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Daikon Mochi (Radish Cakes)
Serves 2 (8 cakes about 6 cm across) · About 30 min
Grated daikon radish mixed with potato starch and fried on both sides in a frying pan. Crispy outside, chewy inside.
① Grate the daikon→② Mix the batter→③ Fry one side→④ Flip and fry→⑤ Dip in sauce
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Vegetables
Dry goods
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How to make it
1
Peel and grate the daikon
- Peel the daikon with a peeler
- Grate it all with a grater over a bowl
- Put it in a strainer and wait 1–2 minutes for the water to drip out on its own (don't squeeze by hand)
How to tell it's doneWater collects under the strainer, and no more water drips from the daikon.
Be carefulWhen the daikon gets small, it's easy to scrape your fingers. Stop grating when 2–3 cm is left, chop it, and add it to the batter.
2
Mix the batter
- On the cutting board, cut the green onions into small rounds (2–3 mm wide from the end)
- In a bowl, put the grated daikon, 5 tbsp potato starch, 2 tbsp sakura shrimp, the green onions and 1/4 tsp salt
- Mix with a spoon until it's no longer powdery
How to tell it's doneWhen you scoop it with a spoon, it's thick and doesn't fall off easily. If it's loose and runny, add 1 tbsp potato starch.
3
Fry one side
- Put 1/2 tbsp sesame oil in a frying pan and heat over medium-low heat
- Scoop the batter into 8 equal portions with a spoon and place them in the pan. Spread each into a circle about 1 cm thick with the back of the spoon
- Put on the lid and fry 3–4 minutes
How to tell it's doneWhen you lift the edge a little with a spatula, the bottom is golden brown.
Be carefulDon't touch the batter right after adding it. If you move it before it sets, it falls apart.
4
Flip and fry
- Flip them one at a time with a spatula
- Drizzle 1/2 tbsp sesame oil into the gaps in the pan
- Fry 3 minutes without the lid
How to tell it's doneBoth sides are golden brown, the center is springy when pressed, and there are no white powdery parts; it's a little see-through.
Be carefulIf there's not enough oil, it sticks and burns. Tilt the pan to spread the oil you added in the gaps.
5
Make the sauce and serve
- In a small dish, mix 1 tbsp soy sauce and 1 tsp vinegar
- Put the daikon mochi on a plate and eat dipped in the sauce
ReadyIt's chewiest while hot.
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🔪 Cutting & cooking tips
If it didn't work out
The batter is loose and spreadsThe water wasn't drained in step 1. Add potato starch 1 tbsp at a time until it's thick enough not to fall off the spoon easily.
Mushy insideThe frying time was too short. Put on the lid and fry 2 more minutes.
It burnsThe heat is too high. Turn to medium-low heat and add oil in the gaps.
The flavor is weakUse more sauce. Next time add a pinch of salt.
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