Pork-Wrapped Cabbage

Steps

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1. 1
   Rinse the cabbage and remove the core. Cut the leaves into thick strips about 1 cm wide; set aside tougher core pieces and cut them thin. Place the leaf pieces in a heat-safe bowl.
   ▶ ≈1:35
2. 2
   Cover the bowl loosely with plastic wrap and microwave on 600W for 5 minutes until the cabbage is tender. Let it cool slightly.
   ▶ ≈2:25
3. 3
   In a small bowl, mix together soy sauce, mirin, sake, and sugar. Set vinegar aside to add at the end.
   ▶ ≈2:54
4. 4
   Once the cabbage has cooled, pat it dry with paper towels and gently squeeze out excess moisture.
   ▶ ≈3:19
5. 5
   Take a handful of cabbage, squeeze it one more time, and place it at the edge of a pork slice. Add cheese in the center, cover with more cabbage, then roll the pork tightly around it. Place seam-side down.
   ▶ ≈3:44
6. 6
   Repeat until all cabbage and pork are used (makes 10 rolls total). Coat each roll evenly with cake flour.
   ▶ ≈4:29
7. 7
   Heat sesame oil in a skillet for about 30 seconds. Place rolls seam-side down and cook for 1.5 minutes until golden. Flip and cook the other side for about 1 minute.
   ▶ ≈5:07
8. 8
   Once both sides are cooked, add 1 tablespoon of water, cover, and reduce heat to low. Steam for 3 minutes until the pork is cooked through.
   ▶ ≈5:48
9. 9
   Remove the lid and pour the prepared sauce over the rolls. Increase heat to medium and gently roll them to coat evenly with sauce for about 2 minutes.
   ▶ ≈6:13
10. 10
    Finish by drizzling vinegar over the rolls and gently shake the pan to combine. Ensure the sauce coats all the rolls evenly.
    ▶ ≈6:53