I thought up this recipe to use up some of the big lot of daikon radish someone had given us. I thought "Let's make pan fried mochi cakes filled with brown sugar flavored bean paste!" so I used shiratamako to make the mochi-like dough.
Add the kuromitsu syrup to the koshi-an and mix. Divide into 4 to 6 portions.
Combine the shiratamako, katakuriko and raw cane sugar. Add the grated daikon radish to this little by little.
Depending on how much moisture is in the grated daikon radish, you may not need all of the 120 g. When the dough is about the consistency of your ear lobe, knead it well and divide into 4 to 6 pieces.
Wrap the an filling with the dough, and pan fry them. Just wrap and form flattish cakes If you don't know how to wrap them.
"All Year Round, Easy Uguisu Mochi" - Recipe ID: 2469294.
Pan fry the cakes over low-medium heat for 5 minutes. When one side is browned turn the cakes over, and pan fry on the other side over low heat covered with a lid for about 8 minutes.
When both sides are appetizingly browned and shiny, they are done.
I made four 8 cm diameter cakes this time, but they were too big for my children, so I think 5-6 cakes would work better.
These are still delicious when cold.
Story Behind this Recipe
There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough. I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce. I think the brown sugar flavored filling counteracts the odor of the daikon radish.
They say that the liquid in grated daikon radish has some nutrients too, so let's use it with the grated radish. The texture of the dough will vary depending on how much liquid is in the daikon radish, so please adjust accordingly.