Edo-Tokyo Style Sweet Miso and Leek Pork Cutlet Bento

• 4 slice Thinly sliced pork roast
• 1 tbsp Edo-style sweet miso
• 2 leaves Shiso leaves
• 1 dash Salt
• 1 dash Pepper
• 1 Flour (for sprinkling) 20cm Japanese leek (the white part)
• 2 tbsp White flour
• 3 tbsp Water
• 6 heaping tablespoons Panko
• 1 Frying oil

1. Cut the leek into 4~5cm lengths.
2. Lightly season with salt.
3. Cut the shiso leaves into half.
4. Spread out the pork slices and season with pepper.
5. Spread on the sweet miso paste.
6. Layer the shiso and leek on the end closest to you, and roll the meat around the ingredients.
7. Sprinkle the outside of the finished roll with flour.
8. Combine and mix the ingredients thoroughly.
9. Drench the rolls from step 3 in the mixture from step 4 and press the surface of the rolls thoroughly with the panko.
10. Heat the oil to 360F/180C and fry the rolls.
11. They will be golden brown when finished.

pork roast, leaves, salt, pepper, flour, flour, water, oil

Taken from cookpad.com/us/recipes/147086-edo-tokyo-style-sweet-miso-and-leek-pork-cutlet-bento (may not work)