Boil water in a pot, gently add eggs, and cook on medium heat for 8–9 minutes. Cool in water and peel the shells.

Cut the Chinese cabbage in half lengthwise, wash thoroughly under running water, and drain.

In a bowl, mix pork with 1 tbsp sake and a pinch of salt and pepper. Add cornstarch and mix well, then divide into 6 portions and shape into balls.

Heat salad oil in a frying pan, add the pork balls, and cook on medium heat, turning to brown both sides. Remove excess fat with a paper towel.

Add Chinese cabbage and sauce ingredients to the pan. Bring to a boil, cover, and simmer on low heat for 4 minutes. Remove the lid, turn the pork balls, and simmer on medium heat for another 4 minutes.