Chewy Daikon Mochi Made in a Frying Pan

Name: Chewy Daikon Mochi Made in a Frying Pan
Yield: 8 servings
Cuisine: American
Ingredients: 300 grams Daikon radish; 3 Green onions; 2 slice Ham; 2 tbsp Sakura shrimp; 80 grams Joshinko (or rice flour); 1 tsp Chinese soup stock paste; 1 pinch Salt; 1 Sesame oil; 1 Ponzu; 1 Chunky ra-yu

cookpad.japan @cookpad_jp

I wanted to use up daikon.

Make sure to fry over high heat at the end to give them a crispy finish. Just like frying gyoza.
They're delicious served with ponzu and ra-yu.
Spreading the batter into big circles should yield 3-4 cakes, and small circles should yield 8-10 cakes. Recipe by Yuuyuu0221

I wanted to use up daikon.

cookpad.japan @cookpad_jp

I wanted to use up daikon.

Saved

Ingredients

8 servings

300 gramsDaikon radish
3Green onions
2 sliceHam
2 tbspSakura shrimp
80 gramsJoshinko (or rice flour)
1 tspChinese soup stock paste
1 pinchSalt
1Sesame oil
1Ponzu
1Chunky ra-yu

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Steps

1

Grate the daikon radish. Cut the green onions into thin round slices and finely chop the ham.
2

In a bowl, combine the grated daikon radish with the liquid and add the joshinko. Add the rest of the ingredients from Step 1, the sakura shirmp and salt. Add the Chinese soup stock paste and mix well.
3

Heat some oil in a frying pan, and ladle the batter from Step 2 into a pan. Spread the batter into a small coin-sized pancakes.
4

Cover with a lid and steam-fry over low to medium heat for 3-4 minutes. Turn over and steam-fry for another 2-3 minutes.
5

Remove the lid and drizzle sesame oil around the edges of the pan. Fry until golden brown and crispy.
6

If using large sakura shrimps, roughly chop. For small shrimp, use as-is.