These sweet and savory pan-fried pork loin rolls are filled with creamy Japanese potato salad and glazed with homemade teriyaki sauce. This Japanese home-cooked dish is great for dinner or your bento lunchbox!
Gather all the ingredients. I preportioned the potato salad into 8 balls with a small cookie scoop.
To Make the Teriyaki Sauce
Combine 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, and ½ Tbsp sugar in a bowl. Stir to dissolve the sugar.
Grate 1 knob ginger (I use a ceramic grater) and add to the sauce in the bowl.
To Prepare the Pork Rolls
Place 8 slices thinly sliced pork loin on the working surface. Portion 8 heaping Tbsp Japanese potato salad and place 1 heaping Tbsp at the bottom end of each pork slice. Then, gently but tightly roll them up. Tip: Do not overstuff the rolls or they may fall apart.
Gently dredge the pork rolls in ¼ cup potato starch or cornstarch and remove any excess starch.
To Cook the Pork Rolls
Heat a large frying pan over medium heat. When it‘s hot, add 1 Tbsp neutral-flavored oil to the pan and evenly distribute it. Gently place the pork rolls seam side down in the pan and cook until all sides are golden brown, turning them with a pair of chopsticks or tongs. Tip: Try not to touch them too much; the pressure you add to the pork rolls may squeeze out the potato salad.
Since the meat is very thin, it cooks pretty quickly. If the rolls are browning too fast, lower the heat. If your pork loin slices are longer or thicker than mine, you may want to reduce the heat to medium-low and cook, covered, for 1–2 more minutes, making sure the inner layer of pork is cooked through.
When the pork rolls are golden brown, add the teriyaki sauce and quickly shake the pan to distribute the sauce. If you want to drizzle the teriyaki sauce over the pork rolls for the final presentation, turn off the heat now and remove the pan from the heat. With the residual heat, coat the Potato Salad Pork Rolls with the sauce and transfer to a serving dish with the pan sauce poured on top.
Alternatively, you can skip the extra sauce and continue to cook on medium-low heat. Rotate the pork rolls in the teriyaki sauce to coat and season them well. When the sauce has thickened, turn off the heat and transfer the rolls to a serving dish.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this dish.