Deep-fried Mochi Simmered in Dashi with Grated Daikon Radish

A delicious pairing of deep-fried mochi rice cakes and grated daikon. The daikon helps to eliminate oiliness so there's no greasy aftertaste.

Deep-fried Mochi Simmered in Dashi with Grated Daikon Radish
Photographed by HITOSHI MATSUSHIMA


Recipe by
Junko Takagi

Average

Seafood

Vegetables

Other

360kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 4 mochi rice cakes (pre-cut into rectangles)
  • 350 g daikon radish
  • 1 bunch mizuna (25 g)
  • 10-15 g chirimenjako
  • 100 ml dashi
  • [A]

    • 2 tbsp sake
    • 1 tbsp mirin
    • 1 tbsp soy sauce
    • 1/5 tsp salt
    • 1/2 tbsp rice vinegar
  • Oil for deep frying

Directions

1

Cut the mochi pieces horizontally in half. Peel the daikon and grate. Cut the mizuna into 1-2 cm lengths.

2

Heat the oil to 170 degrees Celsius and deep-fry the chirimenjako until crispy. Remove and place on a paper towel to drain the excess oil. Add the mochi and deep-fry, turning over occasionally.

Advice

Gradually add the mochi to the frying oil to prevent pieces from sticking together. Turn over occasionally and deep-fry at 170-180 degrees Celsius for about 3 minutes. Increase the heat to high and fry for another minute to make them crispy.

3

Heat the dashi in a pot. Add [A] and combine. When it comes to a gentle boil, add the mochi and grated daikon. Turn off the heat once the ingredients are warmed through.

4

Plate, and top with mizuna and the fried chirimenjako.