Directions

1)reduce the radish into a mound of... well, grated radish.

2)squeeze away any excessive juices in the dried soaked shrimp and the sliced dried soaked shiitake, then finely chopped it.

3)Heat a teaspoon of the sesame oil in the pan then pour in the chopped shiitake and shrimp, fragrant them and pour in half of the shrimp juice and the shiitake broth. stir a while until dry, remove from the heat and set aside.

4)Place the grated white radish into a nice mixing bowl, pour in the rice flour, glutinous flour, sauteed shrimp and shiitake, and the sliced scallion.

5) Mix them well, mix them well, adjust the texture with the remaining juice of the shrimp and the shiitake mushroom, it should be not over moist and it is nice to handle, not too sticky.

6)If it is too sticky to handle, rub your palm with some flour (either glutinous or rice flour), that should help you get rid of the stickiness.

7)Split the dough in half, forming them into two nice cylinder shape, then tear into three nos, roll them round then pat them flat, to about 1 cm thickness.

8) Heat a tablespoon of vegetable oil in the pan, begin to fry them up, steam with a lid. Check the bottom before a flip, you could estimate the browness at the bottom with a satisfied sear :)
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9)Again, repeat the same frying method to brown another side, steam with a lid. Ready if both sides are crispy brown.

10) Enjoy with ponzu dressing>>> Simply mixing 2 tablespoons of ponzu sauce, a teaspoon of sesame oil, and karashi as need.