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Bento Recipe: Pork Shiso Rolls

About a month ago, I posted a picnic lunch I made for Baby Girl’s school picnic day and in it I had some meat and vegetable rolls that people really seemed to like, so I kept telling myself that the next time I made tonkatsu I would save a couple pieces of pork to do a recipe post on them. I finally made tonkatsu this week and so here is the recipe for those rolls.

Pork Shiso Rolls

In the end, this is what we will end up with: nice, colorful, and delicious rolls of pork and veggies! The addition of shiso is something I added on my own, so I’m all proud of myself for thinking of it. It’s not often that I successfully improve something!

First up, you’ll need some thin sliced boneless pork chops. I’m lucky enough to have a market that already sells cuts of meat like this for tonkatsu. You’ll need one piece of meat for each roll, which will make 2 pieces. For each roll you’ll also need the following vegetables: 1/4 small carrot, 1-2 green beans, and 1-2 shiso leaves.

Carrots, Beans, and Shiso

Peel the carrot and cut it into small carrot sticks about 3 inches long. Boil the carrot sticks and green beans until tender.

Carrot Sticks and Beans

Once you’ve cooked the veggies, slice the beans in half lengthwise. Sprinkle salt on your pork slices.

Roll the Veggies

Place three carrot sticks and three green bean halves onto a piece of meat and roll it up tightly. Wrap the roll of meat in shiso leaves.

Roll in Shiso

You should have a nicely rolled pork chop with veggies in shiso leaves.

Wrap in deli Ham

Next, wrap the rolls with thin sliced deli ham and secure with toothpicks.

Frying the Pork Rolls

Pan fry the pork rolls on medium low heat, rotating them to cook the meat evenly. Sprinkle with soy sauce to brown the outsides and keep rotating, making sure to cook them long enough to fully cook the pork.

When done, let the rolls cool down a bit before cutting. Don’t forget to remove the toothpicks!! Once you are ready, trim off the ends, making your rolls the same length. Then cut them in half and they are ready to go into your bento lunch!

Pork Shiso Rolls

I should note that if you don’t like the taste of shiso, you should omit the leaves, as the taste is very strong. Since I love shiso, this is a definitely plus in my book! If you would like to try growing your own shiso (which is where I got my leaves), you can buy Green Shiso seeds on Amazon.

When buying seeds on Amazon, I highly recommend you stay away from anything by Hirts Seeds. I’ve done a ton of seed researching and pretty much every item they sell has horrible, horrible reviews about their ridiculously low germination rates. I haven’t tried it myself and don’t intend to, I’ve read enough horror stories to stay far away. You can also try Johnny’s Seeds, as they have reliable seeds and dates on every packet.

Pork Shiso Rolls Recipe

Makes 2 rolls (4 pieces)


  • 2 thin sliced boneless pork chops
  • 1 small carrot
  • 3 green beans
  • 2-4 fresh shiso leaves
  • 4 slices deli thin ham
  • soy sauce
  • cooking spray


  1. Peel the carrot and slice into small 3-4″ long sticks. Boil with green beans until tender.
  2. Slice the green beans in half lengthwise.
  3. Salt a slice of pork and place three carrot sticks and three bean halves on one end. Roll up tightly and wrap shiso leaves around the roll.
  4. Wrap two ham slices around the roll and secure with toothpicks.
  5. Pan fry the rolls until cooked through, sprinkling with soy sauce towards the end of cooking to achieve a nice brown color. Remove to cutting board and let cool.
  6. Remove toothpicks and slice ends off. Cut in half.

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  • very cool concept, and VERY clear instructions — thanks so much for posting pictures of each step. don’t see why i couldn’t substitute chicken for the pork or some other deli meat for the ham, do you?? (can’t eat those meats but really want to try the roll!)

  • I think turkey might be your best bet! You can get thin sliced fresh turkey just like pork at my market so I think it’d work fine. If not, I’m sure thin sliced chicken breast is good too.

  • That looks so delicious! that it doesn’t seemed to be too hard to make. I will most likely omit shiso though. Looks like I’ll have to make tonkatsu one day to make this too! Thanks again for the recipe!! =)

  • Pingback: Pork Shiso Rolls Recipe – Bento Central()

  • Becca

    I love how the carrots and beans look like a little green topped carrot when the roll has been sliced in half.

  • Lovely clear instructions. I’m not sure if it’s a happy accident or planned, but it totally looks like little carrots with green tops when it’s sliced ^^

    I’ve made the regular beef rolls lately with green asparagus and carrot but I will absolutely try then with thin pork chops. Those are easy to get here, as a matter of fact it’s hard to get a proper THICK pork chop LOL!

    I’ve never tasted shizo and i’m tempted to buy the seeds.. but I don’t even know if they’ll grow in this climate… what are they like? I’ve seen it called Japanese Basil.. but I’ve never grown basil from seeds (although it is possible) just bought the plants… Do you know if shizo requires a lot of heat to grow? If so, it’s probably not well suited for the Danish climate *L* (a HOT summer here is when it’s 27degrees C / 81F…

  • They look soo delicious! I’ll have to try this one day, minus the shiso. And I like your idea of making tonkatsu before making this. I think I will do that too. hehe. Thanks for sharing! 🙂

  • These look absolutely divine. I’ll have a go at making them over the next few days. Thanks for sharing!

  • Lyn

    These definitely looks yummy. Your instructions and pics are very clear and detailed. Tks for sharing! 😀

  • You’re welcome! I hope you like them!

  • That is too funny Becca, thanks for noticing! I didn’t do it intentionally!

  • I’m not sure what conditions they like to grow in, but if you like ume, you’ll like shiso. Red shiso is what they use to pickle ume!

  • You’re welcome!

  • Hope you like them!

  • You’re welcome Lyn, hope you like them!

  • Pingback: Pork Shiso Rolls – Bento Central()

  • Jenny

    They look like little carrots! Adorable and tasty!

  • ANA T

    Will be making these for my next bento adventure. BTW love the Fictional idea!

  • Leslie

    Hi Pikko!

    I am so behind in my Bento reading! I have a question for you regarding Shiso leaves. It seems that they turn brown very quickly when not on the plant. I think that wrapping them with the ham in the Pork Shiso Rolls recipe is pure genius! But, if I want to use a Shiso leaf for an onigiri wrap, how do I keep it from turning? Oh, and a side note, I have made Shiso pesto replacing 2/3 of the basil for a pesto recipe with the shiso. It turns out a brilliant green color, and extremely tasty!