Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, chewy daikon mochi. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. These daikon mochi are also great with minced green onions, ham, or bacon mixed inside.
Chewy Daikon Mochi is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chewy Daikon Mochi is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook chewy daikon mochi using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chewy Daikon Mochi:
- Get 1/3 Daikon radish
- Prepare 2 tbsp ★Katakuriko
- Make ready 2 tbsp ★Plain flour
- Prepare 1 heaping tablespoon ★Sakura shrimp - tiny dried shrimp
- Take 1 pinch ★Salt
- Prepare 1 Sesame oil (or vegetable oil)
- Get 1 tbsp Water (to steam-fry)
- Prepare For the sauce:
- Get 1 tbsp each Sugar, sake, soy sauce
- Make ready 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:
- Grate the daikon radish and lightly squeeze to drain. You don't need to drain it thoroughly.
- 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.
- 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.
- Drizzle in the water and cover the pan. Steam-fry the radish over low heat.
- 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.
- 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.
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. 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.
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