Potato Teriyaki Pork Rolls

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potatoporkrolls_

Last week I had some leftover lean pork and decided to look for a new recipe. I wanted something simple, quick, light, but nourishing and found the perfect meal at Nami’s Just One Cookbook blog. Her Mashed Potato Teriyaki Pork Rolls are flavoursome, incredibly easy (I was afraid they would require tooth picks to keep together, but the thin meat strips stick together and the rolls don’t fall apart) and already count among my favourite pork dishes (of course my rolls are not as neat and equally sized as Nami’s). Just like Oyakodon I presented last week, this is one of these Japanese universal meals, which, made more popular, would have a huge success all around the world. It is one more dish breaking the raw fish and seaweed stereotypical view of the Japanese cuisine.

It was the first time I used my new, very sharp knife (I have bought I admit because of its funny colour and its low price) and discovered it can cut 2 mm thin strips! If you don’t have a very thin knife, I would advise freezing the meat a bit and then cut it half-frozen. I have always managed to obtain very thin strips. As usually I couldn’t stop myself from slight modifications. I used chives instead of green onions and skipped the vinegar in the teriyaki sauce.

I had these rolls for dinner with a salad, but I see them very well, with toothpicks, on a finger food party! I have forgotten to emphasize they are a very creative way to use up two leftover potatoes.

Preparation: about 40 minutes

Ingredients (serves 2):

12 thin strips of lean pork (mine were approx. 2 mm thick)

2 big potatoes

2 tablespoons chopped chives

1 tablespoon butter

1/2 teaspoon salt

2 tablespoons oil

Teriyaki sauce:

3 tablespoons mirin

2 tablespoons soy sauce (or 4 if you have low sodium soy sauce)

1 teaspoons sugar

3 tablespoons sake

Cook the potatoes, peel them and mash them.

Combine them with the butter, the salt and the chives.

Take a small portion of the mashed potatoes, roll it and place it at the end of a pork roll.

Roll it tightly and put aside.

Do the same with all the pork strips.

Heat some oil in a pan.

Fry the rolls (sealed side down) on a medium heat until they are well browned (it will take about 15 minutes).

Pour the teriyaki sauce over the rolls and roll them, coating well in the sauce for one minute.

Transfer the rolls to a plate and garnish with the remaining sauce.


Published by Sissi

24 Replies to “Potato Teriyaki Pork Rolls”

  1. Oh that looks delicious, for some reason I must have missed Nami’s original posts, but this recipe looks like a real winner. I don’t know why do I look at all my foodie friends’ blog postings first thing in the morning, now I am starving for dinner!

    1. Thank you, Jeno! Nami posted this recipe several months ago. I also look at the food blogs very often before my breakfast and find myself dreaming of fried meat with a glass of wine 🙂

  3. Sissi, thank you so much for making this! I love your knife! I needed this special knife to cut meat when I lived far from a Japanese market and couldn’t get super thin sliced meat. Your pork rolls look great! I’m happy you enjoyed this food, and I’m happy to know you are enjoying more Japanese home cooking meals rather than just typical sushi and teriyaki chicken! 🙂 Thanks so much!

    1. Nami, I am so grateful! You have wonderful Japanese home recipes on your blog and I simply can’t stop stealing them 😉 The knife doesn’t cut finer than 2mm (but the dry sausage yes, it can be even transparent!), but it’s enough for this dish to be delicious (at least for me). I am happy you like the way they look (I find them quite messy in comparison to yours, but it’s not surprising!). Thank you once more!

  4. Now I want some, referring to the rolls not the knife, though the knife is nice too. I’ve been planning to buy mirin for ages. One of my favourite dishes at one of my favourite restaurants is teriyaki pork. Its served not thinly sliced but as a big chunk of meat on the bone, really tender.

    Serving with a toothpick is a smart idea, eat the pork and in case you need a toothpick, you have one unless you’ve eaten it by mistake also:) Have a great evening

    1. Mirin and soy sauce are a perfect match for pork, no matter how sliced. You are right!
      Great idea with the double use of toothpicks 🙂 I haven’t thought about it! Thank you for the comment and have a nice evening too!

  5. Looks great. I will put it onto my to do list 🙂 Guess the potatoes had a floury texture.

    1. Thank you Kiki. I think the potatoes were rather of the waxy type… I only buy those, unless I buy the small young ones eaten whole.

  7. Dear Sissi!
    Greetings!
    These Potato Teriyaki Pork Rolls would make for typical fare in Japanese izakayas!
    Don’t come to Japan or you might have to conside polygamy! LOL (I mean in the kitchen only!)

    As for daikon and turnip leaves recipes, I found some and will publish them soon!

    Best regards,
    Robert-Gilles

      1. Robert-Gilles, you are incredible!!!! I run to your blog straight away! Thank you so much!!!

    2. Dear Robert-Gilles, I didn’t know it could be found in izakayas! Then I like the dish even more 🙂
      Actually I intend to visit many izakayas when I go to Japan! I have recently received “Izakaya: the Japanese Pub Cookbook” and even though I haven’t made any recipes yet, everything looks extremely delicious and the pubs’ description makes one want to jump into a plane immediately.
      Thank you for your help!

  9. I haven’t seen this in Nami’s blog but judging from your picture, I am sure it’s a totally delicious – lean pork and potatoes , simply a great combo…:)!! By the way, I made the Moomins today, hopefully it’s according to your expectation 😉 And thanks for the wonderful idea…:)!

    1. Thank you CG! (It was Nami’s post from January). I can’t believe what I read! I run to your blog!!!!

  10. How beautiful these look! I am going to replace the pork with smoked tofu / soya mince – as it will work brilliantly with potatoes and the other flavours too.

    1. Thank you Shilpa! Your idea looks very interesting. Is the smoked tofu in thin strips or do you plan changing the roll form?

  11. I think I would cut it into thin strips and and then am thinking that I’ll make a roll with potato mash outside and the tofu strips inside) – I might even try it this weekend – will post a pic to let you see (if it is a success with all the changes!)

    1. It sounds very good! I am very curious about the result. I hope it will be a success!

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