Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, fried cabbage shiso pork roll. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Great recipe for Fried Cabbage Shiso Pork Roll. I learned this recipe from my older sister. The filling and sauce are how we make it at home.
Fried Cabbage Shiso Pork Roll is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Fried Cabbage Shiso Pork Roll is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have fried cabbage shiso pork roll using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Fried Cabbage Shiso Pork Roll:
- Make ready 8 strips Thinly sliced pork loin
- Prepare 4 leaves Cabbage
- Get 1/2 Onion
- Take 6 Shiso leaves
- Prepare 1 Panko
- Prepare 1 Plain flour
- Get 1 Egg
- Take 1 dash Salt and pepper
- Make ready 1 Suggested condiments: Tonkatsu sauce; Japanese-style Worcestershire sauce; ketchup; spicy mustard
Stir Fried Pork with Shiso and Umeboshi Place a portion of the pork mixture in the centre of each cabbage leaf, then wrap the leaf around the filling to enclose it. Pour the stock into the bottom section of a large steamer. Arrange the cabbage rolls, join side down, in one layer in the top section. Tonkatsu (豚カツ, とんかつ or トンカツ, pronounced [toŋꜜkatsɯ]; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried/tempura pork cutlet.
Instructions to make Fried Cabbage Shiso Pork Roll:
- Shred the cabbage and shiso, and thinly slice the onion.
- Combine the cabbage and onion and season with salt. Let rest for 5 minutes, then squeeze excess water. Finally, mix in the shredded shiso leaves.
- Arrange two slices of pork next to each other and season with salt and pepper.
- Arrange a little bit of the filling from 2 on top of the pork slices. (Take care not to overfill it, or it will be hard to wrap).
- Wrap up the filling in the meat.
- It should look something like this.
- Lightly coat in plain flour, followed by egg, and finally panko.
- Deep fry the pork in oil heated 340-360F/170-180℃ until browned on all sides.
- Cut into easy-to-eat quarters.
- Serve with your choice of tonkatsu sauce, ketchup, Worcestershire-style sauce, or spicy mustard. Enjoy it while it's hot!
Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate. Sprinkle Parmesan cheese onto each of the fried cabbage wedges. I used the remainder of a chinese cabbage I had and found it easy to roll up after I had microwaved the leaves for a few minutes. I added a teaspn or so of sweet paprika and a tin of tomatos (instead of the condensed soup)which i put through the blender with a teaspn of minced garlic. To roll the cabbage leaf, press the bottom up about one-third of the way towards the top of the leaf, covering the meat.
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