Steps

1. Peel 150g of lotus root and cut into 1cm thick half-moon shapes.
   🕒 00:40
2. Soak the cut lotus root in water for about 5-10 minutes to remove bitterness.
   🕒 00:48
3. In a bowl, combine 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 2 tsp Vinegar, and 2 tsp Sugar. Mix well to create the sauce.
   🕒 00:52
4. In a separate bowl, add 200g of thinly sliced pork, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Potato Starch, a pinch of Salt, and a pinch of Pepper. Massage everything together thoroughly.
   🕒 01:05
5. Roll the pork into bite-sized balls. [Key Tip!] Rolling the pork into balls creates thickness, making it look substantial even with inexpensive cuts.
   🕒 01:18
6. Drain the lotus root that was soaked in water using a colander, and thoroughly pat it dry.
   🕒 01:42
7. Place the dried lotus root into a cooking bag, add 1.5 tbsp Potato Starch, close the bag, and shake to coat the lotus root evenly with the starch.
   🕒 01:46
8. Heat Vegetable Oil for frying in a frying pan over medium heat.
   🕒 01:58
9. Once the pan is hot, arrange the starch-coated lotus root and pan-fry until the bottom is golden brown.
   🕒 02:11
10. Flip the lotus root, cover the pan, and steam for 1.5 minutes over medium heat.
    🕒 02:22
11. Remove the cooked lotus root from the pan and set aside on a plate.
    🕒 02:32
12. In the same frying pan, arrange the rolled pork and pan-fry until the bottom is golden brown.
    🕒 02:38
13. Flip the pork, cover the pan, and steam for 2 minutes over medium heat. [Key Tip!] Massaging the pork with seasoning and starch beforehand results in a moist and tender texture.
    🕒 02:49
14. Return the cooked lotus root to the frying pan. Give the prepared sauce mixture a good stir and pour it into the pan.
    🕒 03:01
15. Stir everything together over medium-high heat to reduce the liquid and coat the ingredients. [Key Tip!] Coating the ingredients with starch beforehand helps the sweet and sour sauce adhere well, making it delicious.
    🕒 03:12
16. Transfer to a serving plate and sprinkle toasted sesame seeds for garnish over the top.
    🕒 03:27