Easy Fried Daikon Mochi

Grate the daikon radish. Reserve the daikon juice for later use in the mochi dough.

Soak the dried shelled shrimp and dried sliced shiitake mushrooms in cold water for about 1 hour. Lightly squeeze out the excess liquid.

Finely chop the soaked dried shrimp and shiitake mushrooms. This enhances the savory flavor of the mochi.

Heat a pan with a small amount of sesame oil. Add the chopped shrimp and shiitake and stir-fry on low heat. Add some of the reserved soaking liquid to prevent burning and add flavor.

Continue to sauté until the liquid is reduced. Transfer the mixture to a plate and set aside.

In a bowl, combine the grated daikon radish, regular rice flour, sweet rice flour, and salt.

Add the sautéed shrimp and shiitake mixture and the chopped spring onion leaves to the bowl. Mix lightly.

Gradually add a little of the reserved shrimp and shiitake broth to the dough until it reaches a soft, pliable consistency, similar to a baby's bottom.

Wet your hands to prevent sticking. Divide the dough in half. Shape one half into an oval and then split it into 3 pieces.

Shape each piece into a ball, then press it into a flat round disk about 1cm (0.4") thick. This recipe yields 6 pieces in total.

Heat a pan on low heat and add vegetable oil. Place the daikon mochi disks into the hot oil.

Cover the pan and cook on medium-low heat until the bottom side is golden brown.

Flip the mochi pieces over. Cover again and continue to fry until the other side is also golden brown.

Remove the fried daikon mochi from the pan and place them onto a serving plate. Serve immediately with the prepared dipping sauce.