Steps

1. Thinly slice the cabbage leaves, layering them. For easier slicing, cut in half lengthwise first, then stack and slice thinly. [Key Tip!] Using an equal amount of cabbage (200g) to the ground pork makes it juicy. If slicing is too much effort, you can use a mandoline slicer.
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2. In a bowl, add ground pork (200g), salt (1/3 tsp), cooking sake (rice wine) (2 tbsp), potato starch (1 tbsp), and the sliced cabbage (200g).
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3. Mix the ingredients by squeezing them firmly together, kneading until well combined.
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4. Tear the sliced cheese (2 slices) into small pieces and add to the bowl. Knead again to distribute the cheese evenly. [Key Tip!] Adding cheese enhances umami and richness, helping the pork and cabbage bind together. Kneading also softens the cabbage and turns its moisture into juiciness.
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5. Heat vegetable oil (1 tbsp) in a frying pan.
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6. Form the mixture into small, flattened rounds, about 16 portions. [Key Tip!] The more surface area of cabbage that comes into contact with the pan, the tastier it will be. Bite-sized pieces are easier to eat.
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7. Place the tsukune in the heated frying pan and cook until golden brown on both sides.
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8. Flip the tsukune and sear both sides until browned.
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9. Add water or cooking sake (rice wine) (1-2 tbsp) to the frying pan, cover with a lid, and steam until puffy.
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10. Mix the sauce ingredients with the remaining liquid (umami) in the pan. Add mirin (sweet rice wine) (1 tbsp), sugar (1/2 tsp), soy sauce (1/2 tbsp), and Worcestershire sauce (1/2 tbsp). [Key Tip!] Adding Worcestershire sauce sharpens the flavor of the teriyaki sauce.
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11. Coat the tsukune evenly with the sauce on both sides.
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12. Arrange the tsukune on a plate and generously drizzle with teriyaki sauce. Add mayonnaise as desired.
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