Steps

1. If there are large chunks in the pork offcuts, tear them by hand.
   🕒 01:27
2. Put 240g pork offcuts into a bowl.
   🕒 01:42
3. Add 1 tbsp soy sauce, 1 tbsp sake, and 3 dashes MSG(Ajinomoto) (MSG) to the pork offcuts.
   🕒 01:46
4. Grate 10g ginger with the skin on and add it.
   🕒 02:34
5. Massage everything thoroughly. [Pro Tip!] Massaging allows the soy sauce to soak well into the pork, eliminating the need for long marinating times. Grate the ginger with the skin on because the aroma is strongest around the skin.
   🕒 02:54
6. Add 20g potato starch and 25g all-purpose flour directly to the meat.
   🕒 04:48
7. Add 3 tbsp water (or carbonated water).
   🕒 05:39
8. Add 1 tsp vegetable oil. [Pro Tip!] Adding oil makes the coating very crispy. Using carbonated water helps the crispiness last longer.
   🕒 05:45
9. Mix well so that the flour and water coat everything. If it's too powdery, add more water; if it's too runny, add more flour to adjust.
   🕒 05:56
10. Pour vegetable oil (for deep-frying) enough to cover the bottom of the pot by 1cm into a small frying pan and heat it over medium heat or slightly above medium.
    🕒 06:39
11. Drop a small amount of batter into the oil; if it sizzles, it's at the right temperature.
    🕒 07:43
12. Separate the pork into appropriate sizes and add it to the oil. [Pro Tip!] Pork offcuts tend to stick together, so don't fry them all at once; fry them in appropriate sizes. For this amount, fry them in two batches.
    🕒 07:59
13. Flip the pork and fry until both sides are golden brown.
    🕒 08:34
14. Once fried, place the Buta-ten on a wire rack lined with kitchen paper to drain excess oil thoroughly. [Pro Tip!] In addition to placing it on a wire rack, using kitchen paper to absorb the oil will halve the greasiness and make it even more delicious.
    🕒 09:02
15. Arrange on a plate.
    🕒 12:05
16. Serve with mustard soy sauce.
    🕒 12:33