Steps

1. First, trim the tough ends from 1 pack of enoki mushrooms. Then, cut the mushrooms into 6 equal portions.
   🕒 01:31
2. Rinse 6 shiso leaves under water and pat them dry with paper towels. Line them up, aligning the stems, and trim off the stems.
   🕒 01:49
3. Lightly season 6 slices of pork belly with salt and pepper, then dust them with all-purpose flour.
   🕒 02:10
4. Place a shiso leaf on top of each pork slice. Roll the enoki mushrooms tightly from the root end. Place the seam side down. [Key Tip!] For a neater finish, place the shiso leaf with the stem-side facing the meat before rolling.
   🕒 02:25
5. Once all the meat-wrapped enoki mushrooms are prepared, lightly dust the outside of the meat with all-purpose flour. [Key Tip!] Dusting with flour helps to seal in the meat's juices and prevents the wrap from unraveling.
   🕒 03:10
6. In a bowl, combine 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp cooking sake (rice wine), 1/2 tbsp sugar, and 1/2 tbsp vinegar. Mix well until the sugar is dissolved.
   🕒 03:27
7. Lightly grease a frying pan with vegetable oil and heat over medium heat for about 30 seconds.
   🕒 03:46
8. Place the meat-wrapped enoki mushrooms in the heated pan, seam-side down, and sear to achieve a nice brown color all over. Pay special attention to searing the seam side well. [Key Tip!] Starting with the seam side down helps to prevent the wraps from coming apart.
   🕒 04:05
9. Roll the mushrooms around the pan for about 2 minutes, until browned on all sides. Then, continue to roll and cook for about 1 minute per side until browned.
   🕒 04:31
10. After cooking for a total of approximately 4 minutes, reduce the heat to low. Add 1 tbsp of water, cover the pan, and steam for 3 minutes. [Key Tip!] Steaming ensures that the meat is cooked through completely.
    🕒 04:54
11. After 3 minutes, remove the lid and check that the meat is cooked through.
    🕒 05:12
12. Leave any remaining liquid in the pan and pour the prepared sauce over the mushrooms.
    🕒 05:27
13. Return the heat to medium and let the sauce reduce and coat the mushrooms. Gently roll the mushrooms to prevent them from unraveling, and cook until the sauce thickens into a glaze. [Key Tip!] Mixing the sauce beforehand ensures an even and delicious flavor.
    🕒 05:35
14. Once the sauce is coating the mushrooms and they have a nice sheen, they are ready. Enjoy!
    🕒 05:58