Steps

1. Cut the pork loin (2 slices, 250g) into bite-sized pieces, about 2cm square.
   🕒 00:39
2. Place the cut pork in a cooking bag. Add 1 tbsp Cooking Sake (Rice Wine) and a pinch of salt, then massage to combine. Let it marinate for 10 minutes.
   🕒 00:44
3. Thinly slice the myoga ginger (2 pieces) into 2mm thick rounds. Let them soak in water for about 5 minutes.
   🕒 00:57
4. Finely chop the green onions (2 stalks) into small pieces.
   🕒 01:06
5. Trim the stems from the shiso leaves (5 leaves), cut them in half lengthwise, then julienne them.
   🕒 01:09
6. Thoroughly drain the water from the soaked myoga ginger.
   🕒 01:18
7. Combine the myoga ginger, green onions, and shiso leaves in a bowl and mix well.
   🕒 01:24
8. In a separate bowl, combine 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Ponzu Sauce, and 1 tsp Grated Ginger. Mix well.
   🕒 01:30
9. To the marinated pork, add 1.5 tbsp Potato Starch. Close the bag and shake to coat the pork evenly with the starch.
   🕒 01:42
10. Heat Vegetable Oil in a frying pan over medium heat.
    🕒 01:51
11. Arrange the starch-coated pork in the hot pan. Cook without moving until the bottom is set and browned.
    🕒 02:04
12. Flip the pork, cover with a lid, and steam-fry over low to medium heat for 2 minutes. (Secret Tip! Coating with potato starch prevents the meat from becoming tough and ensures a tender, moist result.)
    🕒 02:28
13. Pour the prepared sauce mixture over the steam-fried pork in the pan.
    🕒 02:41
14. Over medium to medium-high heat, cook, stirring occasionally, until the sauce thickens and coats the pork.
    🕒 02:48
15. Plate the cooked pork and the mixed herbs.
    🕒 03:00
16. Sprinkle toasted sesame seeds over the entire dish.
    🕒 03:20
17. If the flavor seems too light, adjust by drizzling with additional Ponzu Sauce.
    🕒 03:34