Chewy Daikon Mochi
Chewy Daikon Mochi

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chewy daikon mochi. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chewy Daikon Mochi is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Chewy Daikon Mochi is something that I’ve loved my whole life.

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.

To get started with this particular recipe, we must prepare a few ingredients. 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. Make ready 1/3 Daikon radish
  2. Get 2 tbsp ★Katakuriko
  3. Prepare 2 tbsp ★Plain flour
  4. Take 1 heaping tablespoon ★Sakura shrimp - tiny dried shrimp
  5. Prepare 1 pinch ★Salt
  6. Take 1 Sesame oil (or vegetable oil)
  7. Take 1 tbsp Water (to steam-fry)
  8. Prepare For the sauce:
  9. Make ready 1 tbsp each Sugar, sake, soy sauce
  10. Prepare 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'.

So that’s going to wrap this up for this special food chewy daikon mochi recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!