Finely chop the scallion. Trim the asparagus root and peel the skin from the tough base. Combine the soy sauce, sugar, and mirin.
Put the ground pork in a bowl, and mix in the scallions, grated ginger, soy sauce, egg, and katakuriko. Knead until the mixture sticks together.
Wrap the meat mixture around the asparagus. Leave the top and bottom uncovered.
Heat sesame oil in a pan and fry the wrapped asparagus until browned. When all sides are browned, pour in the sake and cover to steam.
Remove the excess oil from the pan with paper towels, then add the soy sauce, sugar, and mirin mixture. Heat until the sauce produces a slight teriyaki glaze.
Story Behind this Recipe
I got some really nice asparagus and wanted to eat them whole.
Don't parboil the asparagus, since they're best with a crisp texture. If you're using fresh, thick asparagus, you can use less meat. The leftover meat mixture is delicious cooked on its own. The meat should be slightly on the soft side.