Steps

1. Peel and grate 300g of Daikon Radish. Lightly squeeze out the water with your hands. Combine the squeezed daikon juice with water to make 150ml.
   🕒 00:35
2. In a bowl, combine 1 tsp Dashi Powder, 1 tsp Potato Starch, 1 tsp Sugar, 2 tsp Soy Sauce, and 1 tbsp Mirin (Sweet Rice Wine). Add the prepared 150ml Daikon Juice + Water and mix well.
   🕒 01:02
3. Shred 3 Crab Sticks into 4 pieces each. Finely chop 2 Scallions and set aside a small amount for garnish.
   🕒 01:12
4. Add the grated Daikon Radish and shredded Crab Sticks to the bowl from Step 2. Add the chopped Scallions (except for the garnish portion) to the bowl and mix. Add Salt (to taste), Pepper (to taste), and 5 tbsp Potato Starch, and mix further. (Key Tip! The amount of potato starch may vary slightly depending on the moisture content of the daikon. If the mixture feels too loose, add more potato starch to adjust.)
   🕒 01:15
5. Heat about 1 cm of Vegetable Oil in a frying pan over medium heat. Scoop portions of the daikon cake mixture with a spoon, shape them into rounds, and place them in the hot oil. Gently press down to flatten them into round patties. Fry on both sides until golden brown. (Key Tip! Since daikon is the main ingredient, frying in a generous amount of oil will enhance the flavor and create a richer taste.)
   🕒 01:48
6. Once evenly golden brown, transfer the daikon cakes to a wire rack to drain excess oil.
   🕒 02:35
7. Clean the frying pan. Pour the sauce mixture prepared in Step 2 into the pan and heat until it thickens.
   🕒 02:54
8. Arrange the daikon cakes on a plate. Pour the thickened savory sauce over them. Sprinkle the reserved chopped Scallions in the center.
   🕒 03:13