Steps

1. In a bowl, add thinly sliced pork 250g, Cooking Sake (Rice Wine) 1 tbsp, and salt and pepper to taste.
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2. Gently rub the pork to loosen it. If there are large clumps, cut them with scissors or tear them by hand to shape. This is the secret! Rubbing with sake makes the pork tender.
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3. Add Potato Starch 2 tsp to the pork and mix to coat evenly. This is the secret! Coating with potato starch makes the pork tender, helps it hold together, and adds a satisfying texture.
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4. Heat vegetable oil in a frying pan.
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5. Crack 2 eggs into the heated frying pan.
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6. Pour 1 tbsp water around the edges of the pan, cover, and steam-fry over medium-low heat for 2.5 to 3 minutes.
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7. Flip the egg and cook until the yolk is set.
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8. Once the yolk is set, transfer the egg to a plate.
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9. If there is not enough oil in the pan, add more, and prepare to cook the pork.
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10. Take the thinly sliced pork, shape it into a slightly flattened circle, and arrange it in the frying pan. This is the secret! Shaping it into balls gives it a texture similar to meatballs or small hamburg steaks.
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11. Once browned on both sides, flip the pork.
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12. Cover and steam-fry over medium-low heat for 2 minutes.
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13. Add the mixed seasonings (Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 1 tbsp, Sugar 1.5 tsp) and increase heat to medium-high.
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14. Cook, stirring, until the sauce thickens and coats the pork, creating a glossy glaze.
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15. Once the moisture has evaporated and the pork is glazed, transfer to a serving plate. This is the secret! Serving with spring cabbage is great because the teriyaki sauce pairs wonderfully with the cabbage.
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16. Pour any remaining teriyaki sauce from the pan over the pork.
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17. Finely chop the cooked egg that was set aside earlier and place it in a bowl.
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18. Add Mayonnaise 2 tbsp to the chopped egg, along with a pinch of salt (a tiny amount) and coarsely ground black pepper to taste. Mix well. This is the secret! Since the teriyaki sauce is flavorful, use a modest amount of salt in the egg sauce.
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19. Spoon the egg sauce over the glazed pork on the plate.
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20. Garnish with dried parsley if desired.
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