Steps

1. Trim both ends of the cucumbers (200g) and slice thinly into 1-2mm thick rounds.
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2. In a bowl, add 1/4 tsp salt to the sliced cucumbers, massage, and set aside.
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3. In a heatproof bowl, combine 1 tbsp Mirin (Sweet Rice Wine) and 2 tsp sugar. Microwave on 600W for about 30 seconds.
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4. To the heated bowl, add 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Vinegar, and 2 Pickled Plums (Umeboshi). Remove the pits from the umeboshi and mash the flesh. Mix everything together. (Key Tip: The refreshing tartness of the umeboshi and the rich flavor of the oyster sauce create a wonderfully delicious combination.)
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5. In a food-safe bag, add the thinly sliced pork (200g), 1 tbsp Cooking Sake (Rice Wine), and a pinch of salt. Close the bag and massage to coat the pork.
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6. Add 2 tbsp Potato Starch to the seasoned pork. Close the bag and shake to evenly coat the pork.
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7. Heat vegetable oil in a frying pan over medium heat.
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8. Once the pan is hot, arrange the potato starch-coated pork in a single layer, spreading it out slightly. Cut into bite-sized pieces and pan-fry until a golden brown crust forms on the bottom. (Key Tip: Laying the pork slices slightly apart in the pan allows them to cook quickly and become wonderfully crispy.)
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9. Flip the pork and cook the other side until it's also crispy and golden brown. (Key Tip: The potato starch coating acts as a shield, preventing the pork from becoming tough and allowing the sauce to adhere beautifully. A crispy exterior with tender meat and well-absorbed sauce is the goal.)
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10. Once both sides of the pork are browned, add it to the bowl with the prepared ume sauce. Squeeze out excess water from the salted cucumbers by hand and add them to the bowl. Mix everything well. (Key Tip: Salting the cucumbers draws out excess moisture, preventing the sauce from becoming diluted and allowing you to enjoy plenty of delicious cucumber.)
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11. Once the sauce is evenly coated, transfer to a serving plate and sprinkle with toasted sesame seeds.
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