My Japanese mother-in-law loves to cook pork, beef, or chicken rolls filled with various vegetables. They call this dish, "niku-maki" which literally translates as "meat roll". I like the versatility of this dish and so I created my own version using nagaimo, also known as mountain yam.
I had already introduced my daughter to nagaimo by making it into pancakes, which she loves. This time, I made her another way to enjoy it, and she liked it too! This recipe is super easy to follow!
Mountain yam, or "nagaimo," is a popular ingredient in Japanese cooking because of its unique sticky texture. It’s often grated and served over rice in a dish called "tororo," or used in okonomiyaki to make the batter light and fluffy. Nagaimo is not only tasty but also healthy. It's rich in dietary fiber, which helps with digestion and contains antioxidants that reduce inflammation.
Peeling nagaimo can be tricky since it can cause your skin to itch. I recommend wearing gloves while peeling it to avoid any discomfort. The sauce I use is a simple mix of soy sauce, vinegar, and honey, creating a delicious glaze on the pork rolls.
Nagaimo Pork Roll
Preparation Time: 
Cooking Time: 
Servings: 3
Calories per serving: 350
Cuisine: Japanese
Category: Main Course
Author: Mitsukai
Keywords: Nagaimo, Pork Roll, Japanese Cuisine
Ingredients
- For the Pork Rolls:
- 300 grams of thin-sliced pork, seasoned with salt and pepper (for hot pot or shabu-shabu use)
- 150 grams of nagaimo (peeled and cut into thin sticks)
- For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- For Cooking:
- 1 tablespoon vegetable oil
Instructions
Follow these steps to make Nagaimo Pork Rolls:
Step 1:
Peel and cut the nagaimo into thin sticks. Note: Nagaimo can be slippery and sticky when peeled and cut. Wear gloves as its juice can cause mild skin irritation. Use a firm grip on the nagaimo and a stable cutting board.
Step 2:
Lay out the thin slices of pork. Seasoned them with salt and pepper. If they're long, cut them in half or thirds to make them easier to roll. Place a few pieces of nagaimo at one end of each pork slice. Roll tightly, ensuring the nagaimo is enclosed in the pork. If needed, use toothpicks to secure the rolls. Alternatively, you can lay them seam-side down in the pan to keep them from unrolling.
Step 3:
Heat the vegetable oil in a skillet over medium heat. Place the pork rolls in the skillet in a single layer. Avoid overcrowding the pan to ensure even cooking. Cook for 2-3 minutes on each side or until the pork is browned and cooked through. In a small bowl, mix the soy sauce, rice vinegar, and honey. Pour this mixture over the pork rolls and allow them to simmer for a few minutes, turning occasionally to ensure they're evenly coated in the glaze.
Step 4:
Remove the toothpicks (if used) before serving. Serve the pork rolls with rice, steamed vegetables, or a salad for a complete meal.
Nutrition Analysis
Calories 290kcal, Protein 13g, Fat 21.4, and carbohydrates 10.9g.
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