Scrape the skin off the burdock root with the back of a knife, and finely shred with a peeler. Soak it in water with a little vinegar for five minutes, rinse, and squeeze out the water well.
Cut the pork into 3 ~ 4 cm pieces. Please refer to Helpful Hints.
Put the pork and burdock root in a bowl. Combine the seasonings marked ☆,add to the pork mixture and mix well. Let stand for 30 minutes.
Stir in the katakuriko, mixing well. Heat oil in pan. Make small cakes with your hands and put in the pan.
Cover the pan with aluminum foil, and fry both sides slowly over low heat. They're ready to serve.
Story Behind this Recipe
I wanted to use up burdock root I just happened to buy, so I made up a recipe using it with cheap pork offcuts.
Be careful not to cut the pork too small, or the cakes may fall apart when you fry them. The texture may differ by the amount of the pork or burdock root, or the pork cut. If it's not sticking together well, use as much potato starch as you need.