• Pork (thinly sliced)8 slices
• Carrot (small)1
• Olive oil (or vegetable oil)1/2 tbsp
• ★Salt and peppera pinch
• ★Potato starch1 tbsp
• ★Soy sauce2 tbsp
• ★Mirin1 tbsp
• ★Sugar1 tbsp
• ★Sake (optional)1 tbsp

1. 1

   Wash the carrot and julienne it without peeling. Season the pork slices lightly with salt and pepper.

2. 2

   Wrap each pork slice with the julienned carrot and coat evenly with about 1 tbsp of potato starch.

3. 3

   Heat 1/2 tbsp olive oil in a frying pan, arrange the rolls, and sear. Once one side is browned, add 40 cc water, cover, and steam-fry.

4. 4

   Once the pork is cooked through, wipe away excess oil with paper towels, add the ★ seasonings, and simmer while tossing to coat.

5. 5

   The rolls are ready when the glaze coats everything evenly and the pork is beautifully juicy.

Coating generously with potato starch seals in the meat's umami and helps the glaze cling perfectly to the rolls.

• Calories320 kcal
• Protein22 g
• Fat18 g
• Carbs12 g
• Sodium2 g