Place grated daikon and water in a small saucepan. Bring to a boil and reduce heat to low. Simmer for about 15 minutes, stirring occasionally.
Mix the remaining ingredients in a large bowl. Add the radish and cooking water when ready. Stir to form a dough.
Transfer dough to an 8 inch bamboo steamer lined with parchment paper. Press down evenly until the dough is about ½ inch high.
Bring water to a boil over high heat in a saucepan that is larger than the bamboo steamer. Lower to a rolling simmer. Place the bamboo steamer in the saucepan, cover with bamboo lid and steam for 40 minutes. Gently remove the dough from the pan into a heated large skillet over medium heat with 2 tsp vegetable oil in it. Saute for about 3-4 minutes per side, until they are lightly browned. Slice into triangles and serve.