Daikon Mochi
Daikon Mochi

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, daikon mochi. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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. It is a rubbery chewy thick paste made of steamed short-grain glutinous rice pounded. Daikon Mochi 'Mochi' is often translated as 'Rice Cake'.

Daikon Mochi is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Daikon Mochi is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook daikon mochi using 4 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Daikon Mochi:
  1. Take 1 medium size Daikon (White Radish) *about 300g
  2. Get 1/4-1/2 teaspoon Salt
  3. Get 1 cup & extra Glutinous Rice Flour
  4. Get Oil (Canola, Sesame, Olive, etc.) for cooking

When moisture is produced, rinse off the salt quickly, and tightly squeeze out any excess moisture. 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. This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp.

Steps to make Daikon Mochi:
  1. Remove skin and finely grate Daikon. It should look like shaved ice or wet snow. Add Salt and Glutinous Rice Flour and mix well. You probably need to add extra Glutinous Rice Flour to achieve the firmness that you can form round cakes by hands.
  2. Heat 1 tablespoon Oil in a large frying pan, non-stick pan preferred, over medium low heat, place 5-6cm rounds and cook until golden on both sides and cooked though.
  3. Serve with Ponzu (*OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar), Sweet Soy Sauce (*OR 1 tablespoon Soy Sauce & 1 teaspoon Sugar), OR a dipping sauce of your choice.

To make a healthier version, create cakes and lightly sauté in olive oil until browned on each side. It is usually rectanglar or round shaped hard dried Mochi and sold in a bag in dry food aisle, not in the refrigerated section. You can grill the hard Mochi on a wire mesh or in the toaster oven, or boil in hot water. In this Mochi recipe the Daikon issimply placed on the Mochi. They can be deep-fried or lightly sauteed in olive oil until.

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