Ingredients with Measurements:
- 1 lb. gusô (Okinawan bitter melon)
- 1/2 lb. ground pork
- 1/4 cup soy sauce
- 2 tbsp. sake
- 2 tbsp. mirin
- 1 tbsp. sugar
- 1 tsp. grated ginger
- 1 tsp. sesame oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 egg
- 1 tbsp. cornstarch
- Vegetable oil for frying
Special equipment needed:
- Cutting board
- Knife
- Mixing bowl
- Frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. Cut the gusô in half lengthwise and remove the seeds and white pith with a spoon. Cut the gusô into 1-inch pieces.
2. In a mixing bowl, combine the ground pork, soy sauce, sake, mirin, sugar, grated ginger, sesame oil, salt, black pepper, egg, and cornstarch. Mix well.
3. Take a piece of gusô and wrap it with a thin layer of the pork mixture. Repeat until all the gusô pieces are wrapped.
4. Heat the vegetable oil in a frying pan over medium heat. Fry the gusô rolls until golden brown, turning occasionally with tongs. Drain on paper towels.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 256
Fat: 16g
Carbohydrates: 10g
Protein: 18g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- If mirin is not available, use a mixture of 1 tbsp. sugar and 1 tbsp. rice vinegar instead.
Variations:
- Add chopped scallions or garlic to the pork mixture for extra flavor.
- Use shrimp or fish instead of pork for a seafood version.
Tips and tricks:
- Use a spoon to remove the seeds and white pith from the gusô to avoid cutting your fingers.
- Make sure the pork mixture is well mixed to ensure even cooking.
- Fry the gusô rolls in batches to avoid overcrowding the pan.
Storage instructions:
Store leftover gusô rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gusô rolls in a toaster oven or oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Arrange the gusô rolls on a platter and garnish with sliced scallions or sesame seeds.
Garnishes:
Sliced scallions, sesame seeds
Pairings:
Serve with steamed rice and miso soup for a complete meal.
Suggested side dishes:
Edamame, cucumber salad, seaweed salad
Troubleshooting advice:
- If the gusô rolls are falling apart while frying, add more cornstarch to the pork mixture to help bind it together.
- If the gusô is too bitter, soak it in salted water for 30 minutes before using.
Food safety advice:
- Make sure the pork is cooked through to an internal temperature of 160°F to avoid foodborne illness.
- Use separate cutting boards and utensils for raw meat and vegetables to avoid cross-contamination.
Food history:
Gusô-maki is a traditional Okinawan dish that is typically served as a side dish or appetizer.
Flavor profiles:
Savory, slightly bitter, umami
Serving suggestions:
Serve hot or at room temperature as a side dish or appetizer.
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Region: Japanese