Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let's prepare the ingredients.
Grate the daikon radish with a grater.
You can use the daikon juice in the mochi
so don’t throw it away.
Soak the dried shelled shrimp
and dried sliced shiitake mushrooms
in cold water for about 1 hour.
Lightly squeeze out the liquid from the shrimp and shiitake.
Chop the shrimp into fine pieces.
And chop the shiitake into fine pieces also.
Now, heat a pan and add a small amount of sesame oil.
Place the shrimp and shiitake into the pan
and stir-fry on low heat.
Add some of the shrimp broth
and shiitake broth as well.
This will help avoid burning and also add a delicious flavor.
When the broth is reduced, place onto a plate.
Mmmmm. Smells so good!
Next, let's make the mochi dough.
Combine the grated daikon, regular rice flour,
sticky rice flour
and 2 pinches of salt.
Add the stir-fried shrimp and shiitake mixture
and chopped spring onion leaves.
Lightly mix all the ingredients.
To adjust the consistency of the dough,
add a little of the shrimp and shiitake broth.
The ideal softness of the dough
should feel about like a baby's bottom.
Now, wet your hands and divide the dough in half.
Shape one half into an oval and then split it into 3 pieces.
Shape each piece into a ball
and press it into a flat round disk.
The thickness should be about 1cm (0.4").
We'll be demonstrating only 3 pieces of daikon mochi today
but you should have 6 pieces in total.
And now, let's fry the mochi.
Heat a pan on low heat and add the vegetable oil.
Place the daikon mochi into the pan.
Cover and brown the mochi on medium low heat.
This easy fried daikon mochi is a Japanese-style
Chinese turnip cake or radish cake
also known as "luo bo gao."
Originally, turnip cake is steamed in a container
but today we're pan-frying it
to make quick and easy daikon mochi.
When the bottom is golden brown, flip the pieces over.
Cover again
and fry until the other side turns golden brown.
Now, it is ready.
Place the daikon mochi onto a plate.
Enjoy the daikon mochi with the delicious dipping sauce.
To make the sauce, combine sesame oil
and ponzu, a citrus-based sauce
and dissolve karashi hot mustard in it.
A mixture of vinegar and soy sauce
can also be used instead of the ponzu.
The shrimp and shiitake broth is full of savory flavor
so add it when the ingredients are stir-fried
or use it to adjust the softness of the dough.
Good luck in the kitchen!