Ingredients:
Dough
- 150 grams All-purpose flour
- 2 teaspoons Sweet paprika
- 150 cc Water Filling
- 2 tablespoons Extra Virgin Olive Oil (Mediterranean varietal)
- 1 Onion, diced
- 1 Leek, diced
- 350 grams Ground pork
- 2 tablespoons Sugar
- 4 tablespoons Soy sauce
- 1 teaspoon Fine salt
- 50 cc Teriyaki sauce
Preparation
FOR THE FILLING:
We heat the saucepan. Add the oil, vegetables, meat and seasonings; cover and sauté over medium heat until the meat is cooked.
Remove from heat and reserve in a bowl.
FOR THE DOUGH:
We mix the flour, paprika and water until we get a dough almost liquid.
We heat the skillet over low heat. We brush the bottom of the skillet with the mixture (brushing one layer on top of another as the previous one dries, until we achieve approximately 4 layers). Once the dough is cooked (it is similar to a crepe), we remove it with the help of a spatula.
We repeat the process with the rest of the mixture.
We stack the dough circles to keep them moist.
TO ASSEMBLE:
We take the dough, place 2 tablespoons of filling on one end and roll it up. We fold the tips inward. Then we continue rolling to form the roll.
We place all the rolls (with the closures facing down) in the lubricated skillet, cover and cook over low heat until golden on one side. We turn and continue cooking until golden on the other side.
FOR TERIYAKI SAUCE:
It is one of the most used in Japanese cuisine. It is made by mixing and cooking 4 basic ingredients: soy sauce (3 measures), mirin (3 measures) sugar (1 measure) and sake (1 measure).