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1
Combine the ingredients.
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2
Cut the carrot into 16 thin matchsticks.
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3
Salt the okura and roll it firmly on a cutting board.
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4
Cut off the hard parts of the okra.
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5
If you put the liquid ingredients in the measuring cup first, you can get by with just one container (I doubled the amounts since I made marinated boiled eggs.)
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6
If you place the okra alterately facing left and right as in the photo, salt and roll them in one go with both hands, they'll be done in no times.
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7
Rinse off the salt under running water.
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8
Cut off the stem ends as if you're removing a hat.
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9
Cut off any remaining hard bits, and the okra are prepped.
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10
Place the carrot, frozen potato and okra on the pork slices and roll them up.
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11
Season lightly with salt and pepper.
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12
It will look nice if you alternate the carrot and potato pieces.
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13
Heat a pan and add oil.
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14
Start pan frying the rolls with the seam side down.
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15
Roll them around with tongs.
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16
When the rolls are browned all over, add the ingredients.
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17
Simmer to reduce the sauce and coat the rolls, and it's done.
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18
Stop cooking just before the sauce gets burned.
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19
When it becomes foamy as shown here, give it a few more seconds.
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20
The sauce will coat the rolls nicely and they'll be delicious.
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21
The rolls fit better in a bento box if you cut them, and they're easier to eat too.
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22
If you cut them straight across they look like this.
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23
The star shape of the okra is so cute.
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24
Make marinated eggs with the leftover sauce.
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25
Put boiled eggs and the sauce in a plastic bag, eliminate as much air as you can and seal.
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26
Leave it to marinate in the refrigerator overnight.
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27
I could make 6 eggs.
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28
I made the rolls with asparagus since okra was sold out at the supermarket.
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29
I also packed onigiri rice balls, fruits, and frozen jelly cups in this bento.
