Steps

1. Peel and remove eyes from 2 potatoes (approx. 200g).
   🕒 00:35
2. Slice the potatoes into 2-3mm thick rounds.
   🕒 00:45
3. Briefly rinse the sliced potatoes under running water to remove any slime.
   🕒 00:55
4. Bring 1L of water to a boil in a pot, then add 1 tbsp Cooking Sake (Rice Wine) and 1 tsp Salt.
   🕒 01:01
5. Reduce heat to low and add 200g Pork, spreading it out.
   🕒 01:09
6. Gently stir the pork while cooking until no pink remains. Drain in a colander and let cool slightly.
   🕒 01:18
7. Bring the water used to cook the pork back to a boil over high heat and skim off any scum.
   🕒 02:16
8. Add the shredded potatoes to the boiling water and cook for about 1 minute until they become slightly translucent.
   🕒 02:31
9. Drain the cooked potatoes in a colander, rinse with cool water to remove surface slime, and thoroughly drain any excess water.
   🕒 02:56
10. In a bowl, combine 1 tbsp Mayonnaise, 1 tbsp Soy Sauce, 1.5 tsp Sugar, and 0.5 tsp Curry Powder. Mix well.
    🕒 03:09
11. Add the drained pork and potatoes to the bowl with the sauce.
    🕒 03:24
12. Mix all ingredients and seasonings together in the bowl. If it tastes too bland, adjust with salt to your preference.
    🕒 03:37
13. Plate the dish and sprinkle with Dried Parsley.
    🕒 03:52