Steps

1. Cut the silky atsuage into 6 equal pieces.
   🕒 02:44
2. Cut the garlic chives slightly longer than the atsuage pieces.
   🕒 03:09
3. Cut the cheese slices into 6 pieces to match the size of the atsuage.
   🕒 03:25
4. Spread out the pork belly slices, place the cut atsuage, cheese, and garlic chives on top, and roll them up. If the pork belly slice is too short, use two pieces. Pro Tip! Rolling so that a little green from the chives peeks out will improve the presentation.
   🕒 03:41
5. Season the rolled pork belly with salt and pepper to taste.
   🕒 07:32
6. Afterwards, lightly coat the entire surface with all-purpose flour to taste. Pro Tip! Coating with all-purpose flour prevents the meat from unraveling and helps achieve a crispy surface.
   🕒 07:53
7. In a small bowl, combine soy sauce 2 tsp, oyster sauce 1 tsp, sake 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, MSG(Ajinomoto) (MSG) 3 dashes, and sugar 1 tsp to make the sauce.
   🕒 09:19
8. Heat a frying pan over medium heat with oil to taste.
   🕒 14:26
9. Once the oil is hot, arrange the pork belly-wrapped atsuage in the pan and cook until nicely browned on all sides.
   🕒 14:47
10. Once thoroughly cooked and crispy, transfer the finished meat rolls to a serving plate.
    🕒 19:16
11. Wipe off any excess oil remaining in the frying pan with a paper towel.
    🕒 19:43
12. Pour the prepared sauce into the empty frying pan and reduce it over high heat. Pro Tip! Reducing the sauce until it thickens ensures it beautifully coats the entire dish.
    🕒 20:01
13. Drizzle the reduced sauce over the plated meat rolls.
    🕒 20:36
14. If desired, sprinkle with Shichimi Togarashi (Japanese seven-spice blend) to taste.
    🕒 20:39