Japanese-style Enoki Mushrooms and Hanpen Fish Cake Wrapped with Sliced Pork – a delicious recipe with belly, packet, Enoki mushrooms, Salt, Katakuriko, Soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Separate the enoki mushrooms into 16 equal portions and cut the hanpen into 16 equal pieces.
2
Spread out the sliced pork and place the portioned enoki mushrooms and hanpen on one edge to roll up.
3
After rolling, sprinkle salt, pepper and katakuriko on both sides.
4
Heat 1 tablespoon of oil in a pan and place the rolled pork with the joint sides down.
5
Fry both sides over a low to medium heat and add all the flavouring ingredients.
6
Cook until the sauce coats the pork rolls.
7
Transfer to a serving dish and garnish with celery leaves or parsley.
8
Have a look at my first hanpen wrapped with sliced pork in a Western style recipe.
9
This is a photo of my dinner one evening.
10
We enjoyed two kinds of rolls.
11
It was nice with drinks.
151
kcal
Calories
7
g
Fat
6
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 grams Pork belly (thinly sliced), 1 packet Hanpen, 1 packet Enoki mushrooms, 1 Salt and pepper, and more.
Yes, Japanese-style Enoki Mushrooms and Hanpen Fish Cake Wrapped with Sliced Pork falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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