Potato Salad Pork Roll


by: Just One Cookbook

Japanese cooking uses thinly sliced beef and pork for many dishes. One of the most common way to use these thin slices of meat is to roll something with it. For this recipe, I rolled Japanese potato side with thinly sliced pork.


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serves: 4

Japanese Potato Salad, see notes for my Potato Salad recipe

1 pkg (5 oz) sliced pork

1/4 cup corn starch

1-2 tbsp sesame oil


2 tbsp soy sauce

2 tbsp mirin

1 1/2 tsp sugar

1/2 tsp ginger, grated

Nutrition Facts
Potato Salad Pork Roll

Servings Per Recipe: 4

Amount per Serving

Calories: 152

  • Total Fat: 6.4 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 24.8 mg
  • Sodium: 1458.8 mg
  • Total Carbs: 10 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 1.7 g
  • Protein: 10.9 g

how is this calculated?

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1.  Place Japanese Potato Salad on the bottom end of a piece of sliced pork and roll to wrap it up with the sliced meat.

2.  Dredge the rolls in corn starch or sprinkle corn starch on top of rolls. Remove excess corn starch off from the meat.

3.  Heat 1 Tbsp. of sesame oil in a large skillet over medium high heat. Gently place the meat rolls in the pan and brown all sides. Do not touch the meat unless the bottom of the meat is nicely golden color. Then turn to brown all sides. If you start turning the rolls too often, the potato salad will come out from the side. If you need more oil to brown the meat faster, add another 1 Tbsp. of sesame oil.

4.  When all sides are nicely golden browned, cover and cook 3 minutes on medium-low heat.

5.  Add Sauce. Shift the frying pan and rotate the meat rolls to coat evenly. Serve immediately.

Cooks' note:
Using sliced meat allows us to be very creative and I like hiding veggies in the meat so my kids tend to finish the vegetables with the meat (without even realizing they ate veggies).

Japanese Potato Salad Recipe https://www.erecipe.com/recipes/show/id/2557

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