Cut the firm tofu in half, then divide it into 10 equal pieces. Arrange the tofu in a baking pan, cover with paper towels, place a weight on top, and drain for about 10 minutes.
2
Trim the stems from the shiso leaves and cut each leaf in half.
3
Combine soy sauce, sake, mirin, sugar, vinegar, grated ginger, and grated garlic in a bowl and mix well.
4
Pat the drained tofu dry, dust lightly with cornstarch. Season the pork belly slices lightly with salt and pepper.
5
Place a shiso leaf on the pork, lay the tofu on top, and roll tightly. Dust the seam lightly with cornstarch.
6
Heat a light layer of oil in a skillet for 30 seconds, then arrange the rolls seam-side down. Cover and steam-cook on medium-low heat for 3 minutes.
7
Flip the rolls, cover, and cook on medium heat for 2-3 minutes until the other side is golden. Remove from heat.
8
Wipe away excess oil with paper towels, pour the prepared sauce over the rolls, and cook on medium heat while basting until the sauce thickens. Remove from heat and serve.
PrimedTableBETA
