Peel and grate the daikon radish.

Cut the bamboo shoots and shiitake mushrooms into 7mm cubes.

Separate the scallops from the canned juice.

In a bowl, mix glutinous rice flour with 2 tbsp of scallop juice, gradually adding grated daikon while kneading.

Once the mixture is smooth, add the seasoning ingredients and mix well.

Add bamboo shoots, shiitake mushrooms, and scallops to the mixture. Divide into 16 portions, shape into balls, and flatten.

Heat 1 tbsp sesame oil in a pan, place 8 pieces, cover, and cook on medium heat for 3 minutes.

Flip and cook for another 2 minutes until fully cooked. Repeat for the remaining pieces.