Steps

1. Cut 150g sweet potato into 2cm cubes and soak in water for about 5 minutes to remove bitterness.
   🕒 00:50
2. Cut 2 slices of sliced cheese into 3 equal long strips per slice, roll them about 4 folds, and chill in the refrigerator.
   🕒 00:57
3. In a bowl, mix 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), and 1/2 tbsp sugar.
   🕒 01:19
4. Drain the soaked sweet potato, place it in a microwave-safe bowl, cover with plastic wrap, and heat in a 600W microwave for 3.5 minutes.
   🕒 01:28
5. Mash the heated sweet potato thoroughly with a fork or masher until the skins are no longer visible.
   🕒 01:40
6. Add 1 tbsp potato starch and 2 tbsp water to the mashed sweet potato and mix. (Adjust water amount based on the sweet potato's moisture content to achieve a manageable consistency.)
   🕒 01:59
7. Take 1/6 of the sweet potato mixture, spread it into a flat circle in your palm. Place the chilled sliced cheese in the center and wrap it up, shaping it into an oval. Repeat for the remaining portions.
   🕒 02:18
8. Spread out 6 slices of pork loin. Place the cheese-wrapped sweet potato in the center of the pork and roll it up.
   🕒 02:37
9. Once the pork is rolled, lightly coat the surface with potato starch. (Coating with potato starch helps maintain shape and allows the sauce to adhere better.)
   🕒 02:56
10. Heat oil in a frying pan over medium heat. Place the rolled pork seam-side down and arrange them in the pan. (Starting to cook from the seam helps prevent the rolls from unraveling.)
    🕒 03:04
11. Flip occasionally and cook until golden brown and the pork is cooked through.
    🕒 03:18
12. Pour the prepared [A] sauce mixture over the cooked pork. Cook over medium to medium-high heat, stirring until the sauce thickens.
    🕒 03:43
13. Serve on a plate and drizzle with any remaining sauce from the pan.
    🕒 04:11