No steamer, no wrappers needed! This recipe for 'Mochi-Colo Daikon Shumai' uses plenty of seasonal daikon radish for a chewy texture. It's easy to make in just one frying pan, with a perfect balance of savory minced pork and crisp vegetables. It's budget-friendly and great for bento boxes. Give it a try!
Ingredients
Main Ingredients (2 servings)
- Carrot 1/4 pc (50g)
- Daikon Radish 200g
- Scallions 2 stalks
- Ground Pork 50g
- Potato Starch 4 tbsp
Seasonings
- Chicken Stock Powder 1 tsp
- Sesame Oil 1 tsp
- Salt (to taste)
- Pepper (to taste)
Steps
- Peel and finely julienne 1/4 carrot (50g) into about 2mm strips.
- Peel and finely julienne 200g daikon radish into about 2mm strips.
- Place the julienned carrots and daikon radish in a heatproof container, cover with plastic wrap, and microwave for 3 minutes at 600W.
- Rinse the microwaved carrots and daikon radish under running water to cool them down.
- Squeeze out the water thoroughly with your hands and place in a bowl.
- Finely chop 2 scallions and add them to the carrots and daikon radish in the bowl.
- Add 50g ground pork, 1 tsp chicken stock powder, 1 tsp sesame oil, salt (to taste), and pepper (to taste) to the bowl and mix well.
- Add 4 tbsp potato starch and mix until evenly distributed.
- Line a frying pan with parchment paper, cutting it to fit the pan.
- Take portions of the mixture with your hands, squeeze them, and form into bite-sized balls.
- Place the formed balls on the parchment paper. [Key Tip!] Squeeze the mixture firmly with your hands and roll it between your palms to shape.
- Pour water from the edge of the frying pan under the parchment paper.
- Bring to a boil over high heat. [Key Tip!] Be careful not to let the parchment paper catch fire.
- Cover with a lid and simmer over medium-low heat for 10 minutes. [Key Tip!] If the water level decreases during cooking, add more water as needed.
- After 10 minutes of simmering, turn off the heat, transfer to a plate, and serve.
- Serve with your favorite dipping sauce such as vinegar soy sauce, soy sauce, yuzu pepper, or Japanese mustard. [Key Tip!] Pairing daikon radish with yuzu pepper is highly recommended.
- [Key Tip!] Pre-microwaving the vegetables makes them easier to shape and results in a clean finish without becoming sticky.
- [Key Tip!] The potato starch acts as a binder, creating a chewy texture.
- [Key Tip!] Shumai wrappers are not necessary, and using parchment paper allows you to steam them without a steamer.
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