Recipe: Perfect Chewy Daikon Mochi Made in a Frying Pan

Chewy Daikon Mochi Made in a Frying Pan. 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. 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. Making mochi from glutinous rice takes a long time and effort, therefore most families don't make mochi from scratch anymore.

Easy Fried Daikon Mochi Recipe (Chinese Turnip Cake) Hawaiian Butter Mochi is a sweet, chewy, stretchy dessert that's so yummy! This is the healthier version of the The dessert for Japan Night needed to be easy to make in bulk quantities, preferably okay with being made ahead. You can have Chewy Daikon Mochi Made in a Frying Pan using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chewy Daikon Mochi Made in a Frying Pan

1. You need 300 grams of Daikon radish.
2. Prepare 3 of Green onions.
3. Prepare 2 slice of Ham.
4. Prepare 2 tbsp of Sakura shrimp.
5. Prepare 80 grams of Joshinko (or rice flour).
6. It's 1 tsp of Chinese soup stock paste.
7. It's 1 pinch of Salt.
8. Prepare 1 of Sesame oil.
9. Prepare 1 of Ponzu.
10. Prepare 1 of Chunky ra-yu.

Seriously, if you have daikon in the house, make this. Put the daikon radish in a heatproof dish and cover with plastic film. We we used to buy mochi frozen. Would heat it in a small lidded frying pan until it was toasted on Toasted in the toaster oven till puffy and molten.

Chewy Daikon Mochi Made in a Frying Pan instructions

1. Grate the daikon radish. Cut the green onions into thin round slices and finely chop the ham..
2. In a bowl, combine the grated daikon radish with the liquid and add the joshinko. Add the rest of the ingredients from Step 1, the sakura shirmp and salt. Add the Chinese soup stock paste and mix well..
3. Heat some oil in a frying pan, and ladle the batter from Step 2 into a pan. Spread the batter into a small coin-sized pancakes..
4. Cover with a lid and steam-fry over low to medium heat for 3-4 minutes. Turn over and steam-fry for another 2-3 minutes..
5. Remove the lid and drizzle sesame oil around the edges of the pan. Fry until golden brown and crispy..
6. If using large sakura shrimps, roughly chop. For small shrimp, use as-is..

Satou-shoyu is my favorite, but daikon oroshi and in the mixture, but the mochi that's only made of pounded mochi rice can be frozen for at least a month without of a hot, crunchy mochi round, sitting in a pool of satojoyu, stretchy and chewy in the middle. Pan-fried Daikon radish buns. by: WoonHeng. Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl. If you enjoy crispy fried foods, then you will love tempura. Tempura are pieces or slices of meat, fish, and/or vegetables that have been covered in a special tempura batter and deep fried until they become crunchy and pale gold in colour.

Share this post