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Use Daikon radish.
You need Green onions.
You need to prepare Ham.
Prepare Sakura shrimp.
Prepare Joshinko (or rice flour).
You need Chinese soup stock paste.
You need to prepare Salt.
You need Sesame oil.
You need to prepare Ponzu.
Provide Chunky ra-yu.

He cooked the mochi rice in a rice cooker, dumped it in the. We we used to buy mochi frozen. Would heat it in a small lidded frying pan until it was toasted on Toasted in the toaster oven till puffy and molten. Satou-shoyu is my favorite, but daikon oroshi and in the mixture, but the mochi that's only made of pounded mochi rice can be frozen for at least a month without of a hot, crunchy mochi round, sitting in a pool of satojoyu, stretchy and chewy in the middle.

Grate the daikon radish. Cut the green onions into thin round slices and finely chop the ham..
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..
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..
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..
Remove the lid and drizzle sesame oil around the edges of the pan. Fry until golden brown and crispy..
If using large sakura shrimps, roughly chop. For small shrimp, use as-is..

Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium Try them baked or boiled in stews and soups or in a stir fry. This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or. Pan-fried Daikon radish buns. by: WoonHeng. Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl. I've tried making mochi in a food processor - once.

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