Easy Japanese Recipes: Daikon Mochi

Hi guys! It’s Mrs. Wada back on duty. I tried to make daikon mochi for the first time yesterday and Mr. Wada liked it. So I thought of sharing it here. By the way, daikon is Japanese word for Japanese raddish.

Daikon Mochi Ingredients

Here are the ingredients: (Makes 6 pieces)

– 1/2 of daikon (Japanese raddish), grated
– katakoriko (potato starch), 20% of the weight of the daikon
– dashi powder (stock powder or even some salt)
– sesame seeds (optional)
– 1-2 tbsp of sesame oil (or any cooking oil)
– mixture of soy sauce and vinegar

For topping:
– sesame seeds (optional)
– chopped green onions

How to Prepare Daikon Mochi

1. Wash and peel the daikon. Grate it and squeeze out some of the juice.
   Tip: It tastes even better with some juice left behind.
2. Weigh in the grated daikon to get the amount of potato starch to add, which is 20 percent.
3. In a bowl, mix the grated daikon, potato starch, dashi powder and sesame seeds and make small balls.
4. Heat up some oil in the pan and fry the daikon mochi. Slightly press it to flatten. Cover the pan.
5. Fry until it turns light golden brown. Do the same on the other side.
6. Transfer to plate and pour the soy sauce-vinegar mixture on top.
7. As an option, add chopped green onions and sesame seeds for toppings.

Grated Japanese raddish

Mix ingredients

Fry in a pan

Fry until light golden brown

Finished!

With katsuo boshi (bonito flakes) on top

Simple, right? Can be a good addition to your meal or pair for beer, maybe? Oh, don’t throw the excess juice from daikon. I used it for miso soup. No waste! How about give it a try and let us know!

Authentic Japanese Miso Soup Recipe (Miso Shiru)

Only few weeks left for this year and there’s still much to do. Is it the same for you?

Have a nice week everyone!