Steps

1. Heat 2 tbsp Refined Sesame Oil in a pot over low heat, and stir-fry about 1/4 of the 200g Ground Pork.
   🕒 02:00
2. Once the ground pork turns white, add 1 tsp Ginger, 1 tbsp Dried Shrimp, 1 tbsp Scallion, and 1 can Canned Whole Scallops, then increase heat and stir-fry.
   🕒 02:23
3. Add 2 tbsp Cooking Sake (Rice Wine) and 500ml Kombu Broth. Once it boils, add 60g dried Vermicelli as is and simmer over low heat for 4-5 minutes.
   🕒 03:04
4. In a bowl, combine the remaining 150g Ground Pork, 1 tsp Soy Sauce, 1 tsp Oyster Sauce, a pinch of Pepper, 1 tbsp Beaten Egg, and 1/2 tsp Ginger, and mix well.
   🕒 03:49
5. Add 20g Grated Japanese Yam and mix until sticky. Adding Japanese yam (or tofu) makes the meatballs tender and helps them bind well with the vermicelli and daikon radish. Add a pinch of Salt and 1 tsp Potato Starch, and mix again.
   🕒 04:28
6. Shape the meatball mixture into golf ball-sized portions and drop them into the pot using a spoon.
   🕒 05:44
7. Once all the meatballs are in the pot, cover and simmer over medium heat for 4-5 minutes.
   🕒 06:07
8. Add 200g thinly sliced Daikon Radish to the pot (while raw) and cover. Simmer over medium heat for 5 minutes.
   🕒 06:41
9. Taste the soup and adjust seasoning with a pinch of Salt, a pinch of Pepper, and a pinch of Soy Sauce. Slicing the daikon radish perpendicular to its grain allows it to cook faster and absorb the soup's flavor more effectively.
   🕒 07:44
10. Finish by drizzling 1 tsp Sesame Oil. Serve in bowls and garnish with Green Scallion (to taste). Enjoy!
    🕒 08:19