daikon oroshi mochi | 大根おろし餅
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto•
September 10, 2025
Mochi is a perfect canvas for flavour and this holds particularly true when eaten with daikon oroshi, or grated daikon radish, flavoured with ginger, dashi, and scallions. This is a common garnish often seen with grilled or fried foods due to its freshness and slight spice. And on that note, do taste the daikon oroshi before using it for this dish as I often find that the heat and spice of daikon can really vary so you may want to adjust the flavours and seasoning.
Ingredients (7)
Ingredients (7)
Instructions
Make the daikon oroshi topping by mixing together the daikon radish (100 g), ginger (10 g), dashi (3 Tbsp), and sugar (1 tsp). Adjust the seasoning to taste.
Toast the mochi on a dry pan for 2-3 minutes on medium heat, flipping them to ensure they brown (and slightly char!) evenly.
Immediately dress the mochi with the daikon oroshi topping and garnish with scallion greens (2 stalks) and toasted sesame seeds (1 tsp).
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