Recipe of Quick Chewy Daikon Mochi
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Speedy Chewy Daikon Mochi. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chewy Daikon Mochi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chewy Daikon Mochi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chewy Daikon Mochi is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started 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 cook that.
I've posted this recipe here because these daikon mochi were so well-received. I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients. I wonder how they'll turn out if I use joshinko or shiratamako. Maybe you should keep some liquid from the radish in case you need to adjust its firmness later. I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy. Recipe by Iku..
Ingredients and spices that need to be Get to make Chewy Daikon Mochi:
- 1/3 Daikon radish
- 2 tbsp ★Katakuriko
- 2 tbsp ★Plain flour
- 1 heaping tablespoon ★Sakura shrimp - tiny dried shrimp
- 1 pinch ★Salt
- 1 Sesame oil (or vegetable oil)
- 1 tbsp Water (to steam-fry)
- For the sauce:
- 1 tbsp each Sugar, sake, soy sauce
- 1 tsp Mirin
Instructions to make to make Chewy Daikon Mochi
- Grate the daikon radish and lightly squeeze to drain. You don't need to drain it thoroughly.
- 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.
- 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.
- Drizzle in the water and cover the pan. Steam-fry the radish over low heat.
- 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.
- 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.
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