Steps

1. Cut the stems of Broccoli (1/2 head, approx. 200g) and separate into florets. Cut into bite-sized pieces.
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2. Lightly rinse the separated broccoli florets.
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3. Season Thinly sliced pork (150g) with a pinch of salt and rub all over.
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4. To seal in the pork's juices and ensure a tender finish, lightly rub Potato Starch (1 tbsp) all over the pork. (This is the key! The potato starch makes the pork tender and helps it absorb the sauce better later.)
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5. Wrap the stems of the broccoli florets with thinly sliced pork, covering the stems completely. For smaller florets, wrap them entirely.
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6. If you have any leftover thinly sliced pork, add more to wrap the broccoli.
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7. If using a whole head of broccoli, peel the outer skin of the thick stem before using.
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8. Heat Vegetable Oil (1 tbsp) in a frying pan.
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9. Place the broccoli rolls in the pan with the seam-side down, and also arrange them so the cut ends of the stems are facing down.
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10. Add Cooking Sake (Rice Wine) (1 tbsp), reduce heat, cover with a lid, and steam until the pork is cooked through. (This is the key! Steaming with sake makes the pork juicy and removes any gamey odor.)
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11. In a bowl, combine Soy Sauce (1.5 tbsp), Mirin (Sweet Rice Wine) (1.5 tbsp), Sugar (1 tsp), and Cooking Sake (Rice Wine) (1 tbsp). Mix well to create the sauce. (This is the key! Mirin adds shine, sugar adds sweetness and depth, and sake helps to eliminate pork odors.)
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12. Open the lid of the frying pan and check that there is no remaining liquid.
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13. Add the prepared sauce to the pan, and stir-fry while flipping the rolls to coat them evenly and create a glaze.
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14. Once the sauce has thoroughly coated the rolls, turn off the heat.
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15. Add Mayonnaise (2 tbsp) and quickly toss to coat the rolls.
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16. Transfer to a serving dish and sprinkle with Shichimi Togarashi (Japanese Seven Spice) to taste.
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