Recipe: Yummy Macrobiotic Daikon Mochi Recipe

Macrobiotic Daikon Mochi Recipe. This time I used Soy Sauce + yuzu soy sauce + egoma (perilla) oil + a little bit of shichimi. Mochi Rice Cakes with Grated Daikon Radish and Natto. Great recipe for Macrobiotic Daikon Mochi Recipe.

It's also part of the Chinese New Year feast. It is dense, a bit sticky, and very filling. Traditionally it's made from shredded white turnip, or more commonly from shredded daikon radish, rice flour, various shredded or chopped vegetables, plus dried shrimp. You can cook Macrobiotic Daikon Mochi Recipe using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Macrobiotic Daikon Mochi Recipe

1. You need 350 grams of Daikon radish.
2. Prepare 300 ml of Joshinko flour.
3. Prepare 1 pinch of Salt.

Great recipe for Simple Simmered Koya Dofu (Macrobiotic). I'm a little into macrobiotic cuisine these days. I like to add konnyaku to add volume. To get started with this recipe, we must first prepare a few ingredients.

Macrobiotic Daikon Mochi Recipe step by step

1. Grate the daikon. If it is very watery, then reduce the amount used..
2. Add the flour and salt to the grated daikon and mix together. Adjust the flour until the mixture becomes firm..
3. Roll mixture into small balls. Mix equal amounts of sesame oil and canola oil in a frying pan and saute on low heat. Each side will take about 5 minutes..
4. Once they are a nice golden brown, they are done!.

Here is how you cook that. To begin with this particular recipe, we must first prepare a few components. Here is how you can achieve it. This easy fried Daikon Mochi using a fresh and juicy daikon radish is a Japanese-style Chinese Turnip Cake or radish cake also known as "law bok gow." Originally, turnip cake is steamed in a container but today we're pan-frying it to make quick and easy daikon mochi. This easy fried Daikon Mochi using a fresh and juicy daikon radish is a Japanese-style Chinese Turnip Cake or radish cake also known as "law bok gow." Originally, turnip cake is steamed in a container but today we're pan-frying it to make quick and easy daikon mochi.