Steps

1. Wash the daikon radish, and grate 100-120g of daikon radish with the skin on. This grating is a crucial step to help the mochi bind well.
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2. Squeeze the grated daikon radish firmly to remove excess moisture.
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3. Finely chop 1 stalk of green onion.
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4. Roughly chop 1 slice of ham into bite-sized pieces.
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5. In a microwave-safe container, combine 1 piece of individual mochi (50g) and 3-4 tbsp of water.
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6. Microwave without a lid until the mochi is soft, then lightly press to drain any excess water.
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7. In the same container with the hot mochi, add the squeezed daikon radish, chopped green onion, and chopped ham. Add a pinch of salt and mix well. Mixing while the mochi is hot helps it blend with the other ingredients. It's okay if it looks somewhat uniformly mixed.
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8. Heat sesame oil (as needed) in a frying pan.
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9. Divide the mixed dough into two portions, spread them in the frying pan, and shape them into circles.
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10. Cook without moving until golden brown.
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11. Once the dough can slide in the pan, insert a spatula halfway through and flip it over quickly.
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12. Reshape and cook the other side until golden brown.
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13. Once both sides are cooked, transfer to a plate.
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14. In a separate small bowl, mix [A] soy sauce (as needed), [A] vinegar (as needed), and [A] chili oil (as needed) to make a dipping sauce. Serve with the mochi. You can enjoy the difference in texture between the hot, chewy mochi and when it cools down slightly.
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