Nikumaki with Shiso and Cheese is a popular dish in Japan that combines pork, shiso leaves (perilla), and cheese in perfect harmony. Enjoy the exquisite 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 popular home-style dish in Japan, made by wrapping shiso leaves and slices of cheese in thinly sliced pork, then cooking them. “Niku” means meat, and “maki” refers to rolling or wrapping. The savory flavor of the pork pairs beautifully with the distinctive aroma of shiso and the richness of the cheese, creating a taste that is both rich and refreshing. It is a dish that truly lets you appreciate the harmony of its ingredients.
There are many ways to season this dish in Japanese households, but in my recipe, I keep it simple with just a small amount of salt, pepper, and sake to highlight the natural flavors of the ingredients. It is delicious on its own, served with rice, or as a great addition to a bento (lunch box). This Japanese home-cooked favorite is easy to make, so feel free to give it a try in your own kitchen.
Choosing the right cut of pork
This dish typically uses one of two cuts of pork: belly or loin. The flavor changes slightly depending on which cut you choose.
If you use pork belly, you will get a juicy, rich taste with more fat, while the loin offers a lighter, more delicate flavor with less fat. Since this dish includes cheese, choose the cut that best suits your personal preference.
You can also use beef instead of pork, though it is not very common. Pork pairs much better with cheese, so unless you have a specific reason to use beef, I highly recommend sticking with pork.
An introduction to shiso leaves
For those who may not be familiar with Japanese cuisine, let’s take a moment to talk about shiso.
Shiso leaves (perilla) are a traditional aromatic herb widely used in Japan. While they are naturally in season during the hot summer months, they are now available year-round thanks to greenhouse cultivation. They are rich in nutrients, especially beta-carotene, vitamin B2, and calcium.
What makes this Japanese herb unique is its distinct aroma, which sets it apart from herbs like basil or mint. Adding it to a dish brings a refreshing twist. It is a versatile ingredient that works beautifully as a condiment or a flavorful accent in cooking. If you have never tried it before, this is a great opportunity to do so.
Filling variations
In this dish, you can include a variety of ingredients in addition to shiso leaves and cheese slices. It is also common to add vegetables cut into sticks, such as asparagus, carrots, and green beans, which provide a nice crunch. For a flavor variation, adding torn pieces of umeboshi (salt-pickled plums) is also popular.
Incorporating these ingredients not only makes the dish more visually appealing but also boosts its nutritional value. Feel free to experiment with them to suit your taste.
📋Step-by-step recipe
Ingredients
- 8 thinly sliced pork belly or loin (about 1 oz/30 g each)
- 4 shiso leaves (perilla)
- 2 slices of cheese
- 1 Tbsp sake
For the pork:
- a pinch of salt
- a pinch of ground black pepper
- 1 Tbsp all-purpose flour (plain flour) or starch
Instructions
🕒 Total: 12 mins
Step 1
Trim the stems off the shiso leaves. Cut the cheese slices in half.
Step 2
Arrange the pork slices in pairs, slightly overlapping them to form rectangles. Sprinkle with salt, pepper, and flour (or starch).
Step 3
Place a shiso leaf and half a slice of cheese on each pair of pork slices, then roll them up from one end.
Step 4
Heat oil in a pan and place the pork rolls seam side down. Sauté them over medium heat until browned, then flip and cook the other side.
Step 5
Add sake to the pan, cover with a lid, and let it steam over low heat for 2 minutes.
Step 6
Remove the pork rolls from the pan and slice them diagonally, if desired.
To store
You can store them in the refrigerator for up to 3 days.
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.
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Recipe card
Nikumaki (Japanese Pork Rolls) with Shiso and Cheese
Ingredients
- 8 thinly sliced pork belly or loin (about 1 oz/30 g each)
- 4 shiso leaves (perilla)
- 2 slices of cheese
- 1 Tbsp sake
For the pork:
- a pinch of salt
- a pinch of ground black pepper
- 1 Tbsp all-purpose flour (plain flour) or starch
Instructions
- Trim the stems off the shiso leaves. Cut the cheese slices in half.
- Arrange the pork slices in pairs, slightly overlapping them to form rectangles. Sprinkle with salt, pepper, and flour (or starch).
- Place a shiso leaf and half a slice of cheese on each pair of pork slices, then roll them up from one end.
- Heat oil in a pan and place the pork rolls seam side down. Sauté them over medium heat until browned, then flip and cook the other side.
- Add sake to the pan, cover with a lid, and let it steam over low heat for 2 minutes.
- Remove the pork rolls from the pan and slice them diagonally, if desired.
Notes
- You can store them in the refrigerator for up to 3 days.
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