Cut okahijiki into 5 cm lengths. Slice myoga thinly and diagonally. Cut shiso leaves into thin strips. Remove the pit from umeboshi and mash it with a knife.

Mix the sauce ingredients (umeboshi, ponzu soy sauce, and white sesame seeds) in a container.

Lay 2 slices of pork loin flat, season with salt and pepper, and place okahijiki on top. Roll tightly.

Heat salad oil in a frying pan over medium heat. Place the pork rolls seam-side down and cook for about 5 minutes, turning occasionally. Add sake, cover, and steam for 1 minute.