Ready to bring a corner of Japan to your table with an easy, quick, but incredibly tasty recipe?
These pork and asparagus rolls, known as Niku-Maki, are a classic of home cooking and Japanese izakayas.
They combine the tenderness of pork, the freshness of spring asparagus, and an irresistible sweet and sour glaze that is prepared directly in the pan.
Perfect as a tasty appetizer, light main course, or to enrich a bento, these rolls are very simple to make but guaranteed to impress.
Get ready to amaze your guests (and yourself!) with a dish that smells of the Orient and captivates at the first bite. Follow our steps and get ready to receive compliments!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
- Energy 571.01 (Kcal)
- Carbohydrates 4.41 (g) of which sugars 2.23 (g)
- Proteins 40.48 (g)
- Fat 42.52 (g) of which saturated 15.08 (g)of which unsaturated 23.37 (g)
- Fibers 1.22 (g)
- Sodium 3,199.13 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.3 lbs pork shoulder (Thinly sliced)
- 1.1 lbs asparagus
- 4 tbsps cornstarch
- 2 tbsps vegetable oil
- 1 pinch salt
- 1 pinch black pepper
- 5 tbsps soy sauce (Japanese (Shoyu))
- 5 tbsps mirin
- 3 tbsps sake
- 1 tbsp brown sugar (Adjust to taste)
Tools
- 1 Cutting Board HYDTQCL
- 1 Frying Pan Lagostina
- 1 Knife Masterchef
Steps
Asparagus:
Wash the asparagus.
Remove the woody end of the stalk. If they are medium-thick, you can slightly peel the base with a vegetable peeler.
Cut them to a length suitable for the pork slices (about 4-5 inches).
If very thin, use them as is; if medium, you can blanch them for 1 minute or microwave for 30-60 seconds to slightly soften (but it’s not strictly necessary if you like them crunchy).
Dry them well.
Meat:
Lay the thinly sliced pork shoulder on a cutting board, slightly overlapping if necessary to create an even surface.
Season with a very light dusting of salt and pepper.
Roll: Place 2-3 asparagus spears (depending on thickness) at one end of the meat and roll tightly, forming a compact roll. Proceed with all ingredients.
Flour (Cornstarch):
Pour the chosen starch into a flat plate. Gently roll each roll in the starch, ensuring it’s covered with a thin layer on all sides.
Shake off the excess.
Browning:
Heat the oil in a pan over medium-high heat. Place the rolls with the seam side down to seal them.
Brown them for 2-3 minutes per side, gently turning with tongs, until the meat is well browned on all surfaces (about 6-8 minutes total).
If the pork releases a lot of fat, tilt the pan and remove the excess with a spoon.
Add the Sauce:
Lower the heat to medium-low.
Option A (Sauce made on the spot): Pour directly into the pan over the rolls the Sake, then the Mirin, Soy Sauce, and finally the Brown Sugar. Gently mix by shaking the pan.
Option B (Ready-made Teriyaki Sauce): Pour the indicated amount of ready-made Teriyaki Sauce over the rolls.
(Note: If you want to prepare your own Teriyaki sauce from scratch in 5 minutes, check out here my recipe!
Thicken: Cook for another 2-4 minutes, frequently shaking the pan and gently turning the rolls, until the sauce slightly thickens, creating a shiny and dark glaze that coats the meat well.
Be careful not to burn it (contains sugar!).
Cutting and Serving:
Remove the rolls from the pan and transfer them to a cutting board.
Let them rest for a minute.
Cut each roll in half or into 3 pieces (2-3 cm in size), preferably with a slightly diagonal cut to show the inside.
Serving and Tasting: Arrange the roll pieces on a serving plate.
Drizzle with any remaining cooking juices from the pan.
Serve immediately, hot.
They are delicious served with Japanese steamed white rice and a simple salad.
Storage, Tips, and Variations (Quick Notes)
Storage:
These rolls are best when freshly made. If there are leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat briefly in a pan or microwave (but they will lose some crunchiness).
Tips:
The key is to use very thinly sliced meat. Don’t pre-cook the asparagus too much if you prefer them crunchy. Taste the sauce before it thickens too much and adjust with sugar if necessary.
Variations:
Try with green beans, carrot sticks (blanched), enoki mushrooms, or bell peppers instead of asparagus. You can add a touch of grated ginger to the sauce. It also works well with thin slices of chicken or turkey breast.
Notes:
Using Japanese soy sauce (less salty and more aromatic than Chinese) and mirin makes a difference for authentic flavor.
FAQ (Frequently Asked Questions)
Frequently Asked Questions (FAQ)
Can I use thicker slices of pork?
It’s not recommended. You would struggle to roll them well and the cooking would not be uniform (the outside would overcook before the inside is ready). Thinness is crucial.
I don’t have Mirin or Sake, how can I substitute them?
Mirin is hard to substitute due to its unique flavor. You can try using sweet white wine or adding more sugar to dry white wine/Sake, but the result will change. Sake can be substituted with dry white wine or light broth. Ready-made Teriyaki sauce is a valid alternative if you don’t have the ingredients.
Are they good cold?
They can be eaten at room temperature (great for a bento), but they are definitely tastier and more flavorful when hot or warm, when the glaze is soft.
Can I prepare them in advance?
You can prepare the raw rolls (up to step 4) a few hours ahead and store them covered in the fridge. The final cooking should be done at the moment for optimal results.
What can I serve them with?
Traditionally with steamed white rice. Also great with miso soup, a fresh salad (e.g., cabbage), or as part of an assortment of small Japanese dishes.
Is the starch (Cornstarch) necessary?
Not strictly, but it greatly helps to create a light crust, to help the sauce adhere better, and to slightly thicken it. Recommended!
