Steps

1. In a bowl, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Sugar 2 tsp, and Grated Garlic 1 tsp, and mix well.
   🕒 00:34
2. Lightly loosen the Bean Sprouts 1 bag (200g) by massaging the bag from the outside. This is a tip to reduce washing and make cooking easier.
   🕒 00:48
3. Finely chop the Thinly Sliced Pork 200g and place it in a separate bowl.
   🕒 00:56
4. To the bowl with the chopped pork, add the beaten Egg 1, Salt (to taste), Pepper (to taste), and Potato Starch 2 tbsp, and mix well.
   🕒 01:10
5. Add the loosened Bean Sprouts to the pork bowl and mix thoroughly until everything is evenly combined. This is a tip: mixing the pork with egg and starch acts as a binder, making it easier to hold together.
   🕒 01:17
6. Lightly oil a frying pan and heat over medium heat.
   🕒 01:26
7. Gently shape the pork and bean sprout mixture into flat circles with your hands and place them in the heated frying pan. This is a tip: lightly shaping with your hands helps the ingredients stick together and makes them easier to form.
   🕒 01:37
8. Place any remaining bean sprouts from the bowl on top of the ingredients already in the frying pan to use them all up. This is a tip: if the bean sprouts start to separate, put them back on top of the cooking ingredients.
   🕒 02:06
9. Cook over medium heat until a golden brown crust forms on the bottom.
   🕒 02:16
10. Flip the ingredients once browned.
    🕒 02:35
11. Cover the pan and steam-grill over medium-low heat for 3 minutes. This is a tip: steam-grilling ensures the ingredients are cooked through and become moist, tender, and juicy.
    🕒 02:46
12. Re-mix the sauce ingredients that were prepared earlier.
    🕒 03:03
13. Pour the mixed sauce over the steam-grilled ingredients in the frying pan.
    🕒 03:12
14. Heat over medium to medium-high heat, cooking until the liquid reduces and a sweet and savory sauce coats everything. This is a tip: the teriyaki-style sweet and savory seasoning pairs well with both pork and bean sprouts.
    🕒 03:15
15. Plate and serve. Enjoy!
    🕒 03:27