Recipe: Perfect Macrobiotic Daikon Mochi Recipe

Macrobiotic Daikon Mochi Recipe. Great recipe for Macrobiotic Daikon Mochi Recipe. This time I used Soy Sauce + yuzu soy sauce + egoma (perilla) oil + a little bit of shichimi. Recipe by Occhi Macrobiotic Daikon Mochi Recipe Hello everybody, hope you're having an incredible day today.

This time, I will make it a little bit unique. Macrobiotic Daikon Mochi Recipe is one of the most favored of recent trending meals in the world. Heat up a wok or frying pan with the sesame oil, and briefly stir fry the vegetables, white beans and edamame (but not the the daikon) just until it's all coated with the oil and smelling very nice. You can have Macrobiotic Daikon Mochi Recipe using 3 ingredients and 4 steps. Here is how you cook that.

Ingredients of Macrobiotic Daikon Mochi Recipe

1. Prepare of Daikon radish.
2. You need of Joshinko flour.
3. You need of Salt.

You can add some red chili pepper flakes or chopped fresh chili pepper if you want some spiciness. Grate the daikon radish with a grater. You can use the daikon juice in the mochi so don't throw it away. Lightly squeeze out the liquid from the shrimp and shiitake.

Macrobiotic Daikon Mochi Recipe step by step

1. Grate the daikon. If it is very watery, then reduce the amount used..
2. Add the flour and salt to the grated daikon and mix together. Adjust the flour until the mixture becomes firm..
3. Roll mixture into small balls. Mix equal amounts of sesame oil and canola oil in a frying pan and saute on low heat. Each side will take about 5 minutes..
4. Once they are a nice golden brown, they are done!.

Directions Heat a cast iron or heavy stainless steel skillet over a high flame, add the mochi, reduce the flame to low or medium-low and cover the skillet. Traditional method with a Bamboo Steamer - line the steamer bottom with a tightly squeezed wet kitchen cloth. Drain the water and spread the rice over the lined steamer. Recipes - Vegan, Macrobiotic & Japanese. Add the mochi, reduce the flame to medium-low and cover.