Steps

1. Peel and cut the daikon radish (250g) into 3-5mm thick wedges.
   🕒 00:54
2. Cut the block konjac (1 piece, 250g) in half horizontally. Place in a heatproof container with enough water to cover. Microwave on 600W for 2.5 minutes to remove bitterness.
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3. Rinse the konjac under cold water and let it cool slightly. Pat dry with paper towels.
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4. Place the konjac on a cutting board and pound it with a rolling pin or the back of a knife until it expands slightly in size. (This is the key!) Pounding improves the texture and helps it absorb flavors better.
   🕒 01:29
5. Heat oil in a frying pan over medium heat. Once hot, tear the pounded konjac into bite-sized pieces and add to the pan.
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6. Cook over medium to medium-high heat until the konjac's moisture evaporates and the surface is lightly browned. (This is the key!) Cooking over slightly higher heat to thoroughly evaporate moisture helps the flavors to soak in better.
   🕒 02:14
7. Push the konjac to one side of the pan and add the ground pork and beef mix (50g) to the empty space. Stir-fry until the meat changes color.
   🕒 02:45
8. Once the ground meat is cooked, add the cut daikon radish and stir-fry everything together.
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9. Add water (200ml), soy sauce (2 tbsp), mirin (1 tbsp), sugar (1 tbsp), grated ginger (1 tsp), and dashi powder (1/2 tsp) to the stir-fried ingredients. Stir well and bring to a boil.
   🕒 03:11
10. Simmer over medium heat, stirring occasionally.
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11. After simmering for about 10 minutes and the liquid has reduced, turn up the heat to high to thoroughly evaporate any remaining moisture, coating the ingredients with the sauce.
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12. Transfer to a serving dish and sprinkle with chopped scallions if desired.
    🕒 04:01