Daikon Mochi/大根もち

Japanese Food
This is my very first attempt to make daikon mochi.  I searched for recipes and found some.  I decided to mix 400 g grated daikon with 200 g katakuriko (potato starch) and add some shredded naga negi and some salt only (no dried shrimp, etc.)  I also decided to pan-fry it in much the same way as I would make a pan cake.
初めて大根もちを作りました。レシピーを探し、いくつか見つかりました。だいこんおろし400 gと片栗粉200 gを混ぜ、(干し海老などは入れずに)刻んだねぎと塩だけを入れることにしました。また、ホットケーキを作るのとほぼ同じ方法で焼くことにしました。
It was good enough for me, but my children said it was not good.
The shusai (main dish) was tonkatsu, which I made from more than 900 g pork tenderloin.  What you see in the photo is about half of all the tonkatsu I made.
主菜は、私が豚のヒレ肉を900 g以上使って作った豚カツです。写真に写っているのは作った豚カツのおよそ半分です。
I microwaved the rest of the daikon first and then simmered in a pot of dashi, soy sauce, and mirin (15:1:1 ratio).
The sauce for the daikon mochi was:
2 tbsp mentsuyu (noodle soup) concentrate
2 tbsp water
1 tsp sesame oil
Some shredded naganegi
濃縮麺つゆ 大さじ2
水 大さじ2
ごま油 小さじ1
This is how I usually have tonkatsu:  Mustard, lemon juice, tonkatsu (or chuunou) sauce, and lots of shredded cabbage.
I think that my first attempt to make daikon mochi was a failure.  I think I will use joushinko (rice flour) or a combination of katakuriko and wheat flour next time.

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