Steps

1. Julienne the bell peppers, then finely chop them. Remove the stem if you dislike the texture. 【Tip!】 The seeds are also very nutritious, so use them as is. If you dislike the stem, remove it.
   🕒 03:00
2. Place the finely chopped bell peppers into a bowl.
   🕒 04:24
3. Finely chop the thinly sliced pork with a knife until it resembles ground meat.
   🕒 04:47
4. Add the minced thinly sliced pork 250g and chopped bell peppers 100g to the bowl.
   🕒 05:30
5. Sprinkle with salt and pepper to taste, add sake 1 tbsp and potato starch 1½ tbsp, then mix well by hand.
   🕒 05:38
6. Heat oil to taste in a frying pan.
   🕒 10:36
7. Arrange the kneaded meat mixture in the frying pan and shape them into rounds.
   🕒 10:48
8. Cover and cook over medium heat. 【Tip!】 Covering while cooking ensures they are cooked through and become plump and juicy from the steam.
   🕒 12:28
9. Once one side is browned, flip them over and cook the other side covered until cooked through.
   🕒 13:42
10. Press the patties with your finger; if they are firm and not squishy, they are cooked. Transfer the cooked patties to a plate.
    🕒 18:47
11. In the empty frying pan, add sake 3 tbsp and reduce it.
    🕒 19:17
12. Add chicken stock 1 tsp, black pepper to taste, and salt 1 pinch to the reduced sake, mixing as you continue to reduce.
    🕒 19:33
13. Turn off the heat, add lemon juice 1 tsp and mix well.
    🕒 19:43
14. Pour the prepared salt sauce generously over the patties on the plate, and it's done.
    🕒 20:18