Steps

1. Wash 150g of Burdock Root with water and peel the skin with the back of a knife.
   🕒 00:41
2. Julienne the burdock root as thinly as possible. (Key Tip!) If the burdock root is too thick, it won't cook through easily and won't hold together well, so cut it thinly.
   🕒 00:52
3. Soak the julienned burdock root in vinegar water for about 5 minutes to remove bitterness.
   🕒 01:14
4. In a bowl, combine 1 tbsp Cooking Sake (Rice Wine), 2 tsp Miso Paste, 1 tsp Sugar, and 1 tsp Grated Ginger. Mix well.
   🕒 01:22
5. Add 150g of Shredded Pork to the seasoning bowl, tearing it into smaller pieces, and mix by massaging. (Key Tip!) Tearing the pork into smaller pieces helps it bind together better and allows the miso flavor to penetrate fully.
   🕒 01:35
6. To the bowl with the massaged pork, add the well-drained burdock root and 1 Egg. Mix everything together while beating the egg.
   🕒 01:49
7. Add 2 tbsp All-Purpose Flour and 1 tbsp Potato Starch. Mix until everything is evenly combined.
   🕒 02:01
8. Heat about 1cm of oil in a frying pan over medium heat. The oil is ready when bubbles form around chopsticks dipped in it.
   🕒 02:16
9. Use a spoon to scoop portions of the pork and burdock mixture and place them evenly into the hot oil. If they spread apart, press them with chopsticks for about 20 seconds to help them hold their shape.
   🕒 02:29
10. Fry for about 2 to 2.5 minutes on one side until lightly browned, then flip.
    🕒 03:00
11. Fry the other side for another 2 to 2.5 minutes until golden brown and cooked through. Remove from the oil.
    🕒 03:16
12. Place on a wire rack or paper towels to drain the excess oil.
    🕒 03:21
13. Once drained, plate the karaage. It's ready!
    🕒 03:58