Autumn｜Mushrooms｜Pork｜Vegetables｜なすとエリンギの豚肉巻き
Eggplant and King Oyster Mushroom Wrapped in Pork
Culinary Studio Karinary Art 2014.Oct.
Ingredients
| Eggplant | 1 piece... Trim both ends, cut into 5cm lengths, and quarter lengthwise. |
| King Oyster Mushroom | 1 piece or more... Cut into 5cm lengths, then halve lengthwise (or quarter if thick). |
| Thinly Sliced Pork Belly | 8 slices |
| Potato Starch | As needed |
| Refined Sesame Oil | 1 tablespoon |
Accompaniments
| Maitake Mushrooms | As needed |
| Ginkgo Nuts | As needed |
| Grated Daikon Radish | As needed |
Yuzu Pepper Ponzu
| Ponzu Sauce | 4 tablespoons |
| Yuzu Pepper Paste | 1 teaspoon |
Procedure
- Wrap the eggplant and king oyster mushrooms with pork slices. Coat lightly with potato starch, shaking off any excess.
- Heat oil in a frying pan and arrange step 1. Cook over medium-low heat until crispy on all sides. Wipe off excess oil with a paper towel and remove from the pan.
- Sauté the maitake mushrooms and ginkgo nuts in the same pan.
- Arrange grated daikon radish on a plate, place step 2 and step 3 on top, and drizzle with Yuzu Pepper Ponzu.