Steps

1. Husk 1 ear of corn and remove the silk.
   🕒 00:47
2. Cut the corn into 3-4 equal lengths. Stand each piece on a flat surface and shave off the kernels.
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3. Loosen the shaved kernels from 1 ear of corn (approx. 150g net) and spread them on a tray.
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4. Sprinkle 1 tbsp of Potato Starch over the loosened corn kernels and coat them evenly.
   🕒 01:37
5. In a bowl, combine 150g of Ground Pork, 1 tbsp of Potato Starch, 1/2 tbsp of Cooking Sake (Rice Wine), 1 tsp of Soy Sauce, and a pinch of Salt. Mix until sticky.
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6. Take about 1/8 of the sticky meat mixture into your hand and shape it into a round patty.
   🕒 02:06
7. Place the rounded meat patty onto the corn-coated kernels on the tray. Press down with your hand to form a flat, circular shape. Coat the surface with corn kernels, pressing lightly to ensure they adhere closely to the meat. [Key Tip!] Gently squeeze the patty to firmly attach the corn to the meat, which will prevent it from falling apart.
   🕒 02:12
8. Lightly oil a frying pan and heat over medium heat.
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9. Once the pan is hot, place the meat patties coated with corn into the pan and cook until browned.
   🕒 03:08
10. Once nicely browned on one side, flip the patties over.
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11. Reduce heat to medium-low, cover the pan with a lid, and steam for 2.5 minutes.
    🕒 03:44
12. Once steamed and browned on the other side, and cooked through, they are ready. Transfer to a plate. [Key Tip!] The corn kernels that fall into the pan will also be cooked. Scoop them up with a spoon and serve them alongside the patties to enjoy every last bit!
    🕒 03:58