Deliciously simple! These enoki mushroom and thinly sliced pork rolls wrapped in seasoned fried tofu (inari age) are incredibly budget-friendly, easy to make, and satisfyingly filling. Made in just one pan, their chewy texture is completely addictive. Enjoy with your favorite sauce!
Ingredients
Main Ingredients (2 servings)
- Seasoned Fried Tofu (Inari Age) 4 sheets
- Enoki Mushrooms 1 bunch (approx. 200g)
- Potato Starch (for dusting) (to taste)
- Thinly Sliced Pork 100g
- Japanese Basil (Shiso Leaves) 4 leaves
Seasonings
- Ponzu Sauce (for drizzling, to taste)
- Mentsuyu (Noodle Soup Base) (for drizzling, to taste)
Steps
- Make a cut along one side of 4 sheets of Inari Age, leaving one edge intact, and open them up. If using rectangular Inari Age, cut them in half and open.
- Trim the hard base off 1 bunch of Enoki Mushrooms (approx. 200g) and cut them into 4 equal portions.
- Lightly dust the inside of the opened Inari Age with Potato Starch (to taste).
- Spread about 25g of Thinly Sliced Pork (100g total) onto each sheet of Inari Age.
- Tear the stems off 4 Japanese Basil leaves and place them on top of the pork.
- Place 1/4 of the 4 portions of Enoki Mushrooms on top of the pork and basil, then lift the front edge of the Inari Age and roll it up.
- Secure the seam firmly with pasta or a toothpick.
- Lightly oil a frying pan and heat it over medium heat.
- Place the rolled enoki mushrooms seam-side down in the frying pan. Flip them occasionally until browned on all sides. To prevent them from coming apart, start by searing the seam.
- Once browned, add 6 tbsp water, cover with a lid, and steam-grill over low-medium heat for 5 minutes. If there's still excess liquid, continue cooking to evaporate it.
- After steaming, remove the toothpicks and cut into 3-4 bite-sized pieces.
- Arrange on a plate and drizzle with Ponzu Sauce or Mentsuyu (Noodle Soup Base) as desired.
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