Pork and Eggplant Layered Roll-ups

Pork and Eggplant Layered Roll-ups

Boost the filling by rolling eggplant with the meat.

Ingredients: About 12 rolls

Pork belly (thinly sliced)
12 slices (300 g)
☆Soy sauce
2 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon


1. Partially peel the eggplant in stripes, or peel completely. Cut the chikuwa in 3 equal pieces, then cut in half lengthwise.
2. Cut the eggplant into approximately 5mm diagonal slices. Combine the sauce ingredients, marked ☆, and set aside.
3. Put the eggplant in a heatproof dish, cover lightly with plastic wrap, and microwave until soft. (About 4 minutes in my microwave).
4. Be sure to squeeze any juice that comes out of the eggplant. The rest is easy. Lay the eggplant on the meat, as shown in the photo.
5. Put the chikuwa on top of the eggplant.
6. And roll it up.
7. The rolls should look like this.
8. Time to cook them. First, place the rolls seam-side down, and cook over low heat, turning them frequently, being careful not to let them burn.
9. Pour in the sauce and cook until it's thickened. Turn off the heat, and it's done. Garnish with chopped green onions, to make it look nice!!

Story Behind this Recipe

Just rolling up the meat with eggplant was nothing new, so I tried layering it, and adding chikuwa to increase the volume.