Thinly sliced pork combined with shiso leaves and ume paste, then simply pan-fried for a quick and delicious meal. The tender pork and refreshing ume aroma will whet your appetite. With minimal steps, it's easy to make and perfect for bento boxes or as a snack.
Ingredients
Main Ingredients (2 servings)
- Pork loin 8 slices (250g)
- Shiso leaves 8 leaves
- Egg 1
- All-purpose flour (for dusting)
Seasonings
- Ume paste (tube) (to taste)
- Salt (to taste)
- Pepper (to taste)
Steps
- Trim the stems off 8 shiso leaves and cut them in half lengthwise.
- Crack 1 egg into a shallow dish and beat it.
- Lay a slice of pork loin flat, place 2 shiso leaves on one half with the underside facing outwards.
- Squeeze ume paste (to taste) onto the center of the pork slice.
- Fold the pork slice in half.
- Fold the remaining pork loin slices in the same way. (Key Tip!) Lightly press when folding to ensure the ume paste is evenly distributed.
- Season the folded pork with salt (to taste) and pepper (to taste) on both sides.
- Lightly dust the pork with all-purpose flour.
- Heat oil in a frying pan over medium heat.
- Dip the folded pork slices into the beaten egg and place them in the heated pan.
- Cook until the bottom of the pork is browned.
- Flip the pork and cook the other side until browned.
- Once both sides are browned and the pork is cooked through, add any remaining beaten egg to the pork slices while cooking, using it all up. (Key Tip!) If you find adding the egg in stages bothersome, you can pour the beaten egg into the pan and place the pork on top to cook.
- Once all the egg is used, both sides are browned, and the pork is cooked, it's ready. Serve on a plate.
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