Chop the chives into 1cm pieces.

Mix cooked rice with 2 tbsp of cornstarch in a bowl.

Heat 0.5 tbsp sesame oil in a pan and stir-fry the pork until golden brown over medium heat.

Add sake, oyster sauce, and 2 tbsp water to the pan. Stir and bring to a boil. Add the cornstarch-water mixture to thicken, then toss in the chives and cook briefly. Let cool.

Heat 1 tbsp sesame oil in a pan. Spread half the rice mixture, create a small indentation in the center, and add the pork filling. Cover with the remaining rice and shape into a round ball.

Cover the pan and cook over medium heat until one side is golden brown. Flip using a plate, add 1 tbsp sesame oil around the edges, and cook the other side until golden brown.