Steps

1. Prepare 12 small frozen taro pieces (200g). [Key Tip!] Using frozen taro as is makes it easier for the pork to adhere and wrap smoothly.
   🕒 00:51
2. Lay out 150g of thinly sliced pork and wrap it around the taro.
   🕒 00:58
3. Roll the wrapped taro in your palms to compact the pork and taro, forming a round shape.
   🕒 01:10
4. Season the entire surface with salt to taste and black pepper to taste.
   🕒 01:29
5. Lightly coat the surface with all-purpose flour as needed. [Key Tip!] Dusting with flour prevents the meat from becoming tough and helps maintain its shape.
   🕒 01:32
6. Heat vegetable oil as needed in a frying pan over medium heat.
   🕒 01:44
7. Place the flour-dusted pork-wrapped taro in the hot frying pan.
   🕒 01:58
8. Grill until the surface is browned, turning occasionally.
   🕒 02:04
9. Once the pork is browned, add 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Water, 1 tbsp Soy Sauce, and 1 tbsp Sugar, and bring to a boil.
   🕒 02:16
10. Reduce heat to low once boiling.
    🕒 02:32
11. Cover and steam for about 6-7 minutes. [Key Tip!] Steaming thoroughly ensures the frozen taro is cooked through.
    🕒 02:35
12. Flip the pieces halfway through to ensure even cooking.
    🕒 02:42
13. Insert a chopstick to check if the taro is cooked through.
    🕒 02:52
14. Once cooked, increase heat to medium-high and reduce the liquid until it glazes the meat.
    🕒 03:07
15. When the moisture has evaporated and a glaze forms, turn off the heat.
    🕒 03:18
16. Transfer to a serving dish.
    🕒 03:23
17. Sprinkle with toasted sesame seeds, chopped green onions, and Shichimi Togarashi (Japanese seven spice), if desired.
    🕒 03:31