Chewy Daikon Mochi Made In A Frying Pan Recipe by cookpad.japan
Cooking Instructions 1 Grate the daikon radish. Cut the green onions into thin round slices and finely chop the ham. 2 In a bowl, combine the grated daikon radish with the liquid and add the joshinko. Add the rest of the ingredients from Step 1, the sakura shirmp and salt. Add the Chinese soup stock paste and mix well. 3 Heat some oil in a frying pan, and ladle the batter from Step 2 into a pan. Spread the batter into a small coin-sized pancakes. 4 Cover with a lid and steam-fry over low to medium heat for 3-4 minutes. Turn over and steam-fry for another 2-3 minutes. 5 Remove the lid and drizzle sesame oil around the edges of the pan. Fry until golden brown and crispy. 6 If using large sakura shrimps, roughly chop. For small shrimp, use as-is. 1 Grate the daikon radish. Cut the green onions into thin round slices and finely chop the ham. 1 Grate the daikon radish. Cut the green onions into thin round slices and finely chop the ham. 2 In a bowl, combine the grated daikon radish with the liquid and add the joshinko. Add the rest of the ingredients from Step 1, the sakura shirmp and salt. Add the Chinese soup stock paste and mix well. 2 In a bowl, combine the grated daikon radish with the liquid and add the joshinko. Add the rest of the ingredients from Step 1, the sakura shirmp and salt. Add the Chinese soup stock paste and mix well. 3 Heat some oil in a frying pan, and ladle the batter from Step 2 into a pan. Spread the batter into a small coin-sized pancakes. 3 Heat some oil in a frying pan, and ladle the batter from Step 2 into a pan. Spread the batter into a small coin-sized pancakes. 4 Cover with a lid and steam-fry over low to medium heat for 3-4 minutes. Turn over and steam-fry for another 2-3 minutes. 4 Cover with a lid and steam-fry over low to medium heat for 3-4 minutes. Turn over and steam-fry for another 2-3 minutes. 5 Remove the lid and drizzle sesame oil around the edges of the pan. Fry until golden brown and crispy. 5 Remove the lid and drizzle sesame oil around the edges of the pan. Fry until golden brown and crispy. 6 If using large sakura shrimps, roughly chop. For small shrimp, use as-is. 6 If using large sakura shrimps, roughly chop. For small shrimp, use as-is. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tropical margarita Simple potato salad baked buttermilk chicken drummies Honey Chicken Southern cabbage Tropical margarita Simple potato salad baked buttermilk chicken drummies Honey Chicken Southern cabbage Baingan Bharta Grandma LaVonne's Chicken Enchiladas Easy Egg Drop Soup with Mitsuba Bacon Tuna Melt Patty My Mother's Chinese Cabbage and Astuage with Eggs Chinese Cabbage and Ground Chicken in Aburaage Japchae (Korean Cellophane Noodle Stir-fry) Chewy Cornbread with Tapioca Powder Jaja Bantal (Indonesian Dessert) Authentic Garlic Chicken in a Frying Pan Baingan Bharta Grandma LaVonne's Chicken Enchiladas Easy Egg Drop Soup with Mitsuba Bacon Tuna Melt Patty My Mother's Chinese Cabbage and Astuage with Eggs Chinese Cabbage and Ground Chicken in Aburaage Japchae (Korean Cellophane Noodle Stir-fry) Chewy Cornbread with Tapioca Powder Jaja Bantal (Indonesian Dessert) Authentic Garlic Chicken in a Frying Pan