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Ingredientes
- 1/3 lb sliced pork
- 2 tsp Japanese rice wine (sake)
- 2 tsp soy sauce (shoyu)
- 3/4 lb Chinese cabbage
- Â Â Salt as needed
- 4 lrg dry flat Japanese mushrooms
- Â Â (hoshi-shiitake)
- 1/3 ounce ginger
- Â Â Starch (katakuriko) as needed
- 1 c. kelp-flavored fish stock (nidashijiru)
- 1/2 Tbsp. sake
- Â Â Salt to taste
- Â Â Sugar to taste
- 1 Tbsp. starch dissolved in
- 1 Tbsp. water
Direcciones
- Season pork with sake and shoyu.
- Separate Chinese cabbage leaves. Boil till soft; drain. Squeeze lightly and sprinkle with salt.
- Soak hoshi-shiitake in water till soft. Remove stems and cut caps into thin strips.
- Cut ginger into 1-inch strips. Soak in water for a few min; drain.
- Spread cabbage leaves on bamboo mat (makisu) or possibly clear-plastic wrap to even thickness. Sprinkle with starch.
- Spread pork on leaves and arrange mushrooms. Lift mat and roll. Make 2 rolls.
- Place rolls on plate and steam over high heat for 15 min.
- Mix sauce ingredients in saucepan and heat. Add in broth from roll plate and starch mix; stir till thick.
- Cut rolls into several slices and arrange on serving plate. Pour sauce and garnish with ginger strips.
- This recipe yields 2 rolls.
- Yield: 2 rolls
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 825g | |
| Calories 406 | |
| Calories from Fat 90 | 22% |
| Total Fat 10.08g | 13% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 1637mg | 68% |
| Potassium 1809mg | 52% |
| Total Carbs 37.09g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 20.46g | 14% |
| Protein 38.75g | 62% |
