【絶品おつまみ】ただ巻いて焼くだけで超旨い！ソースも鬼ウマ♪『えのきとネギの豚チーズ巻き』Enoki Pork Cheese roll Black pepper sauce 팽이버섯 金针菇 低糖質

【絶品おつまみ】ただ巻いて焼くだけで超旨い！ソースも鬼ウマ♪『えのきとネギの豚チーズ巻き』Enoki Pork Cheese roll Black pepper sauce 팽이버섯 金针菇 低糖質

Hello everyone! Today we’re making one of the Just Roll and Grill series.
Using Japanese leek, Enoki, and pre-cut cheese.
‘Enoki and Leek Pork Cheese Rolls with Black Pepper Sauce’
Let’s get started.
Take the pre-sliced cheese (melting cheese).
Cut in half is all.
Next, prepare the leek to Shiraga-Negi (julienned white parts of leek).
Roughly cut in 4, about the same length of Enoki.
Cut in half.
Gather white parts, then cut thinly.
You can use the center parts also, in the same way.
Soak them in water just for a few minute to remove the bitterness.
It’ll be cooked so no need to worry too much about the bitterness, though.
This is what Shiraga-negi looks like.
Center parts too.
This parts are edible too.
Rough cutting is OK.
This way makes leeks heated faster to the center.
That’s why I’m cutting them thinly.
It will be cooked along with pork.
Shiraga-negi is done.
It is done soaking.
For Enoki, remove the bottom parts like this, then break them loose by hand.
So they can be wrapped in pork.
Cutting part is done, let’s wrap them now.
Coat the pork with flour, as well as in the tray so it won’t stick to it.
Take 2 slices of pre-cut pork belly.
Flour them, then overlap a bit.
First, place cheese in the middle.
Place Enoki and leek (drained in advance) on the edge.
Take some of the leek and enoki here.
Wrap them together.
Start from the top part, then roll with an angle accordingly.
So the cheese is well covered.
Like this.
Let’s make another one.
Again, flour pork.
Cheese in the middle, then Enoki and leek.
Wrap them together.
Done wrapping.
Proceed to the rest.
The rest is done wrapping.
Now let’s make the sauce.
In a small bowl, add 2 tablespoon of water.
Add 2 tablespoon of oyster sauce.
Add 1 tablespoon of rice wine (sake).
Add 1 tablespoon of soy sauce.
Add 1 teaspoon of sugar.
Add 1/2 teaspoon of grated garlic (store-bought is OK).
Now add black pepper as in the title name.
I recommend you to grind it yourself.
Freshly ground pepper makes huge difference.
You can find one with attached grinder for 200 yen or so in stores.
I put good amount of black pepper.
I put at least 1 teaspoonful of pepper.
Taste the sauce and adjust the amount of pepper as you like.
To it I add white pepper, which is totally different flavor from black pepper.
About 2 dash of white pepper, which is a lot in powder form.
The sauce is ready.
Now fry them. Before frying, gently salt and pepper over them to taste.
At this point, just sprinkle a little since the sauce has more substantial taste.
If you use non-stick skillet, no need to add oil here, since pork has enough fat.
If you worry about burning, add a tiny amount of oil.
When the pan is warmed enough, start placing the meat.
Make sure to place the wrapping edge on the bottom.
So that they keep their shapes well.
Now the pan is ready.
With cheese almost overboard looks better.
Start from high heat.
When the pan is warmed enough, keep medium to high heat.
First pay attention to the wrapping edge so they keep their shapes by browning.
At the same time the grease from the meat is melt in the pan.
As a guide, cook 1 min in this way.
This looks very good!
Melted cheese also sealed the edge.
Reduce the heat a little bit.
This meat isn’t super thin so I’m going to make sure they are heated through.
When they are browned all over, I’ll add sake and steam cook them.
Let’s make sure they are browned all round, for another min.
Reduce the heat a little more.
Pour in the sake around the pan.
Cover and steam cook.
For about 1 min.
So the meat is heated through to the center.
After a min. open the lid.
Turn them and continue for another min.
In the beginning, brown them well for 2 min.
For the side parts, brown them lightly for 1 min or so, then cook with steam.
Steam for 2 min. Total cooking time is appx. 6 min.
Finally, without cover and evaporate excess water so they’ll be crispy.
You can also remove excess water/grease with kitchen paper if you like.
At this point they all all heated through.
You can adjust the crispness by cooking longer.
Keep in mind it’ll be moistened by the sauce, though.
They are ready now.
After taking them out, turn off the heat and remove the extra grease.
They also contain umami so try not to wipe it out completely.
Just lightly wipe the pan like this.
Add the prepared sauce into the pan.
Turn on the heat.
First, evaporate the alcohol from the sake.
When the liquid is reduced nicely, add 5 – 10g of butter.
When I tasted at this stage, I wanted a little more black pepper.
Adding extra pepper in the end increases the flavor.
Good mount of black pepper.
When butter is melted well, the sauce is ready to pour over the pork.
Time for the tasting!
Let’s do the tasting!
Itadakimasu!
First… Cheers!
Can I go first..?
Let’s go together!
Itadakimasu!
I made the sauce rather thick intentionally.
They are incorporated in the liquid from other ingredients perfectly.
YUM!
Wait a min.. I’m seriously, surprised..
This crunchiness!
The crunchiness from leek and Enoki makes it super delicious.
On top of that, the melting cheese inside..
Cheese is a MUST!
Absolutely, a MUST. The most powerful balance.
Oh.. so good!!
I can take a peek at the cheese..
Oh.. so yummy..
Seriously, so yum!
I really want everyone to make this sauce.
Is that all…?
There are 3 more!
This is it.
4 pieces.. good number.. we don’t have to fight over them.
Did I say about the crunchiness??
Crunchy… and melting in the mouth.
I can’t emphasize enough about the role of the cheese!
They’re perfectly blended and balanced.
The last piece!
The touch of butter in the sauce added the extra umami.
I know!
With plenty of sauce…
Perfectly done..
Well, this is added to our well received ‘Just Roll and Grill" series.
"Enoki and Leek Pork Cheese Rolls with Black Pepper Sauce’
Without mention the crunchiness of leek and Enoki,
the cheese works out so great here.
In addition to that, the black pepper sauce..
I doubt everyone ever had this sauce before.
This could be your new experience with black pepper.
I really wish you try this for yourself!
This is a great appetizer with sake.
That’ll be all for today
Gochisousam-deshita.
Thank you for watching!
See you next time. Bye!

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新しいチャンネルです！こちらもおヒマな時にどぞ。
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ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】
●豚バラ肉：約300g
●長ねぎ：1本（青い部分は煮込み料理とかに使ってね）
●えのき：1パック
●スライスチーズ
●小麦粉
●お酒
［特製ブラックペッパーソース］
●オイスターソース：大さじ2
●醤油：大さじ1
●ブラックペッパーお好み量
●ホワイトペッパー（無くても大丈夫だけど、あるとよりやみつきな味になります）
●砂糖：小さじ1（ラカントとかにするとより糖質が抑えられます）
●お酒：大さじ1
●にんにく：小さじ1/2
●水：大さじ2
●バター：5〜10g
※お好みで最後にまたブラックペッパーをかけてもOK♪
——————————————————-
大好評の巻いて焼くだけシリーズです。
『えのきとネギの豚チーズ巻き ブラックペッパーソースがけ』を作りました。
えのきのコリコリ感とネギのシャキシャキした食感がもぉ~たまらん！！
それを豚の旨味ととろけるチーズが良い感じに包み込み
そこにやみつきなブラックペッパーソースがかかる事によって
最高のマリアージュを生み出してます♪
ソースも含め他のお店では食べられない最高のおつまみになってると思います。
ただ巻いて焼くだけでとっても簡単なので
是非作ってみて下さい。

[Ingredients]
● Pork belly: about 300g
● Leek: 1 (use the green part for stewing)
● Enoki mushrooms: 1 pack
● Sliced cheese
● Flour
● Sake
[Special Black Pepper Sauce]
● Oyster sauce: 2 tablespoons
● Soy sauce: 1 tablespoon
● Black pepper to taste
● White pepper (You don’t need it, but it makes the taste more addictive)
● Sugar: 1 teaspoon (you can use LACANTS to reduce the sugar content)
● Sake: 1 tablespoon
● Garlic: 1/2 teaspoon
● Water: 2 tablespoons
● Butter: 5~10g
※ If you like, you can sprinkle black pepper on top again at the end ♪
——————————————————-
This is the popular “Just Roll and Grill” series!
I made “Enoki and Leek, Cheese Pork Roll with Black Pepper Sauce.”
I love the texture of the enoki mushrooms and the crunchy texture of the leek!!
The flavor of the pork and the melted cheese wrapped it up nicely and
the addictive black pepper sauce makes the perfect marriage ♪
I think this is the best snack that you can’t find at other
restaurants, including the sauce.
It’s very easy to make, just roll it up and grill it. I hope you will
try making it.

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