Steps

1. Finely slice 150g of Napa Cabbage into 5mm strips and place in a bowl.
   🕒 00:49
2. Add 1/4 tsp Salt to the bowl and massage the cabbage to soften it and draw out moisture.
   🕒 00:58
3. Once the cabbage has softened and released its water, firmly squeeze out the moisture by hand.
   🕒 01:17
4. Finely mince the squeezed cabbage.
   🕒 01:24
5. Finely chop 200g of Thinly Sliced Pork into 1cm pieces.
   🕒 01:29
6. In a separate bowl, add 2 tsp Cooking Sake (Rice Wine), 2 tsp Miso, and 1 tsp Sugar, and mix to dissolve the miso.
   🕒 01:41
7. Add the chopped Thinly Sliced Pork, 1 Egg, and 2 tbsp Potato Starch to the seasoning mixture bowl. Mix everything together while lightly beating the egg.
   🕒 01:53
8. Squeeze the moisture out of the minced napa cabbage once more.
   🕒 02:08
9. Add the squeezed Napa Cabbage to the bowl with the pork mixture and mix well until evenly distributed.
   🕒 02:14
10. Heat some oil in a frying pan over medium heat.
    🕒 02:27
11. Once the pan is hot, scoop portions of the mixture with a spoon, flatten them into bite-sized circles, and place them in the pan.
    🕒 02:39
12. Cook until golden brown and crispy.
    🕒 03:01
13. Flip to the other side once browned.
    🕒 03:09
14. Cover with a lid and steam on low heat for 3 minutes.
    🕒 03:18
15. Transfer to a plate.
    🕒 03:33
16. **Pro Tip:** Salting and squeezing the napa cabbage before use prevents a sticky texture and results in a cleaner finish.
    🕒 05:35
17. **Pro Tip:** Finely mincing the napa cabbage helps the ingredients bind together, and the slightly remaining texture of the cabbage enhances the deliciousness.
    🕒 05:50
18. **Pro Tip:** Combining the seasonings, egg, and potato starch results in moist and tender thinly sliced pork.
    🕒 06:03
19. **Pro Tip:** The egg and potato starch help the ingredients hold their shape, allowing you to easily cook them just by scooping and placing them in the pan.
    🕒 06:12