This vegan Daikon Mochi is simple, savory, and has a wonderfully chewy texture. Made mainly from grated daikon and potato starch, it comes together quickly with just a few ingredients. All you need to do is grate the daikon, mix it with starch and seasonings, shape it, and pan-fry until golden. The result is crispy on the outside and soft on the inside. Enjoy it plain, or dip it in a light soy sauce–based sauce for extra flavor. Perfect as a snack, side dish, or even a light meal.
Table Of Contents
Ingredients(Serves 2–3)
- 300 g daikon (grated or finely chopped / blended)
- 4–5 tbsp potato starch (adjust until the mixture holds its shape, like in the video)
- 1–2 tbsp soy sauce (to taste)
- 1 tbsp sugar or other sweetener
- 2 tsp sesame oil
Instructions
- Peel the daikon and grate it (or blend into a paste).
- Lightly squeeze out excess water and mix in the potato starch.
- Shape into flat round patties.
- Mix in the soy sauce and sugar.
- Heat sesame oil in a frying pan and cook the patties over medium heat until golden brown on both sides.
- Once nicely browned, they’re ready to serve.
VIDEO: Watch How to Make It
https://www.instagram.com/p/DNqFYqXy6Lg
Point
- If you squeeze out too much liquid, the texture will be dry. If you don’t squeeze enough, the patties may fall apart. Adjust with potato starch as needed.
- Let one side cook fully before flipping. If you touch or move them too early, they may break apart.
- For extra flavor, add chopped green onions or rehydrated shiitake mushrooms to the mixture.
- Serve with dipping sauce (soy sauce + vinegar + a little sesame oil) or ponzu.
