Steps

1. Place 60g Ground Pork in a microwave-safe container, cover with plastic wrap, and microwave on 600W for about 1 minute and 15 seconds. Break up the cooked pork.
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2. Peel and grate 400g Daikon Radish.
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3. Squeeze the grated daikon firmly to remove excess water, and place it in a bowl. Reserve the daikon juice. This is the key! Squeezing out the water well prevents the mixture from becoming too sticky and helps it hold together.
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4. Finely chop 2 Scallions and add them to the bowl with the daikon.
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5. Add the cooked Ground Pork, 1/2 tsp Dashi Granules, 1/2 tsp Soy Sauce, 1/2 tsp Sugar, and 3 tbsp Potato Starch to the bowl and mix well. This is the key! Combining the daikon with potato starch gives it a chewy texture similar to taro.
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6. In a separate bowl, gradually add 1.5 tbsp All-Purpose Flour and 2 tbsp Water, mixing to create a smooth batter.
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7. Add 1/2 beaten egg and mix to create a batter. This is the key! Preparing the batter beforehand makes the process seamless.
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8. Divide the mixed ingredients into 4 portions and shape them into oval patties.
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9. Coat the shaped croquettes first with the batter, then with Panko Breadcrumbs. This is the key! Coating with batter and panko creates a chewy inside and crispy outside texture.
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10. Heat about 1cm of oil in a frying pan over medium heat. This is the key! You can cook these with just 1cm of oil.
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11. Arrange the daikon croquettes in the frying pan and cook over medium to medium-high heat, being careful not to burn them.
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12. Once browned after about 2 to 2.5 minutes, flip them over. Cook for another 4 to 5 minutes until evenly colored, then remove and drain excess oil.
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13. Combine the reserved daikon juice with water to make 400ml and pour into a pot.
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14. Add 1 tbsp Chinese Chicken Bouillon Paste, 1 tsp Soy Sauce, 1 tsp Grated Ginger, and 1 tsp Potato Starch to the pot and mix well. Bring to a boil. This is the key! Adding the potato starch directly to the pot allows it to thicken naturally.
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15. Add 2 Imitation Crab Sticks (shredded) and simmer over low to medium heat for 2 to 3 minutes. Skim off any scum that rises to the surface.
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16. Add 1 more egg to the remaining beaten egg and whisk together. This is the key! This allows you to effectively use up the leftover egg and adds deliciousness.
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17. Pour the beaten egg into the boiling soup, immediately turn off the heat, and stir gently to combine.
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18. Stir in a drizzle of Sesame Oil.
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19. Arrange the drained daikon croquettes on a plate. This dish is ready. This is the key! They are delicious even when cold, making them a great option for bento boxes.
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