Steps

1. Soak Glass Noodles (50g) in hot water for 10 minutes to rehydrate.
   🕒 00:41
2. Peel and julienne Carrot (1/4, approx. 50g).
   🕒 01:07
3. Drain the rehydrated glass noodles in a colander, rinse with water, let cool slightly, and thoroughly squeeze out any excess water.
   🕒 01:16
4. In a bowl, combine the drained glass noodles, julienned carrot, chopped green onions (20g), and ground pork (60g).
   🕒 01:22
5. Add Chicken Stock Powder (1 tsp), salt (to taste), and pepper (to taste). Mix everything together.
   🕒 01:31
6. Add All-purpose Flour (2 tbsp) and mix until the flour coats all the ingredients evenly.
   🕒 01:41
7. Lightly beat Egg (1) and mix with Water (1 tbsp).
   🕒 01:52
8. Pour the egg mixture into the bowl and mix well until everything is incorporated for a firm texture when cooked.
   🕒 02:01
9. Heat Vegetable Oil (for cooking) in a frying pan over medium heat.
   🕒 02:11
10. Spread the mixture into the frying pan, forming a circle approximately 22cm in diameter and 1cm thick.
    🕒 02:24
11. Cover with a lid and steam for 4 minutes.
    🕒 02:34
12. Carefully slide the cooked mixture onto a plate.
    🕒 02:46
13. Drizzle the remaining oil in the frying pan over the mixture on the plate.
    🕒 02:53
14. Cover the frying pan with the plate and flip it over to return the mixture to the pan.
    🕒 03:01
15. Reshape as needed and cook for 3-4 minutes until browned.
    🕒 03:08
16. Cut into your desired pieces and arrange on a serving plate.
    🕒 03:27
17. It's delicious as is, but you can also serve it with ponzu sauce or mentsuyu to your liking.
    🕒 03:44