Steps

1. In a bowl, combine 100ml water, 2 tbsp ketchup, 2 tsp soy sauce, 2 tsp sugar, 1 tsp grated garlic, 1 tsp potato starch, 0.5 tsp Chinese soup base, and 1/3 tsp Ichimi Togarashi (chili powder). Mix well to create the chili sauce. [Key tip!] Adjusting the spice with Ichimi Togarashi allows you to make an authentic-tasting chili sauce even without doubanjiang.
   🕒 00:39
2. Finely chop 1/3 stalk green onion (40g), add it to the prepared chili sauce, and mix.
   🕒 01:12
3. In a separate bowl, add 300g thinly sliced pork, 1.5 tbsp cooking sake, and a pinch of salt and pepper. Massage the ingredients into the pork until well combined.
   🕒 01:22
4. Tear or cut larger pieces of pork into manageable sizes. [Key tip!] Cutting the pork into easier-to-handle pieces will make it easier to shape later.
   🕒 01:34
5. Add 1 tbsp potato starch to the pork and coat evenly.
   🕒 01:48
6. Once the potato starch is incorporated, shape the pork into flat, bite-sized rounds. [Key tip!] Shaping them into rounds gives them a meatball-like texture and a more voluminous appearance.
   🕒 01:58
7. Add oil to a frying pan and heat over medium heat.
   🕒 02:20
8. Arrange the shaped pork in the heated pan and cook until browned on one side and cooked through.
   🕒 02:37
9. Flip the pork, reduce the heat to medium-low, and steam-fry for 2 minutes.
   🕒 02:49
10. After steam-frying, wipe away any excess oil from the pan with a paper towel.
    🕒 03:11
11. Stir the chili sauce well, as the potato starch may have settled at the bottom, then pour it into the frying pan.
    🕒 03:20
12. Increase the heat to medium-high and cook, stirring, until the chili sauce thickens and coats the pork evenly.
    🕒 03:33
13. Once the sauce has thickened and coated the pork, transfer to a serving plate.
    🕒 03:48
14. Pour any remaining sauce from the pan over the dish.
    🕒 04:03
15. Finally, sprinkle with chopped scallions (to taste) to finish. Enjoy!
    🕒 04:13