Uploaded January 2016 | Updated September 2026, 2 weeks ago

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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.

How to Make Daikon Mochi
cookingwithdog.com/recipe/daikon-mochi

(serves 2)
100g Daikon Radish (3.5 oz)
40g Regular Rice Flour or Joshinko (1.4 oz)
40g Mochiko or Shiratamako, sticky/sweet rice flour (1.4 oz)
2 pinches of Salt
8g Dried Shrimp, shelled (0.3 oz)
3g Dried Sliced Shiitake Mushrooms (0.1 oz) or substitute: 2 dried shiitake mushrooms
30g Spring Onion Leaves, chopped (1.1 oz)
* use the shrimp and shiitake broth to adjust the consistency of the dough
Vegetable Oil

- Dipping Sauce -
Ponzu, citrus-based sauce or substitute: vinegar and soy sauce mixture
Sesame Oil
Karashi Hot Mustard

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みずみずしい大根を使った簡単な大根もちは、中国の料理である蘿蔔糕（ルオポガオ）がもとになっています。本来は型に入れて蒸すので時間がかかりますが、今回はフライパンで手軽に作りました。

大根もちの作り方
cookingwithdog.com/ja/recipe/daikon-mochi

＜材料＞(2人分)
大根：100g
上新粉：40g
もち粉または白玉粉：40g
塩ふたつまみ
干しむきえび：8g
乾燥スライスしいたけ：3gまたは干し椎茸2枚
青ねぎ：30g
※固さ調節は海老か椎茸の戻し汁
サラダ油

たれ
ポン酢、ごま油、練り辛子

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