Chewy Daikon Mochi

• 1/3 Daikon radish
• 2 tbsp Katakuriko
• 2 tbsp Plain flour
• 1 heaping tablespoon Sakura shrimp - tiny dried shrimp
• 1 pinch Salt
• 1 Sesame oil (or vegetable oil)
• 1 tbsp Water (to steam-fry)
• 1 tbsp each Sugar, sake, soy sauce
• 1 tsp Mirin

1. Grate the daikon radish and lightly squeeze to drain.
2. You don't need to drain it thoroughly.
3. Combine the radish from Step 1 with the ingredients and mix well.
4. The mixture should look like this photo.
5. Divide into tenths and roll them up into balls.
6. Heat the oil in a frying pan.
7. Flatten the ball-shaped radish and cook slowly over low heat.
8. When the radish becomes lightly browned, flip them over and press down the center with a spoon to make dents.
9. Drizzle in the water and cover the pan.
10. Steam-fry the radish over low heat.
11. Take the lid off after heating them slowly.
12. Combine and mix all ingredients for the sauce, and drizzle it into the pan.
13. Transfer the daikon mochi onto a serving dish when both sides are coated with the sauce and are glossy.
14. You can also use other ingredients instead of the sakura shrimp, or you can simply omit them.
15. These daikon mochi are also great with minced green onions, ham, or bacon mixed inside.
16. Go ahead and try all sorts of variations.

radish, katakuriko, flour, shrimp, salt, sesame oil, water, sugar, mirin

Taken from cookpad.com/us/recipes/156706-chewy-daikon-mochi (may not work)