Steps

1. In a heatproof bowl, combine Mirin (Sweet Rice Wine) 1 tbsp and Sugar 1 tbsp. Microwave on 600W for 30 seconds to evaporate the alcohol and dissolve the sugar.
   🕒 00:39
2. Add Soy Sauce 1 tbsp, Vinegar 1/2 tbsp, Sesame oil 1/2 tbsp, and Grated ginger 1 tsp. Mix well.
   🕒 00:50
3. Finely chop the white part of green onion 1/4 and add it to the prepared sauce. Mix well.
   🕒 01:03
4. Add Cooking Sake (Rice Wine) 1 tbsp, Salt 1/4 tsp, and Mayonnaise 2 tbsp to the Thinly sliced pork 250g. Massage the pork well. (Tip: If you don't have mayonnaise, you can substitute with 1/2 beaten egg. In that case, increase the salt to 1/2 tsp).
   🕒 01:21
5. Add All-purpose flour 1 tbsp and Potato Starch 1 tbsp to the marinated pork. Mix well to coat.
   🕒 01:40
6. Pour a generous amount of oil, about 5mm to 1cm deep, into a frying pan and heat over medium heat.
   🕒 01:56
7. Once the oil is hot, shape the pork into bite-sized balls and place them in the frying pan. Cook over low to medium-high heat, being careful not to burn them.
   🕒 02:12
8. After about 2 minutes, when the surface has set and browned, flip the pork. Once browned on the other side, remove from the pan and drain the oil. (Tip: Pan-frying with a small amount of oil results in crispy outside and juicy inside).
   🕒 02:46
9. Arrange Shredded lettuce (to taste) on a plate. Place the drained pork on top of the lettuce and generously drizzle with the prepared sauce.
   🕒 03:35
10. Sprinkle with Ichimi Togarashi (Japanese chili pepper) (to taste) if desired.
    🕒 04:07