Zucchini Pork Teriyaki Rollups

Zucchini Pork Teriyaki Rollups

Seasonal zucchini transformed to a satisfying main dish! Goes well with drinks. too! Serve it with grated radish and ponzu sauce for a lighter taste.

Ingredients: 16 rolls

Pork belly sliced thinly
8 slices(about 200 g)
1 tablespoon
◎Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
Tartar Sauce:
Boiled eggs
Green pepper
Salt and pepper
to taste
3 tablespoons
1 tablespoon
Vegetable oil
1 tablespoon


1. Cut zucchini into 4 even pieces. Cut each of these into 8 sticks, for a total of 32 sticks.
2. Cut the pork slices in half. Combine the seasonings marked ◎ in a bowl.
3. Put 2 zucchini sticks on a slice of pork, as shown in the photo, and roll up tightly. Make 16 rolls.
4. Heat oil in a pan, and put the pork rolls, seam-side down in the pan. Brown over high heat, turning frequently.
5. When both sides are brown, lower the heat and continue cooking for 2 minutes.
6. Add the combined ◎ seasonings, turn up the heat and stir fry until most of the sauce has boiled down and coated the meat. Transfer to a serving dish.
7. Finely chop the green pepper for the tartar sauce and microwave it until slightly wilted.
8. Add the green pepper and other ingredients to the mashed boiled eggs to make the tartar sauce. Put the sauce in a dish serve on the side with the pork-zucchini rolls.

Story Behind this Recipe

I usually use zucchini just for Ratatouille, and I bought a lot since it was cheap, but I didn't have all the ingredients. I had pork in the fridge, so I rolled the zucchini in it with a Japanese taste. It was really popular.
Even my mom, who doesn't like zucchini couldn't stop eating it!