Steps

1. Peel the lotus root.
   🕒 00:39
2. Slice the lotus root into 2mm thick fan shapes.
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3. Soak the sliced lotus root in water with vinegar for 5-10 minutes to remove bitterness.
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4. Drain the lotus root in a colander and pat it thoroughly dry.
   🕒 00:57
5. Finely chop the pork scraps (250g) and place them in a bowl.
   🕒 01:05
6. Add cooking sake (2 tbsp), potato starch (2 tbsp), dashi powder (1 tsp), soy sauce (1 tsp), sugar (1 tsp), salt (pinch), and pepper (pinch) to the bowl with the pork scraps.
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7. Knead the seasonings into the pork scraps until well combined. [Key Tip!] Kneading in the seasonings and potato starch helps create a juicy texture.
   🕒 01:25
8. Add the drained lotus root to the bowl with the pork scraps and mix everything thoroughly. It's okay if some lotus root pieces break. [Key Tip!] Thinly slicing the lotus root in a fan shape helps the ingredients bind together and cook evenly. The potato starch also helps bind the ingredients for a neat finish.
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9. Heat oil in a frying pan over medium heat.
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10. Take portions of the mixed ingredients with your hands, form them into flat circles, and place them in the frying pan. [Key Tip!] Mixing the ingredients well and forming them by hand ensures a beautiful presentation.
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11. Cook until the bottoms are browned.
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12. Flip the pieces once the bottoms are browned.
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13. Cover with a lid and steam-fry over low to medium heat for 3 minutes. [Key Tip!] The savory aroma from searing is delicious, and steaming ensures the inside is cooked through.
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14. Plate and serve. Finished!
    🕒 03:02