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Great in Bentos- Pork Rolls with Umeboshi, Shiso Leaves, and Cheese

Great in Bentos- Pork Rolls with Umeboshi, Shiso Leaves, and Cheese

The rich flavor of the melted cheese is great, the umeboshi and shiso add a refreshing touch, and the black pepper adds zing. These rolls whet your appetite even during the hot summer.

Ingredients: 4 servings

Umeboshi
about 4 large plums
Shiso leaves
about 16 leaves
Sliced cheese
about 6 slices
Thinly sliced pork
about 300 g (about 16 slices)
Vegetable oil
1 tablespoon (not needed if you're using pork belly)
Salt and pepper
a small amount (not needed if the umeboshi is very salty)
Black pepper
to taste

Steps

1. Take the pits out of the umeboshi plums and bash them into a paste using the back of a knife.
2. Cut the cheese slices into thirds.
3. Wash the shiso leaves lightly and pat dry with paper towels.
4. Spread out a slice of pork, and spread thinly with the umeboshi paste.
5. Place a shiso leaf on top with the stem removed.
6. Top with a slice of cheese.
7. Roll up tightly from the edge.
8. Repeat Steps 4 to 7 to roll up all the pork slices.
9. Heat oil in a pan. Put in the pork rolls seam side down.
10. Pan fry over medium heat while rolling the rolls around with chopsticks until browned on all sides. Season with salt and pepper.
11. Add some black pepper to finish... and done!

Story Behind this Recipe

This is our family recipe for shiso-pork rolls!