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Involtini di maiale e verdure (Niku Maki)

Involtini di maiale e verdure (Niku Maki)

  • Dosi per 2-3 persone
Valutato da 29 persone
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Preparate un finger food giapponese insolito, ma veramente delizioso, seguendo con questa ricetta per gli involtini di maiale e verdure, o niku maki. Questi involtini sono composti da fette sottili di succosa carne di maiale, verdure e salsa al sesamo e miso, e sono paragonabili versione a basso contenuto di carboidrati degli involtini primavera. Perfetti come parte di un bento o come aperitivo; si possono preparare sia in anticipo, che servire appena fatti.

Ingredienti

• fettine di carne di maiale
• fagiolini
• 1/4 carota tagliata a julienne
• 3 cucch. semi di sesamo tritati
• 3 cucch. miso
• 1 cucch. zucchero
• 1 cucch. olio di sesamo 
• 1.5 cucch.ino sake da cucina

Preparazione

  1. Peel your carrot and cut into thin battons, and chop the green beans in half. You’ll want one green bean per roll, so depending on the size of the pork you’re using, it may be easier to leave them whole and chop the niku maki in half after it’s cooked.

  2. In a bowl, mix together the miso paste, sugar, sesame oil, ground sesame and cooking sake. Baste the sauce on to one side of the pork slices.

  3. If you want to enjoy your niku maki right now: pop the carrots and green beans in the microwave with a sprinkle of water for about 30 seconds or until tender. Then leave to cool. If you want to freeze your niku maki and eat later you can skip this step.

  4. Place a handful of the carrots and a green bean at one end of the pork and roll them up. It’s generally easier to work from the wider end to the narrower end depending on your pork cut.

  5. Warm some oil in a frying pan, add the rolls, then cook for 3-4 minutes and until golden brown all over.

Consigli e maggiori informazioni

• To cook from frozen: Put in a heatproof bowl and cover with wrap, then microwave for 2.5-3 minutes (600W). Turn the rolls over, then re-cover and heat for a further 1-1.5 minutes.

• You can leave the mixed sauce until the last moment and add in the frying pan when the rolls are sealed.

ACQUISTA GLI INGREDIENTI

AGGIUNGI TUTTI

Olio di sesamo, Kadoya, 150 ml

Miso bianco, Japan Centre, 300 g