Simply wrap frozen taro with thinly sliced pork and grill! This recipe for pork-wrapped taro is economical, easy, and incredibly satisfying. The sweet and savory sauce is perfect with rice or as a snack. It's also a recommended dish for bento boxes.
Ingredients
Main Ingredients (2 servings)
- Taro (small) 12 pieces (200g)
- Thinly sliced pork (komagire) 150g
- All-purpose flour as needed
- Vegetable oil as needed
- Toasted sesame seeds optional
- Chopped green onions optional
- Shichimi Togarashi (Japanese seven spice) optional
Seasonings
- Salt to taste
- Black pepper to taste
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Water 2 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Sugar 1 tbsp
Steps
- Prepare 12 small frozen taro pieces (200g). [Key Tip!] Using frozen taro as is makes it easier for the pork to adhere and wrap smoothly.
- Lay out 150g of thinly sliced pork and wrap it around the taro.
- Roll the wrapped taro in your palms to compact the pork and taro, forming a round shape.
- Season the entire surface with salt to taste and black pepper to taste.
- Lightly coat the surface with all-purpose flour as needed. [Key Tip!] Dusting with flour prevents the meat from becoming tough and helps maintain its shape.
- Heat vegetable oil as needed in a frying pan over medium heat.
- Place the flour-dusted pork-wrapped taro in the hot frying pan.
- Grill until the surface is browned, turning occasionally.
- Once the pork is browned, add 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Water, 1 tbsp Soy Sauce, and 1 tbsp Sugar, and bring to a boil.
- Reduce heat to low once boiling.
- Cover and steam for about 6-7 minutes. [Key Tip!] Steaming thoroughly ensures the frozen taro is cooked through.
- Flip the pieces halfway through to ensure even cooking.
- Insert a chopstick to check if the taro is cooked through.
- Once cooked, increase heat to medium-high and reduce the liquid until it glazes the meat.
- When the moisture has evaporated and a glaze forms, turn off the heat.
- Transfer to a serving dish.
- Sprinkle with toasted sesame seeds, chopped green onions, and Shichimi Togarashi (Japanese seven spice), if desired.
