Chewy Daikon Mochi
Chewy Daikon Mochi

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chewy daikon mochi. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chewy Daikon Mochi is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chewy Daikon Mochi is something that I’ve loved my whole life.

It is a rubbery chewy thick paste made of steamed short-grain glutinous rice pounded. Transfer the daikon mochi onto a serving dish when both sides are coated with the sauce and are glossy. You can also use other ingredients instead of the sakura shrimp, or you can simply omit them.

To get started with this particular recipe, we have to first prepare a few components. You can have chewy daikon mochi using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chewy Daikon Mochi:
  1. Make ready 1/3 Daikon radish
  2. Take 2 tbsp ★Katakuriko
  3. Get 2 tbsp ★Plain flour
  4. Make ready 1 heaping tablespoon ★Sakura shrimp - tiny dried shrimp
  5. Get 1 pinch ★Salt
  6. Make ready 1 Sesame oil (or vegetable oil)
  7. Make ready 1 tbsp Water (to steam-fry)
  8. Prepare For the sauce:
  9. Get 1 tbsp each Sugar, sake, soy sauce
  10. Prepare 1 tsp Mirin

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. I've posted this recipe here because these daikon mochi were so well-received.

Instructions to make Chewy Daikon Mochi:
  1. Grate the daikon radish and lightly squeeze to drain. You don't need to drain it thoroughly.
  2. Combine the radish from Step 1 with the ★ ingredients and mix well. The mixture should look like this photo. Divide into tenths and roll them up into balls.
  3. Heat the oil in a frying pan. Flatten the ball-shaped radish and cook slowly over low heat. When the radish becomes lightly browned, flip them over and press down the center with a spoon to make dents.
  4. Drizzle in the water and cover the pan. Steam-fry the radish over low heat.
  5. Take the lid off after heating them slowly. Combine and mix all ingredients for the sauce, and drizzle it into the pan. Transfer the daikon mochi onto a serving dish when both sides are coated with the sauce and are glossy.
  6. You can also use other ingredients instead of the sakura shrimp, or you can simply omit them. These daikon mochi are also great with minced green onions, ham, or bacon mixed inside. Go ahead and try all sorts of variations.

I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients. I wonder how they'll turn out if I use. 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 crucial to use Mochiko, sweet rice flour, in this recipe to make the chewy texture of Mochi we're looking for. Regular rice flour would not do the job.

So that is going to wrap this up for this exceptional food chewy daikon mochi recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!