Potato Mochi

Introduction

Crispy and golden on the outside, soft and chewy on the inside, these Japanese Daikon Mochi turn simple daikon radish into an irresistible savory snack or side dish. The sweet-savory soy glaze coats each piece beautifully, while the potato starch gives the center its satisfying mochi-like texture. Made with just a few everyday ingredients, it’s a simple Japanese comfort food that’s especially delicious served hot from the pan.

Ingredients

[Servings : About 6 pices]

• Daikon radish: 500 g
• Potato starch: 60 g

Sauce

• Mirin: 1½ tbsp
• Soy sauce: 1½ tbsp
• Sugar: ¾ tbsp

Optional Toppings

• Nori (seaweed): As desired
• Sesame seeds: As desired

Instruction

1. Peel and grate the daikon radish, then squeeze out the excess moisture well. Mix the grated daikon with the potato starch until well combined.
2. Shape into 6 small, thin rounds. Heat a little oil in a frying pan over medium heat.
3. Pan-fry until both sides are golden and crispy.
4. Add the sauce ingredients and cook briefly, turning the daikon mochi until evenly coated and glossy.
5. Top with nori or sesame seeds, if desired, and serve warm.

Tips

• Squeeze the grated daikon well to remove excess moisture and help the outside become crispier.
• Shape the daikon mochi relatively thin so they cook evenly and the sauce coats them well.
• Cook until golden and crispy outside while keeping the center soft and chewy.
• Daikon mochi is best enjoyed fresh and hot from the pan.