Steps

1. Pat dry 250g Pork Shoulder with paper towels and cut into 1 to 1.5cm thick slices. [Key Tip!] Cutting the meat into your desired thickness ensures a hearty and voluminous result.
   🕒 00:46
2. To prevent shrinking, make vertical cuts along the border between the fat and the meat on the thick-cut pork.
   🕒 01:14
3. In a freezer bag, combine 1 tbsp Honey, 1 tbsp Whole Grain Mustard, 2 tbsp Cooking Sake (Rice Wine), 2 tsp Soy Sauce, a pinch of Salt, and a pinch of Pepper.
   🕒 01:23
4. Add the cut pork to the freezer bag and massage the seasonings into the meat.
   🕒 01:37
5. Remove excess air, flatten to an even thickness, seal, and store in the freezer.
   🕒 01:42
6. Pat dry 250g Pork Shoulder with paper towels, cut into 3 equal lengths, and slice thinly to about 3mm thickness. [Key Tip!] Thin slices allow the flavors to penetrate quickly and cook in a shorter time.
   🕒 01:59
7. Thinly slice 1/2 stalk (60g) Green Onion diagonally.
   🕒 02:17
8. In a freezer bag, combine 2 tbsp Cooking Sake (Rice Wine), 1 tsp Chicken Consommé Granules, 1 tsp Grated Garlic, 2 tsp Sesame Oil, 2 tsp Lemon Juice, a pinch of Salt, and a pinch of Pepper.
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9. Add the sliced pork and green onion to the freezer bag and massage to combine.
   🕒 02:41
10. Remove excess air, flatten to an even thickness, seal, and store in the freezer.
    🕒 02:47
11. Pat dry 250g Pork Shoulder with paper towels, cut into 5cm cubes, and place in a food processor. [Key Tip!] Using pork shoulder results in tender tsukune.
    🕒 03:03
12. Add 2 tbsp Potato Starch, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mayonnaise, 2 tsp Miso, 1 tsp Sugar, and 1 tsp Grated Ginger to the food processor and blend until smooth.
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13. Finely chop 10 Shiso Leaves.
    🕒 03:37
14. Mix the blended pork mixture with the chopped shiso leaves and place into a freezer bag.
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15. Remove excess air, flatten to an even thickness, seal, and store in the freezer.
    🕒 03:43
16. To thaw frozen pre-seasoned meat, place it in the refrigerator for 8 hours or use the ice water bath method by submerging the bag in a bowl of ice water.
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17. When cooking the thick-cut meat, always bring it to room temperature to ensure even cooking. [Key Tip!] Cook slowly over low heat to keep it moist and tender, not tough.
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18. Heat 1 tsp Vegetable Oil in a frying pan over low heat.
    🕒 04:24
19. Add the defrosted and room-temperature Honey Mustard Pork, along with its marinade, to the frying pan. Cover and cook for 5 minutes.
    🕒 04:27
20. Flip the pork and cover again, cooking for another 3 minutes.
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21. After cooking, plate the meat and drizzle the remaining sauce from the pan over it.
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22. Heat 2 tsp Vegetable Oil in a frying pan over medium heat.
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23. Add the defrosted Negi-Shio Lemon Pork to the frying pan and cook until done.
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24. Once cooked, transfer to a plate.
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25. Heat 1 tsp Vegetable Oil in a frying pan over medium heat.
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26. Add the defrosted Shiso Pork Tsukune to the frying pan and cook until browned.
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27. Flip the tsukune once browned, cover, and cook over medium heat until done.
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28. Once cooked, transfer to a plate.
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