Yuzu Kosho Mochi Bites with Pickled Daikon

Instructions

1. 1

   Prepare the pickled daikon: Peel the daikon and slice it into thin rounds or matchsticks. In a small bowl, whisk together rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt. Add the daikon to the brine and let it sit for at least 30 minutes.

   ~35 min
2. 2

   Prepare the mochi dough: In a mixing bowl, whisk together glutinous rice flour and 50g granulated sugar.

   ~2 min
3. 3

   Gradually whisk in the water until a smooth batter forms. Transfer the batter to a saucepan.

   ~3 min
4. 4

   Cook the mochi over medium-low heat, stirring constantly with a whisk, until the mixture thickens and becomes translucent and elastic, about 8-10 minutes. Be patient and keep stirring to prevent sticking.

   ~10 min
5. 5

   Remove from heat and stir in the yuzu kosho paste until well combined. The dough will be very sticky.

   ~1 min
6. 6

   Lightly dust a clean surface or a piece of plastic wrap with cornstarch. Transfer the hot mochi dough onto the dusted surface and let it cool slightly for about 5 minutes until it's manageable but still warm.

   ~5 min
7. 7

   Shape the mochi: Lightly dust your hands with cornstarch. Pinch off small pieces of mochi dough (about 1 inch in diameter) and roll them into balls. Alternatively, you can flatten the dough and cut it into bite-sized squares using a knife or a round cutter.

   ~10 min
8. 8

   Assemble the bites: Drain the pickled daikon. Place a small piece of pickled daikon on top of each mochi bite. You can gently press it in or leave it sitting on top.

   ~5 min
9. 9

   Serve immediately. The mochi is best enjoyed fresh.