Children and adults will both enjoy these delicious daikon mochi (radish cakes). You'll be hooked on these once you take a bite. You can serve them like jijimi (Korean pancakes) or with mayonnaise and sauce like okonomiyaki.
Grate the daikon radish and lightly squeeze to drain. You don't need to drain it thoroughly.
Combine the radish from Step 1 with the ★ ingredients and mix well. The mixture should look like this photo. Divide into tenths and roll them up into balls.
Heat the oil in a frying pan. Flatten the ball-shaped radish and cook slowly over low heat. When the radish becomes lightly browned, flip them over and press down the center with a spoon to make dents.
Drizzle in the water and cover the pan. Steam-fry the radish over low heat.
Take the lid off after heating them slowly. Combine and mix all ingredients for the sauce, and drizzle it into the pan. Transfer the daikon mochi onto a serving dish when both sides are coated with the sauce and are glossy.
You can also use other ingredients instead of the sakura shrimp, or you can simply omit them. These daikon mochi are also great with minced green onions, ham, or bacon mixed inside. Go ahead and try all sorts of variations.
Story Behind this Recipe
I've posted this recipe here because these daikon mochi were so well-received. I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients. I wonder how they'll turn out if I use joshinko or shiratamako.
Maybe you should keep some liquid from the radish in case you need to adjust its firmness later. I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy.