Japanese Cooking – Niku Maki

September 28, 2011 Juju Kurihara 1 Comment

Recently I cook quite a lot of Japanese food, not sushi but more home cooking that we eat daily at home or on the street.

It´s not so difficult, you just need to buy three fundamental seasoning.

soy sause

Shouyu (醤油/soy sause)


Mirin (みりん/sweet sake seasoning)


Sake (酒)

If you have these three, your food taste more or less quite Japanese.

So today, I teach you how to make Niku Maki (肉巻き). Niku is meat and Maki is roll like Maki-zushi. What do you roll? Vegetables. This time I used only aubergines but you can put carrots, asparagus or long green beans anything you like basically.



Ingredients (for 4 people) : Very thin sliced pork 200-300g, 1 big aubergine, a leek, ginger. 2 tsp of Shouyu, 2 tsp of Mirin, 2 tsp of Sake (anything cheap), 2 tsp of white vinegar and sesame oil.  

Cut the ginger fine. You need quite a lot like a big spoonful unless you hate ginger. Cut open the leek and take out the green or yellow part in the centre. Cut the white part very thin like hair, then put them in the cold water and wash it with hand.


How to cook



1. Cut aubergine into stick shape like 0.5 cm thick. If you want to add other veggies, cut them into the same size.





2. Spread the meat, take some sticks of aubergine and put them on the right corner of the meat a little diagonal.





3. Roll it all. Don´t worry if the aubergine is too long or too short. That´s not an issue.






4. You will have one of this, then you do all the rest until you get a mount of niku maki like the photo below.





5. Heat the pan and fry ginger with some sesame oil until the colour turns to gold.






6. Lay all niku maki in the pan. You can fill all the space and toast all side until the surface gets a little crispy. Once you´ve done, pour some water, cover with the lid and steam cook for 5 mins.






7. Take the lid off and pour the vinegar then cook until the sauce starts boiling. Once it boils, add shouyu, mirin and sake and cook until the veggie gets soft. It´s better if the sauce is a little stronger when you taste it.

I usually cook about 20 mins at least.




8. At last, put the meat on the plate then sprinkle the leak. When you give a little massage to the leek in the water, somehow it starts curling.

If you don´t like fresh leek, just skip this part.



Then eat. Let me know when you make this. I want to know how it went.

¡Qué aproveche!



More Japanese food


Creative Obento

Home remedy


1 Comment

  1. I rarely drop remarks, but i did a few searching and wound
    up here Japanese Cooking – Niku Maki | IroMegane.
    And I actually do have a few questions for you if it’s allright. Could it be just me or does it look like some of these responses come across like they are written by brain dead people? 😛 And, if you are writing on other places, I would like to follow anything fresh you have to post. Could you list of every one of your shared sites like your Facebook page, twitter feed, or linkedin profile?

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