Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Oyster Sauce 1 tbsp, Sugar 2 tsp, Sesame Oil 2 tsp, and Grated Garlic 1 tsp. Mix well to create Sauce [A].
   🕒 00:38
2. Thoroughly wash the Yamaimo 250g (approx. 10cm) under running water. Singe off the root hairs on the exterior with a flame. Peel if desired.
   🕒 00:53
3. Slice the yamaimo into 1cm thick half-moons.
   🕒 01:20
4. Lightly season Thinly sliced pork 250g with salt and pepper (to taste) and coat with Potato Starch 2 tsp, ensuring it's evenly distributed. If the pork pieces are large, tear them into bite-sized pieces. [Pro Tip!] Coating the pork with potato starch before cooking results in a tender and moist texture.
   🕒 01:27
5. Heat Vegetable Oil in a frying pan over medium heat.
   🕒 01:50
6. Once the pan is hot, add the seasoned pork in a single layer, arranging it on one half of the pan.
   🕒 02:01
7. Place the sliced yamaimo on the empty half of the pan.
   🕒 02:15
8. Flip the pork and yamaimo, and cook until both sides are lightly browned. [Pro Tip!] To maintain a crisp texture for the yamaimo, cook it only until lightly browned on the surface. For a softer, baked potato-like texture, adjust the cooking time accordingly.
   🕒 02:19
9. After approximately 4 minutes, when the pork is cooked through and the yamaimo is browned on both sides, mix the pork and yamaimo together.
   🕒 02:44
10. Briefly re-mix Sauce [A] and pour it into the pan. Stir-fry over medium-high heat until the sauce thickens and coats the ingredients.
    🕒 02:57
11. Once the sauce has evenly coated everything, turn off the heat and transfer to a serving plate.
    🕒 03:14
12. Garnish with chopped green onions and toasted sesame seeds before serving. Enjoy!
    🕒 03:29