Steps

1. Peel and grate 400g of Daikon Radish.
   🕒 00:31
2. Lightly squeeze the moisture from the grated daikon radish and place it in a bowl.
   🕒 00:45
3. Add the flaked Mentaiko (1/2 pod) to the bowl and mix well.
   🕒 01:07
4. Add 3 tbsp of Cake Flour and mix.
   🕒 01:24
5. Continue by adding 3 tbsp of Potato Starch and mix further. [Key Tip!] Adjust with potato starch according to the moisture content. If the daikon radish is not moist enough, add a little of the squeezed liquid to adjust.
   🕒 01:30
6. Add 50g of Mixed Cheese, chopped 10g of Scallions, and a pinch of Salt, then mix until uniform.
   🕒 01:57
7. Heat 1 tbsp of Sesame Oil in a frying pan.
   🕒 02:14
8. Pour the mixed batter into the heated frying pan and spread it out evenly. Cook over medium heat until a nice golden brown color appears.
   🕒 02:27
9. Once one side is browned, transfer it to a plate. If there isn't enough oil left in the pan, add more Sesame Oil.
   🕒 02:59
10. Return the batter to the frying pan and cook the other side until it's also golden brown.
    🕒 03:10
11. Once both sides are browned, add a little Sesame Oil to the pan, increase the heat to medium-high, and finish by grilling until the surface is crispy.
    🕒 03:25
12. Once the entire surface is nicely browned, transfer it to a cutting board. If you want to cut it into bite-sized pieces, use a knife lightly coated with sesame oil. [Key Tip!] Coating the knife with sesame oil will prevent the batter from sticking.
    🕒 03:49
13. Plate the dish and sprinkle with a pinch of Bonito Flakes (Katsuobushi) and more chopped scallions.
    🕒 04:14