Teriyaki Bacon "Doughnuts"

Get ready to send your taste buds into overdrive with these pork belly rolls sautéed in a tempting garlic soy sauce broth.


  • 3 Kurumafu wheat gluten slices
  • 250 grams thinly-sliced pork belly
  • Potato starch
  • 1 tablespoon vegetable oil
  • Salt
  • Pepper
  • 400 milliliters dashi ( Japanese fish stock )
  • 1 clove garlic, minced
  • 1 stub ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 3 tablespoons mirin
  • Baby corn
  • Shishito peppers
  • Sesame seeds
  • Boiled bean sprouts


  1. Place wheat gluten slices into dashi and let them sit for 30 minutes.
  2. Drain and shake off excess liquid. Wrap pork slices around the wheat gluten and coat with potato starch.
  3. Place pork rolls onto a frying pan with some vegetable oil. Cook both sides until pork is slightly crispy.
  4. Add in garlic, ginger, soy sauce, sugar, mirin, baby corn and shishito peppers. Continue to cook until sauce has slightly thickened.
  5. Serve on top of boiled bean sprouts. Top with a sprinkle of sesame seeds before serving.