Nikumaki with Shiso and Cheese is a popular dish in Japan that combines pork, shiso leaves (perilla), and cheese in exquisite harmony. Enjoy the perfect blend of flavors created by this delightful combination of ingredients.
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What is Nikumaki with Shiso and Cheese?
Nikumaki with Shiso and Cheese is a Japanese dish made by wrapping shiso leaves and cheese slices in thinly sliced pork, and then cooking them. "Niku" means meat, and "maki" refers to rolling or wrapping. You can also include vegetables cut into sticks.
In Japan, while nikumaki is sometimes seasoned with teriyaki sauce, this version uses only salt, black pepper, and sake. By not adding any other seasonings, you can better appreciate the flavors of shiso and cheese.
Choosing the right cut of pork
This dish typically uses one of two cuts of pork: belly or loin. When using belly, you will experience a juicy, flavorful pork taste, while loin offers a lighter flavor. Considering that cheese already contains fat, choose the pork cut based on your preference.
You can use beef instead of pork, but it is less common. Pork pairs exceptionally well with cheese, so I recommend sticking with pork for this dish.
Exploring shiso leaves
Shiso leaves (perilla) are traditional aromatic herbs used in Japan. While they are in season during the hot summer months, nowadays they can be obtained throughout the year, as greenhouse cultivation has become popular. They are known for their high mineral content, especially β-carotene, vitamin B2, and calcium.
Due to their refreshing aroma, they are often used as a condiment. If there are any extra shiso leaves, they can be used as a topping for salads. If you have never tried them before, I encourage you to take this opportunity to do so.
Incorporating ingredients
In this dish, besides shiso and cheese, you can also include various other ingredients. It is also common to add vegetables cut into sticks, such as asparagus, carrots, potatoes, and green beans, which provide a slightly firm texture. Additionally, torn umeboshi (salt-pickled plums) is sometimes added for flavor variation.
Incorporating these ingredients not only enhances the visual appeal but also offers nutritional benefits. Feel free to give them a try according to your preference.
📋Step-by-step recipe
Ingredients
- 8 thinly sliced pork belly or loin (about 0.7 oz/20 g each)
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- - 1 Tbsp all-purpose flour (plain flour) or starch (for the pork)
- 4 shiso leaves (perilla)
- 2 slices cheese
- 1 Tbsp sake
Instructions
🕒 Total: 12 mins
Step 1
Trim the stems off shiso leaves. Cut cheese slices in half.
Step 2
Arrange pork slices slightly overlapping in pairs to form rectangular shapes. Sprinkle salt, black pepper, and flour (or starch) over them.
Step 3
Place a shiso leaf and a half-slice of cheese on each pair of pork slices, then roll them up starting from one end.
Step 4
Heat oil in a pan. Place the pork-wrapped shiso and cheese in the pan with the wrapped end facing downward, then sauté over medium heat. Once they have browned, flip them over and cook on all sides.
Step 5
Add sake to the pan, cover with a lid, and let it steam for 2 minutes.
Step 6
Remove the pork-wrapped shiso and cheese from the pan and cut into diagonal pieces according to your preference.
To store
You can store them in the refrigerator for up to 3 days.
Tips on how to make
- If you are using cheese other than sliced cheese, cut it into suitable pieces before using it. Softer cheeses work better for this dish.
- When adding vegetables, cut them into sticks and arrange them on top of the shiso and cheese in Step 3. For commonly used vegetables in Japan, please refer to the information provided above.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Nikumaki with Shiso and Cheese (Japanese Pork Rolls)
Ingredients
- 8 thinly sliced pork belly or loin (about 0.7 oz/20 g each)
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- - 1 Tbsp all-purpose flour (plain flour) or starch (for the pork)
- 4 shiso leaves (perilla)
- 2 slices cheese
- 1 Tbsp sake
Instructions
- Trim the stems off shiso leaves. Cut cheese slices in half.
- Arrange pork slices slightly overlapping in pairs to form rectangular shapes. Sprinkle salt, black pepper, and flour (or starch) over them.
- Place a shiso leaf and a half-slice of cheese on each pair of pork slices, then roll them up starting from one end.
- Heat oil in a pan. Place the pork-wrapped shiso and cheese in the pan with the wrapped end facing downward, then sauté over medium heat. Once they have browned, flip them over and cook on all sides.
- Add sake to the pan, cover with a lid, and let it steam for 2 minutes.
- Remove the pork-wrapped shiso and cheese from the pan and cut into diagonal pieces according to your preference.
Notes
- You can store them in the refrigerator for up to 3 days.
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