Steps

1. Peel the daikon radish, then thinly slice it into 1-2mm thick rounds using a slicer or knife.
   🕒 00:40
2. Sprinkle a pinch of salt evenly over the thinly sliced daikon radish and let it sit for about 5 minutes.
   🕒 00:53
3. In a bowl, combine 150g of thinly sliced pork with 2 tsp of cooking sake (rice wine), 1 tsp of soy sauce, 1 tsp of grated garlic, 1 tsp of grated ginger, and a pinch of salt and pepper. Mix well and tear into smaller pieces.
   🕒 01:01
4. Coat the pork with 2 tsp of all-purpose flour, ensuring it's evenly distributed.
   🕒 01:20
5. Pat dry the moisture that has come out of the daikon radish after salting it. (Key Tip!) Drying the daikon radish thoroughly prevents the pork and daikon from separating.
   🕒 01:28
6. Place the pork onto the dried daikon radish slices and fold them in half.
   🕒 01:43
7. Lightly coat the folded daikon radish with a little all-purpose flour.
   🕒 01:57
8. Heat vegetable oil over medium heat in a frying pan.
   🕒 02:11
9. In a separate bowl, whisk together 1 beaten egg and a pinch of salt and pepper.
   🕒 02:21
10. Dip the flour-coated daikon radish into the beaten egg mixture, then place them in the heated frying pan.
    🕒 02:29
11. Once golden brown on one side, flip them over.
    🕒 02:46
12. Cover the pan and steam-fry over medium heat for 2 minutes. (Key Tip!) Steaming with a lid ensures the daikon radish and pork are cooked through.
    🕒 02:58
13. After steaming, dip them again in the remaining egg mixture and pan-fry until both sides are golden brown.
    🕒 03:16
14. Once both sides are golden brown and the egg mixture has been used up, they are ready. Serve on a plate.
    🕒 03:29