Ingredients
500 ml A) Water
80 grams Thinly sliced pork
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Food scientist deconstructs cooking by component — water, fat, starch
Hickory chunks — classic American barbecue smoke flavor
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food scientist deconstructs cooking by component — water, fat, starch
Hickory chunks — classic American barbecue smoke flavor
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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pour boiling water over the aburaage to remove the oil. lay the pork on top of the aburaage (no need to open it up). roll up very tightly. when one roll is done, wrap another set of pork and aburaage around it. wrap a 3rd set of pork and aburaage around the 2nd one. secure with 4 bamboo skewers. cut in between the skewers... ...to make 4 rolls that look like lollipops. lay the rolls in a pan. add the a. ingredients and turn the heat on to high. when it comes to a boil, lower the heat to medium, and simmer until the liquid is reduced by half. serve without the skewers... ...or with the skewers, either way is ok. this is a double-roll instead of a triple. cute in bentos too!