Macrobiotic Daikon Mochi Recipe

Name: Macrobiotic Daikon Mochi Recipe
Yield: 16 servings
Cuisine: American
Ingredients: 350 grams Daikon radish; 300 ml Joshinko flour; 1 pinch Salt

cookpad.japan @cookpad_jp

This recipe was for a potluck held on January 21st, 2011.

Sauce.

This time I used ■ Soy Sauce + yuzu soy sauce + egoma (perilla) oil + a little bit of shichimi.

Adjust to tastes. Recipe by Occhi

This recipe was for a potluck held on January 21st, 2011.

Sauce.

This time I used ■ Soy Sauce + yuzu soy sauce + egoma (perilla) oil + a little bit of shichimi.

Adjust to tastes. Recipe by Occhi

cookpad.japan @cookpad_jp

This recipe was for a potluck held on January 21st, 2011.

Sauce.

This time I used ■ Soy Sauce + yuzu soy sauce + egoma (perilla) oil + a little bit of shichimi.

Adjust to tastes. Recipe by Occhi

This recipe was for a potluck held on January 21st, 2011.

Sauce.

This time I used ■ Soy Sauce + yuzu soy sauce + egoma (perilla) oil + a little bit of shichimi.

Adjust to tastes. Recipe by Occhi

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Ingredients

16 servings

350 gramsDaikon radish
300 mlJoshinko flour
1 pinchSalt

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Steps

1

Grate the daikon. If it is very watery, then reduce the amount used.
2

Add the flour and salt to the grated daikon and mix together. Adjust the flour until the mixture becomes firm.
3

Roll mixture into small balls. Mix equal amounts of sesame oil and canola oil in a frying pan and saute on low heat. Each side will take about 5 minutes.
4

Once they are a nice golden brown, they are done!