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Nikumaki (Pork belly wrapped asparagus and enoki)

Nikumaki is asparagus or enoki wrapped in thin slices of pork belly. Cooked in savoury-sweet sauce. It's a crowd pleaser!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: easy
Servings: 2

Ingredients

  • 8 - 10 slices thinly sliced pork belly
  • 1 small bundle enoki mushrooms
  • 3 tbsp cornstarch
  • ½ tbsp oil
  • 2 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp soy sauce

Instructions

  • Cut the pork belly in half so they are about 8 cm (3 inches) long
  • Rip apart a small bundle of enoki mushrooms and dip the bottoms in the cornstarch.
  • Wrap the pork belly around the enoki mushroom until most of it is wrapped.
  • Mix together the mirin, soy sauce and sake.
  • Heat oil in a pan over medium heat.
  • Place the nikumaki (wraps) seam side down in the pan and cook until meat is golden brown and cooked through. Turning so all sides are browned, on the last side, pour the sauce over all the pork belly wraps.
  • Cook until the sauce is slightly thickened. Turn the heat off.
  • Serve and enjoy!