These chewy daikon mochi are made with shredded radish — crispy on the outside and melt-in-your-mouth soft on the inside! Once you start eating, you just can't stop♪
Ingredients
2 servings- Daikon radishabout 8 cm (up to 300g)
- Green onion1/2 stalk
- Sakura shrimp (dried tiny shrimp)as much as you like
- Sesame oil1–2 tbsp
- ★Powdered dashi (or bonito flakes + salt)1/2 tbsp
- ★All-purpose flour4 tbsp
- ★Potato starch (katakuriko)2 tbsp
- ★Water60–80 ml
- Gochujang (Korean chili paste)1 tsp
- Mirin1 tsp
- Soy sauce1/2 tbsp
- Mayonnaise1 tbsp
Directions
25 min- 1
Combine all ★ ingredients in a bowl and mix well with a whisk. Gradually add 60–80 ml of water, adjusting until the batter flows slowly in a ribbon-like stream.
- 2
Cut about 8 cm of daikon into thin julienne strips, slice 1/2 stalk of green onion into rounds, and add the sakura shrimp. Fold everything quickly into the batter from Step 1.
- 3
Heat 1–2 tbsp of sesame oil in a frying pan over medium heat. Add the filling ingredients first, then pour the batter over the top in a circular motion to spread it evenly — this helps everything hold together well.
- 4
Shape the pancake and cook until the batter and daikon become semi-translucent. Covering with a lid partway through helps cook the inside, but remove the lid toward the end to let moisture escape and achieve a better finish.
- 5
Gently lift the edge — if a golden-brown crust has formed, flip the pancake over.
- 6
Once the other side is also golden brown, it's done. For an extra crispy finish, brush a little sesame oil on the plating side and give it one more quick fry.
- 7
For the dipping sauce, mix together 1 tsp gochujang, 1/2 tbsp soy sauce, 1 tsp mirin, and 1 tbsp mayonnaise. For young children, substitute miso for the gochujang.
- 8
If the batter is on the looser side, the inside will turn out wonderfully soft and gooey — cover with a lid and steam-fry to make sure the daikon is fully cooked through.
Tips
Adjust the amount of water based on how much moisture your daikon releases. Cutting the daikon into fine julienne strips helps it bind well with the batter. Once the ingredients are mixed, cook right away before the daikon releases too much water. A non-stick or well-seasoned pan will give you the smoothest results.
Nutrition
Per serving- Calories190 kcal
- Protein3.8 g
- Fat9 g
- Carbs23 g
- Sodium1.2 g
These chewy daikon mochi are made with shredded radish — crispy on the outside and melt-in-your-mouth soft on the inside! Once you start eating, you just can't stop♪
Ingredients
2 servings- Daikon radishabout 8 cm (up to 300g)
- Green onion1/2 stalk
- Sakura shrimp (dried tiny shrimp)as much as you like
- Sesame oil1–2 tbsp
- ★Powdered dashi (or bonito flakes + salt)1/2 tbsp
- ★All-purpose flour4 tbsp
- ★Potato starch (katakuriko)2 tbsp
- ★Water60–80 ml
- Gochujang (Korean chili paste)1 tsp
- Mirin1 tsp
- Soy sauce1/2 tbsp
- Mayonnaise1 tbsp
Directions
25 min- 1
Combine all ★ ingredients in a bowl and mix well with a whisk. Gradually add 60–80 ml of water, adjusting until the batter flows slowly in a ribbon-like stream.
- 2
Cut about 8 cm of daikon into thin julienne strips, slice 1/2 stalk of green onion into rounds, and add the sakura shrimp. Fold everything quickly into the batter from Step 1.
- 3
Heat 1–2 tbsp of sesame oil in a frying pan over medium heat. Add the filling ingredients first, then pour the batter over the top in a circular motion to spread it evenly — this helps everything hold together well.
- 4
Shape the pancake and cook until the batter and daikon become semi-translucent. Covering with a lid partway through helps cook the inside, but remove the lid toward the end to let moisture escape and achieve a better finish.
- 5
Gently lift the edge — if a golden-brown crust has formed, flip the pancake over.
- 6
Once the other side is also golden brown, it's done. For an extra crispy finish, brush a little sesame oil on the plating side and give it one more quick fry.
- 7
For the dipping sauce, mix together 1 tsp gochujang, 1/2 tbsp soy sauce, 1 tsp mirin, and 1 tbsp mayonnaise. For young children, substitute miso for the gochujang.
- 8
If the batter is on the looser side, the inside will turn out wonderfully soft and gooey — cover with a lid and steam-fry to make sure the daikon is fully cooked through.
Nutrition
Per serving- Calories190 kcal
- Protein3.8 g
- Fat9 g
- Carbs23 g
- Sodium1.2 g
Tips
Adjust the amount of water based on how much moisture your daikon releases. Cutting the daikon into fine julienne strips helps it bind well with the batter. Once the ingredients are mixed, cook right away before the daikon releases too much water. A non-stick or well-seasoned pan will give you the smoothest results.