Ingredients
Main Ingredients (2-3 servings)
Seasonings
Steps
- Blanch the Nanohana (Rapini) 150g in boiling salted water for about 1 minute. It's done when it becomes limp and bright green.
- Transfer the blanched nanohana to cold water, and once cooled, drain well in a colander.
- Firmly squeeze out excess water from the nanohana with your hands.
- Trim about 2-3mm from the tough ends of the squeezed nanohana.
- Spread plastic wrap on a flat surface and arrange 3 slices of Pork Belly, overlapping their edges.
- Cover the pork belly with plastic wrap and pound it with a rolling pin until it's about one size larger. Pound the overlapping parts to seal them together. (Key Tip: Thinly pounding makes it easier to roll and creates a beautiful round shape.)
- Place the nanohana on half of the pounded pork belly. Arrange them evenly, alternating leaves and stems, and tuck in any long leaves towards the center.
- Lift the front edge of the plastic wrap and roll tightly.
- Twist both ends of the plastic wrap to form a candy shape and set aside. Repeat with another roll.
- Remove the plastic wrap and dust the surface of the nanohana-wrapped pork with All-purpose Flour.
- In a bowl, combine Mayonnaise 1 tbsp, All-purpose Flour 3 tbsp, and Water 3 tbsp. Mix well, gradually adding water to prevent lumps, to create a batter. (Key Tip: Using mayonnaise instead of eggs makes this recipe easier to prepare.)
- Spread Panko Breadcrumbs in a tray. Dip the nanohana-wrapped pork into the batter, then coat evenly with panko breadcrumbs. (Key Tip: Using batter helps the coating adhere better and creates a beautiful finish.)
- Heat a generous amount of oil in a frying pan over medium heat.
- Once the pan and oil are hot, carefully place the nanohana-wrapped pork into the pan. Cook, flipping occasionally, until the entire surface is golden brown. Be cautious of oil splattering if the coating is uneven.
- Cook using a shallow frying method with a moderate amount of oil. (Key Tip: Blanching the nanohana beforehand ensures it's cooked through, and squeezing out water prevents sogginess, resulting in a delicious dish. Bundling them in the center also makes for an attractive presentation.)
- Once evenly browned after about 8 minutes, remove from the pan and drain excess oil.
- Cut into bite-sized pieces and arrange on a plate. Serve with your favorite condiments.
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