Step-by-Step Guide to Prepare Ultimate Japanese Aburaage Roll (Miso taste)

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Japanese Aburaage Roll (Miso taste).

Japanese Aburaage Roll (Miso taste)

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, japanese aburaage roll (miso taste). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Japanese Aburaage Roll (Miso taste) is one of the most popular of recent trending meals on earth. It's enjoyed by millions daily. It's simple, it's fast, it tastes yummy. They're nice and they look fantastic. Japanese Aburaage Roll (Miso taste) is something which I've loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have japanese aburaage roll (miso taste) using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Japanese Aburaage Roll (Miso taste):

  1. {Prepare 1/3 (70 g) of carrot.
  2. {Get 4-5 of green beans.
  3. {Prepare 1/2 of green onion.
  4. {Make ready 2 of dried Shiitake mushroom.
  5. {Prepare 4 of Aburaage.
  6. {Take 4 of sliced pork.
  7. {Prepare 2 teaspoon of Miso for inside of the roll.
  8. {Make ready of Miso sauce.
  9. {Make ready 200 ml of Shiitake water.
  10. {Make ready 1 tablespoon of Miso.
  11. {Take 1 tablespoon of Dashi powder Japanese fish bouillon.
  12. {Get 1 teaspoon of sugar.
  13. {Make ready of Green onion for garnish.

Steps to make Japanese Aburaage Roll (Miso taste):

  1. Soak Shiitake mushroom firstwith 1 cup of water. Shred vegetables and Shiitake. Please keep Shiitake water..
  2. Cut Aburaage and open..
  3. Cut sliced pork and put vegetables on pork. And put a little of Miso (1/2 teaspoon).
  4. Roll tightly and stick the end with flour water..
  5. Make Miso sauce..
  6. Fry the end of roll and put Miso sauce..
  7. Cook for 15 minutes with low heat with a lid..
  8. .
  9. Cut and garnish with green onion..
  10. This is today's breakfast..

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