“Niku” means meat and “maki” means wrapped. It was originally a meal cooked for staff at an izakaya(Japanese drinking restaurant), but it has become a popular dish in Miyazaki area and spread to other regions too. Must try!
- 1 cup Japanese white rice(150g)
- To taste Salt
- 200 g Thinly sliced pork
- 2 table spoons Flour
- To taste Salt and pepper
- Some Sesame oil
- Some Grated ginger ☆
- 2 table spoons Soy sauce ☆
- 1 tea spoon Sugar ☆
- 1 table spoon Japanese sake(or cooking wine) ☆
- Some White sesame
- Some Plastic wrap(Cling wrap)
- Cook rice in a rice cooker.
- Place the rice into a bowl, add some salt and mix well. Make small rice balls by using plastic wrap or hands.
- Wrap the rice balls in sliced meat. Coat with flour.
- Place a little bit of oil in a frying pan. Start frying from sealed side down until they becomes crispy brown. If the bottoms are cooked, turn them over. Keep rolling and cook all sides.
- Once the meat is cooked, mix all the ☆ ingredients, add these seasonings in a frying pan. Add sesame soon before stopping fire.