Pork and Konnyaku Rolls

1. 1

   ["Slice the Konnyaku into about 2cm thickness.", "Boil for a minute and remove to a tray.", "Heat a pan and add soy sauce, sugar, mirin and water.", "Once it boils, add the sliced konnyaku.", "Stir-fry until the sauce is nearly gone.", "Then remove the konnyaku to a tray to cool.", "When the konnyaku has cooled, put the konnyaku along one edge of each piece of pork, then roll tightly.", "Heat oil in a frying pan, and once it's hot, add the rolled pork.", "Try to seal the roll closed by cooking the open edge first.", "Once the roll is sealed so that it will not unroll, continue to fry on medium heat, turing occasionally to avoid burning.", "When the pork has cooked through, add 1 tsp soy sauce and 1 tsp mirin (+) and stir fry to mix the sauce well.", "Note: if you do not have ""mirin/ sweet sake"" you can add honey instead.", "Be aware it is easy to burn pork if you put honey, so it's better to cook on a medium to low heat."]

* Per serving · 4 servings · Values may vary.

No additional tips available.