Peel the taro and rub it with 1 tsp of salt (not listed in ingredients) to remove the sliminess. Rinse under running water. Place in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 4–5 minutes. Mash while hot, then mix in salt and yuzu pepper. Divide into 6 portions and shape into balls.

Season pork slices with salt and pepper. Arrange them in a cross pattern. Place a taro ball in the center and wrap the pork around it. Coat with potato starch.

Heat salad oil in a pot to 170°C, filling up to 2cm from the bottom. Fry the wrapped taro balls until golden brown.