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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| Cook Time | 30 minutes |
| Time for rehydrating dried shrimp and shiitake is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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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
- Let's prepare the ingredients. Grate the daikon radish with a grater. You can use the daikon juice in the mochi so don’t throw it away.
- Soak the dried shelled shrimp and dried sliced shiitake mushrooms in cold water for about 1 hour. Lightly squeeze out the liquid from the shrimp and shiitake.
- Chop the shrimp into fine pieces. And chop the shiitake into fine pieces also. The savory taste of the shrimp and shiitake makes the mochi more delicious!
- Heat a pan and add a small amount of sesame oil. Place the shrimp and shiitake into the pan and stir-fry on low heat.
- Add some of the shrimp broth and shiitake broth as well. This will help avoid burning and also add a delicious flavor. Continue to saute the mixture. When the broth is reduced, place onto a plate.
- Let's make the mochi dough. Combine the grated daikon, regular rice flour, sticky rice flour and 2 pinches of salt.
- Add the stir-fried shrimp and shiitake mixture and chopped spring onion leaves. Lightly mix all the ingredients.
- To adjust the consistency of the dough, add a little of the shrimp and shiitake broth. The ideal softness of the dough should feel about like a baby's bottom.
- Wet your hands and divide the dough in half. Shape one half into an oval and then split it into 3 pieces.
- Shape each piece into a ball and press it into a flat round disk. The thickness should be about 1cm (0.4"). We'll be demonstrating only 3 pieces of daikon mochi today but you should have 6 pieces in total.
- Let's fry the mochi. Heat a pan on low heat and add the vegetable oil. Place the daikon mochi into the pan.
- Cover and brown the mochi on medium low heat.
- When the bottom is golden brown, flip the pieces over. Cover again and fry until the other side turns golden brown.
- Now, it is ready. Place the daikon mochi onto a plate.
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.
