Crispy Pork
Serves 4
   2 tablespoons mirin
   2 tablespoons balsamic vinegar
   400g lean pork
   2 tablespoons potato starch, kuzu powder or katakuriko
   2 tablespoons butter
   1 teaspoon chopped garlic
   4 sundried tomatoes, chopped
   2 tablespoons breadcrumbs
   2 tablespoons chopped parsley
   1 tablespoon butter for grilling
   Pinch of salt

Mix together mirin and balsamic vinegar.
   Thinly slice the pork. Roll up each slice of pork and fasten with a toothpick.   Coat the pork rolls with potato starch.
   Heat the teppanyaki hotplate, electric frying pan or barbecue hotplate and add butter. Grill the rolls.
   When cooked, transfer onto the chopping board, and slice in half. Place the rolls on an oven tray. Sprinkle with the mirin and balsamic vinegar mixture. Top with garlic and dried tomato. Grill for one minute.
   Remove from griller and sprinkle with breadcrumbs, parsley and butter, then put back under the grill until breadcrumbs turn golden brown. Garnish with fresh parsley to serve.

* From: Teppanyaki Barbecue by Hideo Dekura, New Holland, $39.95.


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