Steps

1. Trim the ends of the leek, make diagonal slits all over, then flip and make slits similarly.
   🕒 01:26
2. Lightly press the leek and finely chop. It's easier to chop when pressed lightly, preventing the leek from spreading.
   🕒 01:51
3. Place the finely chopped leek (1 stalk) into a frying pan.
   🕒 02:12
4. Add Rich Aroma Sesame Oil (100ml) generously to the leek in the frying pan and heat until fragrant.
   🕒 02:28
5. In a separate bowl, combine Soy Sauce (4 tbsp), Sugar (1 tsp), Vinegar (2 tsp), Garlic (1 clove), and White Toasted Sesame Seeds (2 tsp), and mix well.
   🕒 02:53
6. Pour the piping hot leek-sesame oil into the bowl with the mixed seasonings. Adding the hot fragrant oil enhances the aroma.
   🕒 03:45
7. Mix everything well to complete the umami sauce. This umami sauce is versatile and great for raw vegetables, salads, tofu, grilled meats and fish, noodles, and more. Keep a batch made to save time.
   🕒 04:03
8. Cut chives (3-4 stalks) and bean sprouts (1/2 bag) into bite-sized pieces with scissors.
   🕒 04:47
9. Lightly season pork slices for shabu-shabu (10 slices) with salt (to taste). Shabu-shabu pork slices are easy to roll and cook quickly.
   🕒 05:24
10. Lay a slice of pork flat, place the chopped bean sprouts and chives on top, and roll tightly.
    🕒 05:30
11. Arrange the rolled pork rolls in a circular pattern on a microwave-safe dish. Arranging them radially ensures even cooking.
    🕒 06:03
12. Sprinkle Cooking Sake (Rice Wine) (1 tbsp) over the pork rolls.
    🕒 06:25
13. Cover tightly with plastic wrap and microwave.
    🕒 06:37
14. Midway through, remove from the microwave and check for doneness. If any parts are still pink, flip them and continue microwaving.
    🕒 06:50
15. Transfer to a serving dish after cooking.
    🕒 07:19
16. Generously drizzle the prepared umami sauce over the plated pork rolls.
    🕒 08:02