Steps

1. Make a cut along the sides of 4 sheets of Aburaage and open them into rectangles.
   🕒 00:44
2. Tear the stems off 8 Perilla Leaves, place them in a zip-top bag. Add 1 tsp Potato Starch and coat the perilla leaves evenly.
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3. Place 150g Pork Belly in a bowl. Add 2 tsp Cooking Sake (Rice Wine), 2 tsp Potato Starch, a pinch of Salt, and a pinch of Pepper. Mix well.
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4. Spread the opened aburaage flat with the clean side facing outwards. Place the perilla leaves coated with potato starch on one half of the aburaage, with the seasoned side down.
   🕒 01:33
5. On top of the perilla leaves, spread 1/8 of the mixed pork onto half of the aburaage.
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6. Fold the aburaage in half over the pork, pressing gently to adhere the filling and aburaage. Repeat with the remaining aburaage.
   🕒 01:50
7. Lightly oil a frying pan with Vegetable Oil and heat over medium heat.
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8. Place the folded aburaage in the heated pan and cook until the bottom is browned.
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9. Once the bottom is browned, flip the aburaage over.
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10. Add 5 tbsp Water, cover with a lid, and steam for 2.5 minutes over medium heat.
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11. Remove the lid and cook until the moisture on the surface has evaporated and the aburaage is crispy. (This is the key!) By evaporating all the moisture, the inside will be juicy and the aburaage will be crispy and delicious.
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12. Transfer to a serving plate.
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13. Serve with Ponzu Sauce or Vinegar Soy Sauce, if desired.
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