Thinly sliced pork loin (or any cut of pork, as long as it's thinly sliced)
6 slices (about 120 g)
Salt and pepper
Carrot (sliced into thin long pieces)
Chop a few centimeters off the root ends of the asparagus stalks. Peel the tougher stalk parts with a vegetable peeler.
Cut the carrot into long, thin pieces the same length as the asparagus, and boil briefly.
Layer the pork slices side by side with a 1 cm overlap. Season lightly with salt and pepper.
Place 3 asparagus stalks on the pork. Place a piece of carrot and 2 more asparagus stalks on top. Dust everything with flour, and roll up with the carrot in the center.
When it's rolled up, dust the whole thing again with flour.
Heat some oil in a frying pan and place the roll in seam side down. When it's browned on the bottom, turn it over, cover the pan with a lid and cook for another 3 to 4 minutes.
Add the soy sauce and mirin to the pan and coat the roll with it.
Cool and cut into pieces of your desired thickness. The cut cross section look like this.
The bento box is blooming with flowers.
I edited the photo. This time I used thinly sliced pork belly and regular size asparagus.
Story Behind this Recipe
I wanted to make lots of flowers for a sports festival bento.
After putting a lid on in Step 5, roll the rolls around in the frying pan occasionally. When making the rollups, make sure to arrange the aspargus evenly as you would a sushi roll, so that the cut cross section will look like a flower. It's easier to make pretty and colorful rolls if you use raw asparagus stalks. This recipe used to say use thin asparagus, but discovered that regular sized asparagus works better so I edited the recipe.