First, mix all the ingredients for teriyaki sauce except the corn starch mixture. Set aside.

Cook the potatoes by putting them in the steamer then steam them or putting them in water then boil them until skewer inserts easily. Drain the hot water.

Mash the cooked potatoes with potato masher. Add milk, butter, salt and pepper. Mix them well. Taste it.

Place one or two tablespoons mashed potato (depends on how wide the slice pork you have) at the edge of sliced pork and roll it. Do the same thing to the remaining mashed potato and pork.

In a non-stick frying pan, heat oil over medium high heat. When it’s hot, place the pork rolls in the pan, seal side bottom. Cook until all sides are nicely browned.

Pour teriyaki sauce and coat the meat with sauce. Cook until the sauce gets boiled and reduced.

Transfer the pork rolls on the serving plate. Set aside. Leave the sauce in the pan.

Add 3/4 cup water, 1 tbs sugar and 1 tbs sweet soy sauce into the teriyaki sauce in the pan. Cook until it boils really hard. Stir occasionaly. Add the corn starch mixture. Stir it until it gets thickened. Taste the sauce. Adjust the seasoning if needed.

Turn the heat off. Pour the sauce on top of the rolls. Sprinkle with green onion (optional).