Mizuna Pork Roll for Bento – a delicious recipe with pork, Mizuna, Salt, Flour, Vegetable oil, Sake. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Lay the thinly sliced pork and season with salt and pepper.
2
Keep the roots of the mizuna intact and roll it in the pork.
3
Sprinkle some flour and tap off the excess.
4
Turn off the heat and cover the frying pan with a lid when the sauce has boiled down and the rolls are covered with the sauce completely.
5
Allow it to cook in residual heat.
6
Add all ingredients to the fry pan when the pork has browned and cook it till the liquid boils down.
7
Try to cover the pork with the sauce while you cook it.
8
Turn off the heat and cover the fry pan with a lid when the sauce has boiled down and the rolls are covered with the sauce completely.
9
Allow it to cook in residual heat.
10
Cut off the roots of the potherb mustard when it has cooled down a little, cut it into bite size, then it is done!
351
kcal
Calories
19
g
Fat
8
g
Carbs
35
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 9 ingredients. The key ingredients include: 5 to 6 slices Thinly sliced pork, 1/2 bunch Mizuna, 1 Salt and pepper (for seasoning), 1 tbsp Flour, and more.
Yes, Mizuna Pork Roll for Bento falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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