1

Mix together the ingredients for the [sauce] in a bowl.

2Mix the chopped shiso, cheese, roasted sesame seeds, salt and pepper into warm rice.  Divide the rice in 4 and shape each portion into a barrel shape. Wrap each rice ball thoroughly with the pork such that the rice is hiden.

3Heat some sesame oil in a frying pan, and arrange the rice balls from (2) such that the ends of the pork strips are facing downward onto the pan. Fry for about 10 minutes, rolling the rice balls around until the pork is thoroughly cooked. 

4Remove any excess oil from the frying pan with a paper towel. Pour in the glaze evenly in a circular motion, and cook until a shiny coating begins to appear on the pork and the rice ball is thoroughly coated.

5Key point to remember

Shape the rice into a roughly rectangular barrel shape. Wrapping a second strip of pork horizontally after wrapping one vertically first will help prevent the rice ball from losing its shape while cooking. If the pork is too thick and difficult to cook all the way through, cover the frying pan with a lid to steam them.