Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, daikon mochi. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Daikon Mochi is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Daikon Mochi is something which I have loved my whole life.
This easy fried Daikon Mochi using a fresh and juicy daikon radish is a Japanese-style Chinese Turnip Cake or radish cake also known as "law bok gow." Originally, turnip cake is steamed in a container but today we're pan-frying it to make quick and easy daikon mochi. Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish. Use a heatproof container or any suitable container you have as a mold.
To begin with this particular recipe, we have to prepare a few components. You can have daikon mochi using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Daikon Mochi:
- Get 3 inches of daikon, peeled
- Make ready 1/3 cup chopped shrimp
- Prepare 1/2 cup chopped shiitake mushrooms, dried or fresh
- Take 1/3 cup chopped satsuma-age or kamaboko
- Prepare 1/2 cup chopped green onions
- Make ready 1 teaspoon dashi powder
- Take 1 tablespoon potato or corn starch
- Take 1 tablespoon flour
- Prepare shoyu (soy sauce)
- Get salt & pepper
Ingredients are Daikon (White Radish), Glutinous Rice Flour and Salt. For avid lovers of Chye Tow Kuay (Fried Carrot Cake), this fried daikon mochi cake is a wonderful Japanese variation to tantalize your senses and taste buds. The addition of dried shrimps and Chinese mushrooms create a taste much closer to home as well. Chinese sausage (lap cheong), chopped char siew and even chye poh can be used as a substitute for the dried shrimps, or Chinese mushrooms, or.
Instructions to make Daikon Mochi:
- Grate daikon and drain. (Do not squeeze the juice out too much though!)
- Chop some shrimp, dried shiitake mushrooms (after soaked in water), satsuma-age or kamaboko, and green onions.
- Mix 1 & 2 in a bowl with 1 teaspoon of dashi powder, 1 Tablespoon of potato (or corn) starch, 1 Tablespoon of flour, a bit of shoyu, and salt & pepper.
- Scoop with a table spoon and drop it in a lightly greased and heated frying pan.
- Fry both sides until they're cooked.
- Bon appetit!
Great recipe for Daikon Mochi Cakes for Dim Sum. Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish. Use a heatproof container or any suitable container you have as a mold. Daikon (大根, literally 'big root'), Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is now available.
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