Grate the daikon radish. Cut the green onions into thin round slices and finely chop the ham.
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.
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.
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.
Remove the lid and drizzle sesame oil around the edges of the pan. Fry until golden brown and crispy.
If using large sakura shrimps, roughly chop. For small shrimp, use as-is.
Story Behind this Recipe
I wanted to use up daikon.
Make sure to fry over high heat at the end to give them a crispy finish. Just like frying gyoza. They're delicious served with ponzu and ra-yu. Spreading the batter into big circles should yield 3-4 cakes, and small circles should yield 8-10 cakes.