Steps

1. In a bowl, add pork cutlet pieces 250g. Season with Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 2 tsp, Sugar 1 tsp, Grated Garlic 1 tsp, Grated Ginger 1 tsp, Salt (pinch), and Pepper (pinch). Mix well.
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2. Let it marinate for about 10 minutes to allow the pork to absorb the flavors.
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3. Peel and grate Daikon Radish 200g (approx. 1/4).
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4. Lightly squeeze out the excess water from the grated daikon.
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5. Tear the marinated pork pieces and coat them evenly with Potato Starch (as needed). (Key Tip!) Coating the pork after spreading it out will result in a crispy texture.
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6. Heat Vegetable Oil 2 tbsp in a frying pan over medium heat.
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7. Place the potato starch-coated pork pieces in the heated frying pan.
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8. Cook the pork until the bottom side is golden brown.
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9. Flip the pork pieces over.
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10. Continue to cook until the other side is also nicely browned.
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11. Transfer the cooked pork to a wire rack or paper towels to drain excess oil. (Key Tip!) Using only 2 tablespoons of oil results in a delicious finish.
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12. Arrange the drained pork on a serving plate.
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13. Place the grated daikon radish in the center of the pork on the plate. (Key Tip!) Leaving some moisture in the grated daikon will create a delightful contrast between the crispy pork and the juicy radish.
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14. Drizzle Ponzu Sauce 1 tbsp over the grated daikon. (You can also substitute with mentsuyu or a versatile soy sauce).
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15. Sprinkle with chopped Scallions (as needed) and serve. Enjoy!
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