1Finely chop the Cabbage. Place it in a bowl, sprinkle with 5 grams of salt (not listed as an ingredient as it's for pre-treatment and rinsed off), let it sit for 10 minutes, then squeeze out excess water using your hands or a clean cloth.
3In a large mixing bowl, combine the Pork mince, squeezed Cabbage, chopped Nira, Ginger, and Garlic. Add 15 grams of Koikuchi soy sauce, Sake, Sesame oil, and Potato starch. Mix thoroughly by hand until all ingredients are well combined and the mixture becomes cohesive.
