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Ingredients
- 2 Eggplant
- 12 slice Pork belly (thinly sliced)
- 2 Chikuwa
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sugar
- 1 tbsp Sake
Method
- Partially peel the eggplant in stripes, or peel completely.
- Cut the chikuwa in 3 equal pieces, then cut in half lengthwise.
- Cut the eggplant into approximately 5mm diagonal slices.
- Combine the sauce ingredients, marked , and set aside.
- Put the eggplant in a heatproof dish, cover lightly with plastic wrap, and microwave until soft.
- (About 4 minutes in my microwave).
- Be sure to squeeze any juice that comes out of the eggplant.
- The rest is easy.
- Lay the eggplant on the meat, as shown in the photo.
- Put the chikuwa on top of the eggplant.
- And roll it up.
- The rolls should look like this.
- Time to cook them.
- First, place the rolls seam-side down, and cook over low heat, turning them frequently, being careful not to let them burn.
- Pour in the sauce and cook until it's thickened.
- Turn off the heat, and it's done.
- Garnish with chopped green onions, to make it look nice!
