Cut cheese into 4 vertical strips. Slice chikuwa lengthwise, insert 2 cheese strips into each, close, and cut into thirds. Skewer the pieces. Lightly coat pork slices with potato starch.

Wrap pork tightly around the skewered chikuwa pieces, shaping them with your hands to secure the meat and chikuwa together.

Heat salad oil in a frying pan over medium heat. Place skewers seam-side down, cook until browned, turning occasionally. Add sake, cover, and steam on low heat for 2 minutes until pork is cooked through.

Add sugar and soy sauce to the pan, coating the skewers evenly.

For green beans: Cut beans into bite-sized pieces, microwave for 90 seconds at 600W, rinse under cold water, drain, and mix with bonito flakes, soy sauce, and grated ginger.

For crab stick omelette: Mix egg in a microwave-safe bowl, add mayonnaise and shredded crab sticks. Cover loosely with plastic wrap and microwave at 600W for 40 seconds. Stir, re-cover, and microwave for another 40 seconds until cooked.