Nikumaki with Shiso and Cheese is a popular dish in Japan that combines pork, shiso leaves (perilla leaves), 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 dish made by wrapping shiso leaves and cheese slices with 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 dish uses only salt, black pepper, and sake. By not adding any other seasonings, you can better appreciate the flavors of shiso and cheese.
Exploring shiso leaves
Shiso leaves (perilla leaves) are a type of traditional aromatic herb in Japan. While they are in season during the hot summer, in modern Japan, where greenhouse cultivation is practiced, they can be obtained throughout the year.
Due to their aroma, they are often used as a condiment. If you have any leftover shiso leaves, you can use them as a topping for salads. If you have never tried them before, I encourage you to take advantage of this opportunity.
Incorporating Vegetables
This dish can include various vegetables cut into sticks. When adding them, it is common to use slightly firm-textured vegetables, such as asparagus, carrots, potatoes, and green beans.
Incorporating these vegetables not only adds vibrant colors but also provides nutritional benefits. Feel free to give it a try according to your preference.
Ingredients
- 8 (5.6oz./160g) thinly sliced pork loin
- - 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 leaves)
- 2 slices cheese
- 1 Tbsp sake
Step-by-step 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 slightly overlapping in pairs to form a rectangular shape. 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 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 them 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 a cheese other than sliced cheese, cut it into suitable pieces before using it. Softer cheese works 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 above.
Recipe Card
Nikumaki with Shiso and Cheese (Pork-Wrapped)
Ingredients
- 8 (5.6oz./160g) thinly sliced pork loin
- - 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 leaves)
- 2 slices cheese
- 1 Tbsp sake
Instructions
- Trim the stems off the shiso leaves. Cut the cheese slices in half.
- Arrange the pork slices slightly overlapping in pairs to form a rectangular shape. 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 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 them into diagonal pieces (according to your preference).
Notes
- You can store them in the refrigerator for up to 3 days.
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