Steps

1. Peel and grate 150g of Daikon Radish.
   🕒 00:52
2. In a bowl, combine 100ml of Water, 1 tbsp of Soy Sauce, 1 tbsp of Mirin (Sweet Rice Wine), 1 tsp of Sugar, and 1/2 tsp of Dashi Powder. Mix well to create the sauce.
   🕒 01:13
3. Cut 1 piece of Mochi (Rice Cake) in half vertically, then finely chop into 5mm cubes.
   🕒 01:18
4. In a separate bowl, add 250g of Ground Pork, 1 tbsp of Cooking Sake (Rice Wine), a pinch of Salt, and 2 tbsp of Potato Starch. Knead well until sticky.
   🕒 01:36
5. Add the finely chopped mochi to the pork mixture and mix until evenly distributed.
   🕒 01:52
6. Shape the pork mixture into bite-sized balls.
   🕒 02:03
7. Heat oil in a frying pan over medium heat. Once hot, arrange the mochi pork dumplings and sear on all sides until golden brown. (Key Tip!) Searing the surface traps the juices, resulting in a more flavorful and juicy dumpling.
   🕒 02:29
8. Once the dumplings are nicely browned, wipe off any excess oil with paper towels.
   🕒 03:08
9. Mix the grated daikon radish with the prepared sauce and pour it into the frying pan.
   🕒 03:18
10. Simmer over medium heat for 3-5 minutes, allowing the liquid to reduce and thicken. Turn off the heat once the sauce has a nice consistency. (Key Tip!) Simmering helps to reduce excess water and concentrate the flavors, creating a delicious glaze.
    🕒 03:27
11. Plate the dumplings and garnish with chopped green onion, if desired.
    🕒 03:51