Radish and meat miso spring rolls

Cut the radish into sticks, about 1.5cm square and 8cm long. Place in the Chinese soup and cook until the bamboo skewers are soft enough to pass through.

Put an oily frying pan over high heat and brown the radish from [1]. Once it is lightly browned, remove it on top of kitchen paper.

Make meat miso. Place the frying pan over medium heat, add scallion oil, then fry the minced pork. Once the whole thing is cooked, add ginger, Shaoxing wine and soy sauce and mix.

Add sugar, sweet bean sauce and Chinese soup and turn it low. The taste changes depending on the type of miso you use, so while tasting it, add seasonings to adjust the taste.
Turn the heat to high and once the water has subsided, add some water-soluble potato starch to thicken it little by little. Place in a batter and let cool.

Place one radish from [2] and about 20g of meat miso from [4] on the spring roll skin and wrap it. Apply flour glue to both ends of the skin, roll it round from the front, and hold it firmly.

Heat the frying oil to 160-170°C and gently add it while adjusting the shape. Fry with oil so that the whole thing is evenly golden brown. If the surface is crispy, remove it and lean it on a net to drain the oil. Cut into small pieces and serve on a plate.