Daikon Mochi

Ready In: 30 min. Serving: 8-10 patties Cuisine: East Asian

This dish makes a wonderful snack during busy times – you can cook many of them then store them in the fridge for later. This dish is compatible with almost any Asian dish!

Ingredients: (Approximately $10.00-12.00 CAD)

· 300g Daikon radish

· 300g Glutinous Rice Flour (or Mochi flour)

· Pinch of salt

· Water (if needed)

· 2-3 teaspoons of oil (preferably vegetable or sesame oil)

Sauce:

· 2 teaspoons of light soy sauce

· 2 teaspoons of sugar

· 1 teaspoon of butter

Preparation:

1. Wash, peel, and grate your daikon then place it into a mixing bowl.

2. Add the glutinous rice flour, and a pinch of salt, then mix with a spoon or spatula.

3. Once the mixture begins to coagulate, then wet your hands and knead through the dough.

4. Adjust texture of the dough with water or more flour – the ideal texture should be like a baby’s bottom or an earlobe.

5. Rest the dough for 5-10 minutes and prepare your sauce by mixing the soy sauce and sugar together

6. Tear the dough apart and form them into small flat patties, about a 2-centimeter thickness

7. Heat up a pan to medium-high heat and heat up the oil, then place your patties onto the pan

8. Cook one side for 3-4 minutes, then flip the patty. Once golden brown, remove the daikon mochi

9. Heat the pan to medium heat and add butter to the pan. Once the butter is bubbling, add your sauce and let it bubble for 5 seconds.

10. Add your daikon mochi back into the pan and coat them with the thickened sauce.

11. Add green onions and sesame seeds on top then serve!

Tips & Suggestions:

· Tip #1: Sauce is optional! You could easily just salt them, pour soy sauce, etc. and eat them as it is.

· Tip #2: Use smaller etched holes for grating your daikon will produce more water content to knead your glutinous rice flour.

· Tip #3: When kneading, the texture may not be completely smooth – that’s okay! This is due to the texture of the daikon.

· Tip #4: The flour may stick to the pan so make sure all the pan is covered with oil!

· Tip #5: If your patty is thicker, cover your pan with a lid to let the steam cook the inside of the patty

Sincerely,

Sarah Yoshimi Tropp

VP External