Rinse the rice in a fine colander under cold water until the water runs clear. Transfer to a rice cooker with the water and turn on to cook. When finished, leave the rice to steam for 10 minutes before serving.

Trim the silver skin from the pork tenderloins and cut into medallions approximately 3cm thick. Season well with salt and white pepper.

Heat half the peanut oil in a large frying pan over medium-high heat. Add the pork and cook for 3 minutes, turning, until well seared on both sides. Transfer to a tray and set aside.

Finely chop the garlic and the whites of the spring onions. Thinly slice the greens of the spring onion and set aside.

Heat the remaining oil in the pan over medium heat. Add the garlic and spring onion whites and cook for 1-2 minutes to soften.

Deglaze the pan with the sake, scraping off the fond from the base. Stir in the soy sauce, mirin, honey and sesame oil. Bring to a simmer.

Return the pork to the pan and increase the heat to medium-high. Turn the pork in the sauce to glaze all over and cook for a few minutes until the sauce thickens. Stir through the spring onion greens.

Combine the shredded cabbage and sesame seeds in a large bowl. Pour over the sesame oil and rice vinegar, season with salt and toss well. Thinly slice the cucumber.

Divide steamed rice between serving plates, add cabbage on the side and cucumber. Top with the pork and drizzle with the sauce.