Mashed Potato Teriyaki Pork Rolls

Print RecipeJump To Recipe

Mashed Potato Teriyaki Pork Rolls |

Japanese use sliced meat for a lot of dishes, and we like to roll other ingredients with the sliced meat.  We get creative with ingredients and sauce and make different recipes.  Here, I roll mashed potato with sliced pork.

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on FacebookGoogle+Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Stuffed Teriyaki Pork Rolls
Prep time
Cook time
Total time
Serves: 3
  • ¾ lb. (340 g) thinly sliced pork loin
  • 1 large potato, peeled and quartered
  • 1 green onions, chopped
  • 1 Tbsp. butter
  • ¼ tsp. salt
  • Freshly ground black pepper
  1. In a saucepan, put the potatoes and cover them with water. Boil until skewer inserts easily. Drain the hot water and mash potatoes in the pan. Add salt, pepper, butter, and green onions. Mix all together.
  2. Take a small portion of mashed potato and squeeze a little bit to put it together. Place the mashed potato at the edge of sliced pork and roll it.
  3. Prepare seasonings in a small bowl. In a non-stick frying pan, heat olive oil over medium high heat. When it’s hot, place the pork rolls in the pan, seal side bottom. Cook until all sides are nicely browned.
  4. Pour seasonings and coat the meat with sauce by shaking the pan. Transfer to a plate and pour the sauce on top. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Leave a Comment

Your email address will not be published - required fields are marked *

  1. Nami, I made this recipe last week and it was fabulous!!!! I was right to look for a new pork dish on your blog. I was also lucky to have some leftover potatoes, chives on my balcony… everything I needed.
    I couldn’t believe such beautiful rolls are so easy and quick to prepare (of course I will still have to work on the technical side, since mine weren’t as neat as yours 😉 ) I feel I will make these rolls very often! Thank you for enriching once more my Japanese recipes list!

    • Sissi! Thank you so much for making this and letting me know! I’m so happy you enjoyed these rolls. Potatoes go well with this sauce and the meat right? Japanese meat is so thin that you don’t know if the meat is the main or the potato… haha. The amount of meat in Japanese food is just right for me. Thank you for cooking this and you made my day. :-)

  2. Nami, thank you for the answer. I suppose my 2mm were still too thick in comparison with what you buy, but it was thin enough to roll and stick together (and to be delicious). Thank you for such kind words :-)

    • You are welcome. :-) I have seen how they slice meat that thin in Shabu Shabu restaurant once. They use this machine that a sharp blade circulates and the meat was pretty frozen (I think). It’s like less than 1mm…. Without the special machine, you did a wonderful job Sissi!

  3. Salena

    My store has meat very thin for shabu, and more thick for sukiyaki. Which one is best for this recipe? I think maybe the sukiyaki cut?

    • Hi Salena! I use thinly slice pork for shabu shabu for this recipe. Sukiyaki one is a bit thicker. You can use it too, but I like thin slice for this recipe. :) It’s so nice to get good sliced meat from your own store… :)