Daikon Mochi is a simple, savory Japanese dish inspired by Chinese dim sum turnip cake. This pan-fried version uses shredded daikon instead of the traditional steamed and grated method, making it much easier and more approachable. Everything comes together in a single frying pan and is ready in about 20 minutes, perfect when you need a quick vegetable side dish, light meal, or snack.
Although it’s called “mochi,” daikon mochi isn’t made with sticky rice, the name comes from its chewy texture. This recipe is lighter texture with a gently savory flavor, making it an easy, everyday dish you’ll want to make again and again!
Ingredients
For Daikon Mochi
- Daikon radish: 1 lb, shredded
- Potato starch or cornstarch: 5 Tbsp
- Shredded cheese: 3 Tbsp
- Bacon: 3 slices, shredded
- Green onions: 2 stalks, chopped
- Sea salt: ¼ tsp
For Pan-Frying
- Olive oil or sesame oil: 1 tablespoon per batch
For Serving
- Soy sauce or ponzu: as needed, for dipping
Step-By-Step Instructions
1. Prepare the ingredients
Peel the daikon radish and shred it. Shred the bacon and green onions as well. If using a slicer for the daikon, be careful to protect your hands.
2. Mix the ingredients
In a mixing bowl, add the shredded daikon, starch, cheese, bacon, green onions, and sea salt. Mix well until everything is evenly combined.
3. Pan-fry the daikon mochi
Heat a frying pan over medium heat and add 1 tablespoon oil. Scoop the daikon mixture onto the pan, flatten slightly, and cover with a lid. Cook for 2–3 minutes until the bottom turns golden.
4. Flip and finish cooking
Flip the daikon mochi and cook the other side, covered, for another 2–3 minutes until golden and cooked through.
5. Serve
Remove from the pan and serve hot with soy sauce or ponzu for dipping.
These ingredients do/don’t stand up well to freezing for X days/weeks/months.
Recipe Tips
- Bacon is optional: Bacon adds savory depth, but you can replace it with baby anchovies, seaweed flakes, or mushrooms, or omit it entirely for a lighter version.
- Drain excess moisture if needed: If the shredded daikon releases a lot of liquid, lightly squeeze and drain the excess moisture before mixing. This helps the daikon mochi hold its shape and texture.
FAQ
A. No. Despite the name, daikon mochi does not contain rice or glutinous rice. The name comes from its soft, slightly chewy texture.
A. Covering the pan helps the daikon cook through evenly and release moisture while the outside turns golden.
Easy Pan-Fried Daikon Mochi
Ingredients
FOR DAIKON MOCHI
- 1 lb Daikon radish
- 5 tablespoon Potato starch or cornstarch
- 3 slices Bacon
- 2 stalks Green onions
- ¼ teaspoon Sea salt
FOR PAN-FRYING
- 1 tablespoon Olive oil or sesame oil /per batch
FOR SERVING
- Soy sauce or ponzu / as needed
Instructions
- Prepare the ingredientsPeel the daikon radish and shred it. Shred the bacon and green onions as well. If using a slicer for the daikon, be careful to protect your hands.
- Mix the ingredientsIn a mixing bowl, add the shredded daikon, starch, cheese, bacon, green onions, and sea salt. Mix well until everything is evenly combined.
- Pan-fry the daikon mochiHeat a frying pan over medium heat and add 1 tablespoon oil. Scoop the daikon mixture onto the pan, flatten slightly, and cover with a lid. Cook for 2–3 minutes until the bottom turns golden.
- Flip and finish cookingFlip the daikon mochi and cook the other side, covered, for another 2–3 minutes until golden and cooked through.
- ServeRemove from the pan and serve hot with soy sauce or ponzu for dipping.
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