Potato Salad Pork Roll

• Japanese Potato Salad
• 1 pkg (5 oz) sliced pork (for shabu shabu) from Japanese market
• ¼ cup corn starch
• 1-2 Tbsp. sesame oil
Sauce
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 1 ½ tsp. sugar
• ½ tsp. ginger, grated

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.