Have you ever ended up with half a daikon in the fridge and had no idea what to do with it? That’s exactly when I make this daikon mochi recipe. Traditionally, this dish starts with hand-grated daikon, but whenever I make enough for my family, my arm gets tired long before I’m done.

Instead, I simply toss the daikon into my food processor or blender. It makes a smooth puree in just a couple of minutes, and the results are just as delicious. If you’re looking for an easy daikon cake recipe that’s practical for busy weekdays, this shortcut is one I highly recommend.

Mochi Made from Daikon? Yes!

It surprises a lot of people that daikon mochi doesn’t contain glutinous rice at all. The chewy texture comes from the combination of daikon and potato starch, while pan-frying creates a beautifully crisp exterior.

In China, you’ll find dishes like radish cake, Chinese turnip cake, and Chinese lo bak go, which are typically made with rice flour and often include savory ingredients such as dried shrimp or Chinese sausage. This Japanese daikon mochi recipe is much simpler, using just daikon and potato starch to create a soft, chewy center with a crispy outside. If you’ve been looking for a simple radish cake recipe or an easy Chinese turnip cake recipe to compare with a Japanese version, this recipe is a fun one to try.

A Simple Tip for Sweeter Daikon Mochi

One helpful tip is choosing the right part of the daikon. The bottom end of a daikon is usually the spiciest, so I like saving that section for grated daikon served with tofu or noodles, where its peppery kick really stands out.

For this recipe, use the upper to middle section instead. It’s milder, slightly sweeter, and makes wonderfully tender daikon pancakes.

Ingredients

Daikon (upper to middle section), peeled and cut into chunks: 2 cups (300 g)

Potato starch: 5 tbsp

Water: 1/4 cup (60 ml)

Sesame oil: 2 tsp

Soy sauce: 1½ tbsp

Mirin: 1½ tbsp

Sake: 1 tbsp

Sugar: 2/3 tbsp

Sesame seeds: 2 tsp

Instructions

Peel the upper to middle section of the daikon, cut it into bite-sized chunks, and blend it with the water in a blender or food processor until smooth.
Transfer the puree to a fine-mesh strainer and let it drain naturally for about 5 minutes. Don’t press it down, as a little moisture helps create the right texture.
Meanwhile, whisk together the soy sauce, mirin, sake, and sugar until the sugar dissolves.
Add the drained daikon to a bowl with the potato starch and mix well. The mixture will seem quite loose, but it will still hold its shape once formed.
Scoop about a ping-pong-ball-sized portion of the mixture and gently flatten it into a small patty.
Add the sesame oil to a cold nonstick skillet, arrange the patties in a single layer, then turn the heat to medium. Cook for 2–3 minutes per side until golden brown.
Turn off the heat, pour in the prepared sauce, then return the pan to medium-low heat. Let the sauce gently simmer for 3-4 minutes, and as it thickens, carefully flip the patties so they’re evenly coated.
Transfer to a serving plate and sprinkle with the sesame seeds before serving.

I love eating these after they’ve rested for a few minutes. Right out of the pan they’re incredibly soft and delicate, but after cooling slightly, they become pleasantly chewier!