Carrot Pork Rolls

Carrot Pork Rolls

Even people who don't like carrots will eat these. Sliced Pork Wraps.
The beta-carotene from the carrots becomes easier to absorb when you cook them in oil.

Ingredients: 2 servings

Pork (sliced) (offcuts)
8 slices
Salt and pepper
a small amount
about 1 tablespoon
●Soy sauce
2 tablespoons
1 tablespoon
1 tablespoon
●Sake (optional)
1 tablespoon
Olive oil or vegetable oil
about 1/2 tablespoon


1. Wash the carrot, and julienne with the peel on! (The peel contains a lot of nutrition.)Sprinkle the pork with salt and pepper.
2. Lay the julienned carrots on the pork and roll. Coat the wraps with the katakuriko (if you are using pork offcuts, squeeze the wraps at the end to keep them sticking together).
3. Pour oil into a heated pan, and fry the wraps. When one side is cooked, add about 40 ml of water. Cover with a lid, and steam-fry.
4. When the pork is cooked through, absorb the oil with a paper towel. Pour in the ● sauce, and when the sauce is absorbed, it's done!

Story Behind this Recipe

I cooked a carrot version of my okra pork wraps.