Daikon Mochi
Ingredients
The base
-
200
g
Shredded Daikon radish
-
150
g
Jōshinko rice flour
-
2
tbsp
Katakuriko potato starch
-
½
tsp
Salt
The flavorings
-
3
pieces
Dried shiitake mushrooms
-
1½
cup
Warm water
-
½
tbsp
Sesame seed oil
-
¾
cup
Water
-
1
tbsp
Sesame oil for pan fry
Instructions
- Prepare the daikon radish by rinsing, peeling, and grating it.
- Soak the dried shiitake mushrooms in warm water until pliable, then slice them.
- Heat sesame oil in a pan, add mushrooms and shrimp, then cook with shredded daikon and soaking water.
- Mix rice flour, potato starch, and salt, then gradually add water to form a dough.
- Incorporate the daikon mixture into the dough and add the dashi stock gradually.
- Microwave the mixture in a covered bowl, stirring halfway through until it reaches a mochi-like consistency.
- Line a mold with parchment paper, fill it with the mixture, and steam for 30-40 minutes.
- Once cooled, slice the daikon cake and pan fry in sesame oil.
Nutrition Facts (estimated)
Servings
20 slices
Calories
42
Total fat
1g
Total carbohydrates
7g
Total protein
1g
Sodium
61mg
Cholesterol
0mg
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