Steps

1. Cut 200g of lotus root into bite-sized pieces.
   🕒 00:59
2. Place the cut lotus root in a plastic bag and lightly crush it with a rolling pin until it's about 2-3 cm cubes.
   🕒 01:20
3. In a bowl, combine the crushed lotus root, 150g of pork shoulder slices, 1/3 tsp of salt, 1/2 clove of grated ginger, and 1/2 tbsp of cooking sake. Mix well by hand, ensuring the pork is evenly coated.
   🕒 02:16
4. Coat the mixture evenly with 4-5 tbsp of potato starch and mix.
   🕒 02:56
5. Heat a small amount of vegetable oil in a frying pan. Shape the mixture into small patties with one hand and drop them into the pan, frying until golden brown. (Key Tip!) Lotus root is the main ingredient, and the pork acts as a binder. Even if pieces come apart while frying, they will come together during the cooking process.
   🕒 03:11
6. Transfer the fried karaage to a rack to drain excess oil.
   🕒 04:41
7. In a bowl for the green onion sauce, combine 1 tsp of sugar (made from beet), 2 tbsp of soy sauce, 1.5 tbsp of vinegar, 1 clove of grated ginger, 1 tsp of white sesame seeds, and 2-3 stalks of chopped green onions. Mix well.
   🕒 04:55
8. Generously pour the prepared green onion sauce over the karaage served on a plate.
   🕒 05:41
9. Remove the core from 1 clove of garlic and crush it.
   🕒 06:12
10. Trim the roots from 1-2 heads of Chinese cabbage, chop them coarsely, and rinse quickly.
    🕒 06:25
11. Rinse 2 tbsp of quinoa quickly.
    🕒 06:38
12. In a pot, combine 2 tbsp of cooking sake, 2.5 cups of water, salt (to taste), the crushed garlic, 5g of dried sakura shrimp, and the rinsed quinoa. Bring to a boil.
    🕒 07:03
13. Once boiling, reduce the heat and simmer until the quinoa is tender.
    🕒 07:53
14. Add 1 tsp of soy sauce and the coarsely chopped Chinese cabbage. Add 1 tbsp of sesame oil for aroma.
    🕒 08:06
15. Once the Chinese cabbage is cooked, adjust the seasoning with salt and pepper.
    🕒 08:29