Steps

1. Finely chop about 10cm of green onion and place it in a bowl.
   🕒 00:49
2. Add 2 tbsp sesame oil, 2 tbsp Shiro Dashi, 1 tsp chicken bouillon powder, 1 tsp grated garlic, and coarsely ground black pepper to taste to the bowl, and mix with the green onions.
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3. Cut off both ends of 2 cucumbers and remove the bumps on the sides with the back of a knife.
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4. Crack the cucumbers by hitting them with a rolling pin or similar. This is the key! Pounding the cucumbers breaks them down, increasing their surface area, allowing them to absorb more flavor and for the sauce to cling better.
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5. Tear the cracked cucumbers into bite-sized pieces by hand.
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6. Spread out 200g of pork slices, sprinkle with a pinch of salt, and coat with potato starch. If the pork pieces are large, tear them into bite-sized pieces. This is the key! The potato starch coating will make the pork tender and moist, with a smooth texture.
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7. Bring a large pot or deep frying pan of water to a boil.
   🕒 02:09
8. Reduce heat to medium and add the pork slices, spreading them out. Cook until the color changes.
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9. Transfer the cooked pork to cold water and let it cool down.
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10. Drain the pork thoroughly in a colander.
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11. Add the drained pork to the bowl containing the prepared salted sauce.
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12. Add the pounded cucumbers to the bowl and mix everything together.
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13. If the flavor is too mild, adjust with salt to taste.
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14. Transfer to a serving dish.
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15. Sprinkle with toasted sesame seeds all over and serve.
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