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.
Cook Time | 30 minutes |
Time for rehydrating dried shrimp and shiitake is not included in cook time. |
Servings |
people
|
Translator | Get Francis Mug |
|
|
Ingredients
100 g Daikon Radish 40 g Regular Rice Flour joshinko 40 g Sweet Rice Flour (Glutinous Rice) mochiko or shiratamako 2 pinches Salt 8 g Dried Shrimp shelled 3 g Dried Sliced Shiitake Mushrooms substitute: 2 dried shiitake mushrooms 30 g Spring Onion Leaves chopped Vegetable Oil
Dipping Sauce
Ponzu Sauce citrus-based sauce or substitute: vinegar and soy sauce mixture Sesame Oil Karashi Mustard
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Recipe Notes
Enjoy the daikon mochi with the delicious dipping sauce. To make the sauce, combine sesame oil and ponzu sauce, a citrus-based sauce and dissolve karashi hot mustard in it.
A mixture of vinegar and soy sauce can also be used instead of the ponzu sauce.
The shrimp and shiitake broth is full of savory flavor so add it when the ingredients are stir-fried or use it to adjust the softness of the dough.