeeze out the excess moisture. The aburaage will lack in flavor if you skip this step. Getting rid of the extra moisture is important as well.
Spread the meat out so it's longer than, but the same width as the aburaage. Make 6 sets, using 4 slices of thin shabu-shabu pork (300 g pork). Put the aburaage on top of the meat.
Roll up, starting with the ends closest to you. You don't need to secure with toothpicks; just roll up so the ends are even.
Be sure to place the rolls seam-side down and cook over medium heat, without oil, until brown. If you do it this way, they won't unravel.
Roll them around to brown all sides. Cover with a lid for the latter half to cook through. Roll up the aburaage inside as is, without opening it up.
Cut in 1 cm slices and serve. It's easier to cut if you chill it in the fridge first! Reheat in the microwave before serving.
Heat the ★ ingredients or the ◯ ingredients for the ankake sauce in a small pot. Bring to a boil and heat until thickened.
Enjoy covered with plenty of piping hot ankake thick sauce! Serve by scooping the rolls up from the bottom. The flavors are soaked in and they're delicious.
These chubby fellows were made when I opened a package of meat and found there were 16 slices of meat 60 cm long. I cut them in half to make 32 slices and made 8 sets with 4 slices each.
I served these chubby fellows with ankake sauce and added half a package of shimeji mushrooms. I added chopped frozen green beans to the one in the top photo.
Here's a recipe you can make if the meat you were planning to use is too small to roll "Pork & Ginger Stir-Fry Rice Bowl" (Recipe ID: 2106392).
This is tender, even without using a pressure cooker! "Simmered Pork Belly in a Rice Cooker" (Recipe ID: 2119053).
A recipe using chicken soup stock granules and store-bought gyoza "Soup Gyoza" (Recipe ID : 2405276).
Story Behind this Recipe
I wasn't sure if there would be enough meat for four people just by frying it, so I decided to use it together with aburaage that I always have in the freezer. Additonal points: I rolled the meat in katakuriko in Steps 2 and 3, but it's not really necessary since it'll stick together without it.
Remove the excess oil and squeeze well! If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny. Be sure to check out Steps 3 and 4 well. Spoon on the piping hot ankake sauce just before serving. The size of the meat will be different according to how it's cut, but generally, each roll needs 3-4 slices of thinly cut pork or 4-5 slices of pork belly.