Steps

1. Finely chop only the leaves of the parsley.
   🕒 01:47
2. Peel the garlic clove and cut it in half lengthwise. Remove the green sprout if present.
   🕒 05:00
3. In a small bowl, combine 3 tbsp water, 1/2 tbsp cooking sake, 2 tsp lemon juice, 1/4 tsp nutmeg (if available), 2 tsp potato starch, and the minced 1 clove garlic. Mix well.
   🕒 05:45
4. Lightly coat a frying pan with 1/2 tbsp oil and have it ready.
   🕒 07:47
5. Fill a large bowl with ice water, and place a slightly smaller bowl inside it to create a chilled environment.
   🕒 08:10
6. In the smaller bowl, add 300g ground pork, 1/2 tsp salt, and 1/2 tsp sugar. Knead thoroughly until the meat becomes pale and sticky, breaking down the meat fibers. (Key Step!) Kneading while chilling in ice water prevents the pork fat from melting, resulting in a juicy texture.
   🕒 08:58
7. Add the prepared seasoning mixture (prepared in step 3) to the kneaded ground pork and mix thoroughly until fully incorporated.
   🕒 11:11
8. Gently fold in the chopped 15g parsley into the ground pork mixture.
   🕒 12:07
9. Add 1/2 tbsp oil to the mixture and combine. (Key Step!) Coating the mixture with oil helps prevent the juices from escaping and makes it less likely to stick to your hands while cooking.
   🕒 12:46
10. Roll the ground pork mixture into bite-sized portions, pressing out air as you shape them, and arrange them in the lightly oiled frying pan. (Key Step!) Making them too large can prevent them from cooking through evenly. If making them large, shape them into a long, thin sausage for uniform cooking. Pressing out air thoroughly will prevent cracking during cooking.
    🕒 13:22
11. Heat the frying pan over medium-low heat and cook for approximately 2 minutes to sear the surface of the sausages.
    🕒 16:59
12. Carefully add 50cc water to the frying pan, avoiding pouring it directly onto the sausages. Cover with a lid and steam for 5 minutes.
    🕒 17:55
13. Remove the lid and flip the sausages. Continue to cook until all sides are nicely browned and the moisture has evaporated. (Key Step!) Searing the surface until crispy promotes the Maillard reaction, enhancing flavor and aroma.
    🕒 19:40
14. Transfer the cooked sausages to a wire rack set over a plate.
    🕒 20:50
15. Serve with a generous amount of black pepper and whole grain mustard (to taste) to complete the dish.
    🕒 21:41