I've posted this recipe here because these daikon mochi were so well-received.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 joshinko or shiratamako.Maybe you should keep some liquid from the radish in case you need to adjust its firmness later.I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy. Recipe by Iku..

I love the Chinese dim sum's daikon mochi! Here's my version (attempt?) of daikon mochi.

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

There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough.I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce. I think the brown sugar flavored filling counteracts the odor of the daikon radish.They say that the liquid in grated daikon radish has some nutrients too, so let's use it with the grated radish.The texture of the dough will vary depending on how much liquid is in the daikon radish, so please adjust accordingly. Recipe by Toromusume

We just finished pounding mochi, and tried eating it like this for lunch and it was delicious.If you have just-pounded fresh mochi, tear it up with your hands and arrange it on the place. If you have grilled mochi, dip it in hot water and then arrange it on the plate. Recipe by meg115

Healthy & Tasty choice for everyone!

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. Adjust the steaming time depending on how thick your cake is. You can also wrap the cake tightly with plastic wrap and freeze it. This goes well with chunky ra-yu or chili garlic oil. Recipe by Hoink

I made these the same way you would make potato mochi. I combined cheese and cinnamon with kabocha squash. Recipe by FarmersK

This is a variation of "Okara Mochi with Rice Bran"using tofu. Incidentally, there is the same amount of vitamin B in 2 teaspoons of rice bran, as there is in 1 bowl of brown rice.You can hardly taste the rice bran after coating the mochi in kinako and light brown sugar (brown cane sugar). Adjust the amount of rice bran to your liking. Adjust the heating time according to your microwave. These mochi are made with katakuriko, so are best eaten straight away. Recipe by miyuki12

I used leftover ingredients from the New Year's feast to make a curry.I used leftover carrots I had from making decorative ume plum flower shapes. Recipe by ochikeron

I adjusted the amount of katakuriko and the pan-frying time. This recipe can be used in many different dishes.It tastes more delicious to use concentrated soy sauce like sashimi soy sauce.You can flavor them with sweetened soy sauce or dashi soy sauce to your liking. Adjust it to your preference. For 4 pieces. Recipe by FarmersK

I got this idea from a magazine a long time ago and made it, but the adzuki came out watery and had too much mochi, so I came up with this simple recipe for a tasty daifuku.With a tip from Cookpad user "akilala" that adding the sugar later, the daifuku won't harden as quickly, I modified my original recipe and was pleasantly surprised!! Definitely give this a try. Recipe by RIP