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Ingredient
Daikon Mochi
Introduce
Chef :
Hiroko ListonDaikon Mochi
‘Mochi’ is often translated as ‘Rice Cake’. It is a rubbery chewy thick paste made of steamed short-grain glutinous rice pounded. There are some easier methods to make ‘Mochi’.
Cooking instructions
* Step 1
Remove skin and finely grate Daikon. It should look like shaved ice or wet snow. Add Salt and Glutinous Rice Flour and mix well. You probably need to add extra Glutinous Rice Flour to achieve the firmness that you can form round cakes by hands.
* Step 2
Heat 1 tablespoon Oil in a large frying pan, non-stick pan preferred, over medium low heat, place 5-6cm rounds and cook until golden on both sides and cooked though.
* Step 3
Serve with Ponzu (*OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar), Sweet Soy Sauce (*OR 1 tablespoon Soy Sauce & 1 teaspoon Sugar), OR a dipping sauce of your choice.
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