Chewy Daikon Mochi
Chewy Daikon Mochi

Hello everybody, I 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 bit unique. 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. Transfer the daikon mochi onto a serving dish when both sides are coated with the sauce and are glossy.

Chewy Daikon Mochi is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Chewy Daikon Mochi is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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:
  1. Take 1/3 Daikon radish
  2. Take 2 tbsp ★Katakuriko
  3. Take 2 tbsp ★Plain flour
  4. Prepare 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. Take For the sauce:
  9. Get 1 tbsp each Sugar, sake, soy sauce
  10. Make ready 1 tsp Mirin

Chewy Daikon Mochi Made in a Frying Pan Instructions. Cut the green onions into thin round slices and finely chop the ham. In a bowl, combine the grated daikon radish with the liquid and add the joshinko. Add the Chinese soup stock paste and mix well.

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.

In a bowl, combine the grated daikon radish with the liquid and add the joshinko. Add the Chinese soup stock paste and mix well. Daikon Mochi 'Mochi' is often translated as 'Rice Cake'. It is a rubbery chewy thick paste made of steamed short-grain glutinous rice pounded. There are some easier methods to make 'Mochi'.

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