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.
Photographed by HITOSHI MATSUSHIMA
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
- 2 tbsp sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1/5 tsp salt
- 1/2 tbsp rice vinegar
- Oil for deep frying
Cut the mochi pieces horizontally in half. Peel the daikon and grate. Cut the mizuna into 1-2 cm lengths.
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.
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.
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.
Plate, and top with mizuna and the fried chirimenjako.