I enjoy an eclectic mix of cuisines and my home cooking consists of dishes from different cultures. Japanese cuisine has joined the mix, with onigiri, oden, sukiyaki, miso soup, ocha-zuke, and soba dishes becoming daily fare at our dinner table. My travels to Japan have helped me better appreciate its culture and food.
Washoku or traditional Japanese cuisine emphasizes the harmony of ingredients, taste, and aesthetics. Many modern Japanese continue that tradition even with new dishes imparting that unique Japanese touch. Nami, the author of Just One Cookbook, writes a wonderful food blog with mostly Japanese cuisine written in English. She hails from Yokohama, Japan and currently lives in the SF Bay Area with her husband and two adorable children. Nami’s passion is cooking and she learnt from her mom at a very young age. She believes that food brings people together and hopes that her cooking creates a cozy home atmosphere for her family and friends. Just One Cookbook is her lifelong project in organizing her collection of family recipes.
Please welcome Nami…
Hello readers of Roti n Rice! I’m usually the one who reads Biren’s delicious posts from top to bottom, but today I am so honored to be here as her guest blogger. Thank you Biren for this amazing opportunity!
I really love what Biren cooks and shares on her blog. She cooks many kinds of Asian food as well as Japanese food. Since I cook mainly Japanese food, I thought a Southeast Asian dish with a Japanese twist might be a good fit here. I hope you will enjoy my recipe today. It’s very simple and easy to cook, and the citrus soy blended with sesame oil is irresistible. Enjoy!
- ½ lb sliced pork belly, cut into 1.5-2 inch pieces
- 1 Tbsp. Konbucha (preferred, but if not available substitute with salt and pepper)
- 10 rice papers
- 6 Tbsp. Ponzu
- 2 Tbsp. sesame oil
- 1 ½ inch Daikon, grated and squeeze the liquid out (should be about 2 Tbsp.)
- 1 Tbsp. white sesame seeds
- ½ Tbsp. grated ginger
- ½ tsp. Konbucha (preferred, but if not available, substitute with salt and pepper)
- 1 green onion, chopped
- ½ red leaf lettuce, washed and drained well
- 10 shiso leaves, washed and dried with paper towel
- 1 celery stalks, cut into thin strips
- ½ English cucumber, cut into thin strips (today I used Daikon instead)
- ½ carrot, cut into thin strips
- 2 boiled eggs, cut into 8 pieces
- Shiraga Negi (optional)
- 1.Cut the sliced pork belly into 1.5-2 inch pieces and vegetables into thin strips.
- 2. Grate Daikon and ginger. Combine Dipping Sauce ingredients in a small bowl and mix well.
- 3. In a large non-stick frying pan, heat oil on high heat. When oil is hot, add the meat and sprinkle Konbucha. Cook the meat until it becomes crispy. Use paper towel to absorb excess oil and transfer to a plate.
- 4. Serve all the toppings on plates/bowls.
- 1. In a large bowl, pour very hot water. Holding the rice paper by the edge, rotate it in hot water 3 times (like a spinning wheel) and put it on a plate. The rice paper will be soft from the hot water.
- 2. Put the toppings in this order: one piece of red leaf lettuce, one shiso, a few pieces of pork belly, veggies, the egg, and then lastly pour a bit of the sauce on top.
- 3. Start wrapping all the toppings with the bottom center.
- 4. Fold the sides and continue rolling the rice paper. The edge will stick together naturally. I’m not very good with wrapping “beautifully” so I need to work on that artistic skills.
Many thanks Nami, for taking the time to write this wonderful guest post and sharing your fabulous recipe with us. Spring rolls are perfect for this time of the year and the sesame ponzu vinaigrette is a lovely touch to this refreshing dish.
Please visit Just One Cookbook for more delicious recipes and do say “hi” to Nami for me. Thank you friends!
Enjoy…..and have a wonderful day! 8)