Steps

1. Peel and grate 150g of Daikon Radish.
   🕒 00:37
2. In a bowl, combine 100ml Water, 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, and 1/2 tsp Dashi Powder. Add the grated daikon and mix.
   🕒 00:50
3. In a separate bowl, place 250g of Thinly Sliced Pork. Season with 1 tbsp Cooking Sake (Rice Wine) and a pinch of Salt, then massage well.
   🕒 01:04
4. Add 2 tbsp Potato Starch to the pork and mix until evenly coated.
   🕒 01:13
5. Take the pork in your hands and shape it into flat, bite-sized circles. (Key Tip! If the pork pieces are too large and sticking together, tear them into smaller pieces with your hands while shaping).
   🕒 01:21
6. Heat oil in a frying pan over medium heat.
   🕒 01:43
7. Place the shaped pork pieces in the heated frying pan and sear until golden brown on the bottom.
   🕒 01:56
8. Flip the pork and sear the other side until golden brown.
   🕒 02:12
9. Once both sides are browned, pour in the prepared grated daikon mixture and seasonings.
   🕒 02:28
10. Bring to a boil over high heat.
    🕒 02:35
11. Reduce heat to medium and simmer for about 3 minutes, allowing the moisture from the grated daikon to evaporate. (Key Tip! Cook until there's just a slight amount of moisture remaining and it has thickened, then it's ready).
    🕒 02:42
12. Transfer to a serving dish.
    🕒 03:10
13. Generously sprinkle chopped green onions in the center.
    🕒 03:23