Steps

1. Shred 100g of cabbage.
   🕒 00:37
2. Sprinkle 1/4 tsp of salt over the shredded cabbage and massage until it wilts.
   🕒 00:42
3. Let the cabbage sit for about 5 minutes.
   🕒 00:49
4. Finely chop 2 scallions.
   🕒 00:51
5. In a bowl, combine 100g of ground pork, 1 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Potato Starch, 1 tsp of Grated Garlic, a pinch of salt, and a pinch of pepper. Mix until sticky and well combined.
   🕒 00:57
6. Add the chopped scallions to the ground pork mixture.
   🕒 01:13
7. Finely chop the salted and squeezed cabbage and add it to the ground pork bowl.
   🕒 01:15
8. Mix everything thoroughly until it forms a cohesive mass.
   🕒 01:25
9. Gently roll 2 sheets of rectangular fried tofu pockets with chopsticks to make them easier to open.
   🕒 01:35
10. Make a cut along one edge of the fried tofu pocket, leaving about 1cm un-cut, and open it up.
    🕒 01:39
11. Place the fried tofu pocket with the shorter side horizontally. Spread half of the prepared filling evenly, leaving about 1cm from the top edge.
    🕒 01:50
12. Lift the front edge of the fried tofu pocket and roll it up.
    🕒 02:02
13. Cut 2 strands of spaghetti into 6 equal pieces each.
    🕒 02:06
14. Secure the rolled fried tofu pockets at 6 points along the seam using the cut spaghetti pieces.
    🕒 02:09
15. Cut along the spaghetti seams with a knife to divide the rolls.
    🕒 02:17
16. Lightly oil a frying pan and heat over medium heat.
    🕒 02:23
17. Place the cut fried tofu pocket and cabbage rolls into the heated pan, cut-side down, and sear until golden brown.
    🕒 02:35
18. Once browned, flip them over.
    🕒 02:42
19. Reduce the heat to low after flipping.
    🕒 02:48
20. Add 3 tbsp of water, cover with a lid, and steam-grill for 3 minutes over low heat.
    🕒 02:52
21. If the browning is light, increase to medium heat to brown further.
    🕒 03:04
22. Remove the rolls to a plate as they develop a nice brown sear on both sides.
    🕒 03:16
23. When serving, be mindful of the spaghetti pieces, as the tips can be sharp.
    🕒 03:34
24. If the flavor seems a bit light, enjoy with ponzu sauce or other dipping sauces.
    🕒 03:41
25. The fried tofu pockets do not require pre-boiling in water and can be used directly as is.
    🕒 07:08